Posted by: A Part of the Solution | May 2, 2010

No Bake Cookies

Certain recipes live, from decade to decade, as go-tos for a broad spectrum of social situations and dietary needs and/or restrictions. Certain recipes become standards because they’re easy to make or only contain pantry staples. Certain recipes remain favorites year in and year out because they’re so tasty or portable. These cookies hit every single mark enumerated above. And they’re chocolate–which kicks the whole thing up more than a couple of notches.

My mother liked these cookies for us for all the reasons I’ve given and one more besides. She liked them because they were stove-top and didn’t require parental supervision, so  we could be kept busy both making the cookies and eating them. And we didn’t run the risk of burning down the house.

Some people prefer these made with instant oats. Those will give a less chewy consistency to the finished product. Some people add cinnamon (I often, but not always, add cayenne–’cause I like my chocolate spicy). Some people leave out the peanut butter, or add a cup of toasted unsweetened coconut. These options are down to preferences. But the core recipe is as follows:

No Bake Cookies (Paper Bag Chocolate Drops, if you need them to sound exotic)

1/2 c. (1 1/2 oz) cocoa

2 c. (14 oz) sugar, I often use vanilla sugar (put a vanilla bean in a bag of sugar and that’s it)

pinch of salt

1/2 c. peanut butter

7 TBSP oil (nut oils give a lovely intensity to the flavor–like walnut or hazelnut)

1/2 c. milk (or nut, or soy, or oat, or rice milks)

2 tsp. vanilla extract

3 c. rolled oats

Put the first six ingredients into a sauce pan. Heat gently, stirring well, until smooth. Now bring the heat to medium until the mixture comes to a full boil, all the way across the pan. Allow this to boil for at least a full three minutes. Any less than three minutes and the recipe won’t work. Much more and the cookies turn into a grainy sort of fudge.

Take the pan from the heat and stir in the vanilla extract. Now stir in the oats completely. On a clear counter, or tabletop, cut open and spread out a large paper bag. Spoon the cookie batter onto the bag in little piles the size of the finished cookie you want. Allow them to cool and set completely (if you can, they smell hauntingly good). Store them in an airtight container, if they last long enough for that to be an issue.

They don’t make as well when it’s humid out, unless you have the AC on.

Vegan Version: Use a milk alternative

Wheat Free Version: They’re already wheat free

Nut Allergy version: Leave out the peanut butter

Happy munching. They’re not the prettiest cookie in the jar, but they’re always one of the tastiest.

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Responses

  1. […] had been in the field revived themselves with ice cold water, carrot sticks and those delicious no bake cookies. More working, more snacking and more refreshing […]


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