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Tuesday, January 16, 2018

I had a hankerin

Last night I was hankerin for some No Bake Cookies, so I got things started. However, I soon realized that I didn't have everything I needed, like enough cocoa or enough oatmeal. It's kind of hard to make them without those 2 things. I found some chocolate chips that I decided to use and I did have plenty of Rice Crispies. I thought I could just substitute these two and it would be fine. I was wrong. The taste was not bad, but the cereal was just chewy, and not in a good way but a stale way. We ended up throwing them out.

I told them at work what I had done. I wasn't embarrassed for messing them up. You just never know until you try sometimes. Although in this case, I probably should have known. We all got to talking about the No Bake Cookies and how much we now wanted some. It seems all of us in the office like them gooey, while Mick likes them hard. When I got home, I decided to make a batch for work and a batch for home. We got a little snow today, but not enough for snowcream, so I had to make something. For the work batch I used Hershey's Special Dark Cocoa and for Mick's I used regular Hershey's Unsweetened Cocoa.




The recipe is simple:

No Bake Cookies, also called Refrigerator Cookies, also called Novacks

2 cups sugar
6 tablespoons cocoa
1/2 cup butter
1/2 cup milk
1 tablespoon vanilla
1/2 cup peanut butter, creamy or crunchy
3 - 4 cups oatmeal, quick or long cook

In a 3 quart or larger saucepan, combine the sugar, cocoa, butter, and milk. Dissolve sugar and bring mixture to a boil, stirring frequently. Once it comes to a rolling boil, cook for 1 minute or less for gooey cookies or cook for 2-3 minutes for firmer cookies.



Remove from heat and add vanilla and peanut butter and mix until completely combined. Add half the oats and mix well. Continue to add more oatmeal to the mix until the batter begins to stiffen. Scoop cookies with a spoon and set on parchment or wax paper to cool. Once set, store in an airtight container for up to a week.