I don’t know about you, but when it’s all warm out I don’t feel like doing a whole lot. This includes baking. Turning on the oven sounds like such a horrid idea. It would just make it hotter, you know? Why would I want to deal with that?
But sometimes… I still want some cookies. And Oreo’s don’t always do it for me and my picky self.
I once tried to make some stove top no bake cookies and they turned out terrible. I have no idea what I did wrong but it just tasted like sweetened uncooked oats. Gross.
A little extra research yielded me a few recipes and I finally made some no bake cookies that I liked. It was true bliss. Hence the name of these: no bake cookie bliss.
I’ve made these two different ways so far and they look exactly the same but have a little different taste.
One I made with Trader Joe’s Crunchy Cookie butter (shown in this post). It has the cookie butter and milk chocolate chips in it, creating a lusciously sweet cookie that looks a heck of a lot like a plain ball of cookie dough. It has a slight gingerbread taste from the cookie butter and paired with the chocolate, this is a sinfully simple dessert to make for a warm day that requires sweets.
The other way I made them was with peanut butter, almond slices and a touch of sea salt. This cookie was more like a salty-sweet peanut butter and chocolate combination with a nice crunch. Also really good but incredibly rich as well. I’ll post the recipe with the variations for you below!
Heck, if you can’t decided on which variation you’d rather do you can totally sit down and just make both. Since it takes so little time and effort to make these you could make them all the time. Please don’t blame me if you do.
What other no-bake sweets do you like to make/consume in the summer?
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/2 cup heavy whipping cream
- 1/2 cup crunchy cookie butter (or peanut butter)
- 1 1/2 cups quick cooking oats
- 1 cup milk chocolate chips
- 1/2 honey roasted silvered almonds (optional)
- tropical sea salt (optional)
- Over medium heat in a medium sized sauce pan, melt the butter. Once butter is melted, add heavy cream and sugar. Cook until the mixture reaches the boiling point. Continue cookies for 2 more minutes on the stove. (Isn't this better than turning on the oven?) Remove from heat.
- Mix in your cookie butter or peanut butter until it's all nice and melted.
- Add your oats (see note below about oats). I like to let the oats sit in the mixture for a couple of minutes before I do the mix-ins.
- If you want your chocolate chips to retain their shape, then let cooler longer and only mix it a little bit. Otherwise, add in your chocolate (and almonds or other nuts, if using) and toss it about 3 times until mixed in.
- Use a ice cream scooper to dish out the cookies onto a wax-lined (or silpat lined) baking sheet.
- If desired, sprinkle tops with sea salt. Let the cookies firm up on your counter top for about 30 minutes. Then get a big glass of milk and enjoy your minimal effort, blissful cookies!
- If you don't have quick cooking oats (like me), you can use regular old fashioned oats and pulse them down in your food processor or blender to make it the oatmeal a bit finer. Using old fashioned oats as-is will yield a chewier cookie that tastes more "uncooked" (in my opinion).