These cookies are a childhood memory. I have long loved these cookies! The bakery department at a local grocery store sells these beauties, for a pretty penny! $4.00 for a 1/4 of a batch doesn’t sit very well with my frugal self.
Someone at work brought a couple of these cookies in with their lunch. Naturally, I had to make some…
As the name says, you don’t have to bake these cookies. Instead, you make a simple fudge on the stove, and then mix in the remaining ingredients. To make the fudge part, combine butter, sugar, milk and cocoa powder in a large saucepan. On medium-high heat bring these ingredients to a boil. Using a candy thermometer, bring these ingredients to 220 degrees.
(Here’s how fudge works. Not hot enough? You’re fudge never sets, stays sticky and you need a bathe after each cookie. Right temperature? The fudge hardens to form a firm cookie with enough strength to hold together. Too hot? You’re going to have a cookie that crumbles and crumbles into a mess. Reaching the correct temperature is very important in getting a perfect cookie, EVERY time!)
Once you’ve reached 220 degrees, remove the pan from heat. Stir in the peanut butter, vanilla and quick oats. Spoon out your cookies onto a wax paper lined cookie sheet. You pick the size? Giant or two-bite sized? Refrigerate the cookies until set, enjoy!
From me to you, lick the spoon clean. 🙂 It’s as magical as warm Rice Krispie Treats. Yum!
No Bake Cookies
- 1 ½ C. Sugar
- ¼ C. Unsweetened Cocoa Powder
- ½ C. Milk
- ½ C. Butter
- 3 C. Quick Oats
- ¼ C. Creamy Peanut Butter
- 1 t. Vanilla Extract
- Boil together sugar, cocoa powder, milk and butter in a large sauce pan.
- Bring the simple fudge to a boil, stirring frequently, until it reaches 220 degrees.
- Remove from heat.
- Stir in peanut butter, vanilla and quick oats.
- Scoop out onto wax paper-lined cookie sheet.
- Refrigerate until set.
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