The No Bake Cookie, its a classic that will never be forgotten. I made dessert in my home probably every Sunday growing up because my mom didn’t care much to make dessert but I always wanted it. These were the dessert I made most often, probably from the time I was about 5 years old. We always called them Uncooked Cookies, which is actually more fun to say than No Bake Cookies. These are the perfect 5 minute dessert to make when you are craving chocolate, something deliciously sweet or when you open you flour jar only to find there are only a few tablespoons remaining. Since I’ve made these countless times I’ve learned a few tips along the way. The amount of time you boil the mixture determines how set/dry they will be, margarine is out, it’s banned =) butter only in these babies, NEVER substitute old fashioned oats in place of quick oats and the best way to serve them up – in paper muffin cups.
This morning I set out to create my own version of the classic No Bake Cookie. I tried three ways, with buttermilk, coffee creamer and with real cream. Which did I like best? Real cream of course! They all had their own unique and delicious flavor but the cream version was my favorite. My mom always taught me every thing is better with a bit of cream in it. I think it gave the cookies just a hint of creaminess and richness. I hope you love this version! If you don’t have cream you could just add an additional 1/4 cup milk in it’s place to stick with the original version. Enjoy!
- 1/2 cup salted butter
- 2 cups granulated sugar
- 1/4 cup cocoa powder
- 1/8 tsp salt
- 1/4 cup heavy cream*
- 1/4 cup milk*
- 2 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 3 cups quick oats (DON'T use old fashioned oats)
- In a medium saucepan combine butter, sugar, cocoa, salt, cream and milk. Bring mixture to a rolling boil over medium heat, stirring occasionally, then allow mixture to boil 45 seconds without stirring. Remove from heat, add in vanilla, peanut butter and quick oats. Stir mixture until combine then, working with 2 large spoons, immediately divide mixture evenly among 24 paper muffin cups (for bigger cookies you could do about 16). Allow to rest at room temperature until set.
*alternately you can use 1/2 cup half and half in place of 1/4 cup cream and 1/4 cup milk. I just always keep milk and cream on hand rather than half and half so it's what I used.