No-bake cookies rock my world. They take only ten minutes to make, plus some "chill time," and the flavor payoff is enormous: quite frankly, they're addictive. Each one delivers a pure shot of chewy chocolatey deliciousness. They're not the prettiest cookies in the world, but who cares? I'll take rich chocolate bliss over a dry, sugary showpiece any day.
All that to say, if you've never made no-bake cookies, for the love of goodness scoot on over to the kitchen and try this recipe. It uses less sugar than other versions I've seen, which means that the rest of the ingredients get to shine through. Drool.
My No-Bake Cookies
(makes 25-30)
1/4 cup butter
1 1/3 cups brown sugar (or a mixture of white and brown sugars)
1/2 cup natural peanut butter (or almond/cashew/whatever butter)
1/2 cup milk
1/3 cup unsweetened cocoa powder
1 tablespoon espresso powder (optional)
2 teaspoons vanilla
1/4 teaspoon salt
3 cups rolled oats (use quick oats for less "chew," but I happen to like the larger grains of rolled oats)
1. Combine all except oats in saucepan; melt together over medium-low heat, then increase heat and bring to boil. Let boil 1-2 minutes, stirring frequently.
2. Add oats and stir to combine. Remove from heat and let mixture cool for a few minutes.
3. Line baking sheet with plastic wrap. Drop "dough" onto prepared sheet, using about two tablespoons per cookie. Place sheet in freezer for 45-60 minutes.
4. After cookies are fully set, remove to plate or serving platter. Keep chilled in refrigerator until ready to serve. Refrigerate any leftovers (I doubt you'll have many).
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