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Wednesday, February 7, 2018

Chocolate Peanut Butter No-Bake Cookies

Into a saucepan put: 

½ c. butter (one stick)
2 c. white sugar
¼ c. cocoa
¼ c. light corn syrup
½ c. milk


Bring to a ROLLING boil and boil 60-90 seconds*.  Remove from heat and add:

1 tsp. vanilla
¾ c. chunky peanut butter
3 c. old-fashioned rolled oats


Mix well. Drop by spoonfuls (or medium scoop) onto wax paper-lined** cookie sheets.  Refrigerate until firm.

NOTES:

*Most recipes like this call for boiling for one minute, but it always turns out too soft for me.  I boil it longer and it's still pretty flexible after it cools.

**Instead of wax-paper, I now use reusable silicone baking mats.  It doesn't peel off from the cookie quite as easily, but it's reusable and I just use an inverted spatula to release the cookie.


Using a scoop to portion these cookies has revolutionized my life.  I use a scoop to do other cookies, but I hadn't thought of it for these until a friend suggested it.  Oh my goodness.  So fast.  So clean.  So perfect!  I  love it!  


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