Thursday, January 28, 2016

Gluten Free Cookies: Chocolate Dreams


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


  1. 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.
  2. Add oats, raisins, pecans (if desired), and vanilla.
  3. Quickly drop by spoonfuls onto waxed paper and allow to cool till firm.

12 comments:

  1. 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. ;)

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  2. okay, 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. :)
    Thanks for posting. I'm pretty sure these will become a family favorite, as they are incredibly easy and delicious!

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    Replies
    1. They'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. :)

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  3. These look so good, I will be going gluten free this year so they are perfect.

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  4. Man-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.

    Which is why I'm sure I would love these. I might make them for my Tea Society...Xx

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    Replies
    1. Sounds yummy! I just tend to tire of peanut butter and chocolate mixed.

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  5. My 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.

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