Description
Childhood favorite, ideal for summer days when it’s too hot to bake. Not your typical no-bake: more chocolate-y, less peanut buttery, and includes nuts.
Makes 28 cookies.
Ingredients
- ⅓ cups Evaporated Milk
- ¼ cups Baking Cocoa
- 1-½ cup Sugar
- ½ cups Butter
- 1 Tablespoon Peanut Butter
- 1 teaspoon Vanilla
- 1-¾ cup Quick Cooking Oats
- ¼ cups Chopped Pecans
Preparation
Line one large, or two small baking sheets with parchment or waxed paper.
Pour evaporated milk in a measuring cup and add cocoa. Whisk to make a slurry. Pour the slurry into a heavy saucepan and add sugar and butter.
Heat on medium, whisking continuously, until mixture comes to a full boil. Boil 2 minutes while constantly whisking. Remove from heat and stir in peanut butter and vanilla with a wooden spoon.
Stir in oats and nuts and continue stirring (do not beat, just stir) for exactly 2 minutes. Mixture should still look a bit shiny.
Immediately drop by tablespoon onto baking sheets. A cookie scoop is helpful for this.
Let cool until set completely, about 30 minutes. Store in a covered container at room temperature.
