![]() If you like to eat batter from the saucepan, this won’t make any. If you like tiny cookies (what’s that about?!) then you will get a lot more. So, this recipe usually makes around 20-22 cookies for me. Use brown sugar instead of white sugar and you’ll have a Caramel No Bake.Leave out the cocoa and you’ll have a plain PB No Bake.To get some different flavors, I make them three other ways: Because a gooey cookie is a delicious cookie. And in my younger days, I would actually microwave my hardened cookies to make them gooey again. When that happens, we just eat them with a spoon or keep them in the fridge to stay hard. And sometimes they are hormonal and don’t like to cooperate. Or Chewie Charlie’s (you’re SO wrong, J.R.). You might not call these No Bake Cookies. I buy butter from Sam’s club in bulk and freeze it. But, I know for a fact that if you use margarine, it needs at least 65% vegetable oil in it for them to work…otherwise they never harden up. I used margarine for years and years until I discovered the wonderful world of beautiful butter. Many, many years of cookie making can’t be wrong. You might disagree with me, but it’s okay for you to be wrong. True story.īut, honey… these cookies are just best with quick oats. If I run out of oats, coffee, or eggs, I consider that an emergency. But if I need gluten free oats to bake for a friend, I buy them from Vitacost. When I want oats I buy a 5 gallon bucket from Bread Beckers. And she can’t be wrong because she raised two awesome children of whom I am the eldest. I’m not super fond of quick oats because I think they make oatmeal kinda pasty. I buy oats in bulk because we really do eat that many. Just don’t eat the whole batch…in one day. And because white sugar is just better in these cookies. We try not to overindulge in white sugar around here…but dude, if I want a yummy cookie, I surely don’t feel guilty about partaking of the white sugar poison (insert sarcasm). White sugar makes the best No Bake Cookies. But honey, these cookies just thrive on white sugar. I’ve tried honey granules and they were just okay. We just didn’t like them (but my friend Tara does). I’ve tried all sorts of sugars in these cookies. Freezer Directions: Baked cookies freeze well for up to 3 months. Storage: Cookies stay fresh covered at room temperature for up to 1 week. I am an equal opportunity raisin lover, but dude… no raisins in these cookies. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 4 days.Allow to come to room temperature then continue with step 8. PLEASE DO NOT PUT RAISINS IN THESE COOKIES. When I was in elementary school, the cafeteria got all weird and put raisins in these. Because ain’t nobody got time for duds ’round here. I’ve seen it a few places as well…and I know it works. There are load of these recipes and lots of them have very different ratios, so I wanted to post my Mamaw’s version. But, alas I found myself making my one millionth batch of these and I took a few pictures. I mean, there are probably 1 million No Bake Cookies recipes all over the internet.
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