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Gooey No Bake Cookies and Method

Submitted by: auntieamy on January 17, 2011
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Gooey No Bake Cookies and Method

I need some help finding the right recipe for the No Bake Cookies, that calls for cocoa, sugar, oatmeal and butter and peanut butter. I’ve made them before but am wondering what the right technique or recipe is to make them have a sheen and the glossy look rather than …

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I need some help finding the right recipe for the No Bake Cookies, that calls for cocoa, sugar, oatmeal and butter and peanut butter. I’ve made them before but am wondering what the right technique or recipe is to make them have a sheen and the glossy look rather than turn out dry-ish and hard or pasty….does anyone know what I mean? Hoping someone knows the trick! Thanks so much!


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  1. 1-17
    3:54
    pm

    Mine aren’t gooey but I have a recipe that I got from a grocery deli where I used to work.

  2. 1-17
    4:01
    pm

    I’ll take it-maybe it will be the one! I’m sort of new-learning how to navigate the site here so hopefully I’ll find where you posted it! Thanks. (By gooey-I mostly meant a little chewy-not a dried up rock 😉

  3. 1-17
    4:07
    pm

    I have a recipe here on the site…follow this link: http://chickensintheroad.com/farm-bell-recipes/no-bake-cookies-2/ The secret is all in the boiling….my cookies are “shiny”…best of luck to you 🙂

  4. 1-17
    4:12
    pm

    Nat, you beat me to it 🙂 I was going to recommend yours…shiny and gooey, not hard.

  5. 1-17
    4:21
    pm

    LOL CindyP…mine really are good 🙂 I have been thinking about making them again soon!

  6. 1-17
    4:23
    pm

    I’ve seen many variations of no bake cookies on this site. I’ve made them for years, the trick to shiny is not to over cook them, shiny ones take longer to set up after you have dropped them onto wax paper. (I always add more cocoa too – yummy!)

  7. 1-17
    4:38
    pm

    Thank you…thank you!! And thanks for the tricks. I made them last week and the recipe I made had you add the butter AFTER you had boiled/cooked it and it was OK-still not the sheen I desired but I think it had called for cooking it 2 minutes. I bet the 1 minute boiling time is what I must need to do! Thanks for sharing. I will be trying it soon:) It was one of the first cookies I learned to make as a kid-there was a show called Mulligan Stew on back in the ’70’s and that’s where I learned about it I think.

  8. 11-12
    5:52
    am

    I don’t know if anyone is still interested in the technique but I have some additional notes. These cookies are my absolute favorite. Unfortunately I am allergic to peanuts, so I use a recipe that doesn’t call for peanut butter.
    Use margarine instead of butter (Imperial works great for me).
    You have to rapidly get the mixture to 234 degrees. Since my stove takes FOREVER to heat up, it may take longer than the 1-4 minutes in the directions.
    Once it reaches 234 degrees, I take it off the burner and stir for 30-60 seconds, then add 2 1/2 cups of oatmeal not the full 3 cups.
    This gives you a satisfying chewy and chocolaty treat.
    I hope this helps.

  9. 11-12
    6:38
    am

    Oh! I almost forgot. Don’t make these on a rainy day. They will never set up. Which is one more reason why I loved them so much. They were an extra special treat because I would get them so rarely seeing as I am from the Willamette Valley in Oregon where it’s a Temperate Rainforest!

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