For our international road trip we needed cookies. We always need cookies. I was short on time so I hunted for a quick recipe that I could “bake” and photograph before running to see an amazing summer concert. This recipe fit the bill perfectly and concert was filled with nostalgia and good times.
In high school and college music was an extremely important part of my life and to those who knew me back then I was a bit of a music snob. My music tastes have mellowed and I’ve expanded my tunes to become more tolerant of pop music. One thing that has not changed is my love of alternative rock and my love of Guster.
I’ve seen Guster 5 or 6 times now and they always put on a good show. The music brings me back to high school band trips when I first discovered Goldfly and writing my undergrad thesis while popping CD’s in my diskman. A 14-year love affair with a band is no joke. I still love Guster’s bongo beats! When you combine Guster with Ben Folds Five and Bare Naked Ladies, you really have a show worthy of the title “Last Concert on Earth!”
Needless to say, a cookie shortcut was worth it for this show! When traveling on a road trip you need a cookie that is easy to grab and not messy. By wrapping the cookies individually they were completely grab-able and mess free. As an added bonus you can totally consider the cookie a breakfast food with all the oatmeal inside. True statement – a breakfast cookie, perfect for any road-trip.
After a hectic week of work, packing, concert-going, and birthday celebrating I needed an easy baked good. It’s been many years since I’ve eaten a no bake cookie, another college memory, and they are every bit as delightful as my memories. With one pot and an hour, you have yourself a scrumptious treat with minimal effort ideal for an international road trip or a snack to share with friends.
One Year Ago – Mint Chocolate Macarons
Cookie Butter Chocolate No Bake Cookies
Adapted from Warm Vanilla Sugar
Yield – 24 2-tablespoon cookies
1/2 cup sugar
1 cup brown sugar
1/2 cup buttermilk
1/2 cup butter
1 teaspoon vanilla
pinch of salt
1/2 cup cookie butter
3 cups quick oatmeal
1 cup semisweet chocolate chunks
chocolate chunks + coarse sea salt for garnish
- Add the butter, sugars, and buttermilk to a large saucepan and stir. Cook until the mixture begins to boil and then let boil for 1 minute. Remove from the heat.
- Stir in the vanilla, salt, and cookie butter until smooth. Fold in the oatmeal and chocolate chunks until everything is well coated.
- Use a 2-tablespoon scoop to portion the cookies onto wax paper. Press one chocolate chunk on each cookie. Sprinkle with extra salt.
- Let the cookies cool and firm up for an hour or so. Wrap individually in wax paper and enjoy!