From f824eaaa46dce539cf253d345897a824c085027d Mon Sep 17 00:00:00 2001 From: medusa Date: Mon, 26 Aug 2024 18:18:50 +0000 Subject: [PATCH] Add food_related/no_bake_cookies.md --- food_related/no_bake_cookies.md | 39 +++++++++++++++++++++++++++++++++ 1 file changed, 39 insertions(+) create mode 100644 food_related/no_bake_cookies.md diff --git a/food_related/no_bake_cookies.md b/food_related/no_bake_cookies.md new file mode 100644 index 0000000..ca9e9df --- /dev/null +++ b/food_related/no_bake_cookies.md @@ -0,0 +1,39 @@ +# Classic No-Bake Cookies Recipe + +## Ingredients: +- 2 cups granulated sugar +- 1/2 cup milk +- 1/2 cup unsalted butter +- 1/4 cup unsweetened cocoa powder +- 1/2 cup creamy peanut butter +- 3 cups quick-cooking oats +- 1 teaspoon vanilla extract +- 1/4 teaspoon salt + +## Instructions: + +1. Preparation: Line two baking sheets with wax paper. + +2. Create base mixture: In a medium saucepan, combine sugar, milk, butter, and cocoa powder. Bring to a rolling boil over medium heat, stirring occasionally. + +3. Achieve proper consistency: Once boiling, cook the mixture until it reaches the soft-ball stage (235°F at sea level, slightly lower at high altitudes). This usually takes about 1-2 minutes. If you don't have a thermometer, drop a small amount of the mixture into cold water. It should form a ball that flattens when removed from the water. + +4. Add remaining ingredients: Remove from heat. Stir in peanut butter until smooth, then add vanilla and salt. Gradually stir in oats until the mixture reaches a thick, sticky consistency that holds its shape when dropped from a spoon. + +5. Form cookies: Working quickly, drop spoonfuls of the mixture onto the prepared wax paper. If the mixture is too runny, let it cool slightly. If too stiff, stir in a splash of hot milk. + +6. Cool and set: Allow cookies to cool at room temperature until firm, about 20-30 minutes. + +## Notes: +- Consistency is key: The final mixture should be thicker than cake batter but not as stiff as cookie dough. +- Oats: Quick-cooking oats are ideal, but you can use old-fashioned oats pulsed briefly in a food processor. +- High altitude adjustments: You may need to cook the mixture slightly longer or reduce liquids by 1-2 tablespoons. +- Texture adjustments: For firmer cookies, cook the mixture slightly longer or use a bit less milk. For softer cookies, do the opposite. +- Storage: Keep in an airtight container at room temperature for up to a week. + +## Troubleshooting: +- If cookies don't set: The mixture may not have cooked long enough. Next time, boil for 30 seconds longer. +- If cookies are too dry or crumbly: The mixture may have cooked too long. Reduce boiling time in your next batch. +- If too sweet or grainy: Try reducing sugar to 1 3/4 cups in your next batch. + +Remember, factors like humidity, altitude, and personal preference can affect the outcome. Don't be afraid to make small adjustments to suit your taste and environment. \ No newline at end of file