We all have our fall backs. Meatloaf, chocolate chip cookies, brownies from the box. When I need to make something quick, easy and lovable, I make no-bake’s.

This is your -oh-so simple a child could make it- recipe. Literally, I’ve been mixing and making no-bakes since I was old enough to reach the oven.

Every time I make these, they’re a little different. One time I accidentally added twice as much butter, making the moistest, most fattening no-bakes you could imagine. This time, I tried whole wheat oats which makes a chewier cookie. If you let it boil less, you get a more moist cookie overall. Add the oats after a longer boil and you have a drier cookie – wait too long and it will crumble. Don’t let the cookie crumble!)

Try different variations, doubling the recipe is great for crowds, or even trying something new.

Recipe: Peanut Butter No-Bakes 

• 2 cups sugar
• 1/2 cup milk
• 1/2 cup peanut butter
• 1/2 cup cocoa
• 1/2 tsp salt
• 1/2 cup peanut butter
• 3 cups oatmeal

Before starting, prep your wax paper and baking pans to be ready to roll out hot no-bakes.

In a medium sized saucepan, add your sugar, milk, butter, cocoa, and salt.

Bring to a boil.

Boil baby.

Boil for a minute, actually.

Remove from heat. Add peanut butter and oats. Stir well and stir swiftly.

Once smoothly mixed, quickly dollop out onto wax paper. A baby spoon works wonders, as does an ice cream scoop to make the perfect mounds. Chocolatey no bakes are yours after brief refrigeration. For moist ones, take 1 to 2 hours.