No Bake Cookies

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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 everyoneโ€™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.

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Ingredients

 

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In a medium pan, melt the butter over low heat.

 

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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.

 

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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.

 

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Remove from the heat and quickly add

vanilla extract and oatmeal.

Stir until all of the oatmeal is

covered in the chocolate.

 

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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

http://www.InDianesKitchen.com

A9E13F4B-8B4B-4257-A02D-9DF559296556

Ingredients

  • 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

Directions

  1. Lay out a long sheet of waxed paper to drop the cookies on later.
  2. In a medium pan over low heat, melt the butter.
  3. Using a fork mix together the cocoa and milk in a small bowl.
  4. Add the milk mixture and the sugar to the butter and stir until combined.
  5. Continue to heat over low heat, stirring constantly, until mixture begins to bubble.
  6. 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.
  7. Add the peanut butter and stir until it dissolves. Remove from the heat.
  8. Quickly add the vanilla extract and the oats, stirring until the oats are completely coated with the chocolate mixture.
  9. Drop by a heaping tablespoon (or any size you want) onto the waxed paper. Let sit until the cookie sets up.
  10. Store in an airtight container.

http://www.InDianesKitchen.com

 

Categories: Cookies

74 Comments »

  1. Do you think that the mixture would support a lot more grain flakes? I would also want to add a good handful of nuts, and probably some dried cranberries, sunflower and sesame seeds, and maybe some coconut. What about less sugar? Is the texture of the “cookie” part sort of like penuche, or more like peanut brittle? Or something in between? I’d like to come up with something that is more like a granola bar. I carry commercial ones around with me all the time because we can easily get stuck in a doctor’s office or ER, and they have been a life saver, but I’d like to get away from the commercial-ness of them. And they are really too sweet.

    Homemade ones has been a real goal for me, but the method has been elusive. If your method of boiling the sugar mixture works for holding together the plethora of desired ingredients, that would be heaven sent!

    Virtual hugs,

    Judie

    Liked by 1 person

    • Wow that’s a great question and idea Judie! This is a tricky recipe where if it is not brought to a boil and then boiled for a full minute it will not set up and it will flatten out. However, if you poured it into a small pan to cut into bars that wouldn’t matter. Also, will boiling the other grains, coconut etc. hold up to the boiling? I’m not sure it could handle more grain added to it but what about using less oats and then add the other grains? I’m having trouble explaining the texture. It is nothing like peanut brittle but more like penuche (kind of). You will have to experiment with less sugar, I’m not sure if that would affect the setting of the chocolate. Hope I helped a little. Good luck!

      Liked by 1 person

      • I was thinking of adding in the oddball stuff at the end, after the boiling. I made penuche as a kid, and remember the boiling temperature had to reach something like 234ยฐ, and then like magic, it turned into that delicious brown sugar “fudge” texture.

        I’d like to have the penuche-like substance as a base with the other goodies mixed in as it is cooling.

        Liked by 1 person

  2. This recipe is old. I got it from my mother-in-law. Just lately, the last few years, it has been difficult to make right. I suspected the ingredients have been changed by the manufacturers — like the margarine or the peanut butter is made differently than in the past. I noticed your instructions to boil for a minute. I’m wondering if that is your way of fixing this recipe? Have you found it more difficult to make than in the past too? Both I and my sister-in-law have had trouble with it. I’d be happy to be able to tell her how to fix this recipe. Merry Christmas. ๐ŸŽ„

    Liked by 1 person

    • I have made it this way since the late 70โ€™s. I never use margarine, only butter. I also always use Jiff Peanut Butter. The secret to this cookie is in the boiling. Once boiling, I make sure I can not stir the bubbles away. Then I continue to boil for 1 minute. It took me a few years to figure this out but I have never had a flat cookie since. Also, always use fresh ingredients. I made it with oats that had been opened for too long and they didnโ€™t turn out the right consistency. One last thought is are you using the 1 minute quick oats? The regular oats donโ€™t turn out very well. I hope this helps.

      Liked by 1 person

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