Have a hankering for something peanutty
and brown sugary-sweet? Then stir up a batch of these quick and
easy saucepan cookies!
Another delicious recipe from our Family-Favorite
No-Bake Peanut Butter
- 1/2 cup butter
- 2 cups light brown sugar, firmly packed
- 1/2 cup 2% milk (or whole milk)
- Pinch of salt
- 1/2 cup creamy peanut butter (preferably
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- Have all ingredients pre-measured and
ready. Line a baking sheet with plastic wrap or aluminum foil;
- In a large heavy saucepan combine the
butter, milk, sugar and salt. Bring mixture to boil over medium
heat, stirring constantly, until mixture comes to a full rolling
boil; cook, without stirring, for exactly 3 minutes, no
less - no more. Immediately remove from heat.
- Add peanut butter and stir until melted;
stir in vanilla and oats, mixing well.
- Working fast, drop cookie mixture by spoonfuls*
onto prepared baking sheet. Cool at room temperature until firm.
(These cookies freeze well.)
Makes about 24 cookies.
*Spray a metal spoon with cooking spray
and the cookie mixture will easily slide off the spoon.
Cook's Tip: Timing is essential when cooking
saucepan cookies. Over-cooking will result in extremely dry cookies,
sometimes so crumbly the mixture will not hold together enough
to form a cookie. If this occurs after the oats have been added,
then stir in 1 tablespoon of milk at a time until mixture is
moist enough to work with. Under-cooking will result in cookies
that will not setup properly.
Nutritional Information Per Serving (1
cookie): 213.5 calories; 32% calories from fat; 8.0g total fat;
10.6mg cholesterol; 61.6mg sodium; 191.0mg potassium; 32.1g carbohydrates;
2.4g fiber; 18.4g sugar; 29.7g net carbs; 4.9g protein.
Photograph by Hope Pryor; property of CooksRecipes.com.