Yep, our SuperGirl has left the planet after giving cancer a huge battle. She fought bravely, with true grace and dignity and she is desperately missed. My sweet friend leaves behind many who love, admire and adore her, but she left us with the greatest treasure, her daughter who is so like her.
In honor of her and to share with the world her favorite treat that I could make for her, I'm posting this recipe from the cookbook. Named for her so that she is truly immortal, in print at least.
SuperGirl's Chocolate Chip No-Bakes
These were my sweet friend Shanon’s favorite cookies. She said they rock and I trust her opinion. Shanon fought all sorts of battles from fund-raising for Cystic Fibrosis and Susan G. Komen, to being a single mom of one of THE best young women on the planet, and cancer. Shanon is a local superhero who truly earned her nickname of SuperGirl.
I remember Grandma making a version of these that involved butterscotch chips and crunchy noodles. I think I may have gotten sick on Grandma’s version when I was a kid and that’s why I get nauseous when making these, I think no-bake cookies are more of a MidWest thing than a California thing as I never made no bakes until Shanon asked for some.
I searched around for several ideas and discovered that there are many versions of no-bake cookies out there. Most involve peanut butter and chocolate in some combination, so I took the ones that seemed the best, then made some changes and ended up with this recipe.
These are perfect for kids to make. No mixers involved and the use of a microwave helps avoid burning the chocolate. They also make the perfect cookies for dorm-bound college students.
- Silicone spatula or wooden spoon
- Pyrex or microwavable mixing bowl - at least 2 quart (2.36L)
- Cookie sheets
- Wax paper (parchment paper or aluminum foil can be used in a pinch but it doesn’t work as well)
- 2 teaspoons - as in regular silverware, not measuring spoons
½ cup butter
½ cup semi-sweet, milk or dark chocolate chips
2 cups sugar
½ cup milk
¾ cup peanut butter, creamy
3 cups quick (1-minute) oatmeal
2 tsps vanilla
- Grab a few large cookie sheets and cover them with wax paper for dropping the cookies on. Don’t set these on a counter as the wax paper tends to get stuck to the counter top.
- Measure out the oatmeal into a bowl; this needs to be added quickly before the liquid ingredients set up.
- Place the chocolate chips into a microwavable bowl.
- Microwave the chips for 30 seconds. Stir the chips and repeat. Cut the butter into chunks after the second go-round and add to the melting chips, nuke for 20 more seconds, stir and repeat. When the butter is mostly melted, add the peanut butter and nuke for another 20 seconds. Stir and repeat until the chips and butters are all melted.
- Add the sugar and vanilla and stir until everything is dissolved. If it starts to get a bit too firm, nuke for 20 seconds.
- Add the oatmeal all at once and stir until everything is chocolate covered.
- Using 2 teaspoons, quickly spoon the dough onto the wax paper, shaping the cookies as you go. Let them completely cool before eating.
Makes 3 to 4 dozen cookies.
- Use mini-chips when possible as they speed up the melting process.
- If you’re making these in the summer months, place the cookie sheets in the fridge or freezer to get them to set up more quickly.
- Place the finished cookies into an airtight container, keep in the fridge and they will last for a few weeks.
- If you forget to add in the milk before putting in the sugar, simply microwave the milk for 30-45 seconds to warm it up and it will stir in very easily.