In my review of the book Gluten-Free Cookies, I commented that I’d not made any of the cookies in the book because I didn’t want to mix up my own flour. However, I later realized that there is no reason I can not eventually make the No-Bake Chocolate Oatmeal Drops in the cookbook.
The recipe doesn’t call for flour and I always have gluten-free oats and chocolate chips on hand.
No-Bake Chocolate Oatmeal Drops
Makes 18 to 24 cookies
These cookies have a rich, fudgy texture. They are great slipped into lunch boxes or backpacks. Use bittersweet chocolate if you prefer cookies that are not too sweet.
Ingredients:
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1/4 cup whole milk
- 1 cup granulated sugar
- 1/2 cup semisweet or bittersweet
- (60% cocoa) chocolate chips
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup chopped walnuts
Directions:
- Line cookie sheets with parchment.
- In a saucepan, combine the butter, milk, and sugar.
- Bring to a rolling boil, and then boil for exactly 1 minute.
- Stir in chocolate chips until melted. Add vanilla extract, oats, and walnuts.
- Stir until thoroughly combined.
- Remove from heat.
- Using a medium cookie scoop, drop rounded tablespoons of dough onto prepared cookie sheets.
- Refrigerate until set, about 20 minutes.
- Store at room temperature, in an airtight container, for up to 1 week.
These wonderful looking cookies remind me of something I had as a child. They are kind of like haystacks – remember those? Oh, how I loved butterscotch haystacks cookies! I’m so glad to have an oat cookie that doesn’t require baking. It will soon be so warm in the South that I’ll do almost anything to not turn on the oven!
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