Prepare for Your Friends Awesome No-Bake Cookies

This week, I traveled to my company’s headquarters in Baltimore, Maryland for meetings with colleagues from different states. As is custom, we all talked about what tasty baked goodies we were going to bring with us to share during our three day conference. We talked about regional favorites and our Wisconsonite signed up to bring cheese. It got me to thinking what my area is known for. Well, the closest “famous” item to my home would be the Slinky. But no one wants to chew on metal springs, so I had to come up with a new idea. DelGrosso’s spaghetti sauce? Yummy, but not appropriate for finger food. Gardner’s Candies? Delicious, but last time they melted on the table in front of the beautiful office windows. Ye Ol’ College Diner Grilled Stickies? So incredibly yummy, but no way to grill them and yes, they are kind of, umm…sticky. Finally one coworker reminded me of delicious cookies I made for another trip – no bakes. As I thought about it, I realized have never spoken to anyone outside of Pennsylvania who knew what the heck I was talking about when I referred to no bakes, or haystacks as we sometimes call them.

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Below is the recipe I got years ago from my friend Barb. They are sure to be an instant hit for your next event.

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One word of advice: be careful of the timing – if you don’t boil long enough, your cookies won’t set. If you boil too long, they will be too crumbly. When I prepare these easy cookies, I put the oats and cocoa in a large bowl and stir to mix evenly while waiting on the liquid to boil. It takes about 20 minutes to prepare these cookies start to finish, and then allow time to cool. If they do not harden as they cool, you didn’t boil long enough. Put then in the fridge to see if they will set and try again next time.

  • 2 c sugar
  • 1 stick margarine
  • ½ c milk
  • ½ c peanut butter
  • 3 cups rolled oats (quick oats)
  • 5 tbs cocoa
  • 1 tsp vanilla

Heat sugar, margarine, and milk. Boil one minute. Stir in peanut butter. Pour over oats, vanilla, and cocoa. Spoon onto cookie sheet or wax paper to cool and harden. Serve.

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