|Photo: The Food Network|
Chocolate No Bakes were the first cookies I made by myself as a child. Although we lived far from Appalachia, it seems like every mom in my neighborhood made them. In grade school our cafeteria ladies (who were moms) served them to us for lunch sometimes. Not every child ate her green beans (I won't mention any names ... um, Norma Oliver, nor the reason I ate two portions of green beans on Wednesdays), but I don't remember a sixth grader who wouldn't eat his/her No Bake cookie. They travel well, so are a favorite cookie to make for a picnic or holiday. When you crave something rich and sweet, these cookies really hit the spot.
Chocolate No Bake Cookies
2 cups sugar
1 stick butter (= 4 ounces)
1/2 cup milk
1/3 cup of unsweetened cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups quick oats (I like using 5 minute Old Fashion oats. Both work.)
1/2 cup peanut butter (I like to use crunchy.)
1) Pour the sugar, butter, cocoa powder and milk into a saucepan on a stove top over the flame. Stir with a wooden spoon.
2) Bring the mixture to a boil and simmer for about 3 minutes. Keep stirring.
3) Lower the flame (as low as it goes). Stir in the vanilla, salt and oatmeal until smooth and uniform.
4) Finally, stir in the peanut butter. Remove from the heat.
5) Using a tablespoon, scoop and drop the cookie batter onto waxed paper. The batter is very hot, so be careful not to drop any on your skin. If the mixture cools before you get it all out of the sauce pan, return it to a burner for another minute, and it will come out clean.
6) Let cool for 20 minutes. The No Bake cookies harden like a candy.
Store in a cookie tin, or Tupperware. Usually a batch disappears lickety quick!
Although not true, the recipe seems so wholesome! Over the years I tried to reduce the butter, or sugar, however it changes the texture of the cookie, so now I just follow the original recipe. Eat them as a once in a while treat. How many of you grew up making these cookies?
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