Husband really misses cooking. Like, making his own food - using spatulas, measuring cups, spices - here in our kitchen. He also misses familar food. So, I've been scheming, testing recipes, and trying to devise ways to bring food (and cooking) to him. I deduced that he has access to a microwave and small refrigerator. And I realized that, with those two things, he could make no-bake cookies. From scratch. So, I sent him a few supplies and the following recipe... and he was ecstatic.
J Peanut Butter & Nutella Cookies –
Deployment Style J
Ok, pleeeeeease
read these directions. I’m being a
little OCD here, but I think my tips may help you to make these cookies with as
little inefficiency (read: lost sleep/frustration) as possible J
Alright, I’ve sent you two,
4-Cup Glad Containers. In one of them,
the (2 cups) Brown Sugar, (1/4 Cup) Cocoa Powder, and dash of salt are
premeasured.
You will need to gather from
your stash:
-
One jar with the liquid (sharpie) measurement
markings on it (you’ll need to measure ½ cup)
-
Your dry measuring cups (you’ll only use the 1
Cup measure, tho’)
-
Milk (made from your dry milk powder – this
recipe uses ½ cup)
-
Coconut oil
-
Oats
-
1 fork, 1 spoon, and a spatula/plastic knife, if
possible
In the box, I’ve included a snack-sized
container of Creamy JIF Peanut Butter, one small jar of Nutella, wax paper, and
8x8 tin baking dishes. Assemble
everything near a microwave and a table/counter/floor/horizontal surface.
Preemptively make room in your
fridge (or freezer) for the tin baking pan(s) – and then line of the tin pans
and several broken-down cereal boxes with wax paper. (We’re going to use them as cookie
sheets! Brilliant, no? You really could use anything that’d fit in
the fridge and stay semi-stiff; plastic files, manila folders, etc.) You’ll ultimately need 2-3 cookie-sheets-worth
of space for the cookies to chill.
Then, take your jar with the ½
cup measurement marking and fill it with less
than ½ cup coconut oil; microwave in 3-5 second increments to melt the oil,
and gradually add more until it’s exactly
½ cup. Pour the oil into the Glad container
with the sugar/cocoa/salt. Then, measure
½ cup milk, and pour it into the same container, too. Mix with fork, until thoroughly
combined. It will be runny.
Pour half the runny mixture into
the other, empty Glad container. (This
doesn’t have to be precise – just divide it semi-equally.) Then, microwave each container cautiously,
bringing the mixture to a boil. But
seriously, be careful. The mixture puffs
up when it boils, which is why you needed to divide it. Try to boil each for roughly 60 seconds. But, don’t let it explode/boil over either. J And please, don’t burn your hands; the
plastic will be hot.
Quickly re-combine all hot
liquid into one Glad container. Then,
scoop out the peanut butter, and add to Glad container of hot liquid. Try to scrape it all out . Then, refill the same (formerly PB) container
with Nutella – equally, but generously. J Stir everything again, letting the PB and
Nutella melt in.
Now, measure 3 cups of oats into
the NON-wax-paper-lined tin pan. Pour
the containers of hot liquid over the oats.
Mix gently with fork, til all oats are covered in the mixture. Spoon piles on wax paper/”cookie sheets.” Put the cookies as close together as
possible; they won’t spread out much at all.
Try to move quickly, since the mixture gets stiffer as it cools. This recipe makes 24-30 cookies, depending
how big you make ‘em.
Chill for at least an hour –
overnight would be ideal. After they’re
chilled, you can pile them onto each other in the tin pans, and the Glad
containers, so you won’t have to use up much refrigerator real-estate for
long. They allegedly freeze well/taste
delicious frozen. Hope that helps J
I bet they won’t last long, though…
… Just think of this as me bringing cookies to your
office. They won’t help anyone’s diet,
but I hope you all enjoy them!
I love you!!!
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