Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
No Bake Penuche Drop Cookies
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- #44472
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
3/4 cup chopped nuts
3 cups quick-cooking oats
2 cups packed brown sugar
1 stick butter
1/2 cup milk
1 pinch salt
1 teaspoon vanilla extract
directions
Combine the chopped nuts and oats in a medium-size bowl. Set aside.
Bring the brown sugar, butter, milk, and salt to a boil in a saucepan over medium heat. Boil for 1 minute then remove from heat. Add the vanilla and mix well.
Pour the milk mixture over the oats and stir well to combine.
Drop by teaspoons onto wax paper. Let sit until cool and firm, about 30 minutes. Store in an airtight container.
nutrition data
99 calories, 5 grams fat, 13 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
May 7, 2007
These cookies turned out a little moister than I thought, but they were good. They definitely had a real penuche taste. I used honey roasted peanuts for the nuts. I think next time I will add some peanut butter, as they seemed to be missing something.