No Bake Cookies

This classic recipe is great, but the original recipe has SO MUCH SUGAR. I like my sweets as much as the next gal, but cut the sugar down from 2 cups to 1 1/4 cups and I still think they are the best thing. So here is my slightly lower sugar take on the traditional No Bake Cookie. If you want all the sugar, follow the same directions with the full 2 cups.

1 1/4 cup sugar
1/4 cup cocoa powder
1/2 cup unsweetened soymilk
1/2 cup margarine
1 pinch salt
1 tsp vanilla
1/2 cup natural peanut butter (chunky or creamy)
3 cups quick oats

In a medium sized saucepan, combine sugar, cocoa powder, soymilk, margarine, salt, and vanilla. Bring to a boil over medium heat, stirring. Boil for 1 minute, then remove from heat and stir in the peanut butter. Once the peanut butter is incorporated, stir in the oats.   I've had the best luck having the oats measured out in a pyrex mixing bowl and pouring the hot mixture over them, then stiring with a wooden spoon.

Side note that if you do not have quick oats, others will work but the texture will be notably more oatie. I often used old fashioned oats and enjoy the flavor.

Use two spooons to drop rounded spoonfuls onto waxed paper (or if you don't have waxed paper, a glass dish will work). Cool cookeis for about an hour before serving or transfereing to an airtight container to store.