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Chocolate Peanut Butter
No-Bake Cookies
By Jim Bailey, a.ka. "The Yankee Chef"

"Ahhhhhhhh." That's all I can say about these cookies. A mainstay of every
household with children I know of, it should be in your home as well. This is the
perfect time of year to enjoy these goodies because the weather is cool enough
for these to set and not leave melted chocolate on every piece of furniture in the
house.

I realize everyone has their own rendition of No Bake Cookies, but try mine.
Perfectly able to withstand even the harshest of critics.

Note: Why add the cocoa AND chocolate chips? Both chocolate products add their own
distinct characteristics to these cookies that I find perfect. Plus, with the addition of the
chocolate chips, you don't have to worry about bringing the boiling mixture to a "hard"
stage before removing and for the final product to harden properly, the chocolate helps you
with this.

1 cup milk
1 sticks butter or margarine
2 cup sugar
2 tablespoons unsweetened cocoa powder
1 cup chocolate chips
1 1/2 cup peanut butter
2 1/2 cup rolled oats

Put first five ingredients in sauce pan and heat to a rolling boil, while stirring,
over high heat. Continue stirring frequently and boiling for 8 minutes. If you
have a candy thermometer, it should read right around the soft ball stage, but
this isn't necessary because of the addition of chocolate chips. As you know,
melted chocolate chips will firm while cooling, even in a mixture such as these
cookies.

After 8 minutes, add the chocolate chips; and continue cooking and stirring until
melted. Remove from heat and add peanut butter: blend well. Pour in oats and
stir until mixed. Grab 2 large baking sheets and "drop" the mixture by the 1/4
cup, leaving 2 inches between each mound.

Now drop on the floor.

That's right, hold the baking sheets 5-6 inches from the floor or counter and drop
evenly so that the cookies spread out slightly.

If the mixture is slightly runny and seems to spread out naturally, there is no
need to do this step.

Let stand until cookies harden either out of, or in, the refrigerator. It usually
takes about 1/2 hour.

Makes 20(1/4 cup) sized cookies

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont