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!
Missouri Cookies with The Shiksa in the Kitchen (makes 35 cookies)
- 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)
Preparation1. 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. Stir the peanut butter and vanilla into the chocolate. Add the oats and stir until well combined.
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. Allow to cool 30 - 45 minutes.