Today on Sugar Spun Run, I'll be showing you how to make my favorite no-bake cookies.
Hey Sugar Spun Bakers, Sam here!
And today, I am so excited to be sharing another carefully tested,
well researched, and perfected recipe.
This recipe has been in my family for a long time.
I've made my own tweaks over the years
and originally shared this post probably over five years ago on the blog,
and I was just shocked to realize I hadn't yet made a video for it,
so here we are today. Now,
today's recipe is made entirely on the stovetop.
It's kind of like a—or an oatmeal cookie / candy hybrid.
If you haven't had these before, you're absolutely going to love them,
so let's go ahead and get started. Now, I have a medium-sized saucepan here and to this,
I'm going to add 1/2 cup, or one stick, of salted butter.
And because I want this to melt nice
and evenly, I'm just going to cut it into about tablespoon-ish sized pieces.
Now, we're also going to be adding 1/2 cup of whole milk and 1 cup of firmly packed, light
brown sugar, 1 cup of granulated sugar, and 1/4 cup of cocoa powder.
I'm using, and prefer to use, natural, unsweetened
cocoa powder, but Dutch processed cocoa would work in a pinch,
it’s going to have a more intense flavor.
Now turn your stove top heat to medium-low
and we're just going to stir everything together,
and you want to start pretty frequently,
until the butter is completely melted
and all of your ingredients are nice and smooth and nicely combined.
One thing I really want to stress is you do not want to
crank up the heat to get this done faster. You want to do this nice
and fairly slowly, so that the sugars have time to melt and the butter has time to melt completely.
Otherwise, your cookies are not going to set up properly.
Now while this is slowly melting, I like to make sure I have my other ingredients
ready because I'm going to need those pretty quickly
once I do remove this pot from the stove top.
Now here I have measured out 2/3 cup of creamy
peanut butter, and you're also going to need three cups of instant
oats and one and a half teaspoons of vanilla extract.
All right, now once your butter is completely melted,
you're going to want to turn your stove top heat up just a hair.
You're going to want to turn it to medium heat, and now you're going to want to stir constantly.
Now we're just going to keep stirring constantly until this begins to boil.
Now once we have a full boil, we're going to continue to stir,
don't stop stirring, but you're also going to want to set a timer.
I just use my phone and I set a one minute timer,
or I guess I'm using my stopwatch, and I'm going to stir while this is boiling for one minute.
Now once that minute has passed, we will Immediately remove this pot from the stove top.
And now we will add our peanut butter. And, again,
this is 2/3 cup of creamy peanut butter.
We're also going to add our vanilla extract.
And we're just going to stir these in until that peanut butter is completely melted and combined.
Now once our peanut butter is completely combined, we’ll go ahead
and add our oats. Stir these in until everything is completely incorporated.
All right, this is looking pretty nice,
so I'm just going to stir a couple seconds longer.
If your mixture is starting to get really thick, you're going to want to act
immediately, but mine's still a little bit loose,
so I'm just going to stir until it stops feeling completely liquidy.
So I've just stirred this about another 10 seconds longer
and now I'm going to start portioning it out onto a parchment paper lined baking sheet.
I like to use a cookie scoop to portion out my cookies.
I like to make them about one
and a half tablespoons to two tablespoons in size,
and I'm just going to scoop them and drop them on
the prepared baking sheet—I think I said
parchment paper, this is obviously wax paper lined.
Now if you go to portion out your cookies
and they just kind of melt out and just spread into a complete puddle,
I would keep stirring for a little bit longer before you continue to portion them.
Now usually this sets up pretty quickly
for me, so my biggest concern is usually moving as quickly as possible.
And now all that you have to do is let these sit until they are nice and set and no longer hot.
They should be easy to pick up and then you can go ahead and enjoy them.
And that is how you make these easy, no-bake cookies.
They’re a family favorite, an old-fashioned favorite.
If you are struggling with these at all, make sure to check out my blog
post where I have a lot of troubleshooting tips
and tricks
because, since there are a little bit like a candy, sometimes things
like the humidity can play a role in making these
and make it a little bit more difficult for your cookies to set up,
so, if you're having any trouble, I really recommend checking that out.
I hope you guys enjoy today's recipe. And if you try this one,
please let me know what you think. I always love hearing from you.
Thank you guys so much for watching and I'll see you next time.
I love these.