Following in this week’s food theme, Friday, December 18 is bake cookies day. If you happen to have some chocolate left over from yesterday’s anything covered in chocolate festivities, you can use it today. (BTW, you have leftover chocolate? How could that be?)
Cookies arrived in America in the 17th century, although the word arrived much later with the Dutch in its original form of “koekje,” meaning “little cake.” This was shortened to “cooky” or “cookie,” although cookies themselves seem to date back as far as 7th Century Persia.
Cookies come in a variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
Regardless of any of these elements, they are a few bites of sweetness. And who doesn’t enjoy that?
Running short of time but long on a need for cookies? Try this no-bake recipe.
Peanut Butter-Chocolate No-Bake Cookies
(Rated 5.5 stars on Food Network!)
2 cups sugar
1/2 cup milk
1 stick (8 Tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 Tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoons of the mixture onto the prepared baking sheet, and let sit in at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Total time: 40 minutes
Prep: 5 min
Inactive: 30 min
Cook: 5 min
Yield: 60 cookies