I have fond childhood memories of no-bake cookies. They were one of the first things I learned how to cook. I remember standing on the stool by the stove as a little six-year-old making no-bakes for my family, especially on Sundays. My younger brother called them black cookies. We made no-bakes often growing up, and to this day, I still do. My own kids love them, and it’s definitely the cookie they request the most. I don’t mind making them because they are quick and easy, they taste yummy, and I typically have the ingredients on hand. From what I can remember, when I made no-bakes as a little girl my family always enjoyed them and probably thanked me for making them. But something I’ve realized since then as I’ve made them for other people is that I make REALLY good no-bake cookies. I get compliments on them all the time and have had several people tell me they’re the best no-bake cookies they’ve ever had. I’ve also given my recipe out to some of those same people, but I’ve been told that mine are still better. So I’m not sure what it is about them, but I thought I would share howwedo no-bake cookies.
First melt 1/2 cup butter on low heat in a medium-sized saucepan. Then add 2 cups of sugar, 1/2 cup of milk, and 3 tablespoons of baking cocoa. Now the brand of baking cocoa matters. I’ve tried various brands, but the best cocoa, in my opinion, is The Saco Pantry Premium Cocoa. Seriously, try it. It makes a huge difference. I used to be able to find it at any given grocery store, but lately it seems like I’m seeing it sold at fewer stores. Luckily, you can usually find it on Amazon or Wal-Mart. Bring this mixture to a rolling boil, and boil for 60-75 seconds.
Remove the mixture from the heat, and add 1/8 teaspoon salt, 1 teaspoon of vanilla, and 1/2 cup peanut butter. Stir and allow the peanut butter to melt. Then add 3 cups of quick oats and stir. Be careful with your measurements. I’ve noticed with this recipe, more than others, you need to be a bit more exact with some of your measured ingredients, especially the oats. Too many oats and your cookies will be dry and crumbly. Too few oats and your cookies will be runny. Drop spoonfuls of the cookie mixture onto wax paper. You’ll need to let them set for several minutes before you can eat them like a normal cookie. BUT my favorite way to eat them is with a fork, before they’re set up. It’s so yummy!
2 cups sugar
1/2 cup butter
1/2 cup milk
3 Tbsp. baking cocoa
Bring to a rolling boil, and then boil for 60-75 seconds. Remove mixture from heat and add:
1/8 tsp. salt
1 tsp. vanilla
1/2 cup peanut butter
3 cups quick oats
Drop by spoonfuls onto wax paper. Let set and enjoy!