Doo doo drops–what a dumb name for such a wonderful creation. Of course, some people call them no bakies, or no bakes, but once you know them as doo doo drops, you can never go back.
Jeff, always the sugar-aholic, introduced these to me way back in high school, and we’ve made them about a bajillion times since then. They’re easy, fast, and you don’t have to bake them–what more could you ask for? Plus, we almost always have the ingredients on hand: butter, sugar, cocoa powder, vanilla, milk, peanut butter, and oatmeal. Classic, or should I say dangerous, pantry staples.
Out of desperation, we’ve also made them with chocolate chips, almond butter, almond milk, melted dark chocolate…seriously, nothing gets in the way of us and doo doo drops when we decide we want them! Also, we usually can’t wait the 45 minutes or so it takes for them to harden in the fridge, so we put a batch in the freezer to speed up the process.
Doo doo drops are kid-friendly (what kid wouldn’t love a name like that for a cookie!), but are my secret adult obsession. Make some, I dare you–it’s Friday night after all!
Doo Doo Drops Recipe
Makes 1.5 dozen
1 stick unsalted butter
1.5 cups sugar
4 tablespoons cocoa powder
1 teaspoon vanilla
1/2 cup milk
1/2 cup peanut butter (creamy works best)
3 cups oatmeal
Melt butter in a saucepan over medium heat. Mix in sugar and heat till combined. Add cocoa powder, vanilla, milk, and peanut butter and bring to a boil.
Remove from heat then stir in oatmeal.
Line cookie sheets or trays with wax paper.
Drop batter about 1 inch in diamater, leaving space in between each cookie.
Place in fridge until hard, about 45 minutes.
Time: 60 minutes.