My family loves No-Bake Cookies. I have recipes for both chocolate and peanut butter. They prefer chocolate, but we love both. (I have seen recipes out there for cookies that are chocolate with peanut butter in them - I haven't tried those yet but I'll bet they're great!)
The chocolate cookies can be a little finicky about heat. If they're overcooked, they crumble (chocolate granola! lol ) and if they are undercooked they will stay sticky. Have all of your ingredients ready when you begin, and have that timer handy as well.
Chocolate No-Bake Cookies
2 C. sugar
2 T. baking cocoa
1/4 C. margarine
1/2 C. water
pinch of salt
Mix the above in a 3 quart pan. Bring to a boil, stirring constantly and boil 3 minutes. (use the timer!) Quickly remove from heat and add:
3 C. quick oats
2 tsp. vanilla
Quickly drop by heaped spoonfuls onto waxed paper. Cool. Makes about 2 dozen smallish cookies.
Joy's Notes: IF your pan has a thick bottom, one that holds the heat longer, pull the pan off of the heat about 10 seconds early as it will still continue cooking. It helps to have your waxed paper already on the counter and oats and vanilla measured and ready to go. Dish those cookies out quick. If the batch cooks the right amount of time, you'll notice the first cookies out are shiny and the last few will be starting to look dry & want to crumble. I can assure you that the batches that fail from overcooking are never wasted here! We like to use it as topping on ice cream or even just in a bowl with milk.