Gail Lee Martin taught her daughters to cook in the farmhouse kitchen as they were growing up. They made the recipe below for no-bake cookies and passed the techniques for making this easy, chocolaty taste treat on to their own children. You’ll find that it is more similar to fudge than to traditional oven-baked cookies.
Gail’s grandaughter, C.R. K. took up cooking at the young age of three. Now a doctoral student in college, she’s an accomplished baker and a maker of all sorts of gourmet recipes. How does Black Walnut Fudge or White Chocolate Chunk Cookies sound to you? For now, we’ll share the no-bake cookie recipe and save the others for later.
She’s innovative in her presentations of her kitchen creations too. At Easter, she converted the no-bake cookies into the shape of bird’s nests and placed three colorful jelly beans in the center of each.
Her Mom First Made No-Bake Cookies back in the 1960s
Here are her memories of the origins of no-bake cookies in our family. “The Scribners brought no-bake cookies to one of the West Branch programs/community dinners. I got the recipe from Marlene, who was in my class, and I made the first ones in the family. Would have been early 1960’s.”
- 2 cups sugar
- 1/4 cup cocoa
- 1/2 cup milk
- 1 stick of margarine
- 1/2 cup peanut butter
- 3 cups quick oatmeal
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Get out all the ingredients before starting. Lay out the waxed paper to cool the cookies on.
Mix the following in a medium sauce pan:
2 cups sugar
1/4 cup cocoa
1/2 cup milk
1 stick oleo
Bring to a fast boil and boil one minute. Stir frequently.
Remove from fire and add:
1/2 cup peanut butter
3 cups quick oatmeal
1 teaspoon vanilla
1/2 teaspoon salt
Stir well and drop by teaspoon onto wax paper. Let set until cool.
Because the mixture is brought to boiling on a stove, children making this should be closely supervised.
To make the Easter version of these, let the cookies set slightly, then shape into nest shapes. Fill the center with small jelly beans. (see the photo above)