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Missouri Cookies with The Shiksa in the Kitchen

December 11, 2012

We're right in the middle of Hanukkah heaven this week at our house. Kenya and Chloe get such joy from lighting the candles for eight straight nights, reciting the blessings as a family, making potato latkes (so far two nights in a row!), getting to open a little gift each night, and of course, making Missouri Cookies from a recipe courtesy of my blogger buddy (and shiksa in arms), the Shiksa in the Kitchen.

Also known by her real name, Tori Avey, the Shiksa in the Kitchen is a food writer, recipe developer, and walking encyclopedia on everything having to do with Jewish cuisine -- perfect for me since I'm always trying to learn more about that part of our family's heritage. Tori's Aunt Pauline used to make these Missouri Cookies ever year for Christmas Eve and now Tori makes them at her home for Hanukkah as a sweet way to unite two cultures. Tori and I did a today's video together to show you how to make them. They are really easy to make, perfect for the kids to help you with, and is a stove top recipe -- no oven required. And did I mention that they are INSANELY delicious?

When you want to make a special holiday cookie that fits the bill no matter your what you celebrate, these Missouri Cookies are a mouthwatering treat everyone can get excited about.

Thanks my sweet Shiksa!

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Missouri Cookies  (makes 35 cookies)

  • Cook Time: 5 minutes,
  • Total Time: 45 minutes,

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup milk
  • 1/8 teaspoon salt
  • 3/4 cup chunky peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups quick oats (aka 1 minute oats)

Preparation

  1. 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. Remove from the heat.
  2. 2. Stir the peanut butter and vanilla into the chocolate. Add the oats and stir until well combined.
  3. 3. 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. 4. Allow to cool 30 - 45 minutes.
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Comments






  1. Sandra

    December 30, 2012 at 2:44 pm

    Reply

    They are indeed insanely delicious. But they still don’t work for me because mine just don’t dry enough. We have to eat them with a spoon.
    :(
    It was my third attempt at an American recipe with cups and sticks of butter and it was the third one that did not bring the desired result. I guess I give up.
    At least until Farhad Manjoo from the NY times manages to convince all food bloggers to use both systems for their recipes:
    http://www.nytimes.com/2011/09/14/dining/tipping-the-balance-for-kitchen-scales.html

    I still love your blog for the inspiration but it does make me sad that I just don’t manage to do all your wonderful things because the conversion is just too hard. WAIT: I did do wonderful Chocolate Graham Crackers once and we all loved them! :)

  2. Sandy

    December 19, 2012 at 9:44 pm

    Reply

    It is suppose to be dark and looks to greasy like king of

  3. April

    December 15, 2012 at 11:11 pm

    Reply

    Delicious, but a bit too tacky and greasy. Has anyone tried freezing them? I wonder if they might be good straight from the freezer. What do you think would happen if I baked them?

    • catherine

      December 17, 2012 at 2:01 pm

      Reply

      I froze a bunch and they are delicious straight from the freezer! A little more hard than I’d prefer, so I let them sit for a few minutes (they defrost quickly).

  4. Alexis

    December 14, 2012 at 1:11 pm

    Reply

    Mine turned out kinda sticky and “floppy” albeit absolutely delicious! Did I do anything wrong or is this how they should be?

    What is the best way to store these?

    • catherine

      December 14, 2012 at 2:13 pm

      Reply

      They are pretty soft. Make sure to let them cool for 30-45 minutes like the recipe says so they can harden a bit!

  5. Tracy

    December 12, 2012 at 6:51 pm

    Reply

    Could these be made with old fashioned oats? (That’s what I always have in the pantry.)
    Thanks for the recipe!

    • catherine

      December 13, 2012 at 11:49 am

      Reply

      You can use old fashioned oats, but they might come out a but chewy because the oats won’t “cook” like the 1 minute version does!

  6. Rebecca

    December 12, 2012 at 2:43 am

    Reply

    Any ideas for substitution instead of cocoa? We don’t do chocolate yet :)

    • Ruth

      December 12, 2012 at 1:06 pm

      Reply

      What about giving an equal amount of Carob powder a try? It tastes similar to cocoa (but it is NOT “just like cocoa!”)

    • catherine

      December 12, 2012 at 12:58 pm

      Reply

      Is it the sugar in chocolate that you’re trying to avoid? If so, cocoa powder doesn’t have sugar in it. Cocoa powder is made from the cocoa bean, so there aren’t any additives like there are in chocolate morsels or baking chocolate bars! The cocoa powder is really necessary for these cookies. It just gives it that extra level of indulgence! You could leave it out and stir in a little flour instead to keep the consistency right, and then you’d basically have an oatmeal peanut butter cookie!

  7. Amy S

    December 11, 2012 at 11:48 pm

    Reply

    Do you think I could use Almond Butter instead of peanut butter?

    • catherine

      December 12, 2012 at 12:54 pm

      Reply

      Yes you can! Almond butter can always be substituted for peanut butter!

  8. Ruth Pinnell

    December 11, 2012 at 9:10 pm

    Reply

    This is great! Here in Missouri (the St. Louis side), no one I’ve talked to has ever heard of these called ‘Missouri cookies’ – we just call them no-bakes! But hey, we’ll take the credit! They are super easy to make and super yummy! Try adding cinnamon, too.

  9. Alexandra

    December 11, 2012 at 3:13 pm

    Reply

    Cute video!
    My son just started nursery school so thanks for the tip on a teacher’s present!



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