Carob is a favorite among health food enthusiasts. The short story about carob is that it’s a legume with a fair number of nutrients. Cocoa is bitter, so a fair amount of sugar is needed to balance out that bitterness and produce that sweet chocolate flavor that makes cookies so delicious. Carob hypothetically is healthier because, while the flavor isn’t quite as pleasant, it doesn’t rely on a great deal of sugar to produce the flavor.
For a version using chocolate instead of carob, check out the recipe for quick cookies from Portland, Oregon.
From a box sold in Chicago, Illinois.
2 cups raw sugar
1/2 cup milk
1/2 cup carob powder
Mix and boil 1-2 minutes, and add
1/2 cup butter
1/2 cup peanut butter
3 cups raw oats
Drop from teaspoon onto oiled pan, cool and eat.
H of H.