Frosty Cookies (Chocolate Peanut Butter No-Bake Cookies)
Have all ingredients ready to go before cooking.
2c sugar
1/2c milk
1/2c cocoa
1/4# butter
pinch salt
Bring the above to a boil and boil 1 minute, stirring frequently. Do not over cook or the cookies will be too dry (see photo below). Remove from heat.
At 1 minute, add:
1/2c peanut butter - smooth or chunky, your choice
1tsp vanilla
Stir until peanut butter is incorporated.
Pour all over 3c quick rolled oats and stir until well mixed.
Drop by teaspoonfuls onto waxed paper. Let cool and snack.
As you see above, the very dry looking cookies were boiled too long ( that's what happens when a cook does not pay attention!!. Also, sorry the photo is a bit blurry). If this should happen to you, add a bit of warm water to the "dough" and stir well. Continue forming cookies. When properly cooked, the cookies should be shiny, but not wet, nor stiff, like cookies on the right.
I'm also making bread tonight. It is a no-knead refrigerator bread. Just 3 ingredients - yeast, salt and flour.
Dough is refrigerated up to 2 weeks(!) and can be used any time after the initial "rise". Below is a photo of just mixed dough. It is pretty wet at this point. Tonight it will rise and fall back on itself, then go into 'fridge. It is recommended to refrigerate at least 5 hours before using all or a part of dough. I'll have a full post and report next week.
