No-Bake Peanut Butter Oatmeal Cookies

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A tried-and-true recipe for no-bake cookies made with peanut butter and oats topped with an easy cocoa drizzle icing.

Brutus' favorite food in the whole wide world is a No-Bake Chocolate Oatmeal Cookie. When he sweetly asked me to make some for his school lunches, I assured him that I would.

That youngin is so sweet I would have written him a check too if he'd asked me.

I popped into the kitchen to whip up a batch and realized that I was almost out of cocoa.

Well... what to do?

Try to make them without the cocoa, is what. I'm not disappointing that boy. He's the only one around here who's always sweet to me!

I wondered if I needed to adjust the recipe in some way since I wouldn’t be adding any cocoa powder but decided against it.

I know from making Chocolate Pound Cake that cocoa doesn’t serve any structural purpose in recipes so I just made my usual cookies but didn’t add the cocoa.

And I'm so glad I did because I LOVE these like this!

I decided to use the tiny little bit of cocoa powder in the bottom of the carton to make a little chocolate drizzle! I can't wait for him to try one after supper!

UPDATE: I first posted this recipe in 2012 and I want to let y'all know that we still love it!! I updated the photos in 2023 but other than that, I haven’t changed a thing!

I’ve done a LOT of cooking since 2012 so if you’re looking for other options for no-bake oatmeal cookies, be sure to check these out too!

No-Bake Monster Cookies - An easy no-bake peanut butter cookie recipe with quick-cooking oats topped with chocolate chips and M&Ms. 

Triple Chocolate No-Bake Cookies - Classic no-bake peanut butter oatmeal cookies made with DOUBLE the cocoa and studded with chocolate chips for three times the chocolate goodness! 

Classic No-Bake Chocolate Oatmeal Cookies - A better recipe for classic peanut butter chocolate oatmeal cookies with DOUBLE the cocoa that come out perfectly every time!

NOTES ABOUT MAKING NO-BAKE PEANUT BUTTER OATMEAL COOKIES:

• Only use real butter. Margarine will not work in this recipe.
• If using unsalted butter, add a pinch of salt when heating the milk mixture. 
• No-bake cookies can be persnickety. If you don’t boil the mixture long enough, they won’t set up. If you boil it too long, they will be crumbly. The recipe below is exactly how I make all my no-bake cookies. Follow it and you should be A-OK.
• Every now and again my “dough” will be a little on the thick side. I assume this is about some variance in the oats but you know how cooking sweets can be. IF your dough seems a little firm, heat 2 tablespoons of milk and 1 tablespoon of peanut butter in the pan you just used until the peanut butter melts (no need to clean it first and you need to work quickly anyway). Pour the hot mixture into the dough then mix well. That should loosen everything up perfectly. 
• You can use old-fashioned rolled oats in this instead of the quick-cooking variety. I just prefer the texture of the quick-cook oats.
• If you don’t have parchment paper, a clean, dry counter will work as well but you may need a spatula to move the cookies. Aluminum foil can be used as well.
• To make the traditional chocolate version of this recipe, add 1/2 cup cocoa powder with the sugar then follow the recipe the same. 
• The cocoa drizzle is optional. 

Recipe for No-Bake Peanut Butter Oatmeal Cookies

No-Bake Peanut Butter Oatmeal Cookies

Yield: 36 Cookies

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

A tried and true recipe for no-bake cookies made with peanut butter and oats topped with an easy cocoa drizzle.

Ingredients

Cookies

• 3 cups quick-cooking oats
• 1 stick REAL butter (1/2 cup)
• 2 cups sugar
• 1/2 cup milk
• 1 cup peanut butter
• 2 teaspoons vanilla

Cocoa Drizzle

• 1 1/2 cups powdered sugar
• 1/4 cup cocoa powder
• 1-2 tablespoons milk

Instructions

Cookies

1. Line a work surface with parchment paper. Add the quick-cooking oats to a large mixing bowl then set aside.
2. Melt butter in a saucepan over medium heat. Stir in sugar and milk then bring to a boil over medium heat, stirring frequently. Once the mixture starts to bubble, boil for 1 full minute. Remove from heat immediately. Do not let mixture boil longer than 1 minute.
3. Add peanut butter and vanilla to the saucepan then stir until peanut butter is melted. Pour mixture into the mixing bowl with oats then gently stir until well combined.
4. Using a cookie scoop or two tablespoons (I use a 1½ inch cookie scoop), scoop portions of dough onto parchment paper.
5. Prepare Cocoa Drizzle Icing then add to a zip-top bag.
6. Snip a tiny whole off the corner of the bag then drizzle icing over cookies.
7. Allow cookies to completely cool and set-up then move to an air-tight container to store.

Cocoa Drizzle Icing

1. Combine powdered sugar, cocoa powder and 1 tablespoon of milk then mix well.
2. Add more milk, 1 teaspoon at a time, until icing is thin enough to drizzle but thick enough to keep it's shape.

Notes

• Only use real butter. Margarine will not work in this recipe.
• If using unsalted butter, add a pinch of salt when heating the milk mixture. 
• No-bake cookies can be persnickety. If you don’t boil the mixture long enough, they won’t set up. If you boil it too long, they will be crumbly. The recipe below is exactly how I make all my no-bake cookies. Follow it and you should be A-OK.
• Every now and again my “dough” will be a little on the thick side. I assume this is about some variance in the oats but you know how cooking sweets can be. IF your dough seems a little firm, heat 2 tablespoons of milk and 1 tablespoon of peanut butter in the pan you just used until the peanut butter melts (no need to clean it first and you need to work quickly anyway). Pour the hot mixture into the dough then mix well. That should loosen everything up perfectly. 
• You can use old-fashioned rolled oats in this instead of the quick-cooking variety. I just prefer the texture of the quick-cook oats.
• If you don’t have parchment paper, a clean, dry counter will work as well but you may need a spatula to move the cookies. Aluminum foil can be used as well.
• To make the traditional chocolate version of this recipe, add 1/2 cup cocoa powder with the sugar then follow the recipe the same. 
• The cocoa drizzle is optional. 

https://www.southyourmouth.com/2012/04/no-bake-peanut-butter-oatmeal-cookies.html

Images © South Your Mouth LLC 2023

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Southern Brewed Sweet Iced Tea

An authentic recipe for how to make traditional southern-style brewed sweet iced tea.

JUMP TO RECIPE

I was asked for a recipe for sweet tea a few weeks ago on the Facebook page.  And I was kinda shocked by this.

I thought only Southerners liked sweet tea. And since every Southerner already knows how to make sweet tea, surely no one would want or need a recipe.

Then I had a life-altering experience in T.J. Maxx and now I feel somehow obligated to post a recipe in case there's someone out there that wants to know how to make genuine, authentic sweet tea like we do in the South.

Long story short: I ran 13 errands in a 2-hour marathon in the scorching summer heat and hadn't brought any iced water with me (which I usually never leave home without). So by the time I wrapped up my running at T.J Maxx I was parched!  Like, lost in the desert parched.

I did a little touchdown dance when I saw they had one of those drink coolers near the register. There were three choices: soda, water or lemon tea.  Since I’m not a soda drinker and I can’t seem to will myself to spend $1.89 on water, I grabbed the tea thinking, how bad could it be?

I whipped the top off at the register, took a long haul from it and shouted at the cashier, “JESUS CHRIST, THAT’S AWFUL!!!!!”  Sorry again, Lord, for the tone.

No wonder the rest of the world doesn't like sweet tea!  If that’s what y’all are drinking, thinking it’s what we Southerners swear by, we need to talk! If "fake" had a taste, it's that stuff! It tasted like old tea (which we call "stale") with lemon furniture polish mixed in.

WHAT TYPE OF TEA IS USED FOR BREWING SOUTHERN ICED TEA?

Sweet, Southern-style iced tea is typically made with a blend of black tea and orange pekoe. Luzianne is the most popular and most commonly used brand in my neck of the South. 

If you can't find Luzianne, look for a blend of black tea and orange pekoe or just straight-up black tea (Lipton makes family-sized bags too which are 100% black tea). 

I have bought generic tea bags that were labeled for brewing iced tea and the tea tasted like dish soap. So much so that I thought I must not have rinsed the pitcher well enough and made a whole second batch. That's made me gun-shy of using store-brand tea but if someone has a recommendation you love, please comment and let us know!

IS SWEET ICED TEA SERVED WITH LEMON AND/OR MINT?

That depends who you ask. I LOVE lemon with my sweet tea but my kids all dislike it. I guess it's a personal preference.

I have legit never seen a Southerner add mint to sweet tea other than we're trying to be fancy (see photos above ha!) BUT I recently started making a mint simple syrup for mojitos and have fallen in love with it in my tea!

The recipe for the mint syrup is in my mojitos recipe if you'd like to check it out. Just remember it's sweet so either use less sugar when you make your gallon of tea or just use a nip of the mint syrup when you try it.

Recipe for Southern Brewed Sweet Iced Tea

Southern Brewed Sweet Iced Tea

Yield: 16 servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

An authentic recipe for how to make traditional southern-style brewed sweet iced tea.

Ingredients

• 1 gallon water, divided
• 3 family-sized or 9 regular tea bags
• 1 1/2 cups sugar

Instructions

1. Fill a pot with 1 quart cold water then bring to a boil. Remove from heat, add tea bags and steep tea for about an hour. Remove tea bags and discard.
2. Add warm tea and sugar to a gallon-sized pitcher then stir until sugar has dissolved. Stir in remaining 3 quarts of water then refrigerate until cold.
3. Serve over ice. Serve with a slice of lemon if you like!

Notes

• I use Luzianne family-sized tea bags. The section above the recipe card has more details and alternatives.
• Use however much sugar you'd like. I think what you get in the restaurants is probably closer to 2 cups.
• You can speed up the cooling process by adding ice to the 3 quarts of water added to fill up the pitcher.

https://www.southyourmouth.com/2012/04/southern-brewed-sweet-tea.html

Images and text © South Your Mouth LLC 2012

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Chocolate Cupcakes with Orange Buttercream Frosting

Sometimes I get restless.  Not often.  It’s hard to find the time to become restless with Husband and the Onions underfoot.  But sometimes – like a Tuesday night during the NHL playoffs – I get antsy and start looking for trouble.

This happened to me one night and I found myself standing in the middle of the kitchen looking for something to get into.

I had a half batch of chocolate cupcakes in the freezer and thought I might try to whip up something out of those.  I didn’t have much else to work with on hand except two beautiful Florida oranges.  And butter.  Aw yeah… the wheels started turning.

I love the combination of chocolate and orange (remember those orange slice shaped chocolates you used to get at Christmas that had a hint of orange flavor to them?) and the zest just really makes this buttercream crisp and fresh tasting.

Chocolate Cupcakes with Orange Buttercream Frosting

1 batch of chocolate cupcakes*

½ cup butter at room temperature

1 teaspoon vanilla

3 tablespoons fresh orange juice
3-4 cups powdered sugar

2 tablespoons fresh orange zest

Whip butter with an electric mixer on medium speed until fluffy (about 2 minutes).  Reduce speed to low and add vanilla and orange juice. Mix in 3 cups of powered sugar and orange zest.  Add up to 1 cup of additional powdered sugar if necessary to reach your desired consistency.

If it gets too dry, add more arrange juice – one teaspoon at a time. 

*If you use a box mix, substitute orange juice for the water that the directions call for.  If you use the ‘Suck It, Betty Crocker’ Chocolate Cake recipe, double the frosting recipe.

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Mama’s Apple Cider Pie

Home » Desserts » Mama’s Apple Cider Pie

A tried-and-true family recipe for homemade apple pie with tart apples surrounded by a perfectly sweet apple cider filling with hints of vanilla, cinnamon and nutmeg.

Mama's known for her desserts. In our family and among her friends, I’m pretty sure everyone would agree that she’s the go-to person for homemade cakes and pies.

She’s known for her apple pie like Minnie’s known for her chocolate one (not the Terrible Awful, of course). When it’s someone’s birthday, they ask her for this pie instead of a cake.

There are a few reasons this pie is extra delicious but the main thing that sets it apart is the filling is made with apple cider and the naturally rendered juices from the Granny Smith apples.

The apples cook a bit on the stove with cider, a little butter, spices and vanilla then everything gets thickened up with a bit of cornstarch.

Cooking the apples a little before baking the pie ensures the liquid cooks down and thickens to the perfect consistency so you don't have to worry about the pie being soggy or soupy (or that it might go the other way and be too dry).

Mama likes to get fancy and cut out shapes in the crust but you can certainly just cut a few slits on the top crust to vent it.

The egg wash on top is optional but it definitely gives the pie a gorgeous crust and makes the pie even more gorgeous!

NOTES ON MAKING APPLE CIDER PIE

• Use firm, tart apples such as Granny Smiths.
• We typically cut the apple slices pretty thick (about 1/2 inch) but you can cut them however you like best. The thinner they are, the less you will need to cook them in Step 2.
• The egg wash is optional but it sure does make the pie extra gorgeous!
• The reason for measuring the apple syrup in Step 3 is to make sure there isn't too much liquid in the pie filling. Older apples will render more juice when cooked, fresher apples will render less. We just want to make sure we have 1 1/3 cups total before adding the cornstarch slurry.

MAMA'S TOP 3 MOST REQUESTED DESSERTS

MANDARIN ORANGE CAKE - A moist and fluffy cake recipe made with a cake mix and mandarin oranges topped with the famous cool and creamy icing made with crushed pineapple, pudding mix and cool whip. 

CHOCOLATE PUDDING PIE - The EASY semi-homemade chocolate pie recipe my mama gets asked to make more than any other made with cook-and-serve chocolate pudding and chocolate chips. 

RED VELVET CAKE - A tried-and-true family recipe with classic Ermine Frosting, the original cooked flour buttercream frosting, traditional to heirloom Southern Red Velvet cakes. 

Recipe for How to Cook Mama’s Apple Cider Pie

Mama’s Apple Cider Pie

Yield: 10 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

A tried-and-true family recipe for homemade apple pie with tart apples surrounded by a perfectly sweet apple cider filling with hints of vanilla, cinnamon and nutmeg.

Ingredients

• 2 pie pastries
• 1 1/4 cups apple cider, divided
• 1 cup brown sugar, packed
• 7-8 cups tart apple slices
• 2 tablespoons corn starch
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 2 tablespoons butter
• 1 egg white, beaten (optional)

Instructions

1. Line a 9-inch deep dish pie plate with one pie pastry then pierce the bottom and sides with a fork several times to vent. Preheat oven to 375 degrees.
2. Combine 1 cup apple cider and brown sugar in a large saucepan or skillet then bring to a slight boil. Add apples, reduce heat to medium then cook, uncovered, until apples are just tender (about 7-8 minutes). Turn off heat.
3. Drain syrup from apples into a measuring pitcher. Add drained apples and 1 1/3 cups apple syrup back to pan. If there isn't enough syrup to make 1 1/3 cups, add additional apple cider to measure 1 1/3 cups total liquid.
4. Combine corn starch, vanilla, cinnamon, nutmeg and 1/4 cup apple cider in a small bowl then mix well. Add cornstarch mixture to apples then cook and stir over medium-high heat until thickened (about 4-5 minutes). Stir in butter.
5. Spoon mixture into prepared pie pastry. Cover with top crust then seal edges. Cut 4-6 small slices into top crust to vent. Or get snazzy like Mama and cut out decorative shapes.
6. Brush crust with egg white (optional) then bake at 375 degrees for 40-45 minutes or until crust is golden brown.

Notes

• Use firm, tart apples such as Granny Smiths.
• We typically cut the apple slices pretty thick (about 1/2 inch) but you can cut them however you like best. The thinner they are, the less you will need to cook them in Step 2.
• The egg wash is optional but it sure does make the pie extra gorgeous!
• The reason for measuring the apple syrup in Step 3 is to make sure there isn't too much liquid in the pie filling. Older apples will render more juice when cooked, fresher apples will render less. We just want to make sure we have 1 1/3 cups total before adding the cornstarch slurry.

https://www.southyourmouth.com/2012/04/mamas-apple-cider-pie.html

Images and text © South Your Mouth LLC 2012

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