These cookies can probably be traced back to Eve. My mom made these growing up and I always made them in college. There are many versions but this is actually my old roommate Lisa’s recipe.
John made me promise years ago that I would only make these once a year since he can’t help himself from eating the whole batch. I’m always surprised when I find people who have never heard of them. If you’ve never heard of them, you are the LAST person to not have this recipe. No worries. Now you do!
In this last HOT month of summer I’ve had a lot of requests for No-Bake recipes so I added a label on the left for all of the recipes that don’t require you to turn your house into an oven. But between you and me, I’m not against using my oven even in these melting hot temperatures.
My husband keeps our house at Arctic cold temperatures so the only way I can get a little warmth in my bones without blatantly turning up the thermostat is to turn on the oven. Shhh…it’s a secret.
WHAT ARE THE INGREDIENTS IN NO-BAKE COOKIES?
- Peanut butter
WHY ARE MY COOKIES CRUMBLY?
In this step the sugar mixture is boiled. The mixture should be brought to a boil and then timed for one minute.
Two things to avoid:
- If you don’t boil it long enough, the cookies will not set up.
- If you boil it too long the cookies will be dry and crumbly.
Stir in the oats, peanut butter, and vanilla.
Using a ccokie scooper helps to make these all uniform in size.
OTHER COOKIE RECIPES:
Yield: 18 cookies
- 1/2 cup butter
- 2 cups white sugar
- 1/2 cup milk
- 1/4 cup cocoa
- 3 cups quick cooking oats
- 2/3 cup creamy peanut butter
- 1 teaspoon vanilla
Bring butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute. Remove from heat.
Add peanut butter, vanilla, and oats. Stir well and drop spoonfuls onto waxed paper or parchment paper. Let them set up and cool.