A beloved childhood favorite for many folks is the No Bake Cookies! The simplicity of the recipe would erroneously make you believe it is easy to make. However, anyone who has ever made No Bake Cookies knows that it is dependent on exact measurements, boiling slow and low and overall environmental temperature. The cookie doesn’t set up well under high humidity. Most often, folks have a dry No Bake Cookie which is not how it should be. A No Bake Cookie should be a creamy, chocolate, peanut buttery, melt-in-your-mouth experience! This recipe is your first step in mastering this difficult cookie!
- 1 stick of butter/margarine
- 2 cups sugar
- ½ cup milk
- ¼ cup unsweetened cocoa powder
- ¾ cup creamy peanut butter
- 1 ½ teaspoons vanilla
- 3 cups of quick cooking oats (uncooked)
Over medium-to-low heat, melt the butter or margarine. Once melted, add sugar and stir till well blended. Stir in milk until well combined. Stir in peanut butter until smooth. Stir in cocoa powder until well combined. Increase heat to medium. While waiting for mix to boil, lay out sheets of wax paper or parchment paper. Stir mix intermittently until a soft, rapid boil is formed. Add vanilla, stir until well combined. Turn heat off but do not remove pan from burner. Add quick cooking oats and stir vigorously for exactly 1 minute ensuring it is fully combined. Drop heaping spoon of mix onto waxed or parchment paper. Use the back of the spoon to smooth it out. Allow cookie to set. Serve with a tall, cold glass of milk & enjoy! Servings: 2-3 dozen dependent on how large cookies are made.