Vancouver weather has thrown me for a loop again already. Less than a week ago it was cold and rainy – I was wearing jackets during the day and turning my heat up at night. Now? Heatwave. It’s just too stinkin’ hot to use my oven. Especially since my kitchen is south-facing and gets the worst of the heat. Sorry. No baking this week. I was thinking of making some pâte de fruits or caramels, but I didn’t want to be stirring and boiling things on the stove for any length of time either. And I was worried it was too warm for them to set up properly. So we’re on to the first of the no-bake cookies!
I know my idea of a heatwave doesn’t compare to what’s happening down in areas like Texas and Death Valley (yikes!), but I’m just not made for this weather. People actually like the heat? I don’t get it. About 24°C (75°F) is perfect summer weather as far as I’m concerned. Any higher than that and I’m melting.
Sadly, there isn’t a lot of variety when it comes to no-bake cookies. I’m definitely going to have to delve deeper with google and also do a little experimenting on my own. There are quite a few no-bake bars though, so my co-workers won’t be left completely high and dry. Please, feel free to leave me links in the comments if you know of any good recipes!
This seems to be the basic no-bake recipe that shows up everywhere. There are some minor variations in quantities – most often in the amount of cocoa powder used (I went with the highest amount, and then bumped it a bit, of course). But most of the no-bake recipes I found have the same ingredient list.
Word of advice? Once you finish combining all the ingredients, portion it out onto the parchment paper quickly. Don’t take your time and fiddle around with taking photos (ahem), because these set up really fast. I had to re-melt some of the mixture because it had started to set up in the pot. Oops.
chocolate peanut butter no-bake cookies
This same basic recipe shows up all over the place, so there isn’t really any one person or site to attribute it to.
1/2 cup butter
1/2 cup milk
2 cups sugar
5 tablespoons cocoa powder (approx 1/3 cup)
1/2 cup peanut butter (smooth or crunchy)
2 teaspoons pure vanilla extract
3 – 3-1/2 cups rolled oats (not instant)
Combine the butter, milk, sugar and cocoa powder in a saucepan and melt ingredients together over medium heat, stirring occasionally. Bring to a boil and cook for 1-1/2 minutes, stirring often – don’t start the timer until it reaches a full boil.
Remove from heat, add the vanilla and peanut butter and stir until smooth. Add the rolled oats and stir until completely moistened. Spoon out onto sheets of wax paper or parchment paper and allow to set. They generally don’t need to be refrigerated.