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August 31, 2011
No-Bake Crunchy Cookies
Keepsake Cookies
Prep time:
29 minutesstanding time:
30 minutes“This was the first cookie I learned to make, and Grandma was my teacher.”
Ingredients
Serves 66
- 2 1/2 cups granulated sugar
- 3/4 cup evaporated milk
- 8 tablespoons (1 stick) butter
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 cup packed flaked coconut
- 1 cup chopped walnuts
Directions
1
Combine sugar, evaporated milk, butter and cocoa in a large saucepan. Bring to a boil over medium- high heat, stirring continually. Boil, stirring continually, for 1 minute; remove from heat.
2
Add peanut butter and vanilla extract to sugar mixture and mix well.
3
Combine the oats, coconut and walnuts in a medium bowl and mix well.
4
Add the oats mixture to the peanut butter mixture and mix well.
5
Drop the batter by heaping teaspoonfuls onto waxed paper. Let stand until firm, about 30 minutes.
6
Variation: For added crunch, use chunky peanut butter.
Variations(0)
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grandma's secret
grandma's secret
Canned evaporated milk was a staple in Grandma's pantry. She used it in mashed potatoes for a richer texture and substituted it for whipping cream in sauces. It keeps for more than a year, so it was on hand when she ran out of milk. She diluted it according to the label directions or used it straight from the can for the creamiest coffee lightener.
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