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Author Notes: Preacher cookies hail from my Scotch-Irish ancestors who settled in Appalachia. Also known as "dump cookies" or cow pies, these guys are the all purpose, no bake, all occasion cookie. I began indulging in preacher cookies during the Christmases spent with my brother-in-laws family in Hoschton, GA. With Scotch-Irish roots of my own, I was immediately taken with these no bake cookies. I've spun the recipe into my own by incorporating ingredients more readily available in my pantry. It's the new-age cook's version. The origin of the name for the preacher cookie, as it's told, is that if you see the preacher riding up the mountain on his horse you have enough time to make a batch of these cookies by the time he reaches the front door. —The Model Well Fed
Serves: 25 3-inch cookies
vegetable shortening, cocoa powder, salt, coconut sugar, unsweetened almond milk
cup vegetable shortening
cup cocoa powder
cups cocont sugar
cup unsweetened almond milk
- Over medium heat add ingredients into a medium pot and bring to a boil, stirring constantly.
- Once it reaches a boil, lower heat to medium-low and continue to stir for another 2-3 minutes. Drop a few drops of the mixture into cold water. It is ready if the drops solidify and congeal into solid little balls. Turn off heat.
rolled oats, salted peanut butter, vanilla extract, sea salt
cups rolled oats, not instant
cup salted peanut butter, creamy or chunky
teaspoon vanilla extract
- Add rolled oats, PB and vanilla extract into the chocolate mixture. Thoroughly combine.
- Drop heaping tablespoons of the "dough" onto a wax/parchment paper lined cookie sheet. (I like to use a 3-inch round cookie cutter to help form uniform cookies. They otherwise look like "cow pies.") Chill in the refrigerator for 15 minutes then transfer to a room temperature space to finish cooling and solidifying. Enjoy!