Biscoff No-Bake Cookies

 

I'm pretty sure I've confessed this before, but just in case there's any doubt: I struggle with making no-bake cookies.

For someone who can make homemade pies and cinnamon rolls, that sounds like an absurd claim. I can put a tasty dinner on the table or deliver it to the field with no problems (most days).

 

But no-bake cookies have never been a strong suit. Sometimes, they're rock hard. Other times, they won't set up. But I did have good success with these Biscoff No-Bake Cookies.

Wheat harvest was/is dragging on. And while I still had regular cookies, packaged 2 X 2 in my freezer just like Noah's Ark, I decided the guys might like a little variety. (I make 3 or 4 varieties at the same time with this basic recipe and add-ins. Click here for the recipe.)

 

Randy says he doesn't like peanut butter. He may not prefer peanut butter, but he still manages to eat it if there aren't other options available (and sometimes when there are other options ... hence my claim that he really doesn't mind peanut butter all that much!)

But this recipe called for Biscoff Cookie Spread. It spreads like peanut butter, but it has the taste of Biscoff cookies. It can be found jarred in the peanut butter aisle at larger grocery stores. I like Biscoff spread, even though I've never had a Biscoff cookie in my life.

From what I understand, Biscoff cookies became popular among Americans after travelers were treated to the hard brown sugar/cinnamon-flavored "biscuits" on European airlines. They were originally produced in Belgium.

 

Turning on the oven was not required, so it was another bonus for the good ol' summer time - besides offering an alternative to my established cookie stash for harvest.

 

And, bonus! They weren't too hard or too soft. They were just right. Just call me Goldilocks. Let me know if you try them. 

 

We have about 20 acres of wheat to cut. It's where we got about 4 inches of rain total in a combination of storms. Randy says he'll try it again at the end of the week. Fingers crossed!

  Biscoff No-Bake Cookies

Adapted from Cooking Classy

1 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup butter, diced into 4 pieces
1/2 cup milk (preferably 2% or whole)
1/2 cup Biscoff Cookie Spread*
1 tsp vanilla extract
3 cups quick oats

* You can find Biscoff Cookie Spread in larger grocery stores near the peanut butter.

In a medium saucepan, combine sugar, brown sugar, salt, cinnamon, butter and milk. Heat mixture over medium heat, stirring frequently until mixture begins to boil. Allow mixture to boil for 45 seconds without stirring, then remove from heat. Immediately stir in Biscoff and vanilla, whisking until well blended, then mix in quick oats. Drop mixture by the spoonful or cookie scoop onto parchment or waxed paper and allow to cool until set. I got a couple of dozen with the size of scoop I used.

No Bake: No Kidding!

I can make a pie. I have kneaded and shaped dozens of crescent rolls. I can get a meal on the table in 30 minutes or less, and, if you ask me to then pack it up and take it to the field, I can do that, too.

But I have had my issues with no-bake cookies. Yep. You read that right: No bake cookies. You know that traditional combination of sugar, cocoa, peanut butter and oats? They turn out too soft. Or they have the consistency of a rock.

Jill seems to have inherited my inability to make a consistent no bake cookie. (Sorry, Eric. I know you like them.) So when I saw the recipe for No Bake Pumpkin Cookies on someone's Facebook page, I was skeptical. They have similarities to the traditional chocolate no bakes: Throw some sugars and butter and milk into a saucepan on the stove and then add in some oats.

But the recipe also called for a box of pudding mix. And it gave a time frame for boiling the mixture. I have surmised that part of my issue with traditional no bake cookies is the lack of cooking time on many of the old recipes.

So, I tried them. And we liked them. They ended up turning out so well that they made it onto an assorted cookie tray for a PEO luncheon I served yesterday. (I wish I'd taken a photo of the cookie tray, but I didn't think of that until I woke up in the middle of the night and said to myself, "You should have taken a photo of that fall cookie tray." )

Oh well. Can't win 'em all. But you will win compliments with this easy recipe.

No Bake Pumpkin Cookies

1 1/2 cups white sugar
1/2 cup brown sugar
3/4 cup butter
2/3 cup milk
1 box instant pumpkin spice pudding mix
3 1/2 cups quick cooking oats
1 tsp. pumpkin pie spice
1 tsp. vanilla extract

Note:  If you can't find instant pumpkin spice pudding mix, use instant vanilla pudding and 1 tablespoon pumpkin pie spice. (I happened to find one lone box of pumpkin pudding mix on a shelf. It was like it was meant to be for me to try this recipe!)

In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely. Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes.

Drop by rounded tablespoonfuls onto waxed paper, and allow to cool completely. Store in airtight container. Makes about 36.

Another note:  I used a cookie scoop to form my cookies, and I ended up with 33 cookies. I like the uniformity that a cookie scoop gives, and I think it's quicker, less messy and easier.

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Today, I'm linked to Wake Up Wednesdays. Click on the link for lots of other tested recipes.