RECIPE: THE ORIGINAL CHOCOLATE, OATMEAL, AND PEANUT BUTTER NO-BAKE COOKIE RECIPE

Once upon a time, way back in the 70’s, I was playing at a friend’s house and her mom called us to come up to the house for a snack. She had made these chocolate cookies I had never had before… and I never forgot them. When Facebook happened, I became friends with the girl and sent her a message, asking if she had that recipe from way back when. She did… and here it is. I am sure many of you have made and eaten these cookies over the years and they always bring back a lot of memories. They sure do for me. The peanut butter is optional, and you can use smooth or chunky peanut butter. I happen to like it with chunky peanut butter.

CHOCOLATE OATMEAL PEANUT BUTTER NO BAKE COOKIES

Makes: About 2 dozen cookies depending on the size

Time: About 30 minutes- it takes a while to get to the correct temperature

Note: You need a candy thermometer for this recipe.

INGREDIENTS

2 cups granulated sugar

4 tablespoons cocoa

1 stick (1/2 cup) unsalted butter

1/2 cup whole milk

1 teaspoon vanilla

3 cups quick cooking oats

pinch salt

1/2 cup peanut butter (optional)

DIRECTIONS:

Combine sugar, cocoa, butter, and milk, in a saucepan fitted with a candy thermometer. Over medium heat, bring the mixture to a boil. Reduce the heat to medium low. Continue to boil until it reaches the soft ball stage, which is 235-245 degrees Fahrenheit.

Remove from the heat. Working quickly, add the oats, vanilla, salt, and peanut butter, if using and mix together. Do not allow it to cool. Drop by teaspoon onto parchment or wax paper. Let cool.

Note: If you do not have a candy thermometer, use the ice water test. Drop a bit of the hot mixture into ice water. If it forms a soft ball, it’s ready.

RECIPE: ICE CREAM "CHRISSY" COCKTAIL

Made famous by Ruth Chris Steakhouse, the Chrissy is an ice cream drink that has become a popular signature cocktail or dessert cocktail for wedding receptions. Using only 3 ingredients, it is super easy to make and is a Christmas tradition at my house. These photos are from a wedding I produced in December of 2020 and guests loved it. (I made the gingerbread men, too) Hope it becomes a Christmas tradition at your house!

CHRISSY ICE CREAM COCKTAIL

INGREDIENTS
2 ounces Frangelico (hazelnut) liqueur

1 ounce vodka

Vanilla ice cream, slightly softened—2 medium scoops is about right.

INSTRUCTIONS:

Place the Frangelico and vodka in a blender . (You can use an immersion blender or a large cocktail shaker. If you use a shaker, you’ll need to add a handful of ice.)

Add the ice cream and blend until it is creamy and smooth-like a milk shake.

Serve in a chilled, stemmed glass. Makes one cocktail.

SUGAR COOKIES FOR DECORATING

I love a decorated cookie… there is just something so festive and fun about a shaped cookie decorated in holiday colors. Now, I will say some of these cookies are not always delicious and once you eat the icing, you toss the cookie. This cookie recipe is delicious with or without icing. I love them with a cup of tea in the afternoon as I’m sitting at my desk, just the perfect treat.

Here is a recipe I have been using for quite a long time and I’ll tell you honestly, I do not remember where I originally got it. I’ve tweaked it over the years and have reduced the sugar to only 1/2 cup because icing is so sweet. When I bake them and don’t intend to decorate them, I’ll add a drop of almond extract or sometimes a pinch of cinnamon, allspice or nutmeg. Also, if I am not going to decorate them, I’ll dust them with a little Confectioners sugar while they are warm.

I do not add anything if I plan to decorate them. I hope you enjoy them as much as I do!

SUGAR COOKIES FOR DECORATING

YEILD: 12-20 cookies, depending on the size of your cutter.

INGREDIENTS

1 1/2 sticks (3/4 cup) unsalted butter at room temperature

1/2 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

Parchment Paper

DIRECTIONS:

PREHEAT OVEN TO 375 DEGREES FARENHEIT WITH THE RACK IN THE CENTER OF THE OVEN.

In the bowl of a mixer, add the room temperature butter and beat it on medium for 30 seconds. Slowly, add the sugar and beat at medium speed until creamy, about 3 minutes.

Add the egg and the vanilla. Beat for 30 seconds. It will appear broken- it isn’t. Scrape down the bowl with a spatula and stir until it comes together. Bear for another 30 seconds or so on medium.

Add the flour, salt and baking powder to a bowl and whisk it together to incorporate all of the ingredients.

With your mixer on low, add the flour, a little at a time, scraping down the bowl at least once during this process. Once the flour is fully incorporated, increase the speed a bit for about 15 seconds. The dough should be in a ball at this point. Make certain all of the flour is incorporated.

Turn the flour out onto a piece of parchment paper which has been lightly floured. Flour the dough and a rolling pin. Shape the dough into a rectangle using your hands and then roll it out to 1/4-inch thickness.

Slide the parchment onto a baking sheet and place in the refrigerator to chill for 15 minutes.

Prepare another baking sheet with parchment paper.

Transfer the parchment paper with the dough back to your counter. Cut cookies using your favorite cutter- be sure to flour them lightly before each use. Place cookies on the prepared baking sheet lined with parchment paper- about 1/2 -inch apart. You can re-roll the scraps and repeat the process.

Bake at 375 for 8-10 minutes or until golden brown around the edges. Transfer to cool on a wire baking rack for at least 1 hour before you decorate t hem.

NOTE: these cookies should not be brown on the top. They are done when the sides are slightly golden in color.

TO DECORATE: I always use royal icing made with meringue powder. You can usually find it at Hobby Lobby, Michaels, Wal-Mart or wherever they sell baking supplies. I simply follow the instructions and recipe on the package. I do find that gel color works better than any other kind of color- you need less and it is more vibrant. BUT note that it absolutely will stain EVERYTHING you touch so be certain to cover up your beautiful white countertops with kraft paper before using it.