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Category: cookies
Prep Time: Cook Time: Total Time:
Serves/Makes: 66
Difficulty: 2
Prep/Cook Time: 10 minutes
Ingredients:
1/2 cup butter
2/3 cup half and half
1 3/4 cup white sugar
4 T unsweetened cocoa powder
2/3 cup creamy peanut butter
3 cups quick-cooking oats
1 cup finely chopped walnuts
Flaked sea salt (very important)
Directions:
Tear off two cookie sheet sized pieces of wax or parchment paper to lay cookies on. You will need to do this first as the cookies set quickly after cooking.
In large sauce pan add butter, half and half, sugar, and cocoa powder. Over med-high heat stir constantly until butter is melted and sugar is dissolved. Add peanut butter and mix well. Still stirring, bring to boil and turn heat to medium low.
Let boil about 4 minutes then turn heat off. Add oats, nuts and vanilla. Stir fast to combine. With a small (1 ounce) ice cream scoop quickly fill scooper and press against side of pan to create a flat bottom.
As soon as you finish take a palm full of flaked sea salt in your hand and crush with fingers. Lightly sprinkle over top of all cookies. You will be amazed at the "humpfh" (like that word?) that it gives the chocolate.
These can be stored at room temperature or in fridge or freezer in an airtight container if they last that long.
Cooks Notes: This is a variation of a cookie my childhood friend Nancy made that my kids loved. Even at their ages of 28, 30 and 32 they have all called me for that recipe. It's amazing how a taste or thought of something so small can invoke such great memories.
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Nancy's No Bake Cookies
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Category: cookies
Prep Time: Cook Time: Total Time:
Serves/Makes: 66
Difficulty: 2
Prep/Cook Time: 10 minutes
Ingredients:
1/2 cup butter
2/3 cup half and half
1 3/4 cup white sugar
4 T unsweetened cocoa powder
2/3 cup creamy peanut butter
3 cups quick-cooking oats
1 cup finely chopped walnuts
Flaked sea salt (very important)
Directions:
Tear off two cookie sheet sized pieces of wax or parchment paper to lay cookies on. You will need to do this first as the cookies set quickly after cooking.
In large sauce pan add butter, half and half, sugar, and cocoa powder. Over med-high heat stir constantly until butter is melted and sugar is dissolved. Add peanut butter and mix well. Still stirring, bring to boil and turn heat to medium low.
Let boil about 4 minutes then turn heat off. Add oats, nuts and vanilla. Stir fast to combine. With a small (1 ounce) ice cream scoop quickly fill scooper and press against side of pan to create a flat bottom.
As soon as you finish take a palm full of flaked sea salt in your hand and crush with fingers. Lightly sprinkle over top of all cookies. You will be amazed at the "humpfh" (like that word?) that it gives the chocolate.
These can be stored at room temperature or in fridge or freezer in an airtight container if they last that long.
Cooks Notes: This is a variation of a cookie my childhood friend Nancy made that my kids loved. Even at their ages of 28, 30 and 32 they have all called me for that recipe. It's amazing how a taste or thought of something so small can invoke such great memories.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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