Using a Sharpie, label the large freezer bag with the recipe name - No Bake Peanut Butter Cookies - the ingredients and amounts listed under “To use the mix”, and whatever directions you need (see below).

Measure the oats and salt into the large bag, shake well to combine.

Measure the sugar and cocoa powder into the medium baggie. Press out any excess air, and seal.

Place the medium baggie of sugar and cocoa into the large baggie of ingredients. Press out excess air, seal, and store in a cool dark place until use.

Get a hot fire going.

As that’s heating up, spread a large section of parchment paper over your picnic table, or line a couple large cookie sheets, set aside.

Measure the milk and butter into a dutch oven, place over the fire and allow the butter to melt. Once the butter is melted, add the packet of sugar & cocoa to the pot.

Bring the mixture up to a boil, allow to boil for 1-2 minutes. (1 for softer cookies, 2 for slightly firmer cookies that set up faster!).

Once the time is up, remove the pot from the fire.

Stir in the peanut butter and vanilla, stirring carefully to melt and incorporate the peanut butter.

Once the mixture is smooth, add the baggie of oats and salt, stirring to coat everything evenly. Allow mixture to sit for 2 minutes, to thicken slightly.

Using two spoons, drop mounds of the cookie mixture onto the prepared work surface or pans.

Allow cookies to fully cool – cookies will harden and set up as they cool.