No Bake Cookie Butter (or Nutella) Cookies

How was your weekend?

I spent two days outside and enjoying the fresh, open air and it was nothing short of glorious. Penelope and I spent Saturday in Brooklyn with my sister Kimberly and then Sunday we had family day in Jersey City. I'll have a full recap later this week, but I really wanted to talk about cookies today. These no bake cookies, specifically.

Have you ever made a no bake dessert? So often I find that it sounds great from the outside looking in. To me, a no bake dessert sounds like it would be simpler, faster and easier. A quick throw-it-together situation. But...I've also often found that once I read through the recipe, it doesn't really seem that easy or care-free. Perhaps I just need to shift my thinking. But! This is not that recipe.

 

No, this recipe is no bake and it's easy and quick and churns out a no bake batch of cookies that were the perfectly sweet end to a wonderful weekend. I found these on Pumpkins & Peonies and decided they'd be a great pick for Secret Recipe Club! I love SRC because it forces me out of my comfort zone. And now I have a simple no bake cookie recipe to show for it! Jess has so many great recipes and beautiful photos that it was hard to choose just one recipe, but I think I picked a winner. Though the original recipe calls for Nutella, I went with cookie butter because I had it on hand and because I wanted to make these nut-free for bringing some to work. They were great with cookie butter, and I bet they'd be amazing with Nutella...or peanut butter!

No Bake Cookie Butter Cookies

*Adapted from Pumpkins & Peonies

1/2 C butter
1/2 C milk
1 1/2 C sugar
2 tsp vanilla extract
1/2 C cookie butter
3 C quick cooking oats

 

Prepare 2 baking sheets with parchment paper and set aside.

In a saucepan, melt butter and whisk in the milk and sugar. Bring to a rolling boil. Let boil for 1 minute.

Remove from heat and whisk in vanilla and cookie butter.

Stir in oats with a rubber spatula.

Let cool for 1-2 minutes.

Scoop out tablespoon-sized blobs of the cookie dough and let sit to cool and firm up. I fit 12 on a cookie sheet.

Let cool and enjoy!

 

Jess said she yielded about 30 cookies, but I only made 24. So if you want more, just make them smaller! These are super sweet and rich, so smaller might be a better serving :) I used a small cookie scoop for mine. Another note: these came out very sweet, so next time I'd plan to use only 1 cup of sugar, or even 3/4 cup. Thanks Jess for this great recipe! I can't wait to share them with my office!

Happy Cookie Monday!