No Promise No Bake Cookies
by Sunny
Every year I set out to make a batch of no-bake cookies for my father-in-law. These are his all-time favorite cookie, and I make sure to have a full container of perfect confections ready when I see him for the holidays. However, obtaining that full container of perfection is not always easy. Having the consistency and temperature just right is the key for getting the cookies to set properly. Over the years I have had many batches go awry, from cookies that remain a gloppy mess to cookies that crumble to pieces before they reach your mouth. Now, I am not promising that my recipe will work for you (it’s definitely not fool-proof for me), but hopefully these tips and tricks will help you produce a kitchen chock-full of chocolate no-bakes!
I have adapted this recipe from several different ones that I have found. No matter what, I always start with fresh ingredients. I never use an already opened jar of peanut butter from my pantry or the cocoa powder left over from a previous project. I think fresh, just-bought ingredients tend to work the best and are the key to success.
First, round up the usual suspects:
1 stick of butter
½ cup of milk (I use skim, but 1% or 2% will make them creamier. I have never tried whole milk)
¼ cup unsweetened cocoa powder
2 cups of sugar
3 cups old-fashioned oats (not quick-cooking)
½ cup of creamy peanut butter (Many recipes call for crunchy, but I prefer creamy. Also, I have been unsuccessful when using any kind of “natural” peanut butter that needs stirring.)
½ tsp. vanilla
½ tsp. salt
Second, combine the butter, milk, cocoa powder, and sugar in a large pot over medium heat. I like to use medium heat and bring the ingredients up to a boil slowly. I stir slowly throughout the entire process. Keeping the mixture moving will prevent any burning or sticking.
Once the mixture is boiling (and I mean a good, constant, full-on rolling boil), stir the mixture as you count to 60.
Proof that a watched pot DOES boil!
Quickly add the peanut butter, salt, and vanilla. Stir just until the peanut butter melts, and then remove promptly from the heat. Over-cooking can lead to the crumbly cookies that I mentioned earlier.
Stir in the oats until well-combined. I let the mixture sit in the pot for a minute while I get an area ready for the cookies to be dropped. You can use wax paper, parchment paper, or even aluminum foil. Spread out enough to guarantee enough space for your cookies to set.
Using a teaspoon, drop the mixture onto the prepared area, and let set. Sometimes the cookies will set almost instantly, and sometimes they can take up to an hour.
If after an hour they haven’t set, call your family and friends, give everyone a spoon, and tell them to help themselves to the “cookies” …or just start over again, whichever you prefer. 🙂
So, there you go! Again, I’m not making you any promises here. The cookies sometimes for some odd reason just will not turn out. If you try the recipe, or have any other no-bake tips, tell me in the comments section below!
Happy Baking!