Here is a fun recipe to make during the summer months, when you just don’t feel like turning the oven on. Instead, you will just use one burner on your stove-top!
I remember making no-bake cookies when I was younger! My brother and I would be in charge of scooping out the cookies onto the wax paper! I don’t think any of them ended up the same size!
I have seen no-bake cookie recipes that call for cocoa powder and peanut butter, but the one I grew up on was made with instant pudding! I’m not a big pistachio fan, but I really like it in this cookie! You will see in the pictures below, that I made 2 batches- butterscotch and pistachio! The cookies are sweet, but so good!
Recipe lightly adapted from All Recipes
Prep time: 2 hours and 20 minutes (20 minutes active, 2 hours inactive)
1 1/2 cups sugar
3/4 cup butter
2/3 cup half and half
1 package (3.4 oz.) instant pudding
3 1/2 to 4 cups quick cooking oats
In a medium-sized saucepan, combine the sugar, butter, and half and half. Stir over medium heat and allow to come to a boil. Once the mixture is boiling, continue to boil for 2 minutes. After 2 minutes, remove the saucepan from the heat and add in the instant pudding, stirring well to combine (you can use a whisk for this step also). After the pudding has been incorporated, add in the oats, stirring well.
Using a medium-sized ice cream scoop, scoop out the cookies and place on a cookie sheet that has been lined with wax paper. Let cool to room temperature. Enjoy!
Note: I am impatient, so I place my cookie sheet in the refrigerator to help the cookies set up faster! Once they are set, I remove them from the fridge and place them on the counter overnight. This dries them out a little (this step is completely optional- it happens to be the texture I prefer), then I put them in a zip-lock bag to store.
Made with love, not calories!