Never Fail No Bake Cookies

Never Fail No Bake Cookies

No bake cookies may be one of my favorite easy treats to whip up in the summer. My husband, Matt, also adores them. He fondly reflects on them because they were also a go to treat his Mom made throughout his childhood. Something about no bake cookies must be nostalgic because I remember the first time I ever made and tasted them. I was about 11 years old and was spending the night at my friend Katie’s house. Ours definitely didn’t turn out all the same shapes and sizes but I do remember them tasting really, really good. I used to sleep over her house all of the time and between jumping on the trampoline or swimming in the pool we somehow found ourselves in her Mother’s kitchen. It is fun to reminisce on learning my way around the kitchen. I know a lot of people stay away from no bake cookies because they have had experiences with the cookies not setting up properly. Have no fear with this recipe! I’ve been using the same recipe for about 5 years and I have worked out all the kinks. So I encourage you to give them another try. Your satisfied stomaches will thank you!

The Ingredients:

  • Butter
  • Granulated sugar
  • Milk
  • Cocoa powder
  • Peanut butter
  • Vanilla
  • Quick cooking oats
  • Cinnamon

How to:

  • Add 1 stick butter (1/2 cup), 2 cups of sugar, 1/2 cup of milk, & 4 tbs of cocoa powder to a medium sized saucepan over medium heat
  • Allow butter mixture to come up to a boil, stirring continuously
  • Once butter mixture begins to boil–set kitchen timer for 2 minutes
  • Continue to stir mixture until kitchen timer elapses
  • Once the 2 minutes are up, take mixture off heat
  • Add 1/2 cup peanut butter (creamy or chunky), 2 tsp of vanilla, 3 cups of quick cooking oats, a pinch of cinnamon, & a pinch of salt (salt really brings out the sweetness of baked goods + helps create a balance for your palate)
  • Allow mixture to slightly cool (I always pop the lid onto my pan to make sure the oats soften slightly) while preparing two baking sheets lined with parchment paper
  • Use a cookie scoop to scoop no bake mixture onto baking sheets
  • Recipe yields 2-3 dozen cookies based on desired size of cookies
  • Put baking sheets in freezer to help cookies set up quickly or let cool at room temperature if you can wait that long to try one!

5 responses »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s