There’s nothing especially Christmas-y about these cookies, but every holiday cookie-baker needs a recipe they can whip up in ten minutes (30 minutes, including cooling time). Seriously, you can make these bits of rich, sneak-able deliciousness in no time flat. Just mix, boil, drop and walk away.
3 cups original oatmeal (not the quick cooking kind – they make the cookies mushy)
1 cup creamy peanut butter
2 cups sugar
1/3 cup cocoa
1/2 stick of butter
1/2 cup milk (plus just a teeny bit more)
1 tsp vanilla extract
Tip: You have to work fast with this recipe, so measure out all the ingredients first and set them out before you begin.
Lay two long strips of wax paper out on the counter
Measure out 3 cups of oatmeal and set aside
Measure out 1 cup of peanut butter and set aside (tip: pack peanut butter into the measuring cup with a spoon to get all the air pockets out.)
Melt butter in the stove on a small saucepan
In a large sauce pan, stir together sugar and cocoa with a fork, but do not place pan on heat yet
Add melted butter and milk to the sugar and cocoa
Place pan on heat and stir together (use the burner you used to melt the butter so it’s already hot)
Continue to stir mixture slowly until it begins to boil
Wait until it reaches a full boil, and then start the timer for 1 minute
Add vanilla extract while mixture is boiling (stand back when adding – it splatters!)
Stir mixture continually during boil
After exactly 1 minute* of boiling, remove pan from the heat
Quickly stir in peanut butter until it’s almost melted (tip: use a rubber spatula to scrape it all out of the measuring cup.)
Quickly stir in oatmeal and stir until all oatmeal is covered
Plop medium-sized spoonfuls onto wax paper
Allow to cool and harden into cookies (approx. 20 minutes)
Then pour yourself one big ol’ glass of milk because these cookies are rich.
Recipe yields about 2-dozen cookies (If you want to make more than that, make separate batches instead of trying to double the recipe. Every time I’ve tried that, it’s been a colossal failure.)
*Tip: Be sure to boil the mixture for exactly 1 minute. If you let it boil longer, the cookies will be too hard and dry, and they will taste terrible. If you let it boil less than a minute, the cookies will not harden at all. Although mushy No Bake cookies still tastes good, they’re really difficult to store. So you’ll just have to eat them all at once… and eat them with a spoon.