





From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Missouri Cookies
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Instructions
1
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In a saucepan over medium heat, melt the butter then whisk in the sugar, cocoa, milk and salt. Turn the heat to high and boil mixture for 1 minute or until thickened. Remove from the heat.
2
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Stir the peanut butter and vanilla into the chocolate. Add the oats and stir until well combined.
3
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Using a small ice cream scoop or a 1 tablespoon measure, form dough into cookies (they can be flattened into cookies or into balls) and place on parchment paper to cool.
4
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Allow to cool 30 – 45 minutes. Or stick in the freezer to speed up cooling time.
My Calorie Intake
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Tips & Tricks (5)
- Cocoa Temperature Control 🌡️Keep your cocoa mixture at a gentle simmer (around 180°F) rather than boiling, as high heat can cause the chocolate to separate and become grainy instead of silky smooth.
- Butter-to-Cocoa Ratio Balance ⚖️Use room-temperature unsalted butter mixed with cocoa powder first before adding milk to ensure the chocolate emulsifies properly and creates a glossy, homogeneous coating.
- Quick Cooling Technique ❄️Spread the chocolate mixture on a parchment-lined baking sheet and place in the freezer for 3-5 minutes instead of waiting at room temperature to achieve the perfect dipping consistency faster.
- Peanut Butter Incorporation 🥜Warm your chunky peanut butter slightly before mixing into the oats so it distributes evenly throughout the base, preventing clumpy pockets and ensuring consistent flavor in every bite.
- Oat Texture Enhancement 🌾Toast your quick oats in a dry skillet for 2-3 minutes before using to deepen their nutty flavor and add a subtle crunch that contrasts beautifully with the chewy chocolate coating.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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