I shop at a variety of places for our food, the locally-owned natural food store (Native Roots), a regional chain natural grocery store (Natural Grocers), the local farmer’s market, the local regular grocery store (Homeland), and even Wal-Mart. The bakery at my local Wal-Mart is right next to the produce section and so I end up walking by all the cakes and cookies on my way to get the healthy fruits and veggies. 🙂
The last few times, the packaged bakery “Peanut butter fudge no bakes” cookies have definitely been tempting me. But, I know that they put lots of unnecessary and kind of scary things in packaged cookies. The Wal-mart ingredients are: Granulated Sugar, Oats, Water, Peanut Butter (Roasted Peanuts, Hydrogenated Vegetable Oil, Salt, Partially Hydrogenated Soybean & Cottonseed Oil), Margarine (Vegetable Monodiglycerides, Soy Lecithin, Beta Carotene, Vitamin A Palmitate, Artificial Butter Flavor), Cocoa, Non-Fat Dry Milk Solids, Vanilla. Actually, not too horrible compared to other packaged cookies, except the peanut butter has hydrogenated oils in it and we don’t use margarine because of all the crap in it.
So, I dug out my recipe for no-bake cookies and decided to make my own. These cookies are a bit addictive. This recipe makes about 28-30 cookies. Luckily, I have 6 people in the house to eat these things so that is only 4 or 5 cookies each and we stretched them out over 3 days. I did cut the sugar a bit and upped the peanut butter from the original recipe and they were still just great.
Chocolate, Peanut Butter & Oatmeal No-Bake Cookies
makes 2-3 dozen depending on how big you make them
- 6 Tbsp (that is 3/4 of a stick) real butter
- 1 1/2 cups Demerara sugar (or other unrefined sugar such as “sugar in the raw”)
- 1/2 cup organic milk
- 4 Tbsp cocoa powder (not hot cocoa mix, I used Hershey’s)
- 3 1/2 to 4 cups quick cooking oats (I used organic, the only ingredient on the package should be OATS)
- 3/4 cup creamy natural peanut butter (made with just peanuts or peanuts and a bit of salt)
- 1 1/2 tsp real vanilla extract
- Add the butter, sugar, milk, and cocoa to a large saucepan. Bring to a rolling boil for at least one minute, but two is better. Note: To make sure cookies set up properly wait until mixture comes to a complete FULL boil and then start the timer for one minute.
- Remove from heat. Stir in the peanut butter and vanilla and mix well with a whisk until smooth and the peanut butter is fully melted in. Add the oats and stir well.
- Drop by heaping Tablespoonfuls onto waxed paper or parchment paper lined baking sheets (I used my silpats). Let them set up and cool for at least one hour. If you can’t wait, you can put a few in the freezer to speed thing up.
Some folks like to add a bit of coconut flakes to the mix, but we like ours traditional. We managed to ration these out over 3 days, but it was hard.
Note for those with special diets:
- These are naturally gluten-free as long as you are sure about the source of your oats. I understand that some oats are grown in the same fields as or near wheat and can become contaminated.
- If you wanted to make these vegetarian, you could probably substitute coconut oil for the butter since it is also a solid a room temp.
- If you have a peanut allergy, I am sure that almond butter or sunflower butter or any other nut butter would work just as well.