Thankfully, I now have one of those three assignments out of the way… which means more time for a personal assignment. My own two-part assignment was as follows. Part 1: make cookies. Part 2: eat the cookies.
|Malted Peanut Butter No-Bake Cookies|
Oh, geez, I just pictured myself making these cookies again. I also pictured myself polishing off a whole batch with no consequences whatsoever. The first part I can do. The second part is not so likely, but a girl can dream...
(adapted from Baked Explorations)
Print this Recipe
Yield: approximately 36 cookies
1/2 cup milk
2 cups white sugar
1/4 cup malt Ovaltine
1/2 cup (1 stick) butter, softened, cut into 1/2-inch cubes
1 cup natural* peanut butter, preferably chunky
A pinch of salt
3 1/3 cups rolled oats
- Line two baking sheets with parchment paper. In a heavy saucepan over medium heat, stir together the milk, sugar, Ovaltine, and butter until the butter has melted and the sugar has dissolved. Bring the mixture to a boil and stop stirring; boil for 90 seconds.
- Remove the pan from the heat and stir in the peanut butter, salt, and oats until combined.
- With a spoon or an ice cream scoop, drop the cookies onto the baking sheet, leaving enough space between them as they will spread slightly. Let the cookies cool, then refrigerate for at least 1 hour. The no-bake cookies can be eaten straight from the refrigerator or at room-temperature. They can be stored between layers of parchment paper in an airtight container for up to 3 days.
*if you opt to use commercial peanut butter, you may need to reduce the sugar slightly.