Okay, back to Christmas.
My Thanksgiving was lovely and I hope yours was as well…but time’s a-wasting and I’ve got baking to do! It’s the mooooost won-der-ful tiiiiiiime of the year!
Yes, for those who are wondering, that is real snow pictured with these “snowballs.” Minnesota’s first lasting snowfall of the year has impeccable timing.
I’m currently blasting Christmas music that I got on the cheap on Black Friday, all without leaving my couch. Cyber deals are the most amazing thing since Black Friday itself. Anyone else score any great deals?
Oreo Truffles are always a crowd-pleaser during the Christmas season, but these peanut-buttery snowballs also disappear pretty quickly from the holiday spread. Coconut-haters won’t like them, but everyone else will, because…peanut butter! Unless you’re allergic, it’s typically a universally-loved ingredient.
Reason number two to make these: they’re called “snowballs.” How cute and festive.
And finally, they contain oatmeal, so they are working to lower your cholesterol! Yay.
The recipe for these Christmas-y treats came from my mom, who is famous for her chocolate chip cookies but also makes a mean batch of Christmas cookies, these included. (Even though these snowballs are technically probably not “cookies.”) My mom is pretty much the Cookie Queen of the Midwest. Any guy from Minnesota reading this who was ever a teenager is probably salivating because he knows. She has fed the majority of them.
These non-cookies are very simple since you don’t have to bake them. Just melt a few things over the stove, mix in the dry ingredients, and roll them up into little white coconutty snowballs.
I keep them in the freezer all month (either the stainless steel one or the natural one, as pictured). Strangely enough, I actually prefer to eat them frozen! It’s kind of weird, but in a good way. I like eating my mom’s chocolate chip cookies that way, too. She always keeps a batch in the freezer. Try it sometime if you’re curious!
For Christmas dessert displays, I like to think that these treats bring a little diversity to the mix because they don’t contain any chocolate. Although I don’t, by any means, complain if there’s an overabundance of chocolate, I do like to have a variety of Christmas cookies on hand to keep everybody happy. It’s the season of joy, after all. Sometimes it’s hard to think of any recipes without chocolate – it seems like everything has Hershey Kisses or M&Ms or almond bark – so this is my trusty recipe to bust out when I need to mix things up.
Finding a recipe without chocolate or peanut butter? Now that’s another scenario that really presents a challenge. Link me up to some good Christmas recipes if you’ve got them!
For now, I’m popping the occasional peanut butter snowball from the freezer into my mouth. :) Happy Christmas season, guys! I’ll be back with more holiday sweets soon!
- 1 1/2 cups sugar
- 3/4 cup flour
- 1/2 cup butter
- 1/2 cup milk
- 1 1/2 cups quick oats
- 2/3 cup peanut butter
- 1/2 cup flaked coconut
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- In a large saucepan, combine sugar, flour, butter and milk; bring to a boil. Let boil 3 minutes, stirring constantly.
- Remove from heat and add remaining ingredients, mixing well. Cool slightly until you are comfortable touching the mixture without burning your hands.
- Meanwhile, prepare a sheet of waxed paper, and place extra coconut in a shallow bowl.
- Once the peanut butter mixture is cool enough, shape teaspoonfuls of the mixture into balls and dip into coconut. Roll to coat all sides and place on waxed paper to cool completely.
- Store in an airtight container for three days or in the freezer for up to a month.
Nutritional info below does not include extra coconut for rolling. I usually use about 1/3 cup total, but the amount needed depends on how long you allow your peanut butter mixture to cool before shaping.
Total Fat: 4.3 g
Cholesterol: 4.9 mg
Sodium: 42.2 mg
Total Carbs: 10 g
Dietary Fiber: .6 g
Protein: 1.5 g