Cookies – Oven = Perfection

I believe that every single girl needs to have mastered the recipe for at least one tasty delight. Personally, I’ve mastered two recipes for sugary treats. Bow down to me and my domestic awesomeness because I am going to share one of those recipes with you now. The best part? This recipe is super easy. And delicious.

Here is the recipe (you can tell it is yummy because the paper is covered in dried vanilla extract, cocoa, and oatmeal).

And because I am the type of person who likes to copy and paste recipes into a separate word document for my recipe folder, I’ve typed it out for you here:

Daisy’s No Bake Fudge Cookies

2 cups sugar

1/4 cup cocoa

1/2 cup milk

2 cups quick oatmeal

1 stick butter (NOT margarine)

1/2 cup peanut butter

1 teaspoon vanilla

1/2 teaspoon salt

Directions: Combine sugar, cocoa, milk, and butter in large saucepan. After mixture reaches a rolling boil, cook for three minutes (set the timer because the recipe is a bit finicky). Remove from heat and add vanilla, salt, peanut butter, and oatmeal (I suggest measuring this out in advance because you don’t want the mixture to sit on the stove while you figure out the measurements. It will harden before you add the good stuff). Beat until thick and glossy as you would fudge. Place in buttered pan and let set. Cut into squares to serve (Clearly, I didn’t do this last part. Instead I just spoon the mixture onto parchment paper and let it sit for about 10 minutes).

*It is very important to use butter instead of margarine, or else your cookies will have the consistency of Gak. Bleh.*

Okay, so my title may be a bit misleading because you still use the stove to make these cookies, but in my defense it is easier to remember to turn off the stove than the oven. And yes, I have a tendency to forget to turn off my oven. Whoops.