Tomorrow is the 258th birthday of the renowned Scottish romantic poet Robert Burns. In Scotland, Burns Day is traditionally commemorated with haggis and whiskey, however, the Bairns and I will be having a wee poetry tea party to enjoy his works of music and verse. “To a Mouse” is one of their favorite poems and quite apropos for winter. Other ideas can be found here. I’d love to hear how your family celebrates Burns Day in the comments. 

Buttery shortbread and any recipe containing the “halesome parritch” would be a lovely addition to your family’s Burns Tea. This is one of my dad’s easy recipes for the occasion.

Big Mack’s No-Bake Oatmeal Cookies

Yield: About 28 cookies

Ingredients:

1 3/4 cups sugar

1/2 cup milk

6 tablespoons butter (3/4 stick)

1/4 cup unsweetened cocoa powder

3 cups old-fashioned rolled oats or quick-cook oats. (Used what you have. I’ve had good results with both, but favor the larger grain of the old-fashioned oats.)

1/2 cup creamy peanut butter (You may use crunchy if that’s all you have on hand. It just changes the consistency a bit. )

1 teaspoon vanilla extract

pinch of salt (optional if using salted butter)

Procedure:

1. Lay out a sheet of parchment paper.

2. In a saucepan, bring to boil the sugar, milk, butter and cocoa at medium heat. Be sure to stir the mixture periodically.

3. Once to temperature, allow mixture to boil for 1 minute.

4. Take the pan off the heat and add in the oats, peanut butter, vanilla and salt. Stir until fully combined.

5. Using a cookie scoop or teaspoon, drop the mixture onto the parchment paper and let cool.

The cookies can be stored in an airtight container for a few days, but ours never make it that long.