No baking Required
First Posted: 1/4/2015
Diane Suchecki sent a quick and easy recipe for no bake peanut butter cookies. They are tasty dessert for any party and won’t break the bank. Most kitchens may have the ingredients on hand already.
The recipe calls for dry oatmeal, but I substituted gluten free oatmeal.
The recipe is simple but does have one tricky part at the end. The mixture hardens quickly since the cookies are no bake, so shaping the cookies or dropping them into mini cupcake holders must be done quickly.
Here’s what you’ll need:
- 1/2 cup butter
- 1/2 cup milk
- 2 cups sugar
- 1/2 cup peanut butter
- 2 and 1/2 cups dry oatmeal (I have a gluten allergy so I used gluten free oatmeal)
- 2 teaspoons vanilla extract
- lined cookie sheets or mini cupcake holders
In a large saucepan, melt the 1/2 cup of butter, over the stove.
Add the 1/2 cup of milk and 2 cups of sugar to the butter and stir the mixture until it reaches a rolling boil. This is a boil which can’t be dissipated by stirring.
As the butter, milk and sugar are coming to a rolling boil, mix the 1/2 cup of peanut butter, 2 and 1/2 cups of dry oatmeal (gluten free or regular) and the 2 teaspoon of vanilla extract in a separate large bowl.
Let the butter, milk and sugar boil for one minute once the boil is reached.
After the minute is up, remove the heat and add the peanut butter, oatmeal and vanilla mixture to the butter, milk and sugar.
- Stir the two mixtures until everything is even.
- Using your hands, a spoon, or whatever apparatus you desire, shape the cookies and drop them onto lined cookie sheets or into mini cupcake holders. If you don’t have either, I used cookie sheets sprayed with non-stick Pam and they worked wonderfully.
- This is where the mixture hardens quickly, so the last step must be fast.
The cookies varied in size because I used my hands and got nervous that the mixture was hardening quicker than I was working. The cookies are delicious and I have a new desert to add to my cookbook.