These easy cookies deliver your oven a break: They begin at the stovetop—in which all of the elements are combined together—then completed and refrigerated.
It's also great to make with kids: all ingredients are staples, cleanup is easy, and there are no raw eggs. If your family has allergy issues, replace the peanut butter with your favorite smooth nut or seed butter such as almond, cashew, or sunflower butter.
Cool the cookies in an airtight container and eat them after school or as special snacks. This recipe also makes a large batch of cookies (5 dozen!), so keep these in mind the next time you need a dessert to give away.
*Ingredients
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