SRP #19: Ninety Degree No-bakes

“SRP” in dentistry means, “scaling & root planing” — a really deep-clean for people with periodontal disease.  “SRP” in FoodSwing lingo means, “short recipe post” — a to-the-point recipe post for people with lives.

Peanut Butter No-Bake Cookies

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When it’s 8am and already in the mid-80s, there’s no way that I’m turning on the oven.  Still, I could not possibly allow the cookie jar go empty — a cardinal sin in this household.

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I grew up with the classic chocolate no-bake cookie (a mix of oats, corn syrup, cocoa powder, peanut butter, etc), frequently made by the mom of one of the girls on my tennis team.  Those cookies were pretty much the bomb.
This peanut butter version is delightfully different, reminiscent of a White Chocolate Reese’s Peanut Butter Cup.  Sweet, salty, & super simple to make, these cookies (I should really call them “no-cookies,” since they’re not baked) will soon become a summertime staple in your house!

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With easy swaps to make this recipe gluten free or dairy free (see *Note, below), these cookies can be enjoyed by almost anyone, making them a great bring-along for summer get-togethers.  If anybody has an allergy to delicious, however, these cookies aren’t for them 🙂

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Peanut Butter No-Bake Cookies

YIELD:  20 cookies
*Note:  Feel free to sub-in gluten-free oats if you need a GF recipe, and/or exchange the butter for coconut oil and the white chocolate chips for a dairy free chocolate chip (e.g. Trader Joe’s semisweet chips) to make the cookies dairy-free!
3/4 cup granulated sugar
1/4 cup almond milk
2 tablespoons unsalted butter
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 1/2 cups old-fashioned oats (or 1 cup oats + 1/2 cup 7 grain hot cereal)
1/2 cup salted peanuts, whole
1 cup white chocolate chips
In a medium-sized, heavy-bottomed saucepan, combine the sugar, almond milk, & butter, and set over medium heat.  Using a rubber spatula, stir occasionally, until bubbles start to form.  Allow mixture to come to a rolling boil, and let boil for one minute, stirring regularly — mixture will be very foamy at this point.  Remove pan from heat, and add peanut butter and vanilla, stirring vigorously until mixture is totally smooth.  Fold in oats and peanuts, until completely coated, then add white chocolate chips.  Working with purpose, scoop out heaping tablespoonfuls of batter, and drop onto a wax paper lined cookie sheet.  Lick spatula.  Chill in fridge for 1 hour.  Chilled cookies may be stored in airtight containers, with wax paper between the layers, in fridge, for up to 5 days.

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