Grandmother’s Oatmeal “Fudgies”
Posted by Tara on Tuesday, August 25th, 2009
This is one of the easiest Southern treats I know how to make. I have fond memories of playing Rook and eating Fudgies at Grandmother’s house. Grandmother was the Rook champion of Trousdale County, and I still remember her whipping up Fudgies between Rook games on cold winter nights at her house. To please my Granddaddy, Grandmother would slice a bar of cheddar cheese, break out the Saltines, and serve those treats alongside the Fudgies on a platter. Everyone would devour fudge and cheese, and get right back to Rook. That deck of Rook cards was so grimy and sticky from all that sugar and grease, but I don’t think Grandmother ever had the heart to buy a new deck.
- 1 stick REAL butter (I use salted)
- 2 cups sugar ( pronounced shu ga)
- ½ cup cocoa
- 1 5 oz can evaporated milk
Pre measure and have ready to add to the boiled mixture:
- 3 cups oats (not quick cooking kind)
- ½ cup peanut butter (crunchy or smooth)
- 2 teaspoons vanilla
One strip of wax paper 24” in length
In a small bowl, combine sugar and cocoa, stirring to evenly blend the cocoa into the sugar.
In a large skillet, melt butter over medium heat. Pour sugar and cocoa mixture into the melted butter and mix well. Slowly add evaporated milk, stirring constantly. Continue stirring until mixture continues to boil in spite of the stirring. Set timer for 90 seconds and continue stirring while mixture boils. Remove skillet from heat and add the peanut butter and vanilla and blend well. Quickly add the oatmeal and blend. Spoon fudge onto wax paper using a 1 oz cookie dough scoop. Let fudgies cool – and enjoy!
Printable Recipe
Grandmothers Oatmeal Fudgies
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Filed in Cookies, Candies, and Squares,Desserts | 10 responses so far
10 Responses to “Grandmother’s Oatmeal “Fudgies””
This sounds so so so good!
I made these this afternoon. This candy/cookie has been a favorite for my family. This recipe was the best I have used. Delicious!!
I’ve been making these for about 35 years. Got it from an old cookbook the school district put out (our school use to sell these and it took me years to find the recipe)
My recipe calls for milk and it works. Just to let people know in case they don’t have evaporated on hand.
HI Marilyn. Thanks for stopping by. This recipe is an old stand by for a lot of folks. Probably one of my kid’s all time favorites.
It is SO nice to find this recipe actually called by the correct name… Oatmeal Fudgies! My mom and gram made these our whole lives and I am 55 so the recipe they had pre-dates me. We also use regular milk, 1/2 cup, and not so much peanut butter, just enough to flavor it. I usually make it without any peanut butter at all, because I prefer them that way; and one last note… most sensible people would call this a candy, because cookies are baked in an oven, not cooked in a saucepan, lol!
Joyce I think my Grandmother used regular milk too. My MIL calls them Uncooked Cookies, but Oatmeal Fudgies just has more appeal to me. They actually are more of a candy than cookie. Cookies need flour don’t they? Anyway, thanks for stopping by!
My mom was from Alabama and used to make these when we were growing up. The recipe is so easy, as we got older we would make them after school for ourselves. I’d forgatten about them until I heard someone say the word, “fudgies”. Thanks for having the recipe available.
Hi, can anyone please tell me why my cookies do not get firm? I follow the recipe , use the one minute oatmeal and milk…They are soft and sticky..Please , I do appreciate any hints…thanks…
I’m not sure Maggie why yours will not firm up. Do you live at a higher elevation? I don’t use the quick oat, just the old fashioned ones. They are a litle thicker and larger type of oat. I do know I have to use real butter in this recipe. Margarine won’t do the trick as nicely. The only other suggestion is to try using a candy thermometer and let the mixture boil until it reaches the “soft ball” stage. Then remove the mixture and add the peanut butter, oats, and vanilla. Good Luck!
It says 1 minute cooking time to have a firm cookie, but I have found it takes about one minute and a half after the mixture comes to a full rolling boil. I always use margarine and it works for me.