I am famous for my attempts to “healthify” recipes. I’m always cutting the sugar and butter amounts in half, substituting whole grain flour for white, and tossing in handfuls of wheat germ or flax seeds. The end results are often dry, flavorless hockey-puck-type concoctions that no one wants to eat. I then have to force-feed them to myself so I don’t waste all that good wheat germ.

I don’t know when I’ll learn that sometimes treats should stay treats. No one wants a sugar-free, chocolate-free chocolate chip cookie. Okay. I get it.

Having said all that, I will cop to cutting the sugar in these no-bake cookies in half—and the results are still teeth-achingly sweet! They probably set up a little better with more sugar, but the taste is just fine.

Less successful was my decision to use regular rolled oats instead of quick oats in this recipe. They are still edible; they’re just a bit more . . . chewy. Next time I should try subbing wheat germ and flax seeds for the oats. Yeah!


Peanut Butter Chocolate No-Bake Cookies

I first found a recipe for these in a magazine I subscribed to as a kid. I made them myself all the time, often eating up half the batch in one sitting.


1 cup sugar
4 tablespoons cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 tablespoon vanilla
3 cups quick oats, uncooked
Waxed paper


Bring the sugar, cocoa, butter and milk to boil in a saucepan. Let boil for one minute. Add peanut butter, vanilla and oatmeal. Drop the mixture by the teaspoon on a sheet of waxed paper and let cool until hardened. Keep refrigerated.