As a young farmgirl, I started learning my way around the kitchen early on.  When it came time to start making recipes in the farmhouse kitchen of my youth, I actually liked it.  Cookies and cakes were my specialties.  A number of years back, my husband brought home some cookies from work one evening that his co-workers had brought in and shared.  As soon as he unwrapped them, I identified with them immediately. “Here, try these. They are so good,” Jeff encouraged me.” He didn’t need to brag about them. I knew them as a nine or ten year old when I learned to make these No Bake Cookies. “Oh, I know what they are. I made these when I was a girl.” When I took a bite I was surprised and delighted that this No Bake had peanut butter in them, unlike the recipe I used.  “These are really good. I like them with peanut butter,” though the hand written recipe on a 3X5 index card I remembered using didn’t. “Wow, that’s very tasty! Do you think you could get the recipe?” He agreed he’d ask.

A few weeks later, Mickey Short brought his wife’s hand written recipe   to work for me as requested.  And of course I made a batch. And, truly, they are so good that I thought I’d share this with you. I mean, after all, when the weather is still pretending its winter this  past week, when the calendar says its spring already  (Mother Nature didn’t get the update, I suppose), and its too cold to tinker in the yard, the flower beds or the garden, why not try a new recipe in the kitchen to beat the doldrums.




What I like about this recipe, or at least the reasons I’ve conjured up in my mind while eating them is they are really good for you.  For one, they are   full of oats—a fantastic source of dietary fiber! You know how much they push fiber in the diet! Plus, it has peanut butter—a fantastic source of   protein, right.    It has milk and butter—a fantastic source of calcium,  and I pretty much love everything with Land O’ Lakes in it or on it.  Okay, the butter is a source of fat but a good one.    And the sugar…well it has its place of—well it certainly satisfies the sweet tooth. And no one cookie has all the 2 cups of sugar in it. Just a hint!  And the key here is to share your cookies and enjoy the treat. Don’t eat them all up yourself.  Ha! Ha!




 So there you have it! A very delicious, wholesome—very delicious, oh I said that already so it truly is—a deliciously, easy cookie to make on one of these snowy, April mornings—can you believe this Ohio weather? But the WeatherBug app on my phone says we are to get some seventy-degree  days ahead of me writing to you.  I, like you, certainly hope so.  One thing, best of all, with this recipe, you can have them ready in 10 minutes since you don’t have to run 3 or 4 panfuls in and out of the oven like you do with a standard cookie recipe.  Give them a try. You'll be glad you did!! It may help with the doldrums of the long winter we are experiencing here in Brown County. If you do make them, do share your cookie picture on my Take Joy! Facebook Page.  I’d love to see your finished product.  Oh, by the way, thank you neighbor Darrel Ernst for trying your “first banana nut bread” using my recipe and for his wife Ginny taking (the headless) picture!  The bread looked delicious!

It’s a Hybrid for Sure! 1/2 Cookie; 1/2 Candy

Until spring really, truly arrives…Take Joy!