But the issue is that whole "setting up" part. My childhood memories are of cookies that come off the wax paper nicely and have some internal cohesion. You could break them in half. But these days, we seem to end up with puddles of viscus goo. They still taste excellent, but they don't seem to solidify. What is going wrong? Is this yet another social blight I can blame upon the deterioration of margarine in America? Do we need to work on our stirring techniques? Ideas?
6 comments:
We always made them by bringing the sugar, butter, milk and cocoa to a boil for 1 minute - then they would solidify quite nicely.
Yeah, I think you've got to get the sugar boiling to really get them to stick together. Last time I made them, they turned out great.
Boil together:
1/2 c butter
1/2 c milk
2 c sugar
4 Tbs cocoa
add 3 c oats. Blob. Fridge.
Also quite good straight out of the pan, warm, with a spoon.
We call them No Bakes, My recipe is a little different as it has peanut butter (yum!) and chocolate chips as well. Sometimes I do have to add more oats to get it to the right consistency--I've had them not set before, and it seemed to be an oats problem.
~Amanda
Poo poo cookies! Ha ha! Hey, I just blogged about these on my gluten free blog last week.
www.eatglutenfreelikeme.blogspot.com
Yummy!
You've got to get the sugar up to a boil. Otherwise you've got a gritty, gloppy cookie. Not that I would notice - I tend to end up eating them with a spoon because I can't wait for them to set up.
You can also buy them at Smith's/Kroger. They're better than the ones at Walmart. Both have peanut butter.
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