In my house that term referred specifically to these cookies. Growing up, I never realized ‘no bake cookies’ was actually a family of cookie, like drop cookies or cookie bars. I just assumed it was the name of these chocolate and oat cookies, as chocolate chip cookies is to, well… chocolate chip cookies. Not until I started cooking on my own did I realize that there is a huge variety of no bake cookies and that the term actually referred to the method in which they are made. For me, no bake cookies will always be these. Most recipes for these call for peanut butter, but since Seeley already made a peanut butter no bake cookie, and since the ones I grew up on didn’t use it, these are just chocolate.
Here’s what you’ll need:
- 1 cup butter
- 2 cups sugar
- ½ cup milk
- 6 Tablespoons cocoa powder
- 3-3 ½ cups oats
- 2 teaspoons vanilla
- ½ teaspoon salt
Measure 3 cups of oats into a large mixing bowl and set it aside.
Put the sugar and salt into a fairly large saucepan. Sift in the cocoa powder.
Yes, you really do need to sift it. Cocoa powder is always lumpy. Technically you should sift it before you measure, but even I’m too lazy for that. Using your fingers or the back of a spoon, break up all the lumps and shake them through the sieve.
See, nice and lump free.
Now, so that it doesn’t clump back up when you add the milk, whisk it into the sugar.
Then pour in the milk.
Cut the butter into chunks and add it to the pan.
Turn the heat to low and stir everything together.
Once the butter has melted, you can turn the heat up to medium.
Continue stirring until it comes to a boil.
Cover it for 2 minutes. Wash your spoon or get a clean one. It needs to be free of crystals.
I know, this is looking a lot like making fudge. Well, truth be told, it basically is. ‘Cookies’ is probably a misnomer for these. They might be more aptly called oatmeal fudge patties, or chocolate oatmeal candy, but let’s be honest, those don’t sound very appealing. But just like fudge, if you don’t get rid of the crystals, these will end up with a grainy texture.
So when the 2 minutes are up, remove the lid, turn off the heat, and stir in the vanilla. Pour the mixture over the oats, and again like fudge, don’t scrape the pan.
Stir until all the oats are well coated. If it’s too runny, ad more oats ¼ cup at a time. You’re looking for something like this.
Scoop out a tablespoon or so and plop it onto a sheet of parchment or foil.
Repeat until you’ve basically scraped your bowl clean. They should hold their shape nicely and not have puddles around them. If they run, they need more oats.
They aren’t the prettiest things ever, but boy are they tasty. I actually only made a half recipe because they’re addictive, and I’m afraid I might eat them all either way.
What are your favorite no bake cookies?