There are cookies that you bake. And cookies that are bars.
And cookies that you layer up in silly little jars.
There are cookies that crumble and cookies that are crisp.
And then there are “no bakes,” the cookies with a twist!
Sometimes known as “boiled oatmeal cookies,” in my house we just call ’em “no bakes.”
Hubbs remembers these as part of Friday lunches at school; when he talks of the memory, his smile reaches to his eyes, the way Frank used to smile while getting his belly rubbed. Other friends recall these as an after-sports treat. However you get them, they’re ooey-gooey-chocolately-creamy-and nuttery-delicious.
Quick, easy, and rather impossible to resist. Ready?Here’s what you need to bake “No Bakes:” (shh no baking involved)
- 2 cups sugar
- 3 tablespoons cocoa
- 1/2 cup milk
- 1/4 cup butter or margarine
- 3 cups quick cooking oats
- 1 teaspoon vanilla
- 1/2 cup peanut butter – crunchy or smooth – your choice
- 1/2 cup chopped walnuts
- waxed paper
Directions: In a saucepan over medium heat, mix sugar, cocoa, milk and butter. Stir slowly and bring to a steady boil — allow to boil (while stirring) 1 minute. Tip: don’t short-change the time, the cookies will not set later on.
Once boiled, remove pan from heat and quickly add peanut butter & vanilla – stir to melt/mix. Next, pour in oats and nuts, stirring well. The mixture will start to firm up as everything cools.
Spread a long sheet of waxed paper on your counter top and drop the cookies by tablespoon onto the waxed paper. You could make them smaller if you wished but …. really? Why?
Let stand at least 1 hour to cool. Store loosely covered or in the fridge.