History and origin of no-bake oatmeal chocolate chip cookies
No-bake oatmeal cookies are a very popular classic recipe in several Latin American countries and in the United States. This preparation emerged during the Great Depression in the United States as a quick, economical, and oven-free solution to enjoy a homemade sweet. The combination of oats, sugar, and peanut butter offered energy and flavor at a time when resources were limited.
In different Latin American countries, this recipe may vary slightly in ingredients and name. For example, in Mexico and some Central American countries, these treats are usually simply called "no-bake oatmeal cookies" or "quick cookies," while in other places they are known as "oatmeal and chocolate sweets." Although the essence is the same, some incorporate typical ingredients such as shredded coconut or dried fruits.
Oats are a base ingredient that provides texture and nutritional value, while the chocolate chips add the sweet touch that delights both adults and children. These cookies are ideal for those looking for an easy, quick, and hassle-free dessert.
How to make no-bake oatmeal chocolate chip cookies
Ingredients: Sugar, Milk, Butter, Cocoa, Vanilla, Chunky Peanut Butter, Quick Oats.
Steps:
Place the first 4 ingredients in a 2-quart saucepan and bring to a full, rolling boil.
Remove from heat and add the vanilla and peanut butter.
Add the oats and mix well.
Drop by teaspoonfuls onto a well-greased cookie sheet.
Refrigerate for 1 hour.
