No Bake Cookies
Cocoa, peanut butter and oatmeal No Bake Cookies are my sons favorite cookie. This recipe was given to me by my son’s Grandma, bless her soul. I always make sure I make everyone’s favorite cookie at Christmas time. No Bake Cookies are the second kind of cookie I learned how to make with Chocolate Chip being the first kind. It took me quite a few times to figure out how to keep these delicious cookies thick and not flatten out. I am going to share that with you as these turn out great every time I make them.
In a medium pan, melt the butter over low heat.
Mix the milk and cocoa together until combined with a whisk or a fork.
Pour milk mixture and sugar into the melted butter and stir.
Continue stirring constantly until the mixture starts to bubble.
Once it bubbles stir quickly and at the point you can not stir away the bubbles, set a timer for one minute.
Stirring constantly, continue to boil for the full one minute.
Add the peanut butter and stir until it melts.
Remove from the heat and quickly add vanilla extract and oatmeal.
Stir until all of the oatmeal is covered in the chocolate.
Drop the mixture by a heaping tablespoon onto a large sheet of waxed paper.
Let set until they are firm. Store in an airtight container.
No Bake Cookies
1 stick of butter
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/2 cup creamy peanut butter
1 tsp vanilla extract
3 cups quick cooking oats
Lay out a long sheet of waxed paper to drop the cookies on later.
In a medium pan over low heat, melt the butter.
Using a fork mix together the cocoa and milk. Add the milk mixture and the sugar to the butter and stir until combined. Continue to heat over low heat, stirring constantly, until mixture begins to bubble.
Once the mixture bubbles and you can not stir the bubbles away, set a timer for one minute. Continue to stir for the entire minute.
Add the peanut butter and stir until it dissolves. Remove from the heat.
Quickly add the vanilla extract and the oats, stirring until the oats are completely coated with the chocolate mixture.
Drop by a heaping tablespoon (or any size you want) onto the waxed paper. Let sit until the cookie sets up.
Store in an airtight container.