No Bake Chocolate Oatmeal Cookies
By Tracy Cottrell, Sedgefield Country Club
This recipe was given to my mom by my grandma, Mary Sumner (Momaw), to all who knew her. Momaw shared her love of cooking with me when I still had to pull up a chair to the stove so I could stir. Growing up, I fondly remember her making these cookies for our blended family. I lost her when I was 11, but never forgot her love or her cooking.
Fun Facts About Tracy
- Length of Service: 8 years and 10 months
- Hometown: Grays Chapel, North Carolina
- Favorite Menu Item: The rock shrimp salad. I make the Caribbean salsa and it’s delicious!
- One thing someone might not know about me: I love to snorkel. Being underwater with the fish is a whole different world. It’s very peaceful to me to watch all the colorful fish.
- One thing I love about my job: Being able to put a smile on someone’s face when they eat something I’ve prepared. It makes me happy to make the members or staff happy with a good meal. That’s what I love about my job.
2 cups Sugar
½ cup Milk
1 Stick (8 Tablespoon) Unsalted Butter
¼ cup Unsweetened Cocoa Powder
3 cups Old-Fashioned Rolled Oats
1 cup Smooth Peanut Butter
1 tablespoon Pure Vanilla Extract
Large Pinch of Salt
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat. Stir occasionally and then let boil for 1 minute. Remove from heat. Add the oats, peanut butter, vanilla and salt; stir to combine. Drop teaspoons of the mixture onto the prepared baking sheet. Let sit at room temperature until cooled and hardened, about 30 minutes.