I wanted to make a fun snack for my two oldest children for when they got home from school. I wanted something super quick to throw together and easy enough that youngest 2 could help me make it. I thought something of the no-bake variety sounded good.
The first two thoughts I had were the traditional chocolate no-bakes or the chow mein noodle/butterscotch treats. I checked my baking cabinet and realized I was out of both cocoa powder and chow mein noodles. So I decided to attempt to combine the two recipes instead of scrapping the plan altogether. Probably the best decision I’ve made all week!
These cookies taste so good, and with their rich flavor and creamy texture, I’d say they’re closer to a candy than a cookie. Plus, they’re even easier to put together and set then my original two thoughts.
Butterscotch No-Bake Cookies
- 2 T. butter or margarine
- 1 c. butterscotch chips
- 3/4 c. peanut butter
- 2 T. milk
- 2 c. oats (quick or old-fashioned will work)
1. Melt the butter over low heat in a medium sauce pan. Add butterscotch chips and peanut butter. Stir until chips are completely melted and mixture is smooth. Add milk and cook an additional 3 minutes.
2. Remove from heat and stir in oats. Drop mixture by heaping tablespoonfuls onto greased aluminum foil or parchment paper. Allow cookies to cool until set and firm. (Place them in the refrigerator to speed up this process. Mine were ready in less than an hour.)
I must say, combining two favorite recipes into a completely new favorite definitely worked for me today!
Stop by We Are THAT Family for more Works For Me Wednesday.
