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38 FOUR SEASONS BREEZE | OCTOBER 2023 • 1 3/4 cups granulated sugar • 1/3 cup unsweetened cocoa powder • 1/2 cup milk • 8 Tablespoons (1/4 pound) butter, salted or unsalted • 1 teaspoon vanilla extract • A pinch of salt (generally equals about 1/16 teaspoon) • 2/3 cup peanut butter (chunky or creamy) • 3 cups quick oats • Tools; wax paper, parchment paper or silicon mats and 2 large baking sheets No Bake Cookies I wanted something sweet during the August heat wave, but didn't want to turn on the oven. As I was flipping through my old recipes, I ran across this one. No Bake cookies have been around since the 1950s. There was a resurgence in the 1970s which is when I started making them. I changed my recipe a little because I prefer a less sweet cookie with a more pronounced peanut butter flavor (see the picture of the recipe from the 70s below). Feel free to use either version. These cookies are easy to make and use ingredients that are probably in your pantry. The only tricky part is when you boil the mixture. Start timing when the mixture comes to a full rolling boil. If you boil the mixture too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't set properly. So, think of Goldilocks and do it just right. Prep: 10 minutes; cook: 5 minutes; cooling: 30 minutes; total: 45 minutes. Makes 24 to 60 cookies, depending on size. INGREDIENTS DIRECTIONS 1. Line two baking sheets with wax or parchment paper or silicon mats, set aside. 2. Combine the sugar, cocoa powder, milk, and butter in a medium saucepan (3 quart). Place over medium heat. Cook stirring often until the mixture comes to a full boil. 3. Let mixture boil for exactly one minute without stirring. Immediately remove from heat and add in vanilla, salt, peanut butter, and oats. Stir until well combined. 4. Drop by spoonful (teaspoon or tablespoon) onto lined baking sheets. Let sit until hardened, about 30 minutes. Enjoy! 5. Store in an airtight container. If you have any questions, please feel free to call or text me at (951) 275-7081.