Easy Does It
By Meda Kessler
Warm-weather desserts typically fall into the categories of light and creamy, fruity and sweet or frozen and refreshing. With seasonal produce taking center stage at the farmers market and grocery, we’re happy to eat our share of cobblers and pies. But we still crave the sweet bite of chocolate every now and then. A candy bar doesn’t cut it, and we’re discouraged from turning on the oven by 100-degree weather. These no-bake morsels are a throwback to our childhood — the fudgy treats our mom made in the summer instead of chocolate chip cookies. The ingredient list consists of pantry and refrigerator staples. Once combined, the mixture requires only a short time on the stovetop and then patience while the cookies set up. Double your pleasure by serving with a scoop of vanilla ice cream. — Meda Kessler
Arnis and Mallory Robbins, who named their restaurant for daughter Evie Mae, serve several gluten-free dishes like this one, because Arnis has celiac disease. Whipped cream or vanilla ice cream would be delicious on top.
No Bake Cookies
Makes about 30
- ½ cup salted butter
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- ½ cup milk
- 1 teaspoon vanilla extract
- 2/3 cup creamy peanut butter
- 3 cups quick-cook oats
In a large saucepan over medium-high heat, combine butter, sugar, cocoa and milk. Stir frequently until mixture reaches a full boil; cook for 60 seconds more without stirring. Do not overboil or cookies will be crumbly. If you undercook, the cookies will be too gooey.
Remove from heat and add vanilla, peanut butter and quick oats. Stir until well combined.
Line two baking sheets with parchment paper; drop heaping tablespoons onto the sheets and flatten slightly (you can use cupcake liners for more uniform shapes and easier cleanup). Allow to rest until cookies set and harden; refrigerate if necessary. Sugar-free version Use ¼ cup of honey
(or maple syrup) and ¼ cup of solid coconut oil instead of the butter and sugar. Add ¼ teaspoon salt, too. These cookies need to be refrigerated, as coconut oil softens in warm temperatures.