Recipe by Lindsay Hunt
I love to make a delicious and easy treat on a whim. Often a last minute decision to satisfy my sweet tooth, sometimes the prospect of waiting one whole hour for Nutella Swirl Brownies is too long for my ardent desire to wait.
Cue a No-Bake cookie recipe. It was my first time making no-bake cookies, so I anticipated a quick fix of sugar. I should have read the recipe more closely, it requires a few hours chilling to form a solid cookie.
Although I let the batch set overnight in the refrigerator, a spoonful of batter from the bowl satisfied. I also scooped one cookie and chilled it in the freezer for more immediate satisfaction.
So in the end not baking saved no time, but I discovered an amazing treat that I’ll definitely make again.
Servings: 18-20 cookies
1 cup granulated sugar
1 cup light brown sugar, packed
1/4 cup cocoa
1 stick butter
1/2 cup whole milk
1 tbsp almond extract
1 cup almond butter
3 cups rolled oats
1. Combine both sugars, cocoa, butter, and the milk in a heavy-bottomed saucepan. Bring to a boil over medium heat, whisking frequently.
2. When the mixture has come to a boil, add the almond extract and stir to incorporate. Fold in the almond butter and the oats.
3. Line a baking sheet with parchment paper. Drop 2 tablespoons of the mixture onto the sheet, pressing with the back of the tablespoon to flatten the cookies. Chill overnight, or until solid.