Candy Cane No-Bake Cookies
The holiday spirit is overtaking me, and I’m just sharing all of my family’s “secret” cookie recipes this month!
Well, perhaps we’re not actively keeping them secret, but recipes like Sour Cream-Nutmeg Sugar Cookies and these No-Bake Cookies have certainly never been published online before.
They’re most likely to be found on chocolate- and butter-spattered hand-written recipe cards, stored in dusty recipes boxes, and then re-transcribed by hand as needed.
Sure, my mom doesn’t usually put candy canes in her no-bakes – they’re more of a year ’round, all-purpose cookie (particularly for the summer when nobody wants to turn on the oven). But I dusted off the recipe because I think it’s perfect for the holidays, and for people like me who aren’t necessarily the most baking-inclined.
Unlike melomakarona, which are a bit of project, these take only about 15 minutes from start to finish – gather your ingredients, simmer some stuff on the stove, stir some more stuff into it, dollop the cookies onto parchment, and sprinkle with crushed candy canes.
You’re done, and you have the most moist, chocolately delicious oatmeal cookie you’ve ever tasted. With a bit of holiday spirit, of course.
- 1 stick unsalted butter
- 2 cups granulated sugar
- 1/2 cup whole milk (For best results, do NOT substitute a lower-fat milk. Trust me.)
- 1/3 cup cocoa powder
- Pinch of kosher salt
- 3-1/4 cups old-fashioned rolled oats
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 ounces candy canes, coarsely chopped
- Line 2 rimmed baking pans with parchment paper. In large saucepot, combine butter, sugar, milk, cocoa and salt. Heat to boiling over medium-high heat; boil 1 minute.
- Remove from heat; stir in oats, peanut butter and vanilla. Drop by heaping tablespoonfuls onto prepared baking pans. Immediately sprinkle cookies with candy canes. Let stand 30 minutes or until firm and dry.