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The Dominican Republic: Part 4 (Chocolate Oatmeal Peanut Butter No-Bake cookies)

March 18th, 2008

Mixing it up

As my time in the D.R. wound down I wanted to share my bread recipe and all the learning on bread I have been doing over the past year with some friends. Unfortunately the short two weeks I spent there zoomed right on by along with time to make bread! I decided at the last minute to whip together some no-bake chocolate chip, oatmeal, peanut butter cookies.

As a kid one of my favorite desserts was these cookies! I can’t even begin to count how many of these little chocolate morsels I devoured. Cooking them in the D.R. posed many challenges though. First, we wanted to cook them in Travesia (see Part 2) which is quite a hike. I had to worry about the butter melting, carrying the bulk, and then how to prepare it once I arrived.

I used the fugon (also described in Part 2) to cook up everything. I have some pretty funny pictures of some of the people looking at me like I have gone crazy while I cooked them. While I would have to say I was quite complimented when a villager rode by on his mule and had a couple cookies in his hand that someone had shared with him. He asked if I made them and we talked about what was in them. He said they were really good and everyone was stopping by to try them! Perfect!


Here’s what I did:


  • 1/2 cup butter (I had to use margarine due to the melting issue)
  • 2 cups sugar
  • 1/2 cup milk
  • 4 tablespoons cocoa
  • 1/2 cup creamy peanut butter (or chunky, if you like that sort of thing)
  • 3 1/2 cups dry quick-cooking oats
  • 1 teaspoons vanilla

Final step


  1. Add butter to large pot and melt over medium heat
  2. Mix in sugar, milk and cocoa into pan and bring to a rolling boil for one minute
  3. Mix in peanut butter, vanilla and oats
  4. Drop onto waxed paper by the tablespoon and enjoy once they fully cool/harden

As you can see they are so simple and probably only take a few minutes to make. I hope you will enjoy them as much as the Dominicans and I do!

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  » By Keith Prickett