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No-Bake Peanut Butter & Protein Oatmeal Cookies Recipe

Last year, I decided to make Will no-bake cookies before this 24-hour running relay race he was doing (it’s called Ragnar if it sounds like your kind of thing). I figured the oats and peanut butter would be good fuel to keep his energy up. Little did I know they would be a major hit and devoured by everyone on the team. Will said these no-bake peanut butter cookies were just the ticket before a run when his energy was feeling low. He loves taking them for his motorcylce racing weekends too. Personally, I think these are most enjoyable when I am cuddled up on the couch wearing sweatpants after a long day. But however and wherever you eat them, I bet you’ll find them as tasty as I do!

No-Bake Peanut Butter & Protein Oatmeal Cookies - SCs Scoop
Here are the ingredients you need minus Muscle Milk, which I had already recycled!
No-Bake Peanut Butter & Protein Oatmeal Cookies - SCsScoop.com
Here’s what the mixture should look like right before you scoop it onto the wax paper
No-Bake Peanut Butter & Protein Oatmeal Cookies - SCsScoop.com
First batch is on wax paper.​

No-Bake Peanut Butter & Protein Oatmeal Cookies Recipe

Ingredients:

Steps:

  1. In a saucepan, mix butter, sugar and Muscle Milk over medium heat.
  2. Once the mixture reaches a rolling boil, let it sit for two minutes.
  3. After the two minutes is up, remove the saucepan from the heat and mix in peanut butter and vanilla extract.
  4. Next stir, in the oats one cup at a time. When all the oats are mixed in continue stirring as it cools.
  5. Once the mixture has thickened, scoop out spoonfuls on to wax paper and let them sit until they are hard.

No-Bake Peanut Butter & Protein Oatmeal Cookies Recipe - SCsScoop.com
This recipe makes about 30 cookies, but that can vary depending on how large you like them. I made this recipe after I was inspired with some similar ones online and decided to try it with Muscle Milk for an extra kick of protein. Of course, you can try the recipe with protein powder mixed into milk, if you’re looking for a similar way to get a protein boost.

Do you love no-bake peanut butter cookies? Have you had or made ones like these with protein powder or muscle milk? I would love to hear your cooking secrets in the comments section.

Cheers to the weekend!

Sarah Camille

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Making Homemade Popcorn

When Will and I first starting dating, the amount of popcorn I ate was shocking to him. I average of a few bags of popcorn each week. He told me how terrible microwaveable popcorn can be, especially because of carcinogens in the bags.  He tried to convince me to make popcorn another way, but I was skeptical about just how easy making homemade popcorn could be. Buying seeds and cooking it on the stove top seemed time-consuming and messy.

Soon after, Will came over for a movie night and gave me a silicone popcorn making kit, so I could easily make healthy popcorn at home. I was skeptical at first, but I decided to give it a go. Since then, I have come up with a few easy recipes, or as I like to call them, “delicious concoctions.” 🙂

Ingredients:

Add one of these seasonings for a fun flavor:

  1. 2 tsp. lemon pepper
  2. 1 tsp. garlic powder and 1 tsp. onion powder
  3. 2 tsp. Lawry’s seasoned salt

Steps for making homemade popcorn:

  1. Add popcorn kernels to your silicone popcorn maker.
  2. Mix in buttery oil.
  3. Place the top on popcorn maker and heat it in microwave for about 3 minutes. Note: The exact time will depend on your microwave, but it is much harder to burn popcorn this way, when compared to microwaveable bags.
  4. Add seasonings, as you like.
  5. Place the top back on the popcorn maker and shake the bowl to mix ingredients well. Enjoy!

This recipe makes about 6 cups of popcorn, almost filling the popcorn maker. The optional seasoning combinations above are a few of my favorites to create a delicious and unique flavor. Of course, you can play around with the levels of seasoning to see just how much is right for you. My only tip is to try adding a bit at a time. Remember: you can always add more seasoning, but you can’t really take it away!

Do you enjoy making homemade popcorn?

Have you ever made popcorn this way or do you make it on the stove top? I would love to hear if you have any recommended seasonings as well. In the D.C. area, a common concoction at restaurants is Old Bay seasoned popcorn. For me, the lemon pepper is my favorite flavor. It sounds a little odd, but it is SO good. Let me know if you try it.

Cheers!

Sarah Camille

P.S. If you like lemon pepper as well, try my seasoned crackers recipe.

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Making Homemade Popcorn - Check out these recipe ideas for popcorn and how to easily makepopcorn at home - SCsScoop.com

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Shortbread Cookies.. for Santa Claus!

Hi friends!

Are you ready for Christmas? To me, it seems like all of a sudden it is here. But, I’m pretty pleased with how prepared I have been for the holidays. I have had all my shopping done for a couple days and several gifts are already wrapped. Some of you may have been done a couple weeks ago. But for me, I’m feeling on top of it and ready to enjoy the merriment!

Last week I shared my grandmother’s seasoned crackers recipe, and this week I want to share one other recipe from her that is perfect to make and enjoy during your holiday weekend. Her shortbread cookies are one of my personal favorite holiday treats. If you know anything about shortbread cookies, they are simple, not very sweet and are a nice change from the typical, sugary holiday fare.

the ingredients and supplies
I like to knead and rollout a small handful of dough.
Ready for the oven!

Ingredients: 

  • 1/2 lb. butter
  • 10 tbsp. sugar
  • 2 1/2 C flour
  • 1 tsp. vanilla extract

Steps: 

  1. Preheat the oven to 325°F and soften butter in the microwave for 20 seconds.
  2. Mix butter, sugar and vanilla extract together. Once ingredients are fully incorporated, mix in the flour.
  3. Knead dough on wax paper, adding flour as needed to prevent sticking.
  4. When the dough is smooth, roll out it out so it is about 1/4″ thick.
  5. Cut cookies out with cookie cutters and place them on a lightly greased pan.
  6. Cook for 20 minutes, and viola!
Shortbread cookies are ready to eat.
All done baking.
Viola!

This recipe makes about 20-24 cookies, but this can vary depending on how big your cookie cutters are. Definitely make sure you add the vanilla extract before you mix in the flour because that ensures the vanilla flavor is evenly distributed throughout the dough. You can try switching out the vanilla extract with almond extract for a slightly different flavor too. Adding sprinkles on top, when you take them out, is an easy way to add a festive touch to your cookies.

When I was younger, we would often leave these cookies out for Santa Claus with carrotts for the reindeer. Of course, we’d save some cookies for ourselves too! Did you have a special cookie you left for Santa Claus or do you make a yummy treat with your family each holiday season? I’d love to hear about your holiday traditions.

Cheers!

Sarah Camille

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