Before we move onto these no-bake cookies (did I mention there’s dulce de leche – caramel! – involved?), I have to tell you that we are very excited to be announcing our new challenge over at the Red Faced Runners site. The first challenge was a big success (see many red-faced pictures here) and we can’t wait to see what you accomplish with the second challenge.
Now onto the cookies. I always like to slip a little treat into my boys’ lunch boxes, but I don’t want to rely on pre-packaged candy from the store. A homemade cookie, along with a a note telling them that I’m thinking of them, is always welcome.
Of course, I don’t always have time to bake a big batch of cookies, waiting for each batch to turn perfectly golden brown on the edges. That’s where these easy no-bake cookies come in. Besides boiling the skim milk, sugar, butter and cocoa butter for a few minutes, there is no cooking involved. All that’s left to do is stir in the canned dulce de leche (usually found by the condensed milk in the supermarket) and oats, and drop the dough onto waxed paper. Let them set and they’re ready to enjoy.
Now, I know I claimed that these are lighter than the regular no-bake cookies. Let’s be completely honest here. These cookies still can’t be considered “healthy”, but they are certainly lighter than the usual version. The sugar is decreased from 2 cups to only 1/2 cup (however, they is still sugar in the dulce de leche), there are a mere 2 tablespoons of butter compared to the usual 1/2 cup (and the peanut butter is eliminated altogether), and non-fat milk substitutes for full-fat milk. Okay, still not light, but definitely light-er.
Now, these cookies aren’t as solid as usual baked cookies and will fall apart a little as handled, but they’re easily popped into your mouth in a couple of bites. I found that the texture was the best after the cookies sat out to dry for about 4 hours.
In a medium saucepan set over medium-low heat, combine sugar, cocoa powder, butter and milk. Bring to a boil and allow it to boil for 2 minutes.
Remove from the heat and stir in the oats, dulce de leche and vanilla.
Drop by the tablespoonful onto waxed paper. If you prefer, slightly flatten with a spatula or roll into a ball.
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1/2 cup granulated sugar
- 3 tbsp unsweetened cocoa powder
- 3 tbsp unsalted butter
- 1/2 cup fat-free milk
- 3 cups oats
- 1/2 cup dulce de leche
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- In a medium saucepan set over medium-low heat, combine sugar, cocoa powder, butter and milk.
- Bring to a boil and allow it to boil for 2 minutes.
- Remove from the heat and stir in the oats, dulce de leche and vanilla.
- Drop by the tablespoonful onto waxed paper. If you prefer, slightly flatten with a spatula or roll into a ball.
- Sprinkle each cookie with several grains of sea salt.
- Allow to set for at least 1 hour (I found that the texture was the best after the cookies sat out to dry for about 4 hours).