Was digging through dessert recipes that don’t require an oven, in case the power goes off again (I have a gas stove, thankfully) as it did last night.
I came across my No Bake Cookies recipe – the first one I ever wrote out as a girl. I know the exact date because it was yanked from my cousin Mike’s notebook of homework he had started on May 14, 1962.
It was Aunt Eleanor’s recipe. She may have gotten it from her homemaker’s club in Pensacola, or from a women’s magazine or out of the newspaper. No telling. I ate them, though, loved them and got the recipe to make at home.
Even though it’s really humid today, I think I’ll make some and give them out. (Did I tell you I don’t eat anything I bake? Weird, yeah, but I am truly not that into sweets – I just love to make them.)
There are more versions of this recipe than I can count. I printed it once when I was food editor at The Palm Beach Post, and got hundreds of responses from others who vary the mixture – it’s so easy to do. I’ve listed several below with the recipe.
Cheesecakes in a Jar
Reading other food blogs today and visiting one of my favorites, I Am Baker – an outcropping of I Am Mommy, these luscious Cheesecakes in a Jar popped up.
I’m planning to attend the Food Swap set for Wilton Manors on June 1, and these might just be the thing to bring. So pretty and a single serving. They’re sure to be a hit.
- 2 cups sugar
- 4 tablespoons unsweetened cocoa powder
- 1/2 cup (1 stick) butter
- 1/2 cup milk – see note
- 1 cup peanut butter (smooth or crunchy)
- 1 tablespoon vanilla extract
- 3 cups uncooked quick-cooking oatmeal
In a heavy large saucepan, combine sugar, cocoa powder, butter and milk. Heat over medium-high heat, stirring constantly with silicone spatula to swipe bottom of pan at once. Bring mixture to a boil and time it to boil 1 minute. Remove from heat and stir in peanut butter, vanilla and oatmeal until combined.
On the counter or on large baking sheets, lay out sheets of waxed paper or parchment paper. Drop the mixture from a rounded tablespoon, leaving room between each cookie to spread. Cool until firm. Pack in tins between waxed paper, or wrap individually in waxed paper.
Makes 3-1/2 to 4 dozen cookies.
Note: For a richer-tasting cookie, use evaporated milk.
Variations: Use cornflakes or other cereals in place of oatmeal. Add 1/2 cup chopped nuts (peanuts, pecans, walnuts). Add 1/2 cup chocolate chips. Add 1/2 cup raisins, or cranberries or other small dried fruits. Add 1 tablespoon espresso powder to cocoa and follow recipe – this brings out the chocolate flavor – and replace vanilla with 1 tablespoon Kahlua or other coffee liqueur.