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

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


  1. In a large saucepan over medium heat, combine the butter, sugar, cocoa powder, sugar and milk.
  2. Bring to a boil, stirring occasionally. Boil the mixture for 1 minute.
  3. Remove the saucepan from the stove burner.
  4. Stir in the vanilla, peanut butter and oats.
  5. Just before portioning out the dough, stir in the chocolate chips.
  6. Drop the dough by rounded spoonfuls onto waxed paper.
  7. Allow the cookies to cool for an hour before storing in an airtight container.




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