Wednesday, September 30, 2009
My Venture into No-Bake Cookies
This recipe is lower in sugar and fat than many other desserts. I've tried making this recipe using sugar-free preserves and artificial sweeteners (and no added sugar at all) but I really did not like the artificial taste that it had. For this reason, I opted to use reduced-sugar preserves, which do not normally use artificial sweeteners, a small amount of sugar, and a small amount of Splenda. Reduced-fat peanut butter works great in this recipe and I highly recommend it. These cookies are full of nutrients so it's a little hard to think of them as dessert. The cocoa powder is full of antioxidants and flavanols. The milk provides some Vitamin D and protein. The preserves have Vitamin C and the peanut butter has protein and Vitamins A and E. The oatmeal adds a nice dose of fiber. That added fiber can help to cushion the glycemic impact the sugar might have on your blood. All of that is nice but the reason I make these is because they're quick and easy to make and taste really decadent! They are so fudgy! The fact that they're figure-friendly is just another perk.
My mom and sister love this recipe and I think you will too. Enjoy – and happy not baking!
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Figure-friendly No-bake Cookies
2 TBSP butter
1/2 cup low-fat milk (skim works OK)
1/4 cup sugar
2 pinches salt
3 TBSP cocoa powder
1/2 cup reduced-sugar strawberry preserves
1/4 cup peanut butter (reduced-fat works great)
1/2 tsp vanilla
2 to 3 TBSP Splenda (depending on how sweet you like things)
1 1/2 cups rolled oats
Add a piece of wax paper to a small cookie sheet. Place the cookie sheet in the freezer to chill.
To a medium saucepan over medium heat, add the butter, milk, sugar, salt, cocoa powder, and strawberry preserves. Use a fork to break up any large pieces of strawberries. Whisk often and bring to a light simmer then immediately remove the saucepan from the burner. Add the peanut butter, vanilla, and Splenda. Whisk lightly to incorporate the peanut butter. Add the oats and use a wooden spoon to stir the mixture. Allow the mixture to rest in the saucepan for 6 minutes – stirring after 3 minutes. This resting period will allow the mixture to firm up slightly.
Use a cookie scoop or a spoon to place mounds of the mixture on the chilled cookie sheet. Refrigerate for at least two hours to allow the cookies to fully gel. Keep refrigerated until ready to serve. These cookies when properly prepared should not be hard and brittle. They should be soft and fudgy. Makes 1 dozen ping-pong-ball size cookies.
Note: I tried this recipe using sugar-free preserves without success. To me, sugar-free preserves have a very artificial taste that is distracting in this recipe. Reduced-sugar preserves are not normally made with artificial sweeteners (but do have a reduced amount of sugar).
Posted by Cooking Ventures at 6:27 AM