No-bake Peanut Butter, Chocolate, and Oatmeal Cookies
Another recipe for retro night at our house are these no-bake cookies. Mom used to make these all the time when I was growing up, and I'm sure many of your moms did as well. It's so easy, only takes a few minutes, and one pan to clean up. They're really rich, so make them small and store them in an airtight container for up to a week, if they last that long.
Not many pictures of this one, unfortunately, because you have to work quickly before the chocolate begins to set, otherwise you don't get that shiny, smooth texture.
Ingredients:
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1 stick butter (1/2 cup)
1/2 cup peanut butter
1 tsp vanilla
2 cups quick cook oats
Directions:
In medium saucepan, combine sugar and cocoa until well mixed. Add butter and milk and place over medium heat.
Once butter is melted and the mixture is homogeneous, bring to a rolling boil, stirring constantly to keep from burning. Boil for 1 minute only.
Remove from heat and add peanut butter and vanilla. Once peanut butter is incorporated, add oats.
Working quickly, spoon the mixture onto waxed paper or aluminum foil.
Allow to cool, if you can wait that long. Store in a cool place in an airtight container for up to 1 week. After that, it's not dangerous to eat, but they might be crumbly and dry. Really, these are about 2 inches across, and should probably be half that size. They're very rich.
Make these and let me know what you think. Maybe substitute almond, cashew or hazelnut butter for the peanut butter.
Not many pictures of this one, unfortunately, because you have to work quickly before the chocolate begins to set, otherwise you don't get that shiny, smooth texture.
Ingredients:
2 cups sugar
4 tablespoons cocoa
1/2 cup milk
1 stick butter (1/2 cup)
1/2 cup peanut butter
1 tsp vanilla
2 cups quick cook oats
Directions:
In medium saucepan, combine sugar and cocoa until well mixed. Add butter and milk and place over medium heat.
Once butter is melted and the mixture is homogeneous, bring to a rolling boil, stirring constantly to keep from burning. Boil for 1 minute only.
This is a full rolling boil.
Remove from heat and add peanut butter and vanilla. Once peanut butter is incorporated, add oats.
Working quickly, spoon the mixture onto waxed paper or aluminum foil.
Allow to cool, if you can wait that long. Store in a cool place in an airtight container for up to 1 week. After that, it's not dangerous to eat, but they might be crumbly and dry. Really, these are about 2 inches across, and should probably be half that size. They're very rich.
Make these and let me know what you think. Maybe substitute almond, cashew or hazelnut butter for the peanut butter.
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