Even though summer is almost over, we are heading into another week of hot, sticky weather. We haven’t had too much of it this summer, so I am not complaining (especially since it will be cold enough very soon). But the hot weather is not great for baking. I love finding “no-bake” options for snacks and treats. The recipe for these No-Bake Chocolate Cookies has been changed over the years, adjusting the amounts of items, and substituting others. It is so versatile, always works, and is great for kids to help with!
These cookies are made with Gay Lea Spreadable Butter, made with canola oil, making baking even easier! The butter is already soft enough to work with, straight from the fridge! Not hard as a rock, like most butter. Just imagine how much easier it is to butter toast with that!
- 1 1/2 c. sugar
- 1/2 c. Gay Lea Spreadable Butter
- 1/2 c. milk
- 3 1/2 c. old fashioned rolled oats
- 6 Tbsp. cocoa
- 1 tsp. vanilla
- 1/2 tsp. salt
- In a large saucepan, bring butter, sugar and milk to a boil. Allow to boil for about 2 minutes, stirring constantly.
- Add oats, and remove from heat when it starts to bubble again.
- Add remaining ingredients.
- Drop by spoonful on wax-lined cookie sheets.
- Refrigerate for about 6 hours.
- substitute 1 c. of coconut for 1 c. of the oats
- add some peanut butter
- add a few Tbsp. of coconut oil
- add some flaxeed, hemp hearts, or wheat germ
- decrease the sugar by 1/4 c. or so
These are perfect for after-school snacks! Just use your imagination!
Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are always my own.
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