My mom is the oldest of four and when she was growing up these were one of her specialties.  I was told they named them after her because no one else in the family could make them as well as she could.

We always called them chocolate oaties, instead of Linda's cookies.  Why limit your mom to one special cookie when she could be making all sorts of great ones?

There are the thing to make, when you don't know what else to make, especially when the weather turns hot and you don't want the oven heating up the kitchen.  Basically, they are quick, simple, and everyone likes them.

The trick is in the boil, not too hot, you want the sugar to melt before it starts to boil so the cookies have smooth texture.  Also, wait to start your three minute count until after you reach a rolling boil (that's when the mixture continues to boil even while stirring it).  These are really more of a candy than a cookie, so it also helps to have a heavy bottomed pan like you would use for candy making.  It helps heat the mixture at a more even rate and keep it from scorching.  Sometimes even when you think you've followed all the rules, they still don't set up and the only way to eat them is to scrape them off the tin foil with a spoon.  Don't worry, just call them spoon oaties and enjoy!

linda's cookies (chocolate oaties)

2 cups sugar

2 Tablespoons cocoa powder

1 stick butter

5 ounces evaporated milk (one small can)

1/3 cup creamy peanut butter (you can use crunchy, unless you are making them for cj)

1 Tablespoon vanilla

2 cups quick cooking oatmeal

Lay a sheet of aluminum foil (or as we call it tin foil), about 18" long on your counter.  In a large, heavy bottomed saucepan, stir the sugar and cocoa powder together (this keeps the cocoa from clumping together).  Add the stick of butter and stir in the evaporated milk.

Place over medium heat and stir constantly.  Once the mixture reaches a rolling boil (still boiling even when stirring) cook stirring continuing to stir constantly for 3 minutes.  Remove from heat, stir in oats, peanut butter, and vanilla.  Drop by spoonfuls on the foil and allow to cool.

These were one of my favorite treats growing up.  Now I get to share them with the cj and lulu.  Sometimes we even leave some to share with the spouse.

peanut butter bars

3/4 cup butter

3/4 cup sugar

3/4 brown sugar

1/2 cup peanut butter

2 eggs

1 teaspoon vanilla

1 1/4 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cup oatmeal

Preheat oven to 350 degrees.  Cream butter and sugar.  Add peanut butter and mix well. Add eggs and vanilla.  In a separate bowl, mix together the flour, salt, and baking soda.  Slowly add flour mixture to butter mixture.  Stir in oatmeal.  Spread  on to bottom of a 9 x 13 pan.  Bake for 35-40 minutes.

Place on rack (in pan) to cool.  Frost while still a bit warm.

peanut butter frosting

1/2 stick butter (at room temperature)

3 cups powdered sugar

scant 1/4 cup milk

1 teaspoon vanilla

1/3 cup peanut butter

Cream butter with electric mixer.  Slowly add one half of powdered sugar.  Add milk and vanilla.  Add remaining powdered sugar.  Mix until it reaches a spreading consistency.  Adding more milk or powdered sugar as needed in small amounts as needed.  Mix in peanut butter.

These are my go to cookies.  When I'm in a pinch and need cookies fast, which is more often than you might think, I make these. For this recipe, I use the White Chocolate Wonderful peanut butter from Peanut Butter & Co.

peanut butter chocolate chip cookies

(adapted from The Greyston Bakery Cookbook)

1 cup white chocolate peanut butter

1/4 cup softened butter

1 1/4 cups brown sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cup flour

1/2 teaspoon baking soda

1 cup chocolate chips

Preheat oven to 350 degrees.

Use an electric mixer to cream together the peanut butter, butter, and brown sugar.  Add egg and vanilla.  In separate bowl, combine flour and baking soda.  At a low speed, add the flour mixture to the butter mixture.  When combined, stir in chocolate chips by hand.

Roll into balls and flatten slightly with the bottom of a glass.  Bake for 10-12 minutes.  Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

Pour glass of milk and enjoy.