{Friday Friendzy} No Bake Cookies

Oh friends, I hope you haven’t given up on me this week! The blasted stomach flu has plagued our house once again and this week has been miserable. The only person who hasn’t had it is my husband (knock on wood) and we’re keeping our fingers crossed that he doesn’t get it!

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My husband has a weakness for No Bake Cookies. Ok, I admit it…they’re a huge weakness of mine as well. If I make these up I either have to 1) Make a half batch or even a quarter batch because we WILL eat them all, or 2) allow us to eat a few then plate the rest up for neighbors. They’re just way too delicious!!!

I’m a firm believer that every household needs a good No Bake Cookie recipe. And it just so happens that Nicole from Maryland agrees with me. Nicole and her recipe are this week’s spotlight for Friday Friendzy, and we thank you, Nicole!

Related:Chocolate Cupcakes with Peanut Butter Frosting

Ingredients

• 2 c. sugar
• 1/2 c. margarine
• 3 Tbsp. cocoa
• 1/2 c. milk
• 1/2 c. peanut butter
• 1 tsp. vanilla
• 3 c. Quick Oats (And they must be QUICK or you’re going to have a chocolaty, gooey, delicious mess.)

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Directions

1. When making No Bake Cookies it is super important to get every ingredient measured and prepped. No Bake Cookies are all about timing. You can put the margarine in the pot you’re using and let it start to melt, and while it melts you can get everything else measured and set aside. This includes setting out your wax paper. Just put the heat on low or to medium for the melting.
2. Get the margarine melted in the pot then turn the heat up. Make sure the heat is between medium high and high. You’ll want this heat because you don’t want to be stirring forever waiting for everything to cook together. Then add sugar, cocoa, and milk. Mix that and let it cook until it comes to a boil, stirring to keep the milk from scalding.
3. As SOON as you start to see bubbles then remove the pot from the heat. A common mistake in making No Bake Cookies is letting that mixture cook too long and waiting for a boil boil. All you need to see is a few tiny bubbles and you’re good. This stuff is hot so it will keep cooking after you take it off the heat.
4. After removing from the heat add the peanut butter, vanilla, and quick oats. Spoon onto wax paper and allow to cool.

A few more tips for making No Bake Cookies:

• Prep your ingredients then place everything strategically so you can access them easier. For example, put the sugar, cocoa, and milk on the counter closest to the burner you’re cooking on. And place the peanut butter, oats, and vanilla on the opposite counter where you’ll be placing the pot after everything cooks. That way everything is right where it needs to be.
• I’ve had people ask me how I get my No Bakes to look fuller and rounder and not so flat like “cow pies”. I recommend using a cookie scoop to shape them. Scoop each cookie with the cookie scoop and you’ll get perfect little round cookies each time. And it’s a lot less messy.
• Instead of using a larger soup pot I like to use a wider and larger stew pot. (Not sure what that’s called, but if you’ve ever bought a pan set it’s the big wide pot.) The more space the mixture has to move around and cook the less time it’s going to take for it to cook, which means less work for your arm and less chance it has to scald.

Related:Let Them Eat Cake

I realize this post makes me sound a little crazy. But I’m telling you this works for me every time! We get darn good No Bakes at our house when we do this. Of course we all have our little ways of doing things, so do what you like best!

PS Keep these recipes coming, friends! It’s fun hearing from you and getting new ideas!