No Bake Cookies
This one brings back memories of my childhood. My mom used to make these for my sister and me and I thought they were wonderful. We would eat them with a spoon when they were soft and hadn't had time to become firm yet.
This one brings back memories of my childhood. My mom used to make these for my sister and me and I thought they were wonderful. We would eat them with a spoon when they were soft and hadn't had time to become firm yet.
- Carbohydrate 1508.45714999405 g
- Cholesterol 245.39 mg
- Fat 119.097444999716 g
- Fiber 50.6645000014062 g
- Protein 56.0594949995264 g
- Saturated Fat 64.0083149998312 g
- Serving Size 1 1 Serving (1788g)
- Sodium 203.130499964211 mg
- Sugar 1457.79264999265 g
- Trans Fat 7.78370949998694 g
- Calories 7034 calories
Step-by-step
- Stir sugar, cocoa, butter and milk in a pan over medium heat.
- Bring to a boil and boil for 1 minute.
- Remove from heat and add peanut butter, oatmeal and vanilla.
- Stir until mixed well and then drop by spoonful on a buttered pan or on wax paper.
- Allow to cool until firm.
- Enjoy!
Is the sugar completely dissolved yet, or has the mixture boiled too long? Boiling the butter, milk, sugar, and cocoa mixture for precisely sixty seconds once it reaches a rolling boil is the single most critical window in the entire preparation. If the boil falls short of that exact mark, the sucrose molecules fail to reform into the proper crystalline structure upon cooling, resulting in a loose, sticky sludge that refuses to hold its shape. Conversely, exceeding sixty seconds drives off too much moisture, transforming the batter into a crumbly, dry mass that shatters before it hits the tongue. Whisking continuously over medium heat prevents scorching at the bottom of the pan while ensuring the cocoa distributes evenly through the dairy fat. Once removed from the heat source, immediate incorporation of the peanut butter, vanilla extract, and rolled oats halts the residual cooking process. Dropping rounded spoonfuls onto wax paper requires quick action before the mixture stiffens beyond workable malleability. Storing these confections in an airtight container at room temperature preserves their chewiness for up to five days, though refrigeration can extend this window if a firmer bite is desired.
