Recipe: No-bake Peanut Butter Chocolate Chunk Cookies

One of my life frustrations is baking cookies and pastries. With a busted oven, not exactly the easiest thing to do. But as the saying goes, if there's a will, there's a way. And there's trusty Google of course. So armed with a stubborn resolve and a little experimenting, I was able to make a couple of yummy(!) treats for me and my family. Here's the recipe for one of them.

No-bake Peanut Butter Chocolate Chunk Cookies

What I used:

• 4 tablespoons pure canola oil
• 1 cup brown sugar
• 1/2 cup Nestle cream
• 1/3 cup Peter Pan crunchy peanut butter
• 1 1/2 cup Quaker quick-cooking oats
• 1/3 cup marshmallow bits
• 1 cup Dutché chocolate chunks

What I did:

1. Place oil, sugar and cream into a saucepan over medium heat while stirring. Let mixture come to a boil and let boil for 2 minutes while stirring then remove from heat.
2. Stir in peanut butter until smooth then add oats and marshmallow bits, stirring.
3. Add chocolate chunks and stir. Keep in mind that the more you stir the more the chocolate melts. Scoop mixture onto clean container and refrigerate or freeze for at least 30 minutes to set.

Some notes:

• Yields 8-16 cookies, depending on how big or small you scoop them out. Mine yielded 8 humongous ones (mainly due to container space constraint).
• This recipe is based on Picky Palate's No-Bake Biscoff Chocolate Chunk Cookies. I just had to (creatively) substitute some ingredients for those not available at home like unsalted butter and Biscoff.
• This turned out quite sweet so you might want to ease up a little on the sugar.