Saturday, July 17, 2010

No-Bake Chocolate, Peanut Butter, & Oatmeal Cookies

My sister is the master of no-bake cookies, but since she lives in Oklahoma and I live in California, I haven't had these for a while. When I found this recipe on Brown Eyed Baker's blog post of 36 fabulous recipes for summer, I decided to try it out.

I'm glad I did! Quick, easy, and delicious these cookies can probably be made by anyone with a well-stocked pantry without even requiring a trip to the grocery store. I should say that The Little Geek was NOT a fan of them. I have no idea why, unless it is the texture of the oatmeal in the cookies. Clearly, she is insane.

I think my sister puts raisins in hers. If not, I've absolutely had these with raisins in the past. If you enjoy Raisinettes, you'd probably enjoy that addition. I did not include them as the recipe didn't call for them and I knew I was probably the only person in my house who would enjoy them.


1/2 cup (1 stick) butter (I used unsalted, but salted is fine)
2 cups granulated sugar
1/2 cup milk
4 Tbsp cocoa powder

1/2 cup peanut butter (smooth is probably best, but chunky would also work)
2 tsp vanilla extract

3 cups quick-cooking oats

1. Line 2 baking sheets with waxed paper.
2. Add butter through cocoa powder to a 4-quart suacepan and bring to a rolling boil.
3. Let boil for one minute, stirring constantly.
4. Remove from heat and stir in peanut butter and vanilla until smooth.
5. Stir in the oats.
6. Drop by heaping tablespoon onto wax-paper lined baking sheets.
7. Cool in refrigerator until set (around 30 minutes).


I plan to make more of Brown Eyed Bakers recipes this weekend, including the strawberry pretzel squares, Italian chicken salad, Fontina-stuffed bacon-wrapped dates, and cucumuber tomato phyllo cups (if I can find phyllo cups--I am NOT making my own), and spicy crock pot pecans. When our tomatoes ripen and I'm looking for ideas for them, I'm making the panzanella. I'll post as I cook.

Tonight: Flank Steak w/ Orange Sauce!