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?
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.