December 10, 2010

No-Bake Cookies

In the spirit of that chocolate rice pudding I had the idea for, I bring you...chocolate oatmeal!  Actually, it's No-Bake Cookies.  I've been making these for as long as I can possibly remember.  But lately, dolloping the mixture onto wax paper or cookie sheets seems like such a waste of time.  Usually, if I make no-bakes, I'm home alone (Scott doesn't really care for them anyway) and craving something chocolate and peanut butter with the healthy addition of quaker oats.  I spent my entire life doubling this recipe at home, but when I make this just for myself, I cut the recipe in half and, in addition, cut down on the butter and the sugar.  I've tried to freeze the cookies in an effort to save them and not eat them all and that has only resulted in me eating ALL of them because they taste best when frozen.  Here is the original recipe.  Eat them as cookies or straight out of the pot.  Amazing either way.
(And yeah, I know, everyone has a different recipe, but I can promise you that mine is the best.  So for those of you who boil the mixture for 2're wrong and your cookies are dry because of it.  Also, don't ever ruin this by adding nuts, raisins, or coconut..sigh.)

No-Bake Cookies
1/4 cup butter (half a stick)
3 T. unsweetened cocoa powder
1/2 cup milk
2 cups sugar
4.5 T. peanut butter
1 t. vanilla
2 1/2 cups quaker oats (preferably instant)

Melt the butter in a large saucepan.  Add the cocoa, sugar and milk.  Stir well.  Wait for mixture to boil and then let it boil for 1 minute only.  Set a timer.  It helps.  Keep stirring while it's boiling.  Take off the heat IMMEDIATELY after the timer beeps.  Stir in vanilla, peanut butter and oats (in that order).  Mix well and spoon onto cookie sheets to harden and cool.  Or just grab a spoon.  You're probably going to eat them warm and gooey off of the cookie sheet anyway.

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