Chocolate No-Bake Cookies

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Greetings and Salutations! So for those playing at home, baking generally involves the oven. Okay, technically it ALWAYS involves the oven. But what if you don’t have an oven? Or any aptitude to work an oven? (I’m looking at you, J-Dub.)

Or, what if you’re like me and it’s not the oven issue you need to overcome, but that you maybe run a cookie blog and your KitchenAid mixer bowl is in the fridge because you have another recipe that needs to chill in it for a few hours and you have a few spare hours that you could squeeze in another recipe?

I know there are a lot of you with this exact situation.img_0025

Anyway, no bake cookies exist, and this is a good one to try. I like to ask my friends what their favorite cookie is (I get a lot of great ideas from this, actually) and this is one friend’s favorite.

No Bake Chocolate Cookies

  • 1 cup sweetened coconut
  • 3 cups old fashioned oats
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 teaspoon vanilla
  1. In a large bowl, stir the coconut and oats and set aside.
  2. In a pot over medium heat, stir the sugar,cocoa, butter and milk together. Stir constantly until sugar dissolves. Bring to a boil for about 4 minutes. Remove from heat and add vanilla.
  3. Immediately pour into the bowl of coconut and oats mixture.
  4. Working quickly, drop spoonfuls onto wax paper and let stand until cool.

 

Cesca’s White Chocolate Dipped Ginger Cookies

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I made these last year–another Pinterest find–and when I brought an assortment to the hungry hungry grad students, my friend Cesca tried a few and then got to this one. Well, since then, whenever the conversation turns towards cookies (and because she and I now share an office, it often does) I hear about “those ginger cookies,” often in a lyric detail only a poet could describe them, and always with the ending sentence, “And I don’t even like cookies that much.”

So, I’m sorry Pinterest and site where this recipe originated, I have changed the name of these to Cesca’s White Chocolate Dipped Ginger Cookies, after their biggest fan and bad-ass poet/songwriter/journalist. I hope these hold up to her memory from last year!

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White Chocolate Dipped Ginger Cookies

(from http://www.cookingclassy.com)

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 1/2 cup + 3 Tbsp granulated sugar, divided
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 3 cups white chocolate chips
  • 3 Tbsp shortening
  • sprinkles

Directions:

  • In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
  • Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 – 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  • In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don’t want to work with too much of it at a time. Then once you’ve used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
  • Sprinkle sprinkles on top, after the long journey to decide which ones to use