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These rich chocolate cookies are great straight out of the refrigerator. They have been around a long time and go by many names. They can be easily adapted for gluten free or dairy free diets and are naturally egg free.
You need:
1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup peanut butter (creamy or chunky)
3 1/2 cups quick cooking oats (If preparing gluten-free, use a certified variety of gluten-free oats, like Bob's Red Mill)
2 teaspoons vanilla
WARNING: These are simple to make but they really do turn out better when making them on a dry day because the sugar mixture binding together the oats is more like a cooked fudge and candy is very humidity sensitive. If they turn out a bit soft, they are still good--just refrigerate or freeze them to make them more solid.
You need:
1/2 cup butter or margarine
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup peanut butter (creamy or chunky)
3 1/2 cups quick cooking oats (If preparing gluten-free, use a certified variety of gluten-free oats, like Bob's Red Mill)
2 teaspoons vanilla
WARNING: These are simple to make but they really do turn out better when making them on a dry day because the sugar mixture binding together the oats is more like a cooked fudge and candy is very humidity sensitive. If they turn out a bit soft, they are still good--just refrigerate or freeze them to make them more solid.
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Signing UpStep 1Cookie Sheets
Line two cookie sheets with waxed paper. Do this before assembling the cookies because you need to scoop them out kind of fast so don't wait until the last minute to line the trays.
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I label mine at parties as "Doo Doo" cookies and watch as people turn their nose up at first and then ask for the recipe...........love it and them!
When I was going through school (all of the 80s decade), No Bake Cookies were a "special" dessert treat offered in the cafeteria about once a month. They were SO good - plans were always made to acquisition as many through "trades" or outright money purchases from fellow classmates! LOL
By the time we got into the high school years, my best friend's mom had the recipe and one of our favorite weekend starters was stirring up a big batch of No Bake Cookies, leaving in said pot, and watching professional wrestling while eating the cookies with spoons.
I didn't make the recipe myself until I had my own child some years later. He loves them and prefers them made the same way laminae posted earlier - gooey and poured into a bowl to be eaten with a spoon (maybe he inherited my high school habit somehow?) I make the cookies, pour into bowl and let sit - either at room temp or in fridge (if son is in hurry to eat it). A glossy top forms on the surface and cracks when spoon is inserted. After cooling they have the same consistency (typically) as the properly prepared recipe for the drop cookie style.
My recipe has changed over the years to accommodate my son's preferences as well as to experiment with different flavors and ingredients to stir in once cooked:
My Son's Favorite No Bake Cookie
1 stick salted butter
2 cups white sugar
1/2 cup unsweetened cocoa powder
1/2 cup evaporated milk
Stir ingredients together in a 3 qt sauce pot then bring mixture to full rolling boil over medium heat, stirring constantly to prevent scorching. When mixture reaches full rolling boil, keep stirring continually for 5 minutes.
Remove from heat and stir in:
1/2 cup creamy peanut butter
2 cups oats
1 tsp pure vanilla
I beat (by hand) the mixture until glossy, just as with fudges.
Pour into individual serving bowls and cool to desired temperature and consistency or drop by tablespoonfuls onto waxed paper and allow to fully cool at room temperature before storing in air tight container up to one week.
Though I've been making this recipe for many years, I still have batches turn out a little too dry or too soft. You are absolutely right about being aware of the humidity level in the kitchen when preparing, which is a good point for almost all confections-making in general. It may sound a bit hokey, but I also strongly believe the cook's emotional state/mood effects the outcome of the recipe. Preparing food is a labor of love and conveys your emotions to the receivers enjoy the yummy creations =)
I am going to try them once they cool off. Hope it doesn't suck. First time ever making these, so I may have boiled too long. Not really sure. I did research on other recipes and they add way less oats and twice as much peanut butter. Oh well. Practice makes perfect.
Also, we call them "busy day cookies". It's interesting to see how many different names there are.
Aren't the instructions a bit sketchy? when do the P'nut butter & vanilla go in? Do they get cooked? Do you mix them in after cooking? In the hot liquid, or cool it first?
You do it in those steps, as described 1, 2, 3 without waiting. If it were supposed to cool or you were supposed to wait, the instructions would say so.
(Notice, the part that says "Cool until set" comes afterward.)
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