Fastest Cookies in the West (No Bake Cookies) |
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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 6 |
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This is an old family recipe that my mom used to make for us as kids. She originally got it from a cookbook that she used when she was young and just learning how to cook. The recipe was titled, the Fastest Cookies in the West , but around our house they were known as the Fastest DISAPPEARING Cookies in the West. Ingredients:
1/2 cup butter |
2 cups sugar |
1/2 cup milk |
4 tablespoons cocoa powder (dutch process if you have it) |
1/2 cup semi-sweet chocolate chips |
1 tablespoon light corn syrup |
1/2 cup peanut butter |
3 1/2-4 cups dry quick-cooking oats |
2 teaspoons vanilla |
Directions:
1. Lay out some waxed paper on two baking sheets or your countertop. Put them somewhere where you can access them quickly.
2. Combine the first four ingredients in a large pan (preferably one with a heavy bottom since it will help it cook more evenly with less scorching). Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil. Cook for 1 minute. Do NOT boil longer, as it will cause the mixture to burn or to have the wrong consistency. Remove from heat.
3. Quickly mix in the chocolate chips, corn syrup, peanut butter, oats, and vanilla with a rubber spatula or wooden spoon. Drop spoonfuls onto the prepared waxed paper and let them cool. When they are cool, store in a dry airtight container (if they last that long).
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