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
If you plan on enjoying these right away, I suggest making the vanilla cream first!
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- Pinch of salt
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Preheat oven to 350. Prepare muffin tins, set aside. Whisk together flour, baking powder, and salt in a small bowl. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients. Warm milk and butter in a saucepan over low heat. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Whisk yolks until smooth. Mix sugar, cornstarch, salt and cream in a medium saucepan over medium heat. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. Transfer into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
Bring It All Together:
Using a serrated knife, cut each cooled cupcake in half horizontally. Add a spoonful of vanilla cream to bottom half and sandwhich with top. Drizzle with chocolate-ganache glaze. Enjoy!
Filed under Food, Recipes