To me, no-bake cookies come right out of old cookbooks with worn canvas covers. I’ve seen plenty of no-bake recipes while browsing through my vintage cookbook collection, but never thought to try them myself. Then I spied these no-bake chocolate peanut butter oatmeal cookies on Ezra Poundcake and something told me….Go! Now! No-bake these immediately! Well, that was last fall and I only made them a few days ago. Obviously, I’m tardy when it comes to following my gut. But no more. These are seriously the easiest cookies anyone could ever make, so what are you waiting for?
I’m actually hesitant to call this a cookie. They remind me of a chocolate haystack candy that my mom made when I was little. They were amazing and this no-bake recipe is the closest thing I’ve had since I was nine. It’s like a sweet bite of memory overload. I followed the original recipe and used tablespoons to drop the mixture onto waxed paper, but in hindsight I’d use just a teaspoon. Smaller lumps would make for better bites. Plus, these babies are sweeeeeeeeeet! Next time I’d cut the sugar and increase the peanut butter, but I’m not sure if that would screw up the recipe. Thoughts? Oh and another bonus? Easy to make vegan by switching in soy milk and soy margarine!
These cookies/candies make use of the stove top, so they are perfect for summer sweets when turning on the oven would be criminal. Plus they are delicious served cold, which makes them a refreshing bite of chocolatey goodness. I tried a keeping a batch in the freezer and a batch in the fridge for testing sake. The ones in the freezer were stickier and gooey and the ones in the fridge were almost sandy in comparison. I liked the sandier fridge chilled cookies best, but do whatchya like! Either way, they’ll go quickly.
no-bake chocolate peanut butter oatmeal cookies
(adapted from Ezra Poundcake)
1/2 c butter
2 c sugar (I used a scant 2 cups)
1 t salt
1/2 c milk
4 T cocoa
1/2 c natural peanut butter
3 to 3 1/2 c old-fashioned oats
2 T vanilla
In a medium sized saucepan, mix together the first five ingredients and bring to a boil. Let boil for 1 minute and then remove from heat. Add in remaining ingredients and then use a teaspoon to drop the mixture onto cookie sheets lined with waxed paper. Chill until set. Keep in refrigerator.