No Bake Fudge Cookies are basically a chocolate peanut butter fudge that has oatmeal and coconuts stirred in! While for some people (and I am one of those people), making no bakes can be a little challenging. A few simple steps and tips will help you be able to make these cookies and have them turn out as perfect as I did!
While visiting the kids over the last weekend, one of the things we did together was make brownies and cookies. We made these no bake chocolate fudge cookies the second day and while I was being as careful as possible, I overcooked them just a wee bit. No problem, I stirred just a tablespoon or so of milk into the cookie mixture to loosen it up just a bit and they softened up enough to spoon out onto the parchment paper and then hardened up.
This post and recipe was updated January 2017
The morning after we arrived home from vacation, I decided I would make these again so I could photograph them. I realized after I had put the butter, sugar, milk and cocoa on the stove to start cooking that I only had chunky peanut butter and whole oats. The recipe normally calls for quick oats. I had little choice but to continue on anyway and I prayed for success. After all was said and done, I think that the whole oats worked better and would use them going forward as well as suggest anyone else making this recipe uses whole oats.
If No Bake Fudge Cookies are something you absolutely love but are afraid to make, I highly encourage you to still try making them. At 53 years old, I will admit, that for as many times as I have made these throughout my life, that I don’t always succeed.
Here are a few tips that I think have made me be successful.
- Make these without distraction. Make sure you don’t have the tv on and that you have at least a good 30 minutes alone in the kitchen.
- Have all your ingredients ready to add when it’s time to add them. Oatmeal, peanut butter, vanilla extract, and coconut should all be measured out and at ready when it’s time.
- Be patient. Cook the syrup slowly and watching it carefully. Test for the softball stage often if you do not have a candy thermometer. If you do have a candy thermometer, I suggest cooking to between 230-235 degree Fahrenheit.
- Don’t panic! If the fudge starts to harden, soften with a tablespoon of milk. If you need a little more, add another 1/2 tablespoon. Too much milk will put you back to the stage where your fudge is not going to firm up.
- Practice. Practice makes perfect!
No Bake Fudge Cookies
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1/2 teaspoon salt
- 4 heaping Tablespoons cocoa
- 1/2 cup almond milk
- 1 teaspoon vanilla
- 1/2 cup unsweetened coconut flakes
- 2-1/4 cups regular oats
- 3/4 cup chunky peanut butter
- Mix sugar, butter, salt, cocoa and almond milk in large saucepan. Bring to a slow boil and cook for 10-15 minutes over medium-low heat. Cook for 10-15 minutes, or until temperature is at a soft ball stage. If you do not have a candy thermometer, you can test your syrup by dripping a little bit of syrup into a dish with a small amount of cold water. The fudge should easily form a soft ball. If it doesn’t come together, its not at that stage yet and if it quickly hardens, your probably overcooked. For this reason, if not using a candy thermometer, I highly recommend standing at the stove and testing often. Once the syrup has reached a soft ball stage, remove from heat.
- Quickly stir in vanilla, peanut butter, oatmeal and coconut. You should have a still glossy looking mixture in your pan. If the fudge has started to turn dull and dry looking, add a tablespoon of cold milk and stir. The fudge should easily spoon out of the pan and still have a “wet” look to it. Once it has been set on the foil or parchment paper, it will immediately start to firm up.
- Store cookies in a container on the shelf (do not refrigerate).
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