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No Bake Cookies

No-Bake Cookies have been one of my favorite treats forever. They have a lot of different names. My friend’s family even calls them kitty litter cookies because of how they look. Chocolate + Peanut Butter + Oatmeal is an amazing mixture, though, and I just felt like it so I made them! This recipe only made twelve. You can double it to get two dozen, but that would have been way too many for just me and my dad. I like a lot of peanutbutter in mine- mostly because I think it keeps them from getting dry and crumbly as they have a tendency to do if you don’t make them just right. These turned out to be really good, moist, and amazing!!!

Ingredients

  • 1 cup of sugar
  • 2 tablespoon cocoa
  • 1/2 stick of butter
  • 1/4 cup of milk
  • 3/4 cup of peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups of oatmeal

Directions

  1. Lay out a long sheet of wax paper. You can also spray non stick on some aluminum foil if you don’t have any wax paper. (I was out for some reason.)
  2. In a medium pot, bring the sugar/butter/milk/cocoa to a boil. Do so slowly so that the sugar melts properly.
  3. After it comes to a boil, let it go for one minute. Then stir in the peanut butter and vanilla.
  4. When the peanut butter and the vanilla is well combined with the chocolate, stir in the oatmeal.
  5. With a spoon, drop the mixture onto the paper. This should make 12 cookies (depending on the size, of course).
  6. Let the cookies cool and harden. If they don’t harden the way you would like, you can always refrigerate to help them set.

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Oatmeal Raisin Cookies (Just Like Gramma’s!)

Growing up, my grandmother always made oatmeal raisin cookies. They were my favorite treat, and when I made these they tasted just like hers and it was the best feeling ever. Like being a kid again. These stay soft and chewy for days if you bake them correctly, and they definitely are not an “old lady cookie” as some might think. If you’re a fan of oatmeal or raisins, then these are probably some of the best cookies you will ever eat. This recipe does call for Crisco (shortening). I’ve never substituted in the butter for it- which a lot of people do. I’m not sure what difference it would make, so I would suggest just following the recipe. When storing the cookies, to prevent them from getting hard, you can always place a piece of bread in the container. It will even make hard cookies soft. It works!

Ingredients

  • 1/2 cup crisco
  • 1 stick softened butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups oatmeal
  • 1 cup raisins

Directions

  1. Cream together the crisco, butter, sugars, eggs, and vanilla
  2. Mix in the flour, salt, and baking soda
  3. Stir in the oatmeal until well combined. Then stir in the raisins.
  4. Chill the dough for at least one hour prior to baking.
  5. After chilling the dough, drop it by spoonfuls onto a parchment paper lined baking sheet (or onto a greased sheet). Make sure there is space for the cookies to spread.
  6. Bake at 350° for 11-13 minutes- until the cookies are just starting to turn golden brown. Remove from the oven before the whole cookie is brown. They’ll keep baking after you take them out of the oven, and over baking will result in brittle cookies instead of soft and chewy ones.
  7. Cool on wire racks before eating.

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