Many moons ago a college friend and I were hanging out and she introduced me to these “no bake cookies.” I had never heard of such things; my mother baked cookies. I knew of rice crispy treats, which aren’t baked either, but they were never called “no bake rice crispy treats.” This intrigued me.
It’s been years now and this is probably the only 2nd time I’ve ever made these, but they’re still so delicious, like the very 1st time I tried them. This easy recipe is from Food Network. With a 2-step process and a 5-star rating, how could I resist? Enjoy! 🙂
- 1.5 cups organic evaporated cane sugar
- 4 tablespoons cocoa*
- 1 stick organic butter
- 1/2 cup organic whole milk
- 1 cup peanut butter**
- 1 tablespoon vanilla
- 3 cups oatmeal
- waxed paper
- In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk. Let boil for 1 minute then add peanut butter, vanilla and oatmeal.
- On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
*I used Rodelle’s ivory dutch dark cocoa. While you’re on here, you should check out the fun Cocoa 101!
**I used freshly-ground organic PB from Whole Foods, but it made the cookies a bit dry & crumbly. I suggest using Peter Pan creamy PB.