Goodness this good should not be available on a regular basis except for the gods, because mortals can't handle it more than once or twice in a lifetime. Seriously.
In fact, in the interest of public safety, I probably shouldn't ever share this recipe*, but I promised Nell Jean (Secrets of a Seed Scatterer). She did, after all, help me out of a little HTML pickle, and in a moment of weakness, I offered to let her in on the secret. So I'm just saying that if you decide to try these, you proceed at your own risk.
Unbaked Chocolate Oatmeal Cookies
Combine in a saucepan:
2 cups sugar
1/4 cup Hershey's unsweetened cocoa (don't try to substitute some fancy brand for this)
1/2 cup butter (1 stick)
1/2 cup milk
Heat on high and stir until the butter is melted and mixture is homogenous, then stop stirring and let it come to a rolling boil for 1 minute.
Remove from heat and add:
3 cups of "quick" rolled oats (the 1 minute kind)
1/2 cup peanut butter
1 to 2 teaspoons of vanilla extract (depending on how vanilla-y you like your cookies)
Drop spoon-sized cookies on waxed paper and let cool.
1) Have the waxed paper laid out ahead of time and the second set of ingredients measured and ready to add as soon as you pull the saucepan off the heat, because if you have timed the rolling boil correctly, the chocolate will start setting up very quickly.
2) The timing of the rolling boil is critical. If you don't cook the chocolate long enough, if will not set up properly; if you cook it too long, it will set up too quickly and the cookie will be too dry. At higher altitudes, you need to boil it longer. Here at 3200 feet above sea level, I boil the mixture for one minute, ten seconds, and I don't start timing it until it is boiling all the way across the surface.** Even so, half the time I mess up the first batch or two before I get it right. Tricky stuff, chocolate.
3) Don't be scared off by hint Number 2). After all, as I always tell my students, success isn't any fun unless there's a some risk of failure involved. And in this case, you get to eat your failures.
And now, here is what they look like. I've saved the photo for last because, frankly, this is an ugly, ugly cookie and I didn't want to frighten you. That's probably a good thing, though, because then if nobody eats them at the party, mistakenly choosing to go with the flashier cookies instead, you'll be forced to take the remainders home and polish them off yourself.
*Actually, it is probably good that I am recording it on the interwebs for posterity's sake, since I am notorious for misplacing the recipe (my healthier subconscious at work?) and usually have to call one of my sisters each time I want to make up a batch and get a fresh copy.
**Many years ago, when I was taking an inorganic chemistry lab course and the success of one of the experiments depended on the timing of a rolling boil of water, I was the only one in the class who actually knew that it was different than just a plain old "starting to boil," and I owed my expertise to the making of these cookies.