Classic No Bake Cookies

If you've been reading for a while, you know I love me some chocolate. Good news on that front, I made you a classic: no bake cookies. They're basic, but chockfull of chocolate, peanut butter, and oats. (Wait, I just gave you a a third of the ingredient list right there...) They come together in minutes in one pan. Oh, and they're incredibly addicting. So seemingly there's no bad news. BUT,  I'm wearing a bridesmaid's dress in less than a week. WHY DO I DO THIS TO MYSELF? Thank goodness it's A-line and a teeny bit forgiving. 

The recipe is almost a non-recipe that can turn out splendidly. OR, it sends you over the edge because you need a straw for your cookies or they've setup like hockey pucks. For this very reason, my own mother refuses to make no bakes. So, over the years, I've tweaked and tried to perfect them. More times than not, the recipe below will net you a winner.

​Let's get to it. 

Classic No Bake Cookies
Original Recipe
1/2 cup unsalted butter
2 cups granulated sugar
1/2 cup milk (I prefer 2% or whole)
3 tablespoons unsweetened cocoa powder (if you're feeling bold, try special dark cocoa)
 
Combine all ingredients in medium-large sauce pan. Stir well. Bring ingredients to a boil. 
Pro tip: This is the tricky, critical part. You want the start of a rolling boil but not one you sustain for too long. As soon as you get a good boil, turn the heat off and remove from stove top. 

Once removed from the heat, immediately stir in:
1/2 cup peanut butter (I always put a little extra in, probably about 1 tablespoon or 2 extra!)
1 teaspoon vanilla (the good stuff, no artificial)
3 cups old fashioned oats.

More Pro Tips:
This measuring tool from Pampered Chef is a LIFESAVER when you're using peanut butter. I'm not one for too many gadgets but this is a good item!
And, most no bake cookies call for quick oats. I am not a fan. I love the full size oats. They add more body to the cookies and make them look more uniform. Doubters (like my husband initially) will be convinced. 
I'm a lifelong fan of Mexican vanilla. It's the best thing. My grandparents once took a trip to Cozumel (which my gma endearingly pronounced "Coashamel" and brought back some vanilla. I'm pretty sure we used that vanilla well beyond the expiration window but, really, can vanilla go bad? The smell of Mexican vanilla evokes a strong response from me, one of bliss and eagerness. Now it's the only type of vanilla you'll find in my cupboard.

Stir well. Then drop by tablespoons on to waxed paper. Let sit. (and save yourself a scoop of the hot mixture. You've earned it!)

You can make them as uniform as you'd like. But I'm in the camp that is okay with non-uniformity. A little character still eats the same. If you make bigger cookies, you'll get between 24-28 cookies. You can of course make the more bite size if you'd like.

Okay. Enough belaboring a basic recipe. You can do this. Make them tonight since you likely have all of the ingredients on hand. 
We'll talk again soon. Perhaps about our house. Perhaps about some Friday favorites. So much to say, coming soon.
Take care!
Until next time, 
xo