Hello friends, hope you are having a lovely June. If you’re in one of the places having massive heatwaves, I hope you’re staying cool with smoothies and ice cream and other frozen treats. Shameless self-promotion aside, we’ve had the usual gauntlet of rain and hail and sunshine here that typically befalls June. On Saturday I ran my 10th half marathon in West Yellowstone, which also happened to be my first trail race, and it was as warm as it was beautiful.
You might think the lack of baked goods the last several posts is due to the weather, but it’s actually because my oven is broken. It’s not holding temperature correctly which doesn’t work well for delicate items like cookies and quickbreads. Due to this, M has been making no-bake cookies, which is one of his standbys for when I don’t get around to baking. (The other is brownies, but that also requires an oven, obviously.) Since they’ll probably be a staple until the oven situation is resolved, I thought I’d share them here.
These cookies are quite rich but they have a great peanut butter chocolate flavor, and are super quick to put together. They stay soft and delicious for about a week and are extra yummy with a tall glass of milk. I’ll admit they are really sweet (2 cups of sugar will do that) but they’re an excellent go-to treat when you need something fast to satiate that chocolate craving.
Whip up a batch for the week (or the day) and give your oven a break.
Chocolate Peanut Butter No-Bake Cookies
Borrowed from M
Makes 4+ dozen one-tablespoon cookies
2 cups sugar
1/2 cup butter
1/2 cup milk
1/4 cup cocoa powder
1 tsp vanilla
1/4 cup peanut butter
3.5 – 4 cups Quick Oats (I always use Quaker)1
- Spread wax paper or aluminum foil on the counter (or a cookie sheet if you want to be able to move them).
- Combine sugar, butter, milk, and cocoa powder in a medium saucepan and heat over medium until melted.
- Increase heat to medium-high and bring to a boil; continue boiling for about 90 seconds.
- Stir in remaining ingredients until completely combined.
- Using a cookie scoop (or two spoons), scoop cookies onto prepared surface. I usually make them bite-sized (about 1 tablespoon) whereas M prefers a more hefty size (about 3 tablespoons), so feel free to do whatever size you like best.2
- Allow cookies to cool completely, then store in an airtight container on the counter.
1 The fewer oats you use the more gooey the cookies will be. The pictures are using the full amount but we typically use about 3.75 cups.
2 Makes just under 5 dozen if you do my size, or about 2 dozen if you do his size.