Are these no-bake treats candy or cookies? You’ll have to decide if these chocolate and peanut butter cookies are one or the other! But either way, easy and delicious.

Ever want cookies in the summer but it was just too darned hot to turn on an oven to bake them? Here’s the solution!

Let the kiddos make these–they’re easy!

My neighbor Linda L. made these in bar form when she hosted a small lunch for some neighbors.  I remember going gaga over them then.  I don’t think I caught the name of her recipe, but I do remember saying they had everything but the kitchen sink in them, so that’s what I’ll call ’em.

Linda is our local cookie queen.  You can read all about her in an article I wrote for The Examiner (she’s moved her blog since I wrote that article so the link is dead) right here.  She’s also a wonderful cook and expert crafter.  She maintains a blog, The Lemon Tree (new blog address),  as a hobby and it’s a good read; a little of everything running from her days as a professional singer to her genealogy studies to cooking and crafting.

As far as the cookies, just make sure you have everything all measured out before you begin!  These are easy peasy and a good recipe for the kiddos to make themselves.

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No Bake Kitchen Sink Cookies

Are these no-bake treats candy or cookies? You’ll have to decide if these chocolate and peanut butter cookies are one or the other! But either way, easy and delicious.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: cookies

Cuisine: American

Keyword: cookies, no bake recipe

Servings: 12

Calories: 231kcal

Author: Judith Hannemann

Ingredients

• 3/4 cup sugar
• 1/3 cup heavy cream
• 1/4 cup unsalted butter
• 1/4 cup chunky peanut butter
• 1/2 cup chocolate chips
• 1/4 cup toasted coconut
• 1 3/4 cups old-fashioned -OR- quick oats

Instructions

• Line a large baking sheet with parchment.
• Place sugar, cream and butter in a medium microwave-proof bowl.
• Microwave on HIGH for about 2 minutes or until mixture is at a full boil.
• Immediately stir in the peanut butter and the chocolate chips. Stir until chocolate is completely dissolved.
• Stir in the coconut and the oats.
• Drop by heaping tablespoonsful onto prepared baking sheet. Flatten slightly.
• Cool until set.  You may place the sheet with the cookies in the fridge to speed the setting.  It will take about 15 minutes in the fridge.

Nutrition

Serving: 1person | Calories: 231kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 34mg | Potassium: 92mg | Fiber: 2g | Sugar: 18g | Vitamin A: 232IU | Calcium: 23mg | Iron: 1mg

No-Bake Kitchen Sink Cookies

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Iced Chocolate Lumpies

This is an easy oldie but a goodie that I have not made for close to 25 years now.  I lost the recipe I had written down–which upset me since I knew I had made “changes” to it.

I’d seen it way back when in an AARP magazine in a story about the late M.F.K Fischer.  It was her recipe.  Anyway, after I searched, I found the original and made it, well, ALMOST like it directed.  I know I changed the frosting.  I did not use the 2 tbs of hot strong coffee because I am not a lover of mocha.  I had some amaretto coffee creamer on hand so I used that instead and liked it better.

These had spread more than I remembered, although the original recipe cautions that they do.  Only after I’d made them, I remembered I used to add about 1/2 cup MORE flour to stop it spreading so much.  Try it both ways.  Either way the taste is the same, but the cookie with more flour actually has a little mound in the center.

Here’s the almost-original recipe.  Only change is I don’t use coffee in the frosting, I use something else.  Feel free to change it back to coffee if you think you’d like it.  

Note:  this does NOT contain the extra flour I spoke of above.

Cookies

• 2 1/2 squares unsweetened chocolate
• 1/2 cup butter or margarine; room -temp
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 cup chopped nuts

Frosting:

• 2 tbs butter or margarine; melted
• 2 cups powdered sugar; sifted
• 2 1/2 tbs unsweetened cocoa
• 2 tbs amaretto or hazelnut coffee creamer

 Preheat oven to 350 degrees. Grease cookie sheets
and set aside.


Melt unsweeted chocolate in the microwave in 30 second intervals; stir well each time.  Make sure it is smooth with no lumps. 


In large mixer bowl, cream butter and sugar.


Add egg, milk and vanilla, beating until smooth; set aside. 


Add the flour with baking soda,  adding in small additions, beating well after each addition


Stir in melted chocolate and nuts.


Drop batter by tablespoons onto prepared cookie sheets.


Cookies will spread a bit in baking. Bake in preheated oven for 12-15 minutes.  Remove immediately to rack to cool.  Cool completely.


Prepare icing by mixing together all ingredients except coffee creamer (or coffee).  Add either liquid, 1 tbs at a time until a glossy, spreadable texture is achieved.  Ice the center of each cookie.


Makes about 24 cookies.

Iced Chocolate Lumpies

The post Iced Chocolate Lumpies appeared first on The Midnight Baker.

See more on her blog, The Lemontree,
where there’s lots more to come besides baking.  Linda is an expert
quilter, crafter and talented party and wedding planner.  I hope soon to
see pics of her middle daughter’s wedding on her blog, where she
absolutely outdid herself, creating all the children’s costumes, floral
arrangements and favors–all with the popular peacock theme.

The post Linda’s Double Chocolate Orange Cookies appeared first on The Midnight Baker.