I'll fight you for that crumb.
I've been on a quest for the perfect no-bake cookie for a long, long time. When my daughters were young, they attended a co-op preschool in Ohio. At school events, parents would bring in these delicious, simple little bites of chocolate and oatmeal. But no one ever provided the recipe, since, apparently, everyone had it but me.
At a vegetarian restaurant in Columbus, I tasted the best no-bake cookie ever. Very chocolaty and scrumptious. It put those well-intended co-op moms' best efforts to shame.
I was determined to create such a monument of cookie perfection. But as they say, my mileage varied. I could never produce the same result in my own kitchen, following first one, then another, recipe.
Yesterday Daughter Number Two accomplished the impossible: A perfect no-bake chocolate-chocolate oatmeal cookie. (Two! Two! Two chocolates in one!)
She took a recipe from the internet, added here, subtracted there, substituted where appropriate. When I tasted the results, I insisted she tell me exactly how she accomplished this miracle that had eluded me so long. Here's what she did:
No-Bake Double Chocolate Oatmeal Cookies
1 cup chocolate chips
4 tablespoons peanut butter
4 cups oats
1 teaspoon vanilla
4 tablespoons margarine
½ cup soy milk
2 cups sugar
3 tablespoons cocoa powder (Green & Blacks)
Combine the chocolate chips, peanut butter, oats and vanilla in a large bowl.
In a saucepan over medium heat, melt the margarine with the soymilk and sugar. Bring to a boil, stir in the cocoa powder, and boil for 1 minute.
Add the melted margarine mixture to the oat mixture, and stir to combine. Drop by spoonfuls onto waxed paper and chill in the refrigerator for 1 hour or more.
Remove from the refrigerator just long enough to take the chill off before eating.
Warning: These contain a lot of sugar. I advise eating them just prior to competing in a marathon.
