No Bake Chocolate Drop Cookies

  • Serves: Makes 2 - 3 dozen (small)
  • Views: 8367
  • Comments: 2

Recipe by Tami Smith, Premium Member © 2000 Sarah Phillips CraftyBaking.com

This cookie works on the same principles as "fudge". You are heating sugar to a certain temperature so that it comes together with a smooth texture when it firms up. If you don't heat it enough it will never fully set up, if you heat it too much, you will get a hard, dry mess. Bring the mixture to a boil, then once it's at a full boil, remove from the heat and stir in the peanut butter. Too long on the stove, and "the mess" can happen!

If it's humid or raining outside, I usually do not make them. Sugar reacts to the moisture in the air and even if you follow the same procedure, your cookies will not set up. If you do, keep the mixture at a boil for about 2 minutes (use a timer) and then proceed with the recipe.
COOKIE RECIPE HELP

INGREDIENTS
2 cups granulated sugar
1/2 cup evaporated milk
1/4 cup dutch-processed cocoa
---you can use regular, I just like the taste of dutch-processed
1/2 cup (1 stick) unsalted butter
~~~~~
1 cup creamy peanut butter
1 teaspoon vanilla
3 cups Quaker Oats
-----I like to use either all quick oats, or a mixture of 1 cup whole oats, and 2 cups quick

INSTRUCTIONS
Have your final ingredients ready and prepare several sheet pans with parchment paper or wax paper to drop the cookies on.

In a saucepan, bring the sugar, milk, cocoa and butter to a full rolling boil. This means that when you stir, the boiling doesn't go away. Immediately remove from the heat and add the peanut butter, stir until melted, add the vanilla and the oats. Stir until evenly combined. You will have better luck dropping these cookies out if you let the mixture set for about 1-2 minutes (depending on how long it took you to stir in the oats) to let it cool, they tend to not spread too much and keep their shape better.

Drop with a cookie scoop (I like #50 for these) or the two spoon method onto parchment paper or wax paper covered sheet pans. Allow them to set for several hours before removing them from the paper and storing in an airtight container. If you can't wait to eat them, dig in with a spoon and scrape all the excess from around the saucepan. Hey, don't we all do this!!??

Yield depends on how large or small you drop the cookies.

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