No Bake Cookies

Have you ever thought it is possible to make cookies without firing up the oven? And no, it doesn't count to just eating the cookie dough outta the bowl lol..although I will admit that happens quite frequently here in my kitchen :p Yes, yes.. I know all about the dangers of raw eggs and salmonella... but I like to live on the edge. I'm a wild woman like that! :p
When I was growing up one of my favorite things my mom made in the kitchen were these chocolately sweet cookies that we made on the stove. I still recall how strict she was about the fact it needed to boil 1 minute and only 1 minute!  Hence the fact that I would not recommend trying to double this recipe. These cookies are a great standby and are always a big hit! Someone recently told me they taste like Reeces Peanut Butter Cups.. who wouldn't like that! :)

No Bake Cookies
Ingredients:
2 C. Sugar
3 TB Cocoa
1 stick butter
1/4 tsp. salt
1/2 C. milk

Combine the above and bring to a rolling boil for 1 minute. Remove from heat and add the following:

1 tsp vanilla extract
1/2 C. Peanut Butter
3 C. Quick Quaker Oats

Drop on wax paper. Let set-up. Store in an air tight container.
Makes appx. 3 dozen cookies.

Step 1: Combine all the ingredients into a saucepan. I also measure out the second group of ingredients in preparation. You will need to add them relatively quickly to get the best outcome.

2 C. Sugar
3 TB Cocoa
1 stick butter
1/4 tsp. salt
1/2 C. milk

Bring this to a boil. Stirring occasionally as it heats up.

Starting to boil! I have the timer set so all I have to do is hit go when I see the bubbles start to form.

At a roiling boil now. (I still stir occasionally during this phase.) Once the timer goes off you are ready to add the next group of ingredients.

1 tsp vanilla extract
1/2 C. Peanut Butter
3 C. Quick Quaker Oats

 I add the vanilla and peanut butter first. Stirring until it's completely melted in the chocolate mixture. Then I add the oatmeal  and stir until combined well.

*I was taught growing up to double the vanilla if you are using imitation brand. Although the bottle now says double strength I still abide by this habit.  I am sure my grandma would agree! ;-) So I use 2 tsp in this recipe! I have recently purchased authentic vanilla extract and I find it to be stronger than what I am used to so I've been sticking to the recipe amounts now. Halal vanilla is available, you just have to look a little harder for it! I am using Yellow Dog brand currently I believe. I purchased it at my local specialty grocery. I have to admit it was the bottle design that drew me in.. I'm all about packaging!

Here it is shown with the oatmeal added. Now quick.. you've no time to waste! ;-) Start dropping them onto wax paper by spoonfuls. You want to do this part as quick as possible as they will start to set up in the pan if you do not. I can sometimes tell the difference between the first cookies I drop and the last. Towards the end they will become dryer if you are not quick (quick like a bunny rabbit!) :)

Let the cookies set up and then carefully peal them from the wax paper. Store them in an air tight container.