|Stacked: Easy No Bake Cookies|
Mr. B swears that he’s going to give the oven a good slap for me. It’s half-working–burners and broiler, but no oven–for over a month now and although he’s played with it, the stubborn old girl won’t work. According to Mr. B, all she needs is a few good slaps–maybe a kick or two–to wake her up from hibernation.
In the meantime, I’ve decided to explore the world of no-bake recipes, like today’s recipe for no-bake cookies. When I was growing up, the elementary school that I went to was well-known for both their peanut butter and chocolate no-bake cookies and honestly, it really was the best part of lunch–but, wait, wasn’t the best part always the dessert?
This isn’t a recipe I’ve made often, in fact, I’ve only made no-bake cookies once before and that was several years ago, but since it’s a sweet that I remember fondly and my toaster oven is too small for a cookie sheet, I decided to surprise Mr. B with a treat.
I added butterscotch chips and was thankful I’d used unsweetened peanut butter–these are sweet–but really good and borderline decadent (think peanut butter fudge) with a big glass of cold milk.
1 3/4 cups of unsweetened chunky peanut butter (the label should only list peanuts and salt)
3/4 cup of melted butter
3/4 cup of whole milk
1 3/4 cups of sugar
1 package of butterscotch chips
4 1/2 cups of oats (quick-cooking)
1 teaspoon of salt
1 teaspoon of vanilla
1. In a large saucepan, melt butter; add milk and sugar and bring to a boil. Boil for one minute and then remove from heat and stir in peanut butter, butterscotch chips, vanilla, salt and oats.
2. Drop from tablespoons onto wax paper covered cookie sheets and let set for several hours (but they’re even better the second day after they ‘crystalize’ slightly.