Mom's No Bake Cookies
This is the best recipe for no bake cookies I have ever tried. It's great with or without the nuts and coconut!
This is the best recipe for no bake cookies I have ever tried. It's great with or without the nuts and coconut!
- Carbohydrate 585.04363 g
- Cholesterol 82.155 mg
- Fat 71.5674283333333 g
- Fiber 32.6926658935547 g
- Protein 44.3025316666667 g
- Saturated Fat 30.3986983333333 g
- Serving Size 1 1 Dozen (755g)
- Sodium 438.157166666667 mg
- Sugar 552.350964106445 g
- Trans Fat 6.79836650000001 g
- Calories 3008 calories
Step-by-step
- In large saucepan, combine sugar, butter, milk and cocoa.
- Heat, stirring frequently until boiling.
- Boil 1-2 minutes; remove from heat and cool 1 minute.
- Stir in peanut butter, vanilla & salt and mix well.
- Add oatmeal (and nuts/coconut if desired).
- Drop by spoonfuls onto wax paper and let cool until it hardens.
Why are my drop cookies failing to set on the wax paper? This common kitchen frustration usually stems from sugar crystal formation during the boiling phase. Boiling the butter, sugar, milk, and cocoa mixture for exactly sixty to one hundred twenty seconds dissolves the sucrose completely while evaporating excess water. Undercooking leaves a runny syrup that refuses to harden. Overcooking creates a dry, crumbly mass that crumbles before hitting the paper.
Using fresh dairy and properly stored cocoa powder ensures optimal fat emulsification. Standard salted butter provides reliable results, but unsalted blocks require adding an extra pinch of sodium to balance the heavy sugar load. Quick-cooking oats absorb the hot sugar mixture faster than rolled oats due to their finer texture and flattened state. Substituting old-fashioned oats alters the final structure, resulting in a chewier, looser cookie that demands longer resting periods.
Peanut butter acts as a crucial binder, providing both fat and structure alongside the melted butter. Natural nut butters containing separated oils can destabilize the emulsion and yield greasy drops. Standard commercial peanut butter maintains the necessary homogenization. Stir the vanilla extract and salt in immediately after removing the pan from the heat source to prevent volatile flavor compounds from evaporating.
