Hot Buttered Baking: Desperate for Cookies
[EDITOR’S NOTE: Food Editor Megan Hansen has named her baking column “Hot Buttered Baking.” She will be sharing her award-winning expertise and insights every Monday on all-things culinary. Next week: “Quinoa: Friend or Foe?”]
Desperate times call for desperate measures, even when it comes to my desire to bake and my love of chocolate.
I’ve been in the process of starting a new job and moving back to my hometown, which is an exciting life change for me and my family.
I moved into my new place ahead of my husband, only bringing clothes and toiletries with me so I could go to work.
Last week I found myself alone in my new house without any of my baking materials and no refrigerator.
I was OK until it hit. You know, that deep urge to bake something and consume chocolate.
The feeling was strong, but I had no baking sheet, no eggs and no flour.
I didn’t want to just buy cookies at the store because they never taste as good as homemade cookies.
So I went hunting online using my phone for no-bake cookie recipes.
A lot of them called for things I didn’t have.
I ended up combining a few recipes into one and making a darn tasty cookie that my parents and husband eventually enjoyed.
I simply visited the closest convenience store and bought what I could find on the shelves.
Luckily, I already had a cooking pot and some waxed paper at home.
I’m almost all moved into my new place with my husband.
Now it’s just a matter of unpacking all of our boxes.
I do think I will make my no-bake cookie creations again as they are equivalent to chocolate fudge with a hint of peanut butter.
Some quick cooking oats give the cookies a hearty texture.
Fudgy No-Bake Drop Cookies
- 2 cups white sugar
- ¼ cup unsweetened cocoa powder
- ½ cup milk
- ½ cup butter
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cup peanut butter
- 3 cups quick cooking oats
- 1 cup semisweet chocolate chips
- In a large saucepan over medium heat, combine the butter, sugar, cocoa powder, sugar and milk.
- Bring to a boil, stirring occasionally. Boil the mixture for 1 minute.
- Remove the saucepan from the stove burner.
- Stir in the vanilla, peanut butter and oats.
- Just before portioning out the dough, stir in the chocolate chips.
- Drop the dough by rounded spoonfuls onto waxed paper.
- Allow the cookies to cool for an hour before storing in an airtight container.