Mandolin Rain
We have a number of mandolins in our house. Some of them make beautiful music (well, if you’re into that kind of music. It’s all relative.). Two of them will slice potatoes so thin that the gratin you’re making will melt in your mouth and make you cry. Those two reside in the kitchen and one of them did damage to my finger Sunday night.

I will spare you the details. But, suffice it to say, after a trip to Urgent Care and a whole lot of gauze, I will be avoiding anything with a hint of danger in the kitchen for the foreseeable future. There will be no chopping, dicing, and certainly no slicing. There WILL be a glass of wine while I sit on the couch because I am also using this moment to avoid anything hot like an oven, the grill, or the open flame of my stove.

In short, the family is just going to have to fend for themselves for a bit. It will be good for them. Nothing like cereal and mac and cheese for a few nights to give them perspective on the dangers I face walking into the kitchen each night to make them dinner. My husband is considering a suit of chain mail because, sadly, this is not the first time something like this has happened and it will most likely not be the last because I am that person. The one who always manages to injure themselves in sometimes strange, but never surprising, ways.

And, as someone who has actually been thrown from a horse (more than once I might add) you do in fact need to get back on and try again. So, give me a week and I will be back at it. Although, I am considering a chain mail glove like our butchers have. I refuse to give up that gratin…

Truthfully, I am not going to pull myself completely out of the game—mainly because I want to make these beauties below. They are no-bake but they do require the use of the stove. I’m going to take the risk. After the week I have had, I’m worth it!

There are hundreds of versions of these Peanut Butter Chocolate No-Bake Cookies available online. I like this one from Food Network.

Peanut Butter Chocolate No-Bake Cookies Recipe
Adapted from The Food Network
Yields about five dozen cookies

These cookies begin on the stovetop and are set in the fridge. They are easy to make and yield a lot of cookies. It would be easy to substitute out the milk and butter to make a vegan version. And, you can always swap out the peanut butter for a nut butter of your choice. Plus, they are gluten-free.

Ingredients
2 cups sugar
1/2 cup full-fat milk
1 stick unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt

Directions
Prep the pans
Line your baking sheets with wax or parchment paper.

Melt the butter and sugar
Place the sugar, milk, butter, and cocoa powder into a medium-sized saucepan set over medium heat. And, stirring occasionally, bring the mixture to a boil. Allow it to boil for 1 minute. Remove the pan from the heat.

Mix in the remaining ingredients
Add the oats, peanut butter, vanilla, and salt. And, stir to combine.

Form the cookies
Drop teaspoonfuls of the mixture onto the prepared baking sheet. Allow them to sit at room temperature until the cookies have cooled and hardened (about 30 minutes). Place the cookie sheet in the fridge for an hour if it is too warm for them to harden at room temperature.

Store
Refrigerate the cookies in an airtight container for up to 3 days.

Variations

• Add about a cup of shredded coconut for additional flavor.
• Add a teaspoon of espresso powder to the cocoa powder.
• Swap out the peanut butter with your nut or seed butter of choice–just make sure it is smooth.
• Swap out the butter and milk with your favorite vegan products.

Photo credit: Wendy Copley