Prep 8 mins
Cook 2 hrs
My little sister makes these all the time. I've made them for school before. Do NOT use soy milk or soy butter with this recipe. I have a vegan friend who tried my recipe using soy products and it turned out like tar (it was so sticky, it was like hot gum on pavement). These turn out wonderfully using the pure ingredients.
- 2 cups sugar
- 1⁄2 cup milk
- 1⁄2 cup butter
- 3 tablespoons cocoa
- 3 cups quick-cooking oats
- 1⁄2 cup peanut butter
- 1 teaspoon vanilla
- 1⁄2 cup nuts (Chopped)
- Put first 4 ingredients in pan and bring to boil.
- Boil for 4 minutes.
- Remove from heat and add last 4 ingredients. Mix well and drop by teaspoonfuls on waxed paper.
- Refrigerate until firm.
Imho, I do not believe substituting soy milk produces a bad cookie. I make a similar cookie from a practically identical recipe on 'Zaar that works just fine with soy milk. I've used unsweetened soy milk for the regular milk with no problems. I haven't tried both soy margarine AND soy milk, however, so that may be a different story. I did use Smart Balance with Flaxseed Oil spread for the margarine. Anyway, just thought I'd offer that. :)
I have made this recipe vegan millions of times. I use Earth Balance marg and whatever soymilk I happen to have, which varies. I even used to use Willow Run marg before anyone knew about hygrogenated oils were bad-so don't be frightened to substitute.
We really like these but I wish they were lower in calories. One of the best no-bake cookies that I have ever tried to make. Thanks!