It really is an art and anyone who has ever cooked these with regularity will agree with me. If you cook it too long it will brittle and dry and you will unfortunately be able to crack it apart or use it as a frisbee. Cooking it too short and it will never set up.
So I’ve created a few rules to the perfect no-bake cookie.
Rule #1 Never scrimp on ingredients. In order to get the perfect cookie, you must use real butter and real vanilla.
Rule #2 Before you drop that cube of butter into the cooking pan, run it against the sides of the pan. All the sides should be coated. If you follow this one rule, you will never get a cookie batch that has sugared. (same goes with candies like fudge as well)
Rule #3 Do not overcook. Do not overcook.
Rule #4 If you want an ooey, gooey, chewy cookie you must add sweetened condensed milk to the recipe.
Rule #5 Watch it when you add the oats! I always start with about 1/2 c under what the recipe calls for and then add slowly, just to make sure it doesn’t get too dry.
Now for the recipe.
1 3/4 c sugar
1/2 c evaporated milk
1/2 c butter (doesn’t matter if it is salted or unsalted)
1/2 c sweetened condensed milk
4 Tbsp cocoa (I always use Caco, not Hersheys. Caco’s is a richer, sweeter chocolate)
1/2 c creamy peanut butter, opt
1 Tsp vanilla extract
3 1/2 c quick oats
Rub butter cube against sides of pan and toss it in. Add both sweetened condensed and evaporated milks. Heat until the butter starts to melt. Add sugar and stir in. Add cocoa. Continue stirring at medium high heat until mixture begins to boil. Time 1.5 minute from the time the mixture has began boiling, slow stirring constantly. After it has boiled 1.5 minutes, remove from heat entirely. It should have the consistency of a thick syrup. Add vanilla, peanut butter (if desired) and stir. Add oats. Spoon onto wax paper or buttered cookie sheet and quick cool in the freezer for 15 minutes.
Remove from freezer. Scoop. Eat. Repeat until your chocolate craving has diminished.