Sunday, October 16, 2011

No-Bake Peanut Butter Oatmeal Cookies, Two Ways

Tonight Logan and I whipped up these no-bake peanut butter oatmeal cookies after my long day of jamming and practicing with my band.  We figured it would be nice to have a sweet snack for the upcoming week, but I was in no mood for spending my entire evening in the kitchen - so we brainstormed and Logan suggested the almighty no-bake cookie, and I was sold.


I'll be honest with you.  I was hoping that my creation for the Mofo Iron Chef Challenge would be the subject of my post today, that I would have a delicious but surprising snack to share, using the chosen flavors of banana and coffee.  However, it seemed virtually impossible to combine those flavors into a savory application, though I tried damn hard.  In the end, nothing came out yummy and I conceded defeat - banana and coffee might be great in sweets and treats, but not so much in the savory stuff.  Unless there's some culinary magician out there.

We tried out two different peanut butter based flavors today and both were very yummy (especially the double chocolate, but I'm biased), and in the future I'll play with other nut butters, and fun ingredients like banana and coconut.

This post is a 2-in-1 recipe, and each recipe makes about 4 dozen small cookies.


No Bake Peanut Butter Oatmeal Cookies, Two Ways

Double Chocolate:
Makes 4 dozen small cookies

1 cup peanut butter
1/2 cup + 3 tablespoons powdered sugar
1/4 cup non-dairy milk
1 tablespoon cocoa powder
1 teaspoon vanilla
2 cups dried oats (regular or quick)
1 1/2 cups non-dairy chocolate chips


Oatmeal Raisin:
Makes 4 dozen small cookies

1 cup peanut butter
1/2 cup powdered sugar
1/4 cup non-dairy milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
pinch nutmeg
2 cups dried oats (regular or quick)
1 1/2 cups raisins


Directions:

1.  In a medium bowl, combine all ingredients except the oats and chocolate chips (or raisins), stirring until smooth.  Add the oats and chocolate chips (or raisins) and stir until combined.  Drop a small spoonful of the batter onto wax paper, forming them into whatever shapes and sizes you want - I like to flatten mine a little, and to keep them about a rounded tablespoon in size.  Place the cookies in a container with wax paper separating the layers, and refrigerate or just leave on the counter.

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The weather in Regina has been cold as our Octobers tend to be, but autumn is such a beautiful and temporary state that I feel the need to enjoy it as much as I possibly can.  Yesterday as I walked to 13th ave. Coffee House for lunch (Regina's best veg-friendly restaurant), I enjoyed a crisp air, a bright blue sky, and crunchy, fresh-fallen leaves.


I'm also incredibly busy this October, what with my band playing a bunch of shows (including one two weeks from now), doubling our set list and preparing to record an album, piano lessons and this MoFo business, not to mention some other projects I currently have on the go.  But I love it all, and I wouldn't pass any of it up!  


Hope you all had a fantastic October weekend!

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