There are some dishes that, no matter how many times I make them, will always be my mom’s.
Chicken casserole. Fudge pie. Pot roast. Spaghetti and meat sauce. Bubble up pizza. And the ultimate of ultimates – her no bake cookies.
I know I’ve talked about these before, and this won’t be the last time. I was looking through some old posts and found the one where I posted this recipe and the pictures were of a mostly empty cookie jar.
That’s how it goes in this house – these cookies go fast – but I thought they deserved something better. These aren’t just cookies in my family. These are little drops of history, memories. Nick had my mom make him a platter of these cookies for his “groom’s cake” instead of having an actual cake at the wedding. That’s how deep our love goes for these.
Whenever I talk about no bakes or preacher cookies or whatever you call them, I’m in the minority. Almost everyone I know makes theirs with peanut butter and won’t eat them unless they’re made that way.
But I grew up having straight cocoa no bake cookies. The peanut butter version doesn’t taste right to me; the texture is completely different. I’m a fan of peanut butter and chocolate together in just about every other recipe, but not in my no bakes. Never, ever in my no bakes.
Mom’s No Bake Cookies
Makes: 40-50 cookies
- 1 stick butter
- 1/2 cup milk
- 2 cups sugar
- 2 cups quick-cooking oats (use certified GF oats for GF cookies)
- 1/2 cup unsweetened baking cocoa
- 1 tsp vanilla
- pinch salt
- Put butter, milk, and sugar in a sauce pan over medium heat and bring to a boil.
- Let the mixture boil for 3 minutes (use a timer or watch to make sure it boils for a full 3 minutes).
- After 3 minutes, take the pan off the heat and stir in the oats, cocoa, vanilla, and salt.
- Once mixture is combined, drop by the spoonful on wax or parchment paper.
- Let the cookies sit until they have set and they easily come off the paper.