No Bake Cookies
To me, this is the perfect recipe for making dessert or treats while camping. There are only a few ingredients, you don’t need an oven and the cleanup is a breeze. However, the best part is the fact that these cookies are so incredibly delicious. My oldest daughter, Josie, made these on a weekly basis when growing up and, while most of the recipes are very similar, this is her “perfect” version. They make for a great after-dinner dessert, an alternative to a granola bar when hiking or boating or a treat anytime the family needs one. I also love these because, if stored in an airtight container and in a cooler or refrigerator, they will last for days and days.
Hey, everybody Jimmy Kennedy with Go Out{side}. I got June-Bug and Emma with me again. We’re going to make one of our favorite outdoor treats. It’s you don’t really need an oven for this. So it makes it so easy to cook outside. All you need is a heat source. It can be a campfire. A little stove like this, propane, a firepit, anything.
All you have to do really is melt a little butter and put some cocoa in or stuff. We’re going to make some no bake cookies with some peanut butter. They are so yummy. And my oldest daughter used to make these all the time. This is kind of her go to and this is her recipe. They’re all pretty standard. But she added a little molasses in with the vanilla.
It made it really pretty tasty. So we’ll get to show you guys how it’s done. Thanks So all we’re going to do is melt a little bit of butter in here. We’ll give you the full recipe later. Then we got some milk, some sugar and some cocoa. And that’s the first step. Pretty easy.
How’s it looking, girls? Y’all did a good job. So we got milk, sugar, butter. What else in here? Cocoa powder. That’s right. We just got that oil off about a minute. Which it has. I do believe, and then all we’re going to do is take it off the heat.
We’ll just sit it right here. Yeah. We’re quickly add the peanut butter, and this is like two thirds of the cup, maybe three quarter. You put as much as you want in there.
And the oats and… what else? Molasses. Molasses. I couldn’t find any vanilla. So were going to go without it this time. It’ll still be good, don’t you think? Yeah.
You’ve got to stir that up. What we got to do is stir it up. Then we’re going to let it sit for a little while so those oats can soak up all the liquid in there. Makes especially good And that’s really all it is to it folks. Then we got to let them set in. It’s pretty chilly out today.
So what we’ll probably do is just set them right in the clubhouse here. Let us set for about half an hour, maybe a little longer. And I think they’re going to be good. They sure smell good. Don’t they? Yeah they really do. All right. Let’s let the oats soak up some of that good stuff and we’ll come back to it.
OK. These have been setting for a little while. They’re still gooey, but they’re easy, too easy to plate that way. So what you want to do is you want to have a sheet pan and definitely have some parchment on there because these things are sticky, sticky. And you can make them as large as you want. But I usually make them like, you know, like any homemade cookie about that big right there.
It’s like about three inches across, probably something like that. And you just keep going. You just kinda mash them down shape them a little bit. I bet you can make these into all kind of shapes, can you? Yeah. Cookie cutter, of course. Like we always do. And you just keep going with this. This makes about 12 cookies 12 big ones.
A lot of cats around here just keep going. Get these on the tray. Let them sit for a little while. And we’ll show you what they look like. These are so good folks. No bake cookies. Best, easiest outdoor dessert there is, I think. Anyway, they’re one of them. Delicious. You really only need a heat source. And you can make a great outdoor dessert.
Camping, hiking, fishing, hunting. Anywhere at the clubhouse. Pretty easy. Pretty good too. Go Out{side}. See you next time.
Ingredients:
1/2 cup milk
1 1/2 cups granulated sugar
1/4 cup cocoa powder, unsweetened
6 tablespoons unsalted butter
1 cup smooth peanut butter
3 cups old-fashioned rolled oats
2 teaspoons vanilla extract
Pinch of salt
Directions:
In a medium-size saucepan, bring the sugar, butter, cocoa and milk to a boil while whisking constantly. Once it starts to boil, stop whisking and continue to boil for one minute.
Remove from heat and stir in all the other ingredients: oats, peanut butter, vanilla and salt. Stir well. I like to let the mixture sit for a few minutes just so everything comes together.
Line a baking sheet or two with parchment paper. For “regular” size cookies I like to use a regular tablespoon and just scoop and drop full tablespoons of the dough onto the lined baking sheet. You can use the spoon to form them if necessary.
Continue until all of the dough has been used. I usually let them sit at room temperature for half an hour or so or until they have cooled completely and hardened. You can also put them in the refrigerator if you have room, but room temperature works and is certainly better when making them outdoors. Just try and find a cool place in the shade if it’s hot out. You can also stack smaller baking sheets full of the cookies in a big cooler if need be.
Store the cookies in an airtight container or a resealable plastic bag, and they will keep for up to a week.
Yield: 24 to 30 cookies
Prep time: 10 minutes
Cook time: 40 minutes
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