It seems like everybody has this recipe, or some version of it, so this is probably not a new one for you. As a kid it was one of my favorites. I loved it so much that I did a cooking demonstration of the recipe for my 4th grade class. We were supposed to do an oral presentation and I thought what better way to a “viewer’s choice” award than through my classmate’s stomach.
We lived about a mile from school and my mother didn’t drive so I headed out in the morning with various cooking utensils, pre-measured ingredients and an old (very old) electric cook plate. The results? I didn’t burn down the school, (luckily) apparently none of my classmates were allergic to peanuts, there were no leftovers, and I got an A! Actually, the one thing I didn’t get my parents approval for was selling them at school at lunchtime. If I had, maybe I would have beat Mrs. Field’s to the punch. Darn.
If you like chocolate and peanut butter and don’t mind a cookie that is very sweet, you’ll probably give them an A too. They only take about 10 minutes to make. The calorie count? I know it, but do you really want me to tell you?
No Bake Cookies (about 10 minutes start to finish)
2 cups sugar
1/2 cup milk
1/3 cup cocoa (I use Hershey’s)
1/2 cup margarine
1 teaspoon vanilla
1/2 cup peanut butter (in my opinion there is only one and its name is Skippy!)
3 cups quick oats
(Before beginning to cook place a couple newspaper pages on the counter and cover with waxed paper or parchment paper.)
Combine sugar,milk,cocoa, and margarine in a large saucepan. Heat on low until margarine is melted. Turn up the heat and bring mixture to a boil. Boil ONLY one minute. Overcooking will result in a crumbly cookie (undercooking will result in spoon candy which is actually pretty good but won’t hold a cookie shape and must be eaten out of a bowl!). Remove from heat and add remaining ingredients. Mix well and drop by soup spoons onto the waxed paper. Allow to cool (though these are excellent warm!) and store in an airtight container.