No Bake Cookie
I made a No Bake cookie recipe from All Recipes, today. I am
diabetic and my husband likes the sugar free recipes I make. So, I set
out to reformulate the recipe. It is hard to change anything in a
bake-good recipe, because they are like a chemistry experiment.
Everything has to be measured exactly. The first batch was a flop. One
reviewer said she heated the choc. mixture in the microwave. I must have
a more powerful microwave, since mine over cooked the chocolate mixture.
On the second batch, I decided to heat the mixture on top of the stove
like the recipe said. I know from past attempts at reformulating to
sugar free, that using Splenda sometimes makes a drier product in baked
goods. I went about trying to make this recipe work. I used 3
Tablespoons Hershey cocoa powder. I used only 3/4 cup of Splenda,
because one reviewer thought the cookie was too sweet and using less,
would make the mixture less dry. I used the same amount of milk, but cut
the butter in half, because the first mixture separated. It would also
be healthier. I cut back on the quick oatmeal (I used 2 1/2 cups) to
help with the dryness. I used creamy peanut butter, because that is what
I had on hand. I used the 1 Tablespoon of vanilla to bring out the
chocolate flavor. I decided to add a package of Hershey's sugar free
chocolate chips to add more chocolate flavor. My husband loved the
results and even though it made 56 cookies (with my smallest scoop), he
said he would help get all my ingredients out for me to make another
batch tonight. The other batch still has plenty of cookies left, but he
wants to take some to his work to show them how good a sugar free item
can be. I will give the original recipe and again tell what I did. My
husband thought it would be a good Christmas or Valentine recipe for
those of us who don't use sugar. He prefers them cold, so we store in
the refrigerator. I don't know if they would freeze well. I will try
that another time. Sandy in Iowa
No Bakes-All Recipes
"Oatmeal, peanut butter, and chocolate no bake cookies."
recipe makes 2 dozen
3 tablespoons unsweetened cocoa powder
2 cups white sugar (Splenda-3/4 c.)
1/2 cup milk
cup butter (1/4 c. margarine)
3 cups quick cooking oats (2 1/2 c.)
1/2 cup crunchy peanut butter (creamy)
1 tablespoon vanilla extract
(1 package Hershey sugar free choc. chips)
****My hints: I heated
3 T. cocoa, 3/4 c. Splenda Granular, 1/2 c. milk, and 1/4 c. butter
(marg.) on top of stove. Stir often with heat proof scrapper and bring
to boil slowly. Then stir and boil for a little over 90 sec..
Using my Pampered Chef Batter Bowl for the mixing, put 2 1/2 cups quick
oatmeal in bowl. When choc. is finished, add the 1/2 c. of peanut butter
and the 1 Tablespoon of vanilla.
Pour over the oatmeal and stir
to combine. I thought it needed more of a chocolate flavor, so I added
and mixed in 1 package of Hershey's sugar free choc. chips.
my smallest scoop, I placed the cookies on 2 cookie sheets lined with
wax paper. It made 56 cookies or 4 dozen, plus 8.
Allow to set a
little bit before storing in air tight bowl. .
1. Heat cocoa, sugar, milk and butter over medium
heat. Boil these verrrrry slowly (they will turn out better). When they
reach the boiling point, boil them for no longer than 90-120 seconds.
2. Stir together oats, peanut butter and vanilla with a big wooden spoon
or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax