Looking for a way to always have chocolate available on the boat?
Lol, I thought that might be your response 😉 With three chocolate loving females on the boat (and the guys don’t mind it either… but if it came down to a fight for the last of the chocolate during certain times of the month, I think us girls could take them. Of course I also know that our guys are smart enough not to get between us and our chocolate anyway.)
Five easy ingredients, with FOUR extra ingredient adaptations that we made and kindly reviewed for you. It was really hard work getting everyone to eat extra cookies, but we sacrificed, for you, because we care. 🙂
These are the typical ingredients we use:
- 1/2 cup Butter
- 2 cup Sugar
- 1/2 cup Milk
- 1/2 cup cocoa
- 1 1/2 cup Oatmeal
COOKIES: Put the first four ingredients in a pan on the stove on medium to medium high heat. Stir until the butter is melted and the sugar mostly dissolved. Once it comes to a rolling boil, let it boil untouched for 5 minutes (your time may vary slightly, depending on the heat you have going. If you’re a regular candy maker, we’re looking for the soft ‘ball’ stage: Ie, when you drip a little of the chocolate into a bowl/cup of really cold water, it will become thick enough to roll into a soft little ball with your fingers)
Then move quickly to remove the pan from the heat and stir in the oatmeal.
Using your spoon, spoon out cookies onto a sheet of foil, waxed or parchment paper.
Let cool and eat. It’s easy peasy. You might not get the consistency right the first time, but just play around with it.
Too gooey? Cook a little longer (maybe add 30 seconds at a try) or turn your heat up just a little.
Too hard/crumbly? Cook a little less/lower the heat.
Play around with it until you get it the way you like it!
PLUS *OMG* FUDGE, if you turn up the heat just a touch, after the 5 minute rolling boil, remove the pan from the heat and stick the pan in about an inch or two of COLD water. Whip it as hard as you can until it starts to thicken, then spread it on foil/parchment paper and you’ll have exquisite, rich, velvety fudge. You can pour it over nuts/dried fruits/whatever you like.
Alternatives for ingredients:
¼ cup of butter = ¼ cup of coconut oil + 1 Tbsp of butter powder
*You can leave out the butter powder and it still works, but taste wise, it was much better with the powder and tasted less oily.
¼ cup of butter = ¼ cup of peanut butter (not the natural stuff)
*When you make it using this, you don’t put the PB in first. Just mix the other ingredients first and if you have the time, go ahead and dissolve the milk and sugar together first. Then mix all of the ingredients and boil until it starts firming up. It won’t take as long as making it with butter.
¼ cup of cocoa powder = ¼ cup of PB2/chocolate or original peanut butter powder
*These were great, but they tasted more like butter brickle than no bake cookies. If you like peanut butter, though, you should definitely give it a try! They would also taste amazing with chopped peanuts in place of some of the oatmeal.
¼ cup of milk = ¼ of water + 1 Tbsp of powdered whole milk
*You honestly can’t even tell the difference when using powdered milk. At all.
My husband and son tried out all of our options and once again, couldn’t tell the original from the first alternative (the coconut oil and butter powder). The ones that we switched out the cocoa powder for the PB2 were markedly different in color, so that one was kind of a no brainer, but still, they were all delicious and definitely worth giving a try! Let me know how yours turn out!
Sometimes I will replace some or all of the oatmeal with other things:
sliced or slivered almonds (Gluten Free!)
Chex (gluten free) *although you do have to wait until the cookie ‘dough’ is almost cooled. Its a more difficult process to get it right without soggy cereal.
Granola (my favorite!)
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Thanks for your support! Please let me know what type of recipes/food product reviews you’d like to see.