THE JOY & BLESSINGS OF COOKING AND CREATING
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Dark Chocolate No Bake Cookies
a New Twist on a Tasty Past, Recipe Creation by: Theressa Mattingly Lindsey
For best results, start with prayer! Also, have all utensils ready with premeasured ingredients in separate cups, bowls, etc., timer close at hand and wax paper or pan ready with pot holder or kitchen towel to hold pan and to set hot pan on while spooning out hot ingredients when removed from burner.
Sauce Pan (Heavy 2-3 quart)
Spoon Wooden or Heat Protected Handle (LONG HANDLE, spoon heats up as the ingredients boil)
Pot Holder and Kitchen Towel
Timer (one minute)
Measuring Cups (1/2, 1/3 and 1 cup)
Measuring Spoons (1 teaspoon & 1 tablespoon)
1/2 cup Butter (1 stick) (not whipped)
1/2 cup Milk (whole or 2%, not skimmed, powdered or substitute)
2 cups Sugar (granulated)
1/3 cup Cocoa Powder (3 tablespoons each - regular cocoa powder and dark chocolate cocoa powder) (if you prefer, regular chocolate cocoa powder can be used in place of dark chocolate, if so reduce coffee to 2 teaspoons, also it is not advised to add dark chocolate only)
1 tablespoon Coffee brewed (espresso or strong not instant, not flavored)
1 teaspoon Vanilla Extract
1/2 cup Peanut Butter Creamy (not crunchy, peanuts can scorch with high heat and make cookies taste bitter)
3 cups Oats (Quick/One Minute Oats ONLY NOT rolled, steal or instant)
Place wax paper on counter or two lined cookie sheets. Combine butter, milk, cocoa, coffee and sugar in saucepan. Bring to a full boil (where stirring doesn’t stop the boil) stir bottom and edges constantly to keep from burning and insure that all ingredients are mixed and cooked thoroughly, for ONE MINUTE (remove from heat, do not overcook). Remove from heat and place on an unheated surface. Stir in vanilla (caution: mixture will BOIL AND POP when vanilla is added), add peanut butter and mix until melted and smooth, combine oatmeal and mix thoroughly, but quickly. Drop by a teaspoon or tablespoon onto wax paper, or pour into a 9 x 13 buttered baking dish, preferably glass. (The goal: remove finished ingredients quickly so it doesn’t gritty)
Let stand until firm. Recipe yields approximately 3 dozen cookies.
Points to perfection: If your cookies are not firming up, it could be you are not letting them come to a complete boil and boiling long enough or the kitchen/area is to humid, if they are to hard it could be you are allowing them to overcook or perhaps leaving them in the pan to long. Practice your timing and technique; and your cookies will be wonderful. Blessings as you cook!!!