I will always be the first to admit I don’t come from money. My family isn’t rich, I don’t live in a castle, and my car is nearing 200k miles. I’m an average Mom, with an average life who is thankful for the Women Infant and Children (WIC) program.
If you’re unfamiliar, with WIC you get an EBT type card, that is preloaded with specific data on items you can and cannot purchase during the month. Unlike EBT and Foodstamps, it’s not a set amount funds based on income, it’s simply just a premade grocery list you get to go buy once a month. Depending on if you’re pregnant, breastfeeding, or have a little one under 5 your benefits may vary a little.
However, after my 3rd month of being allowed 32 ounces of peanut butter, a jar of oatmeal, and more milk than I would drink in a year: I had to figure out a way to fix my sweet tooth.
That’s when it hit me: Peanut Butter No Bake Cookies.
Now I’ll be honest, I can’t bake to save my life. I am far from, “oh yeah just add 1 and 1/3 cup of flour and you’ll be all set.” I have Googled how to make even the simplest foods, and likewise I Googled how to make these cookies. I stumbled across an adorable little blog that now has my tummy grumbling, and figured if you’re taking the time to make a post about your baking you’ve got to be decent at it. Man was I right (for once!)
I started off by pre-mesuring all my ingredients, making for a slightly artsy photo and a heck of a lot of dirty dishes.
For those of you not like me who actually bake, is that seriously how much sugar goes into these things? Not complaining, they taste like clouds, but whoa!
Next I mixed the milk, chunked butter, and sugar over high heat.
I continuously stirred until the butter was melted, and then let it be until it came to a boil.
When I was reading the recipe, they state that where a lot of people mess up is not letting the milk/butter/sugar come to roaring boil, or boil long enough. They suggest waiting until it’s rising, and then set a timer for 60 seconds.
This was right before my 60 second timer went off, which then indicated it was time to remove from heat and (quickly!!) Add the vanilla extract and peanut butter.
This stage is my favorite, because even without the oats it smells so strongly of that satisfying no-bake scent. After the peanut butter is fully melted in and mixed, it’s time to add your oats. If you prefer your no-bakes more “wet” I’d use a pinch less, however if you’re like me and prefer them more “dry” than a small spoonful extra would do the trick.
This is when you have to refrain from quickly eating all the warm peanut butter covered oatmeal, because I promise that will be your first instinct! But rest assured, they taste just as good as small blobs of cookie dipped in milk!
My personal rating on the easiness of this recipe?
Rating on the yumminess of it?
Here’s the info so you can try it for yourself!:
|Prep Time: 20 Minutes|
Cook Time: 5 Minutes
Total Time: 25 Minutes
|Servings: depending on size, |
|–||1/2 Cup (1 stick) butter cut into pieces|
|–||1 and 3/4 cup sugar|
|–||1/2 cup milk|
|–||3/4 cup creamy peanut butter|
|–||1 tsp vanilla extract|
|–||3 and 1/4 cups oats|
Step One: Gather all your ingredients and measure everything out to ensure everything goes smoothly (and quickly.) Prepare an area with parchment paper to all the cookies to cool once finished.
Step Two: Place Butter, Sugar, and Milk in medium sauce pan and heat over medium-high heat, stirring often until butter is melted and all ingredients are well combined. Bring mixture to a rolling boil, and then allow to boil for 60 seconds without stirring.
Step Three: Remove from heat, and add in the vanilla extract and peanut butter. Stir until fully combined, and peanut butter is melted.
Step Four: Add in your oats. Stir until evenly coated.
Step Five: Drop spoonfuls of the oats-mixture onto your previously prepared parchment paper. Allow to cool until cookies have firmed up (roughly 20-30 minutes or so), serve, and enjoy!