No Bake Cookies are definitely one of the sweet treats of the kitchen. Easy and quick to make and yummy good, there are a variety of recipes with varying ingredients. The chocolate and oatmeal kind are favorites at my house, an extra splurge is eating the warm mixture before its dropped onto the cookie sheet. I've had the standard recipe for years, so when I saw a new variation in a Southern Christmas magazine I was anxious to try it. It also was a hit.
I was surprised to learn that no-bake cookies are an old tradition. Their story goes back to much earlier times when many foods were cooked over an open flame in the fireplace and a time when nothing could be wasted. An old peasant farmer came in from grinding oats and tripped over a loose rock, spilling some oats into the chocolate candy his wife was making over the fire. She couldn't throw out the precious ingredients, so she poured it into a pan and no-bake cookies were discovered!
Crunchy Chocolate Peanut Butter Granola Cookies
Ingredients:1 ½ cups sugar
½ cup firmly packed light brown sugar
¼ cup natural unsweetened cocoa powder
½ cup unsalted butter
½ teaspoon salt
½ cup milk (or half-and-half)
1 cup crunchy peanut butter
2 teaspoons vanilla extract
1 ½ cups prepared granola
1 ½ cups quick-cooking oats
Place a large piece of parchment paper on a work surface.
In a heavy saucepan combine sugar, brown sugar, cocoa, butter, salt, and milk over high heat. Cook, stirring constantly, until mixture boils. Let boil for 1 minutes. Remove from heat; add peanut butter and vanilla. Stir in granola and oats.
Drop by tablespoonfuls onto parchment. Let cool until hardened. Store in an airtight container for up to 3 days.
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