No-Bake Chocolate Peanut Butter Cookies

There's plenty of heat to go around this July.  Instead of dwelling too much on it, we refresh, we rest, we eat large bowls of salad. Until we can get out of the city, we think up new indoor activities, read stacks of library books, and sing.  This past week I made some baked granola bars and vowed not to use the oven again.  Summer needs a no-bake cookie.

Then I remembered my step-mom's affectionately termed "cow-plop" New Englander cookies, that are boiled, not baked.  I had written down her recipe last summer during a visit and had been waiting for the right time to make them.  I remember eating them on a hot, buggy night, typical of Massachusetts.  She was making them to put in a care package for her daughter (she's always doing things like that). The peanut butter and chocolate combination were so addictive and she generously ignored the furtiveness of my hand creeping back to grab another.

I took a few liberties by modifying her recipe.  I hope she doesn't mind.  She's been making them since the 70's.  My version has half the sugar but I added chocolate chips, whole peanuts and a dash of kosher salt.  I'm keeping mine in the refrigerator, which is not necessary, but they are quite nice slightly chilled.  Together with a cold glass of milk, this is my new summer-time cookie.

No-Bake Chocolate Peanut Butter Cookies

1 stick unsalted butter
1 teaspoon vanilla extract
3 tablespoons cocoa powder
1/2 cup peanut butter (I recommend using just ground peanuts, no sugar added)
1/2 cup milk
3 cups quick oats (or you can pulse regular oats in the food processor)
1/2 teaspoon kosher salt
1/2 cup roasted, unsalted peanuts (slightly chopped)
1/2 cup semi-sweet chocolate chips

In a medium sauce pan, melt the butter and add the vanilla, cocoa powder, peanut butter and milk.  Stir briefly to melt and combine all ingredients.  Remove pan from heat and stir in the oats, kosher salt, peanuts and chocolate chips (these will melt slightly.)  Roll into small balls (a bit smaller than a golf ball) and place on a cookie sheet lined with wax paper.  Cool on the counter top or refrigerate.