Jackie Macgirvin

I’m sorry the internet is all we have right now — I’d much rather be chatting with you over a cup of chai and some chocolate cookies.

Here’s the official (but still boring) part: I’m an award-winning humor author and screenwriter living in Kansas City, Missouri.

(Subliminal message: Buy the book. It really will change your life — I promise!)

Here’s the mildly interesting stuff.

Since we can’t have that conversation over cookies and chai, I thought I’d leave you with my favorite cookie recipe: Chocolate No Bakes. In elementary school (back when dinosaurs roamed the earth), the cafeteria would serve these and everyone would actually buy lunch that day. They’re that good. I hope you enjoy them as much as I do!

Chocolate No Bakes Recipe

Ingredients (makes about 3–4 dozen)

• 2 cups granulated sugar
• ½ cup (1 stick) butter
• ½ cup milk
• 3 tablespoons unsweetened cocoa powder
• ½ cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups quick-cooking oats (not old-fashioned)
• Pinch of salt (optional)

Instructions

1. Line two baking sheets with parchment or wax paper.
2. In a medium saucepan, combine sugar, butter, milk, and cocoa powder. Bring to a full rolling boil over medium heat, stirring constantly. Boil for exactly 1 minute (set a timer — this is important for the right texture).
3. Remove from heat and immediately stir in the peanut butter and vanilla until smooth.
4. Stir in the oats until fully coated.
5. Drop by rounded spoonfuls (or use a cookie scoop) onto the prepared sheets.
6. Let cool at room temperature until set (about 30–60 minutes). They’ll firm up as they cool.
7. Store in an airtight container. They also freeze well! Think of me when you eat them!