I made a third batch last night.
I cannot stop eating these cookies. The fact that they take less than 10 minutes to make doesn’t help the situation.
There are tons of variations on this basic recipe for No Bakes and this is no exception. My brother-in-law passed his recipe along to me with a follow-up message of modifications. I started with that recipe and altered it slightly in the three batches I’ve made to suit my needs. I use old fashioned oatmeal and natural peanut butter—both affect the consistency and timing of the recipe. The key is finding the right amount of oats so your cookie is not too dry or too wet to hold its shape. Humidity levels will affect this so keep that in mind when making these tasty treats. You may need a few more or less tablespoons of oats depending on your climate.
The recipe below is my current incarnation and is ridiculously delicious. I should probably padlock the Tupperware dish so I don’t eat them all in one sitting.
Oh, and make sure you eat the last bite out of the pan with a spoon while it is still warm. Trust me, you will not be sorry.
No Bake Cookies
makes 24–30 cookies
1 cup sugar
1/4 cup + 1 tablespoon milk
1/4 cup cocoa
4 tablespoons butter (heavy 1/4 cup—probably an extra TB full of PB)
2 1/4 cup oatmeal*
1 teaspoon vanilla
1/4 cup peanut butter
pinch of salt
- Combine sugar, milk, cocoa, and butter in a medium saucepan and bring to a rolling boil stirring often.
- Boil for one minute.
- Turn off the heat and add oatmeal, vanilla, peanut butter, and salt. Mix well.*
- Drop teaspoonful size cookies onto wax paper and cool.
*You can use quick cook oats or old-fashioned oats. I use old-fashioned oats and allow the mixture to sit in the pan for 3 minutes before dropping the cookies onto the wax paper. If using quick cook oats you and mix and drop right away.