These quick-fix cookies are at their absolutebest when served warm along with a glass of cold milk. Perfectfor satisfying that sudden urge for something sweet and chocolatey.Whip up a batch and watch them disappear!
Another delicious recipe from our Family-FavoriteRecipes Collection.
Recipe: No Bake ChocolateCookies
1/2 cup butter or margarine2 (1-ounce) squares unsweetened bakingchocolate*2 cups granulated sugarPinch kosher or sea salt1/2 cup 2% milk2 tablespoons peanut butter1 teaspoon vanilla extract3 cups quick-cooking oats
Makes 24 cookies.
*Or substitute chocolate squares with 6tablespoons baking cocoa and increase the butter to 1/2 cup plus2 tablespoons. Combine the sugar, salt and baking cocoa in thesaucepan first, slowly add the milk while stirring until allingredients are moistened; add the butter and continue as directedabove. (This is my preferred method since I always have bakingcocoa on hand…and it’s more economical.)
**Spray a metal spoon with cooking sprayand the cookie mixture will easily slide off the spoon.
- Timing is essential when cooking saucepancookies. Over-cooking will result in extremely dry cookies, sometimesso crumbly the mixture will not hold together enough to forma cookie. If this occurs after the oats have been added, thenstir in 1 tablespoon of milk at a time until mixture is moistenough to work with. Under-cooking will result in cookies thatwill not setup properly.
- Change up the flavor and add a littleground cinnamon to the mix, about 1/4 teaspoon, more or less.
Nutritional Information Per Serving (1cookie): 204.5 calories; 31% calories from fat; 7.5g total fat;11.8mg cholesterol; 42.7mg sodium; 143.9mg potassium; 31.5g carbohydrates;2.5g fiber; 17.8g sugar; 29.0g net carbs; 4.6g protein.
Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.
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