Julia’s No-Bake Peanut Butter Cookies

Apple Cake

This delectable Apple Cake has a slightly crunchy crust and a soft moist center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves and nutmeg. It is lightly drizzled with an easy four ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks and family and friend get-togethers.

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.

3 Comments

nataleafromok on 3.5.2010

Julie, thanks so much for the recipe. I thought only Oklahoma knew this fantastic cookie. This was “THE” cookie to make for 4H in grade school, where we all learned it from. I have always cooked my cookies for 2 minutes and never needed to put it in the fridge to harden up. I agree with Kathy, it doesn’t matter if they don’t set up sometimes (on humid days) we would just scoop them up, who cares about a spoon! Another good trick is to NOT put in the cocoa powder and it will strickly be a peanut butter no bake. Just as yummy.

Kathy on 1.28.2010

These are my all time favorite cookies, but we called them Chocolate Oatmeal Cookies and like you, we never refrigerated or froze them……….but have eaten many with a spoon.

aggielawyer on 1.26.2010

My family has made these cookies for years–the only difference is that we don’t refrigerate or freeze them. Just set them out on the counter and they will firm up on their own in a few minutes–but make sure you boil them for exactly a minute or they either be too soft or too brittle. They are great for a quick chocolate fix. Even when they are too soft, we’ll eat them off the waxed paper with a spoon!