No bake cookies are one of the best tasting chocolate cookies and one of the easiest cookies in the world to make. They are great because you don’t have to preheat the oven in the middle of a hot summer day and bake your whole house. There are no messy cookie sheets or bake pans to scrap and clean.
The best part about no bake cookies is that you don’t have to wait long to eat them! In fact you can lick the bowl when you’re done without worrying about eating raw eggs in the cookie dough.
The first step in making no bake cookies is to make sure that you have all the ingredients. The following are the ingredients that you will need: Sugar, baking cocoa, vanilla extract, butter, peanut butter, evaporated canned milk, and quick oats. You should also get out some waxed paper and spread that out on your counter. This is what you will lay the cookies out on to cool and take shape.
Now to get started, you will need to get out a saucepan (size depends on how much you want to make), this recipe will make about three dozen, and put three cups of sugar in the pan over low heat. Add about half a cup of the canned evaporated milk, and two tablespoons of butter or margarine. Keep this on low heat and stir continuously so that the mixture does not stick to the bottom of the pan. You don’t want it to start burning.
Keep stirring the mixture until it is completely mixed together, then let it come to a slow boil and let it continue for about two and a half to three minutes. This is probably the most important step, because if it boils too long, then the mixture will become hard too quick and if the mixture does not boil long enough, the cookies won’t set up right and may not get hard at all. After it is boiled for the three minutes turn off the heat and add one teaspoon of the vanilla extract or imitation vanilla extract whatever you have.
After you add the vanilla, add about three tablespoons of peanut butter. Mix that all around until it becomes smooth. You can add more or less depending on your taste for peanut butter. Next put in two to three tablespoons of the baking cocoa.
Again it depends on how much of a chocolate taste you want. Stir that all around again until the mixture is smooth.
The next step is when you need to start picking up the pace. Add in about two or three cups of the quick oats. You need only stir in a little at a time, you don’t want to add too much at time because you may get in too much and the mixture will become to dry. Make sure that you stir that all in well so that all the oats are covered in the chocolate mixture. The mixture should not be too dry or too sloppy wet.
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