They are a little too much like candy... they make me nervous. I don't do so well with candy.
Remember the Crystalized Ginger Incident? Don't know if I posted about that one... my second batch of crystallized ginger, I boiled the sugar a little too long, and destroyed my beautiful Le Creuset Dutch oven. Cracked the enamel. It was a tragedy. I'm gunshy about candy making.
I wanted to give it a try, though. Because I do so love to eat them, and I do so love a challenge. Everyone makes them. They can't be that tough. Right?
Because I bought some almond milk, I decided to try it in them. Here's for hoping!
Oatmeal Chocolate No-Bake Cookies
2 cups sugar
1/2 cup Dutch process cocoa
1 stick butter
1/2 cup almond milk (unsweetened)
1 tsp. vanilla
3 cups old fashioned oats
1/2 cup peanut butter
Combine sugar, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for one full minute.
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| Boiling away - stir constantly! |
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes.
So - HELP! What did I do wrong? I want to make good No-bakes!
Not enough sugar will make them gooey, or if you don't boil them long enough. It has to be a long minute at full boil. Also I've never used anything but 2% cows milk, so I don't know if that could have contributed
ReplyDeleteI have two recipes -- one says boil for three minutes and one says five. I usually go for five minutes. I think you erred too short because you're gun-shy. HTH
ReplyDeleteOh, I'm totally gun shy... I can't see that almond milk would make much difference, because the casein doesn't seem like it would do much.. Probably under boiling. It was bubbling so much and scaring me! I don't want to ruin any other pans! lol. If I didn't love them so much, I would just leave the No Bake Cookies to other people. I just can't though. I need to learn to do them right.
ReplyDeleteMine boil for 3 minutes....
ReplyDeleteMy recipe says combine sugar, butter, and milk (I use skim) and BRING to a boil. Once I see bubbles, I take it off the heat and dump it in with the oatmeal, cocoa, etc.
ReplyDeleteUse milk! And when it comes to a boil you want it too almost boil over your sauce pan.
ReplyDeleteAlso, premix the PB with the oats in your bowl and pour the liquid on top of that. I think that your liquid may have been on the heat too long.
Astrid, I just made almost the same exact recipe the other day (mine had less cocoa.) When I formed the cookies, they seemed too liquidy, but held up ok, they were just flat. They did harden though. My recipe says bring to a full boil and then boil for one minute too and that's what I did. I used whole milk. Hmm...
ReplyDeleteSometimes it also depends on the temperature in your house. At my last apartment I tried everything, and ruined so many cookies because mine always came out too liquidity and would not harden. My mother gave me the suggestion of putting them on a cookie sheet and putting the cookie sheet in the coolest part of the house(I actually put ours on our windowsill) Worked like a charm! I have also heard putting them in the fridge makes them not turn out too well either (i learned that the hard way too hehe) So maybe next time, bring to a full boil, and then place them in the coolest part of your house to harden, hope this helps!
ReplyDelete