Hello Dolly Cookies

My mom made these cookies when I was growing up.  This summer, I had a random craving for them and pulled out the recipe I wrote down as teenager.  This is how dated the recipe is -  it called for margarine.  (I just sub all old recipes that called for margarine with butter.) This is a super yummy and super easy recipe. 

This is the original recipe below in my ugly teenage handwriting that would flip flop back and forth from all caps to lower case.  It's not much better to this day. But, this recipe card is one reason why I need to blog or record all of my recipes somewhere... I pull up my blog almost on a daily basis to pull a recipe from because it's so much quicker than looking through my cookbooks or pins. And, I love hearing that my friends and family do it too! Yay! But, also most of my cookbooks and recipe cards are covered with food or ruined with liquid, so it's good to have them in a place where they will be protected from my messy cooking and messy children.

Most Hello Dolly cookies have butterscotch chips in them, but my mom's recipe didn't call for them.  When I was at the store, I saw these salted caramel chips, and thought they would be a yummy addition... and... THEY WERE!  Will always use them in the future - or until they no longer sell them.

Hello Dolly Cookies Recipe

1/2 c. melted butter
2 c. graham cracker crumbs (I make mine in a mini food processor)
1 c. semi-sweet chocolate chips
1 c. caramel chips
1 c. grated coconut
1 can of sweetened condensed milk


1.  Melt butter and mix with graham crackers.  Press into 9x9 square pan.

2.  Sprinkle pecans, chocolate chips, caramel chips over top of the crust.

3. Sprinkle coconut over the top.  Pour sweetened condensed milk over the top, covering evenly.

4.  Bake at 350° for 30 minutes.  To cut perfect squares, wait for them to be cooled.

Sour Cream Sugar Cookies

These are awesome sugar cookies!  They are great frosted with a buttercream frosting, cream cheese frosting, a plain vanilla frosting from a store bought jar, or with a glace.  I also use this recipe for fruit pizza with a cream cheese frosting, topped with fruit. I've also used it to make a cookie cake (shown below the recipe). The dough is the perfect consistency.  The cookies are fluffy and not dry. These cookies are always a hit!

Sour Cream Sugar Cookie Recipe

2 c. sugar
1 c. butter
2 eggs
2 tsp. vanilla
1 c. sour cream
5 1/3 c. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda

1.  Cream butter and sugar together.

2. Add eggs, vanilla, and sour cream.  Mix well.

3.  Whisk dry ingredients together in separate bowl.  After mixed, add slowly to wet ingredients and mix well.  You add enough flour until your dough isn't sticky.

4. Chill dough.  (Do not skip this part.  It helps the cookies bake more evenly so they aren't super fluffy and look better decorated.  Also, it makes them easier to roll out and easier to handle as you cut them and place them on a pan.)

5.  Roll dough and cut out desired shapes. Place on lightly greased cookie sheet.

6. Bake at 400 degrees for 6-8 minutes.  You want them to BARELY brown on the edges to keep them soft.

Makes 60 cookies.  (For real)

Peanut Butter Chocolate Chip Cookies

When my niece was visiting last year she made her famous peanut butter chocolate chip cookies for us and I've been making them ever since!  Peanut butter chocolate chip cookies are my favorite and I've always made my mom's recipe, except part of my mom's recipe isn't really a recipe - you add as much honey as looks right, etc.  Haha!  They were always delicious but it's easier for me to open up my nieces recipe and make them, than hunt for the outline of my mom's recipe!  Here it is!

Peanut Butter Chocolate Chip Cookie Recipe

1/2 c. butter, softened
1/2 c. sugar
1/3 c. packed brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. semi-sweet chocolate chips

Cream together butter and sugars.  Beat in peanut butter, egg, and vanilla.  Combine flour, baking soda, and salt and blend into creamed mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheet.  Bake at 350 degrees for 10-12 minutes until golden brown.  Cool 1 minute before removing to wire rack. Enjoy!!

Pumpkin Chocolate Chip Pudding Cookies

We are here today to celebrate the marriage between pumpkin and semi sweet chocolate chips!!!  The most delightful marriage ever!  Yummm! 

So, I have an awesome pumpkin chocolate chip cookie recipe already (RECIPE HERE), but when I walked past a display of pumpkin products in the grocery store something caught my eye and I literally back pedaled to take a closer look at the little box of pumpkin spice jello pudding.  I knew I had to try it in my chocolate chip cookie recipe like I did with these cookies and cream pudding a while ago (RECIPE HERE). 

Pumpkin chocolate chip cookies are easy to make already, but with a box of pumpkin pudding, even easier!  Not everyone has a crazy amount of pumpkin stocked in their freezer like me (Remember THIS???), so this is a great alternative! 

Seriously, guys, these are delicious!!!   I need to go stock up on this pudding because its a limited release!! 

Pumpkin Chocolate Chip Pudding Cookie Recipe

1 c. butter
1/4 c. white sugar
1/2 c. brown sugar
1 pkg. Pumpkin Spice Jello Instant Pudding
1 tsp. vanilla
2 eggs
2 1/4 c. flour
1 tsp. baking soda
6 oz. semi-sweet chocolate chips

1. Preheat oven to 375 degrees
2.  Beat butter with sugars and pudding until smooth and creamy.  Add vanilla and eggs and beat until well blended.
3.  Gradually add flour and baking soda, and mix until well blended.
4.  Stir in chocolate chips.
5.  Use cookie scoop to place 1-2 inch balls onto greased cookie sheet.
6.  Bake for 9-10 minutes for soft cookies.  For crispier cookies let edges get brown a few minutes longer.
7.  Enjoy!! 

Options for my new favorite cookie recipe!!

Remember how I found my new favorite cookie recipe? Well, I can't stop experimenting with it! Here are some of the different options I have come up with.

 Recipe HERE.

Option A:  I made some mint frosting and filled the centers then drizzled semi-sweet chocolate over top.  DELISH!

Option B:  I filled the center with mint filling, then dipped the top into chocolate, so you have a yummy minty surprise inside!  (I took this picture before the chocolate hardened)

Option C:  This was yummy!  They would look perfect drizzled with white chocolate, but I didn't have any when I made them!

I melted these and filled the centers with it. YUM!!  You could do the same with regular Andes mints as well. 

Option D and E:  The original recipe calls for the cookie to be rolled into pecans.  You can omit that or you can just place one whole pecan on the top before drizzling with chocolate. 

The options truly are unlimited!!!! 

My New Favorite Cookie

I made these for the first time last year - the only holiday baking I did...

I made them again this year for a cookie exchange and this time actually drizzled chocolate over the top like you are supposed to.  I could not stop eating them.  I love them.

I thought if I made them again I would make my own caramel for the center, but I didn't.  I probably still will try it eventually.

Oh my goodness.  I love them.  Did I mention that?

Recipe HERE

Oreo Cookies 'n Cream Pudding Chocolate Chip Cookies

My nine year old son totally gets the credit for this recipe.  We were in the baking supply aisle at the grocery store and Trevan picked up the Oreo Pudding and said, "Hey!  We should try and make cookies out of this!"  So, I let him put a few boxes in the shopping cart.

A few weeks later his cookies are born!  I just changed up my sister-in-law's fabulous cookie recipe and they came out great!

Seriously, they come out perfectly guys!  No flat cookies here!  Perfectly shaped, yummy cookies!  

Cookies 'n Cream Pudding Chocolate Chip Cookie Recipe

1 c. butter
1/4 c. white sugar
1/2 c. brown sugar
1 pkg. Oreo Instant Pudding (4.2 oz.)
1 tsp. vanilla
2 eggs
2 1/4 c. flour (Though, next time I will try only 2 cups of flour....)
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. semi-sweet chocolate chips

1. Preheat oven to 375 degrees
2.  Beat butter with sugars and pudding until smooth and creamy.  Add vanilla and eggs and beat until well blended.
3.  Gradually add flour, baking soda, and baking powder and mix until well blended.
4.  Stir in chocolate chips.
5.  Use cookie scoop to place 1-2 inch balls onto greased cookie sheet.
6.  Bake for 9-10 minutes for soft cookies.  For crispier cookies let edges get brown a few minutes longer. These are better softer... 9 minutes on the nose!
7.  Enjoy!! 

The new Mint Oreo Cookies!!!

picture from here

I apologize up front to my friends trying to lose weight (oh, wait, I'm in that category....), but these cookies are fabulous!! 

These are very similar to the Arnott mint slices that I have blogged about before.  However, the Arnott cookies aren't available every time I try to buy them and are only available at certain stores.  Oreos are carried at most grocery stores! 

Of course, John came home from the grocery store with these...

Unfortunately, John came home from the grocery store with these...

They are so delicious!!!!1  

Browned Butter Chocolate Chip Cookies

I've seen a lot of browned butter called for in recipes lately, and I finally thought I would try a recipe.  Why have I not done this before???  When I mixed the brown butter with the sugars... Oh my word!  It smelled absolutely delightful - like caramel!  The dough also tasted really yummy too! 

You know I'm picky about my chocolate chip cookies, and these pass with FLYING COLORS!!  Delish!!!!!! 

Browned Butter Chocolate Chip Cookies Recipe

Recipe from HERE

1/2 cup unsalted butter

1/2 cup sugar

1/2 cup loosely packed brown sugar

1 large egg

2 tsp vanilla extract

1 1/4 cup flour

3/4 cup oats (not quick-cook) (the second time I made these I put this in the food processor to make a powder)

1/4 tsp salt

1/2 tsp baking powder

1 1/2 tsp cinnamon (I don't use)

1 cup chocolate chunks (I use 1/2 c. chocolate chips)

Directions:

1.  In a small sauce pan, heat the butter, whisking constantly until browned. Remove the saucepan from heat and continue to whisk for an additional 30 seconds. Set aside and let the butter cool completely.

2.  In a small bowl, mix together the flour, baking powder, salt, cinnamon and oats. Set aside.

3.  Once the butter has cooled, mix it with the two sugars until combined. Mix in the egg and vanilla. Add the flour mixture and chocolate chips and combine with hands until a dough forms.

4.  Roll dough into 1 1/2 inch balls then Chill in the refrigerator for 30 minutes.

5.  Preheat oven to 375 degrees.  Put balls of dough and place 2 inches apart on a prepared baking sheet. Bake 10-12 minutes, or until the edges and bottoms are golden brown.  (10 minutes!!  Remember they continue to cook on the pan!)

Who needs girl scout cookies?????

Seriously. These cookies are better than thin mints!

I never (read 99.5% of the time) buy store bought cookies.  However, these were on an end cap at the grocery store where I was standing trying to figure out the cost of something after all my coupons.  I happened to look over, and these were right in my line of vision...  B1G1F!!!  That's buy one get one free! 

I thought, why not?! 

Oh. My. Word.  I could not stop eating them!  They were really, really, really good.  You know, for a store bought cookie.  But, still!!  I would buy these over thin mints ANY DAY!!  Plus I only paid a fourth for these as I would have for a box of thin mints! 

They are so good... 

Just sayin'...

Oreo Options

Have you made these Oreos yet? I'm telling you they are so good and always a crowd pleaser!  Well, like the regular Oreo uses different colors of filling, you can do that too with this recipe.  Not only do a different filling, but do different things with the cookie part.

Example 1:

After the cookies finish baking use a small cookie cutter with your preferred shape (St. Patrick's Day is coming soon...) and cut one cookie per sandwich.  Ice the regular cookie and top with the cookie that has been cut out.  Too cute.

Example 2:  What do you do with all those pieces you cut out?  Make mini shape cookies!

 

 

 

To make the above cut out cookies, after I rolled the dough into balls I pressed them down with a glass a little bit to make sure they didn't get too fluffy.

Example 3:  You can also take this dough and roll it out and use a cookie cutter like you would sugar cookies.  Unfortunately, I used a big fat heart cookie cutter that didn't look too well after the cookies rose a little bit in the oven.   But you get the idea...

 

Also, if you compare the below picture to the original picture of my first Oreos I made the below filling look prettier because I piped in a circle and then smashed them together creating this nice pretty finish of the filling (like a real oreo).  So, if you want the filling to look pretty, pipe it.  Either way it's going to taste fabulous!

Oreo recipe found HERE. 

New Christmas Cookie Recipe

Due to the impending birth of our fourth child... Christmas baking was going to be non-existent.  However, I did want to make some goodies for some family gifts, and thought I would try this new recipe I pinned a while back.  Verdict?  We loved them!  They are supposed to have chocolate drizzled on them, and I was in a hurry, so that part didn't happen.  And, I was a little too generous with some of the caramel causing some over flowage... 

But, the recipe was super simple - you should add this to your Christmas baking! 


Chocolatey Caramel Thumbprint Cookie Recipe:
Recipe from HERE

1 egg
1/2 cup butter, softened

2/3 cup sugar

2 tablespoons milk

1 teaspoon vanilla

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

16 vanilla caramels, unwrapped

3 tablespoons whipping cream

1 1/4 cups finely chopped pecans

1/2 cup(3 ounces) semisweet chocolate pieces

1 teaspoon shortening (I don't use)

1. Separate egg; place yolk and white in separate bowls. Cover and chill egg white until needed. In a large mixing bowl beat butter with an electric mixer for 30 seconds. Add sugar and beat well. Beat in egg yolk, milk, and vanilla.

2. In another bowl stir together the flour, cocoa powder, and salt. Add flour mixture to butter mixture and beat until well combined. Wrap the cookie dough in plastic wrap and chill for 2 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Lightly grease a cookie sheet. In a small saucepan heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.

4. Slightly beat reserved egg white. Shape the dough into 1-inch balls. Roll the balls in egg white, then in pecans to coat. Place balls 1 inch apart on prepared cookie sheet. Using your thumb, make an indentation in the center of each cookie.

5. Bake for 10 minutes or until edges are firm. If cookie centers puff during baking, repress with your thumb. Spoon melted caramel mixture into indentations of cookies. Transfer cookies to wire racks; cool. (If necessary, reheat caramel mixture to keep it spoonable.)

6. In another saucepan heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Drizzle chocolate mixture over tops of cookies.* Let stand until chocolate is set. Makes 36 cookies


**  My recipe did not make 36 cookies - maybe 20 something? 

Cookie Challenge

Last year, I decided I would make four different box mixed cookies to see which tasted better... Here are my results. I know, I'm such a nerd...

 

Betty Crocker:  Before the experiment began, Trevan said he thought these would taste the best... These had a perfect consistency, they weren't too flat, and had soft chocolate chips.

 

These were flatter - I hate flat chocolate chip cookies.  Though they tasted like homemade - that is not necessarily a compliment from me...  the majority of most homemade chocolate chip cookies that people make I do not like - especially if they are flat, I probably won't like them...  :) These have no corn syrup in them, and have 8% iron - where the others only had 2% iron in them. 

 

These were fluffier, raised more, spread out less and also had no corn syrup. 

 

My least favorite.  Compared to the others these had a bitter taste to them - almost like too much baking soda?  I then looked at the ingredients and it had molasses powder in them, so maybe the molasses powder was a little much?  However, these chocolate chips stayed very creamy!

 

 

The kinds I liked the best were the Betty Crocker and Harris Teeter brands.  Also the two least expensive - bonus!  I usually make my cookies from scratch, but sometimes if these are on sale I'll buy them to have on hand for last minute purposes. 

 

 

Happy Christmas baking everyone!  May your cookies be moist and fluffy, taste delish, and your chocolate chips be soft and creamy!  

Pumpkin Snickerdoodles

 

 

These were yummy!  I was taking them to a fall themed event, so I thought I would roll some out like sugar cookies and cut them with a pumpkin cutter.  It was hard to cover them with the coating this way, and I only did two pans worth, and then did the rest the way the directions say to - like normal snickerdoodles.  This recipe turns out very fluffy cookies. 

 

Pumpkin Snickerdoodle Recipe

Original Recipe HERE

 

For the cookies:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Peanut Butter Rice Krispy Thumb Print Cookies

Good luck trying to eat just one of these... I couldn't stop!  You could just make peanut butter rice krispy treats and drizzle chocolate over the top of these, but the cookies are just too cute.  The original cookie uses a Hershey's kiss, but I would rather bite into melted chocolate.  :)  You could also use these for "nests" at Easter time and fill with mini chocolate eggs.   

Peanut Butter Rice Krispy Thumb Print Cookie Recipe
Recipe from HERE
Makes 24 cookies

1/2 cup corn syrup
1/2 cup sugar
1 cup peanut butter
2 cups Rice Krispies
1/2 c. milk chocolate chips

1.  In a heavy large sauce pan, bring to a boil corn syrup and sugar; take off the burner.

 

2.  Add peanut butter and quickly stir until smooth and creamy.

 

3. Add Rice Krispies and stir until completed incorporated with the peanut butter mixture.

 

4.  Using a small to medium sized cookie scoop, scoop mixture onto waxed paper (I don't always use wax paper, the cookies come off any surface easily)  and press down on the middle with your thumb.  (Or immediately press a Hershey's chocolate kiss in the center).

 

5.  Melt chocolate chips, and spoon a tiny bit in the center of each cookie.  Or you could pipe in the chocolate centers as well. 

 

Let cool completely before storing in an air tight container.

Oreos

Oh friends, these are super yummy, and so easy.  John calls them double-stuffed oreos, and I guess they would definitely qualify!  I adapted this recipe just a little bit.  Her filling called for shortening, and I don't cook with that, so I subbed marshmallow creme.  Pick your poison I guess.  :)

This isn't like a whoopie pie, the filling isn't creamy, it hardens, similar to a real oreo.  Also, like a real oreo, these go perfect with a cold glass of milk!

For other options of what you can do with this cookie - see HERE.

Oreo Cookie Recipe

makes about 20 oreos

To make the Chocolate Cookie:

1 pkg. devils food chocolate cake mix (I use Betty Crocker Super Moist Devil's Food)
2 eggs
1/2 c. oil

1.  Mix together with an electric mixer.  I found mixing them by hand makes them puffy. 

2.  Use a small cookie scoop for bigger cookies, I used half of a small cookie scoop. 

3.  Place on greased cookie sheet.

4.  Bake at 350, 10 minutes for larger cookies, and 8 minutes for smaller ones.
5.  Under bake cookies just a tad and let them finish baking on cookie sheet.

To make the yummy filling:

 

1 stick softened butter (unsalted)

1/2 c. marshmallow creme

1 tsp. vanilla

3 c. powdered sugar (a little less than 3 cups)

1.  Cream butter, marshmallow creme and vanilla.

2.  Add powdered sugar and cream together.

3.  Fill cookies as soon as they are cooled with a butter knife. (Don't worry, you have PLENTY of filling, stuff those cookies full!)

4.  Enjoy!!


 

Peanut Butter - Nutella chocolate chip cookies

Delish!!!!

These are great!  I found the recipe on Pinterest, you can see it HERE. 

I had scooped them on a cookie sheet and then decided to put some semi-sweet chocolate chips on them.  So, I had some with and without the chips, and we liked the ones with chips better!!

These are supposed to be swirled, but I mixed it too much, so it doesn't look very swirly...

Peanut Butter - Nutella Chocolate Chip Cookie Recipe

1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Semi sweet chocolate chips to your liking

1.  Combine butter, peanut butter, sugars, egg, and vanilla. Mix until well blended.

2.  Add flour, baking soda and salt. Drizzle Nutella on top of the dough then swirl it through the dough with a butter knife.

3.  The original recipe says to chill dough - I didn't and just used a cookie scooper to scoop them out. 

4.  Bake at 350 for 7-10 minutes until lightly browned.  I noticed that these can easily be over baked... so be aware. 

5.  Allow to rest 2 minutes on cookie sheet before transferring cookies to a cooling rack.



Nutella No Bake Cookies

Dear Friends, I am about to change your life... 

Okay, maybe just change your No Bake Cookie recipe, but that's close, right?

I tried to make some Nutella No Bake Cookies one night when someone suggested it, and I used the same recipe as my no bake cookie recipe, but swapped Nutella for peanut butter.  Oh my goodness, they were too sweet and too Nutella - y.  (yes, there is such a thing) 

I came up with my own recipe experimenting from the other one...  Oh. My. Word.  They are sooooo good!!!  Creamy and oh so yummy!  I may never make the normal kind again...  Just trust me on this one.  

Nutella No Bake Oatmeal Cookies

1 1/4 c. granulated sugar

1/2 c. milk

1 stick of unsalted butter

2 T. cocoa

1/2 tsp. salt.

Mix together above ingredients in a large saucepan.  Bring to a boil over medium heat, cook boiling for 2 minutes ( If you over cook it, your cookie will be dry, if you undercook it, your cookie will not harden).  Remove from heat and add:

2 1/2 cups of Quick Oatmeal (I start with 2 1/2, I rarely add 3, somewhere in the middle.  Once I accidentally used not instant and it was fine too, just crunchier, but I definitely didn't use as much!)

1/2 cup of peanut butter

1/2 cup Nutella

1 tsp of vanilla

Mix well and drop by spoonful on wax paper, let cool.  (Though, not really necessary because of the butter in them they lift right off a cookie sheet.)

If you live in a dry climate, you need to store these in an airtight container as soon as they cool to make them stay moist longer. 

Remember - for this cookie it is all about the boiling time, it will make or break your cookie.  Quite literally...

I dare you to eat just one...

Enjoy! 

Grandmommy's No Bake Cookies

I've been trying to eat healthier, you know to lose my baby weight (from my almost, ahem, two year old...), so what do you do when you try to eat healthier, you add oatmeal to chocolate!  Baby steps, right?

I have loved these cookies since I was a kid! My Grandmommy would make them sometimes when she would come to visit our house.

I remember helping my mom make these when I was in high school and I have been making them ever since. I think I have messed up this recipe any possible way you can mess them up.  I've also had them so many other places where they have been dry, crumbly, or heaven forbid not sweet enough! 

I have finally figured out how to make them perfect every time.  (But, you know because I just typed that, the next time I make them they aren't going to turn out!) So, I will share the recipe with you!  They aren't even dry the next day like I've made them so many other times too! 

Here's the recipe in my mom's handwriting that she wrote down for me before I went to college.  I have put this recipe in other places, but I like using the recipes in my mom's handwriting for some reason.  I don't think I'll ever get rid of the recipes that she wrote down for me.  It's fun to have memories from my mom as I cook.

In case you can't read my mom's cursive, here's the recipe in print (with my added notes):

 

Grandmommy's No Bake Oatmeal Cookies

2 c. granulated sugar

1/2 c. milk

1 stick of butter

4 T. cocoa

1/2 tsp. salt.

Mix together above ingredients in a large saucepan.  Bring to a boil over medium heat, cook boiling for 2 minutes (or just barely over 2 makes the best consistency.  If you over cook it, your cookie will be dry, if you undercook it, your cookie will not harden).  Remove from heat and add:

2 1/2 - 3 cups of Quick Oatmeal (I start with 2 1/2, I rarely add 3, somewhere in the middle.  Once I accidentally used not instant and it was fine too, just crunchier, but I definitely didn't use as much!)

1 cup of peanut butter

1 tsp of vanilla

Mix well and drop by spoonful on wax paper, let cool.  (Though I've started to be more frugal, and if you take your wrapper from your butter and grease a cookie sheet, you can use that instead of wax paper.)

If you live in a dry climate, you need to store these in an airtight container as soon as they cool to make them stay moist longer. 

Remember - for this cookie it is all about the boiling time, it will make or break your cookie.  Quite literally...

I dare you to eat just one...

Enjoy!

POST SCRIPT - Last week I made these no bake cookies again, and I was multi tasking with too many things, and the chocolate mixture boiled a little over three minutes, and you can see the difference in the color of the cookies when you over cook them.  I know the shape is different, but I usually use the cookie scooper and hadn't in the picture above for some reason.  When overcooked, they just aren't as creamy, and I just wanted to show you the difference.   I mean, they are still edible, just not quite as enjoyable...  These were all devoured.