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Missouri Cookies
Missouri Cookies
Missouri Cookies
Missouri Cookies
Missouri Cookies
Missouri Cookies cover
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Missouri Cookies

Ingredients

0 allergens identified

Instructions

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Instructions

1
|
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.

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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.

About the Cook

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