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A childhood favorite. The ingredients are simple and it is really easy and quick to make. Nothing satisfies my inner-child like these No Bake Chocolate Cookies.
In my parent’s home, there were no shortage of sweet treats since my dad suffers from a sweet tooth and we all enjoy the consequences of it. There is always a can of condensed milk and Rice Crispies (easily replaceable with Kellogs cornflakes or All Bran) in the house for those midnight snacks. Two other things we made regularly is fudge and these No Bake Chocolate Cookies.
Let me tell you, this recipe makes quite a lot of cookies and they were always finished in 2 days, unless of course you hide a few in a lunchbox in your cupboard from the rest of the family. They are absolutely addictive and once you get a taste of it, you simply can’t stop yourself from taking another, and another, and another one from the fridge.
Luckily for you, they contain oatmeal and therefore you can argue that it somewhat healthy for you (even though we both know this is not true) 😉
To make the No Bake Chocolate Cookies you first cook the ingredients for the chocolate syrup together. This is the most important step and even more importantly; don’t cook the syrup for longer than 5 minutes once it starts boiling. If you cook the syrup for too long, your cookies will turn out crumbly. The good news however is, if you cooked it too long, it will still taste good even though it is a little brittle.
After making the chocolate syrup, simply add all your other ingredients and spoon heaping teaspoons onto a baking tray and let it cool down in the fridge.
As I said: Easy and quick to make. You probably already have most of the ingredients in your pantry as well and therefore nothing should stop you from making these No Bake Chocolate cookies right now.
- 250ml milk
- 100g (250ml) cocoa powder
- 450g (2 * 250ml) butter or margarine
- 800g (4 * 250ml) sugar
- 450g (5 * 250ml) oatmeal
- 160g (2 * 250ml) coconut
- pinch of salt
- 10ml vanilla essence
- Cook milk, cacao, butter and sugar together, in a big sauce pan, for exactly 5 minutes once it starts to boil. The moment you see bubbles, it's boiling.
- Remove from stove, add all other ingredients quickly and mix thoroughly.
- Spoon heaping teaspoons onto a greased baking plate and place in fridge to cool down.
- Store in fridge.
- It is best to mix your dry ingredients together in a separate bowl beforehand so that you can add them quickly to the chocolate syrup.
- Do not over or under cook the chocolate syrup: 5 minutes EXACTLY.
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