Next to cookie monster, when it comes
to cookies I think I'm the biggest fan. There are very, very, very
few (read: those awful little hard sugar cookies you get from the
bakery section at a grocery store) that I don't like. And maybe
cookies that have accidental raisins instead of chocolate chips. And
any sort of frozen cookie, because “cookies” and “stone-cold”
don't belong together. One of my favorite cookies is a no-bake,
fudge-like best-in-the-entire-world creation called “chocolate
dreams.” My grandmother got the recipe for chocolate dreams from a
woman she despised and forever after has referred to them as
“chocolate nightmares.” Taking a more charitable view of the
matter, I only call them chocolate nightmares if I have tried to make
them on a hot, sticky day in which case they won't set up and have to
be eaten with a spoon. Fall, winter, and early spring are therefore
the best time of year to indulge in these treats which I think is
perfect – I mean, can you possibly think of anything better to do
with your time when iced-in than to pinch spoonfuls of unfinished
chocolate dreams from the stove-top and to sit around after scraping
the bowl clean?
A fraction of you will respond, “Yes, learn some new yoga positions.”
The remainder will raise their wooden
spoons and swear fealty to this recipe which, I'm just gonna put it
out there, is ninety times more satisfying than any number of yoga
poses. And good news for those gluten-free babes out there – if you
use gluten free oats, this recipe is for you too.
Hide your kids, hide your wives, make
the cookies.
Chocolate
Dream Cookies
makes approximately 18 cookies
½ cup butter
2 cups sugar
½ cup milk
½ cup cocoa
2 cups oats
½ cup raisins
½ cup pecans (optional)
1 teaspoon vanilla
- In a medium-sized saucepan on the stove, melt the butter. Add the sugar, milk, and cocoa and bring to a boil. Boil for three minutes, stirring gently.
- Add oats, raisins, pecans (if desired), and vanilla.
- Quickly drop by spoonfuls onto waxed paper and allow to cool till firm.
Of course when I am not home where my baking can happen, you would post this. Now I am stuck in an office, 2000 miles from my kitchen, drooling at your cookies. ;)
ReplyDeleteSo sorry, Melinda! ;)
DeleteCHOCOLATE!!!!!!!!!!!!!!!!!!!
ReplyDeleteINDEED.
Deleteokay, so I came home from nannying all morning, (with a headache from helping the littles with school, and one particularly frustrating hour of trying to get through an English lesson and explaining that "ai" does indeed say "A!"") and found this recipe on my dashboard. I've been awaiting it's debut since you posted a photo on Instagram, and I just finished whipping up a batch. They're cooling on the kitchen counter at the moment and my whole family is anxiously awaiting the moment they are declared firm. ;) I can attest that they are delicious. I may or may not have eaten the equivalent of a couple of cookies with a spoon. :)
ReplyDeleteThanks for posting. I'm pretty sure these will become a family favorite, as they are incredibly easy and delicious!
And how DID they turn out? <3
DeleteThey're delicious, and everyone loved them. (Even one of my brothers who isn't much of a raisin fan.) They didn't get firm on the counter, as the house was probably too warm with our woodstove, but we transferred them into the refrigerator and that worked. :)
DeleteThese look so good, I will be going gluten free this year so they are perfect.
ReplyDeleteHurray!
DeleteMan-oh-man these look amazing! We actually have a very similar recipe that is a favorite of mine - except it also includes peanut butter, and they're the real-deal bomb.
ReplyDeleteWhich is why I'm sure I would love these. I might make them for my Tea Society...Xx
Sounds yummy! I just tend to tire of peanut butter and chocolate mixed.
DeleteMy family has a nearly-identical recipe to this one. We call them mud cookies. And I discovered that you CAN make them in the hot weather if you put them in the fridge to harden.
ReplyDelete