No Bake Cookies

When it comes down to cooking, there is one most important rule to remember: the more simple the meal, the more likely you’re going enjoy the food. Not to mention choosing simplicity will make meal planning painless. No-bake cookies fall into the theme of “painless”; they take half an hour or so. Using a combination of recipes, I found that the perfect way to make these cookies is to play with flavors. For example, I doubled the amount of peanut butter because I knew that once it was all together, the peanut butter would be lost. Chocolate is good plain, but what if you added shredded coconut? Coconut brings in a chewiness and a slightly savory flavor to the cookies. As Julia Child would say, “everything in moderation.” These cookies are the moderation, if you can pace yourself before stuffing your face.

Ingredients (basic recipe):
1 cups sugar
½ cup milk
1 stick unsalted butter
3 cups old fashioned rolled oats
1 cup peanut butter
1 tbsp vanilla extract
Large pinch of salt

Chocolate Coconut:
⅓ cup shredded coconut
3 tbsp cacao powder
Get rid of the peanut butter from basic recipe

Peanut Butter:
Add another cup of peanut butter to basic recipe

Instructions for basic recipe:
Line your counter with wax or parchment paper
Bring the sugar, milk, and boil in a medium saucepan over medium, stirring constantly (sugar burns easily)
Once boiling, let boil for 1 minute.
Add the oats, peanut butter, vanilla, and salt. Stir to combine
Working fast, drop spoonfuls of the mixture onto the parchment paper and let sit at room temperature until cooled and hardened (about 30 minutes)
When cooled, place into an airtight container. These will keep for three days or longer if placed in the fridge.
Notes:
When substituting ingredients, follow the basic recipe (trust the process)