So I was on a no-bake oatmeal cookies kick and I came across these gems – a childhood favourite.
- 1/4 cup of milk
- 1/4 cup of butter
- 3/4 cup of sugar
- 3 tbsp cocoa powder
- 1/2 tsp vanilla
- 1 1/2 cups of quick cooking oats
- 3/4 cup of coconut
Bring the milk, butter, sugar and cocoa powder to boil for 2 minutes. Remove from heat and add the vanilla, oatmeal and coconut; mix thoroughly.
Drop spoonfuls onto a silpat mat or wax paper and wait until dry. Enjoy.
Adapted from a Martha Stewart recipe. What a lady.
snickerdoodle is just so fun to say
Unfortunately J wasn’t here to enjoy these ones 😦
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar, plus 2 tablespoons for dusting
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups buttermilk
Cream Cheese Frosting:
- 8 ounces cream cheese
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
Preheat oven to 350 degrees. Line muffin tins with paper liners. Sift flour, baking powder, salt, and 1 tablespoon cinnamon. With an electric mixer, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
Using an electric mixer, beat cream cheese on medium speed until smooth. Add butter, and beat until fluffy. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.
To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar and dust over frosted cupcakes using a sieve.
I learned about these cookies from a friend I work with. She has recently developed a wheat allergy and says that the thing she misses most are cookies. While these may not be your classic chocolate chip cookies, they’re pretty damned delicious. I surprised J with a batch of the no-bake beauties when he came to visit me this weekend 🙂
These cookies are quick, do not require an oven or any great amount of skill, and are safe for celiacs or people with gluten/wheat allergies. Also, they’re delicious.
they taste better than they look
I actually used more cocoa and less peanut butter than the recipe called for – I found the PB to be a bit overwhelming otherwise.
- 1/2 cup unsalted butter
- 2 cups sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa (Dutch process is best)
- 1/2 cup smooth peanut butter
- 1 1/2 tsp pure vanilla extract
- 3 cups oats
In a large saucepan, melt the butter over medium heat. Add sugar and stir until completely incorporated. Quickly add milk, stir until incorporated (you don’t want the butter/sugar combo sitting over the heat too long or the sugar will start to burn). Add cocoa powder and, stirring continuously, let simmer over medium heat for two minutes.
Increase heat to medium-high and add the peanut butter and vanilla. Stir until incorporated. Let boil for two minutes then stir in oats. It should be a thick sticky mixture at this point.
Using a spoon, drop dollops of mixture onto parchment paper. Let stand for 15-20 minutes. Enjoy!
Filed under Food, Recipes