creativelifetolive

using everything he gave me… this is my creative life to live.

The Perfect No Bake Cookie – Step by Step July 4, 2012

RED, WHITE and BLUE

and NO BAKE COOKIES

These are the perfect treat for the 4th of July!  These tasty chocolate cookies don’t sport the typical red, white and blue flare that you might expect from a 4th of July snack but I never forget to make these the night before because if frozen – they are ideal to pack in your picnic basket before heading out to the lake, pool or park!  I freeze mine in a Costco size cream cheese container in advance and grab them on our way out the door.  They are delicious frozen and don’t melt  into a puddle of chocolate oatmeal sauce while you play on the water. 

Many of my friends have asked for step by step directions for my No Bake Cookies – Enjoy!

In a medium size saucepan melt 3 tbls cocoa, 2 c sugar, 1/2 c milk and 1/2 c butter.  Stir occasionally until  it reaches a gentle boil.  Boil gently for 1 minute then remove from heat.

Stir for 30 -60 seconds allowing your chocolate mixture to cool slightly

then add 1 tsp vanilla and 1/2 c peanut butter. 

This step is the make or break it step!  Be sure NOT to add the peanut butter while the mixture is to hot.  This is the most common mistake.  If the temperature is too hot, your peanut butter will break down and your cookies will not set up and remain a shiny, gooey mess. 

Stir until the peanut butter is completely combined and your chocolate

mixture is smooth and creamy. 

Add 3 cups Quaker Quick Oats and stir until well combined.

4) Drop by heaping tablespoon on to wax or parchment paper and allow to set for about 30 minutes.  Most often I use a 1″ cookie scoop but sometimes I vary the scoop size for larger cookies all the way to a full size ice cream scoop.  If you use a larger scoop, gently press the top center of the heap with the rounded underside of the scoop to flatten each one as you go.

Ta-da!  The perfect No Bake Cookie!  Ready to eat or freeze. 

They freeze well up to 2 months in an airtight container. 

*Tip from my kitchen to yours:  If you make cookies in the quantity that I do as you’ve seen in previous posts then I recommend you pre-portion your dry ingredients into ziplock baggies.  In my cupboards I keep a 2 gallon ziplock that has 3 sandwich ziplock bags with the 3 c oatmeal in each one and 3 sandwich ziplock bags with the 2 c sugar and 3 tbls cocoa.  All I need to do in a pinch is grab one bag of each and add the milk, butter, vanilla and peanut butter. 

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One S’mores Cookie Recipe, Three Adaptations January 23, 2012

Filed under: about me,cookies,recipes — cyurik @ 2:09 am
Tags: , , ,

“EVERYTHING – ABSOLUTELY EVERYTHING – is BETTER with PEANUT BUTTER!”

I recently blogged about a S’mores recipe I came across that were DELISH! but I just knew they needed the one ingredient I grew up on and of course, I even put it on my s’mores by the campfire as a child.  All hail JIF!  So a big shout out to Amber@SprinkledwithFlour for sharing her recipe, inspiring me to add a PB Twist and allowing me to get in touch with twelve-year old me, warming my snowy weekend with plates full of warm cookies!  In the adaptations below I’ve added one main ingredient – the graham cracker and changed them up with peanut butter or caramel…  The base recipe is the same as shown in the link above except the changes noted below AND – I ALWAYS use DARK BROWN SUGAR!  I never even buy regular, dark is just too delicious and gives my cookies the extra umph I’m always looking for.

Adaptation #1 – The Caramel Hypothesis: When my husband first tried the original recipe last weekend he loved them but also said “mmm, I bet these would be great with caramel in them!”  A collegue at work wondered the same thing and mentioned Ghirardelli Caramel Squares.  I thought maybe a layer of milk chocolatey and caramel goodness would be magical for them both…  While they were yummy I did discover that the caramel has a tendency to explode in the oven a bit.  If you filled the pan with a solid layer of graham crackers and wanted to spend a small fortune on the good stuff (Ghirardelli Squares) then I bet they would be less messy when baking…

 Adaptation #2 – The Peanut Butter Permeation: I thought I’d try adding PB in two ways to be thorough in my research.  First I mixed it directly into the cookie dough creating a peanut butter chocolate chip cookie base with marshmallows and hershey bar added on top as the recipe states.  It gave it a more peanut butter cookie texture with a little crumbly action and was fine but I knew it wasn’t quite living up to it’s full potential.  My stroke of brilliance came when I spread the PB in a hearty layer on a graham cracker square, added my scoop of cookie dough then added marshmallow and hershey bar as the recipe calls for.  YUM!!!

Adaptation #3 – The Stay Puft Stratum Innovation: And the winner is…  ahhh yes…  the cookie with a layer of marshmallows on top of the peanut buttery goodness!  I prefer this version for it’s simplicity – now there is only ingredient to add 4 minutes from the timer buzzing (Hershey) but am torn because I love the look of the of the toasted marshmallows baked into the top of the cookie and I also love the look of the marshmallows barely reaching the surface of the cookie when a layer of them is added on top of the PB.  I’ll probably just continue to make them both ways from here on out! 

So there you have it, it’s like Nutter Butters and S’mores met and had a gooey little love child for all to enjoy!  Remember to have a glass of ice cold milk on standby!  Happy Dunking!