I have made this recipe countless times. Unfortunately, it doesn't always work out; sometimes the results are dry and crumbly other times it has turned out very wet cookie. Use my trick and they will be perfect every time. This cookie is #glutenfree and made without an oven. You will want to use a candy thermometer though, so get it out and if desired add some chopped nuts, coconut, or perhaps some cherries. Are you looking for a peanutbutter no-bake version? Its here!
Ingredients
1 cup butter, unsalted
1 cup milk, 2% works
4 cups white sugar
1 cup cocoa powder
1 tsp vanilla extract
5 cups rolled oatmeal
Instructions
See Susie's Tips and Tricks
1. Place butter, milk, sugar, and cocoa in a tall narrow pot. This will permit you to clip the candy thermometer in the pot making sure the bulb does not touch the bottom of the pot (it can break).
2. Be sure and measure out the oatmeal. Place approximately 3 feet of aluminum foil or wax paper down for arranging of the cookies.
3. Bring to a boil on medium heat. Continuously stir. Bring to 'Soft Ball' stage about 236-240F. Keep a watchful eye. As soon as the thermometer is edging towards this stage remove the pot from the heat source.
4. Stir in the vanilla extract and add all of the oats. Blend quickly and thoroughly.
5. Using a cookie scoop or large spoon drop onto foil or wax paper. Let cool then store in an airtight container.
Susie's Tips and Tricks
You can divide this recipe in half if desired.
You may have seen this recipe suggesting just bring to a boil and set the timer for 5 minutes. This has given me less than stellar results.
You can include 1/2 cup of nuts, coconut, or some chopped maraschino cherries.
The cookies will harden fully in about an hour.
When you use a candy thermometer you are watching the water evaporate and the sugar is concentrating; this causes it to rise. Don't rush the process. Be careful; sugar burns are horrible.
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