No-bake cookies got their name for obvious reasons—because no baking is required to make them—but in different parts of the country they may be called by another name. Those living in Appalachia and the South probably know them as preacher cookies. This name came about because if a housewife saw the preacher riding his horse up the mountain to visit, the cookies could be prepared in time for his arrival. Texans call these cookies poodgies, and some even call them cow patties.
Recipe Servings: 24
Prep Time
5 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
5 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ cup salted butter
- ½ cup milk
- 1 cup brown sugar, packed
- 1 cup sugar
- ¼ cup baking cocoa
- ⅔ cup peanut butter
- 1½ tsp vanilla extract
- 3 cups instant oats
Directions
- Line two cookie sheets with waxed paper or parchment and set them aside.
- Combine the butter, milk, sugars, and baking cocoa in a large saucepan over low heat, stirring frequently until the butter is melted.
- Increase the heat to medium and bring the mixture to a boil while stirring constantly.
- Boil the mixture for exactly 1 minute while stirring constantly. Remove the mixture from the heat and continue to stir for about 30 seconds.
- Add the peanut butter and vanilla extract, stirring until the peanut butter is completely melted and combined.
- Add the oats, stirring until coated.
- Drop scoops, about 2 tablespoons each, onto the prepared cookie sheet.
- Let cookies cool for at least 30 minutes before serving. They will harden as they cool.
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