It’s been a while since I’ve actually posted a recipe. Things have been slightly crazy here lately. So there hasn’t been much new…or much of anything at all going on in my kitchen. But I’m getting back into the swing of things now that I’m not stuck on the couch all day. This is actually something I made last week, but I haven’t been able to be at the computer much since then. Last week I decided to experiment with some no bake cookies. I figured it was a good way to get a few cookies in the house without using the oven. And it’s easy for Rebecca to help. I just used my basic no bake cookie recipe. But I used carob instead of cocoa and homemade cashew butter instead of peanut butter. The result…they taste great…but they are so gooey. I have to store them in the freezer to keep them hard. Something about this combo just didn’t quite work right. I’m guessing it’s the cashew butter. Anyway, they look normal and taste fine. And it was a fun experiment. I’ll post my regular cookie recipe. I got it in 6th grade in home economics class 🙂  I’ve made it a million times with no problems…these are generally pretty fool proof. You just have to use the right ingredients.

Chocolate No Bake Cookies

1 cup sugar
1/4 tsp. salt
2 Tbsp. cocoa (or carob)
2 Tbsp. butter
1/4 cup milk
1 cup oatmeal (I used rolled oats this time…just realized I’ve used instant in the past…that may have been part of the problem)
1/4 cup peanut butter
1/2 tsp. vanilla

Mix sugar, salt and cocoa in a medium sauce pan.

Add butter and milk. Bring to a boil, stirring constantly. Continue to cook and stir about 1 1/2 minutes.

Remove from heat. Add remaining ingredients and mix well. Drop by spoonfuls onto wax paper lined baking pan. Chill.