These are a spin on the old Haystack cookies of childhood. Use these as an “energy food” when you really need a chocolate fix. But, be warned – they’re messy!
1 10 oz. package bittersweet chocolate chips, 60% cacao if possible (rich in antioxidants)
1 cup crunchy peanut butter (concentrated protein to rebuild muscle)
1/2 cup chopped walnuts (healthy omega fats)
2 to 2 1/2 cups quick-cook oatmeal (fiber and whole-grain goodness)
1 teaspoon vanilla
1 pinch salt if your peanut butter is the unsalted sort.
I use the organic version of all the ingredients whenever I can (Smuckers makes an organic crunchy peanut butter that’s pretty good).
Melt chips and peanut butter in a heavy saucepan over very gently heat, stirring all the time. It will scorch if you don’t. Owners of double-boilers should use them for the melting. When it’s all liquid, cut off the heat and stir in walnuts, salt, vanilla, and then the oats. If the mixture seems really runny, add that extra 1/2 cup oats.
Spoon the mixture out by the tablespoon on a big sheet of waxed paper and cool until they’re a bit more solid – they’ll still be mushy. Store in the refrigerator. Or in a bank vault to make it harder to get to them. They are wonderful.
