Lisa Abraham More Content Now| Telegram & Gazette
Q: I made oatmeal no-bake cookies, but they were extremely dry and crumbly. Would it matter that I used quick oats instead of old-fashioned? Or would the dryness of my house or humidity matter? I used the Food Network recipe.
— Devon Priddle, Delaware
A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them. While we call them cookies, oatmeal no-bakes are really more of a confection or fudge with oats stirred in.
When it comes to candy, the longer it is cooked, the drier and harder it becomes. The same thing happens when fudge is overcooked, it becomes very dry and crumbly, and this recipe is very similar to fudge.
The use of quick oats versus old-fashioned would do nothing but make cookies less chewy as the quick oats are simply old-fashioned oats cut into smaller pieces.
I doubt the conditions in your house were to blame. If your house is very humid, it’s possible the no-bakes might get sticky, and if it is very dry, they could dry out faster than normal, but not if they were stored in an air-tight container, and not right away.
Next time you make oatmeal no-bakes, carefully watch the length of time you cook the sugar; don’t over-boil it.
Here’s the recipe for those who are interested in trying it.
Recipe from www.foodnetwork.com
PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES
Makes about 5 dozen
2 cups sugar
1/2 cup milk
½ cup (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to three days.
PER SERVING: (per cookie) 82 calories, 2 g protein, 11 g carbohydrates, 1 g fiber, 7 g sugars, 4 g fat (1 saturated), 4 mg cholesterol, 21 mg sodium
— Ask a food or cooking question by writing Ask Lisa at The Dispatch, 62 E. Broad St., P.O. Box 1289, Columbus, OH 43216; calling 614-461-5529; or sending email to labraham@dispatch.com, with “Ask Lisa” in the subject line. Include your name, address and phone number. (Initials are printed on request.)
