Try this recipe as a late afternoon snack or as breakfast for a healthy start to a good day. No bake cookies are high in protein, yet fairly low in sugar compared to most other cookie recipes, making them a high energy snack that’s slowly digested throughout the day.
These no bake cookies combine very few ingredients, and take very little effort to bake, making them a quick and easy recipe for anyone to use, either by themselves or in the company of friends.
Before getting started, you’ll need the following ingredients:
3 Cups Quaker quick oats
½ cup whole milk
½ - 1 cup Jif creamy natural peanut butter
4 tbsp. Hershey’s unsweetened cocoa powder
2 cups granulated sugar
½ cup (1 stick) butter (unsalted)
1 tbsp. vanilla extract
Other needed items:
Small saucepan
Medium mixing bowl
Mixing spoon
Baking/cookie sheet
Wax paper
Tablespoon
To start off, measure out three cups of dry oats in a medium mixing bowl, and set aside for further use. Additionally, prepare a cookie sheet, lined with wax paper, to place the cookies on for solidification.
In a small sauce pan, bring to boil the sugar, cocoa, butter, and milk for approximately one minute. After one minute, turn off the burner, and remove the pan from heat. Do not allow the mixture to sit for a long period of time because it coagulates quickly. Correspondingly, add in the peanut butter and the vanilla to the liquid mixture.
Pour the warm, liquid mixture over the dry oats, which were placed in the medium mixing bowl which was set aside earlier. Thoroughly combine the cookie dough for blended/even results.
With the fully prepared cookie dough, evenly distribute tablespoon-sized cookies on the wax paper. Refrigerate the cookies for approximately half an hour until they are fully cooled and firm. Once the cookies have hardened to the desired firmness, serve the cookies chilled with a glass of cold milk.
With this new recipe, you’re bound to impress all your friends; try it out and see for yourself.
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