Squirrely Tail No-bake Cookies (Blind Spot Monthly Series)

Squirrely Tail No-bake Cookies (Blind Spot Monthly Series)

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When I played soccer, my coach developed a list of foods that were not allowed to pass through any player’s lips.

  • Soda
  • Chocolate
  • Fried Foods
  • Hamburgers
  • Pork
  • Condiments
  • Milkshakes
  • Cake
  • Etc.

The diet started around the second week of March (and it literally felt like a DIEt). By the third week of March, I was always craving something that tasted “off-limits.” It was around this time that I first made peanut butter no-bake cookies.

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I am not saying that these cookies are healthy, but they do not contain any of the “forbidden foods.”  In high school, they quickly became a favorite snack for my entire soccer team.

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In preparation for the Blind Spot feature for March, I slightly tweaked the cookie recipe from high school to compliment my favorite nut butter: Squirrely Tail!

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Ingredients

  • 2 cups brown sugar
  • 1/4 cup margarine
  • 1/2 cup milk
  • 1 cup Blindspot Squirrelly Tail blended nut butter
  • 1 teaspoon vanilla
  • 3 cups rolled oats

Directions

  • In a large saucepan, mix sugar, margarine, and milk.
  • Bring to a full, rolling boil (large bubbles that you can’t stir down) over medium heat.
  • Remove from heat and stir in nut butter and vanilla until nut butter is melted.
  • Stir in oats.
  • Working quickly, drop spoonfuls of cookie batter onto waxed paper. (Tip: if you don’t work quickly enough, you can crumble the batter to make granola.)
  • Let cool.
  • Eat and enjoy!

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