Over the years, I have baked, sliced, cut, and molded every kind of cookie imaginable. Given that I am the human equivalent of Cookie Monster who also happens to love to bake – this is completely understandable. Expected, even.
What isn’t understandable or expected, however, is the fact that one of my absolute favorite cookies is one of the simplest.
What’s more, it doesn’t even have to be baked. No need to turn the oven on for these guys!
Most people refer to this type of cookie as “No Bake Peanut Butter and Oatmeal Cookies” or “Haystacks.” When my daughters were little, I would actually shape them into little haystacks because they got such a kick out of how they looked.
Today, however, I just drop them by a tablespoon onto parchment paper and allow them to spread. I have always referred to them as “Cookies that are Really Candy,” I recently began calling them Candy Cookies. By gosh… that’s what they are after all!
Below is the easy as it gets recipe.
Notes:
- For gluten-free cookies, use gluten-free oats. I use Quaker Gluten-Free 1 Minute Quick Oats… available online or in just about any store.
- If you want “haystacks,” use a teaspoon when you drop onto the paper. As the mixture cools, shape the cookies into cute little haystacks.
- For the “Candy Cookies” pictured here, use a tablespoon to drop the mixture onto the parchment paper.
- Keeping the ingredients for these cookies on hand at all times is always the right thing to do – especially during the months leading up to Christmas. You never know when you’ll need to whip up a batch of something delicious to give as a “Well.. of course I got you something too!” gift. Been there, cooked that.
Ingredients
- 3 cups white sugar
- 3/4 cup unsalted butter
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1-1/2 cups peanut butter
- 4-1/2 cups quick-cooking oats (I use Quaker Gluten-Free Oats)
Instructions
- In a medium saucepan *over medium heat) - combine sugar, butter, and milk.
- Bring to a rapid boil and boil for 1 minute. A rapid boil doesn't just mean when it "comes to a boil." You need for it to be boiling all across the top at a frenzied pace.
- Remove from the heat.
- Add the vanilla and peanut butter and stir well.
- Mix in the oats - stir to combine well.
- Drop mixture by spoonfuls onto waxed or parchment paper.
- Allow to cool until set.
I preach a lot about parchment paper and it’s many, many, many, many wonders but, when it comes to candy and cookies, it is all but downright necessary. I give a lot of my candy and cookies to family members and having parchment paper on hand to put between layers makes my life easier and everything neater for those who dive right in!
Seriously, once you start using parchment paper regularly, you’ll wonder how in the world you ever got along without it.
the review it deserves. The more I like a cookbook, the harder it is to do a review. I get so excited that my adjectives tend to run around and bump into each other. I’m hoping the Chai Tea Latte will give them some direction.
is a perfect source for both salt and pepper shakers and candy dishes by the way. They have gazillions of unique pretties.
, below, is deliciously nostalgic. I remember my grandmother having one just like this. Each Christmas she’d have those wonderful hard candies in her sleigh candy dish. This dish would be perfect filled with 
(pictured below) is absolutely breathtaking and no candy dish collection is complete without it. Wow. Wow. Wow!
(less than $17!)
, pictured below.
(below). Are you like me… do you tend to think of the 90’s as “just 10 years ago.” Don’t get me wrong, I can do basic math, I just tend to think of them as more recent as they really were.
for September because I wanted to tell you all about it right before Halloween, Thanksgiving, and Christmas baking.
on the inside of the pan. Make sure the bulb on the end is fully immersed in the chocolate mixture, but don’t let it touch the bottom of the pan.
