My mom is great, though, and volunteered to contribute another cookie post for me since I have no material of my own. Thank you mom!
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For those of you who read my last cookie post which was meant to be an ‘America’s Test Kitchen’ type test between my new Baker’s Secret cookie sheet and my trusty AirBake cookie sheet, you know that didn’t turn out so well. You really have to pay attention to what temp you set your oven.
So, for this post I decided I’d be safe and do no-bake cookies. I was very surprised to learn the other day that a friend of mine who is 50+ years of age had never had no- bake cookies! I will cut her some slack, she was raised in Canada. :-P
My no-bake recipe is in my handwriting from when I was about ten, my family refers to them as ‘Thig-a-Ma-Jigs’. As a kid, the first time I heard someone refer to no-bake cookies I didn’t even know what they were talking about.
Thig-a-Ma-Jigs
2 c sugar
1 stick oleo
1/4 c Dutch Process Cocoa
1/2 c milk
1/2 c peanut butter
1 tsp vanilla
3 c Quick Oats
Place sugar, oleo, cocoa and milk in a large sauce pan and bring to a good rolling boil and boil for one minute. Remove from heat, stir in vanilla, peanut butter and oatmeal and drop on waxed paper.
How easy is that!?!
Those of you who are a little younger may not even recognize the word ‘oleo’, which is what we called margarine in the old days. I’ve made this recipe with butter and I do believe margarine works better, the cookies set up a little better and are a little firmer. The other thing I can’t emphasize enough is to use Dutch Process Cocoa, it is so much richer and darker and makes a much better cookie.
2 c sugar
1 stick oleo
1/4 c Dutch Process Cocoa
1/2 c milk
1/2 c peanut butter
1 tsp vanilla
3 c Quick Oats
Place sugar, oleo, cocoa and milk in a large sauce pan and bring to a good rolling boil and boil for one minute. Remove from heat, stir in vanilla, peanut butter and oatmeal and drop on waxed paper.
How easy is that!?!
Those of you who are a little younger may not even recognize the word ‘oleo’, which is what we called margarine in the old days. I’ve made this recipe with butter and I do believe margarine works better, the cookies set up a little better and are a little firmer. The other thing I can’t emphasize enough is to use Dutch Process Cocoa, it is so much richer and darker and makes a much better cookie.
No-Bake Peanut Butter Cookies
3 c sugar
3/4 c butter
3/4 c milk
1/2 tsp vanilla
1 1/2 c peanut butter
4 1/2 c quick oats
Combine sugar, butter and milk in a saucepan. Bring to a rapid boil for one minute. Remove from heat and stir in vanilla and peanut butter then mix in the oats, stirring until the mixture begins to cool. Drop on waxed paper to cool and set.
3 c sugar
3/4 c butter
3/4 c milk
1/2 tsp vanilla
1 1/2 c peanut butter
4 1/2 c quick oats
Combine sugar, butter and milk in a saucepan. Bring to a rapid boil for one minute. Remove from heat and stir in vanilla and peanut butter then mix in the oats, stirring until the mixture begins to cool. Drop on waxed paper to cool and set.
This is another recipe where I feel margarine is better than butter.
Looks delicious and I love how easy these cookies are to put together!
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