No Bake Cookies RECIPE

It's been a while! I have a lot to share! I made some simple No Bake Cookies recently, and it's such a great recipe. I found it in our family cookbook, and we've been using this recipe for years and years.

ALLERGY ALERT: This recipe contains peanut butter

Here's the recipe:
 No Bake Cookies
2 c sugar
4 T cocoa
1/4 t salt
1/2 c peanut butter
1/2 c milk
1 t vanilla
2 1/2 c quick oats

Combine in saucepan sugar, cocoa, salt, peanut butter, and milk. Bring to boil and cook 1 minute. Remove from heat and add vanilla and oats. Mix well and drop on cookie sheet or parchment paper. Refrigerate.

Easy, right? That's the recipe exactly as it's written in the cookbook.

Here are my notes:

An easy cleanup way to measure the peanut butter is to drop it into the milk. Here's what I mean:

Measure out your 1/2 c of milk.

Drop spoonfuls of peanut butter into the milk, small amounts at a time, until it measures up to 1 cup.

If it's not exact, it's totally fine! It won't affect how well the cookies turn out. When you get that measured out, dump the whole thing straight into the pan with the dry ingredients, and start to cook!

Don't boil it on the highest temperature, and stir it CONSTANTLY because it will cook to the bottom of the pan very quickly!

Time it for one minute. During this time the sugar will melt and the mixture will get smooth. When the timer's done, remove from heat and add the oats and vanilla.

As for oats, I've used all sorts of oats, and they do just fine: Rolled, steel cut, baby, old-fashioned. Just any old oats are great!

I usually use a mini ice cream scoop to measure them out, or you can just drop spoonfuls. I use waxed paper just on the countertop, not even bothering to put them into the fridge. Nobody wants to wait that long! They will be gooey at first, and then gain more solidity as they cool.

They usually don't last long past cooling anyway!