These no-bake cookies aren’t your average stovetop chocolate oat drops. For one thing, they don’t have any peanut butter (they call for almond butter instead). Next, they get crunchy toasted almonds for amped-up flavor and texture. Third, they get chewy dried cherries for a burst of acidity that complements the fruit notes in the chocolate and gives them a bit of an oatmeal raisin vibe. And finally, they’re dusted in a blanket of cocoa for a well-rounded chocolate flavor.
Known in some circles as Raggedy Robins, this easy recipe comes from Joe Yonan’s 2011 cookbook, Serve Yourself. They call for old-fashioned oats, not quick-cooking oats, which would turn to mush in the saucepan. Yonan also recommends buying the best quality chocolate you can afford (i.e., skip the chocolate chips, which often have a coating that can affect their texture when melted and can give baked goods an off flavor). Buy a bar that’s at least 60% cocoa solids and chop it (or break it into pieces) yourself.
If you’re cooking for someone with dietary restrictions, this recipe easily goes vegan and gluten-free. Just look for certified gluten-free oats, opt for almond milk in place of the whole milk, and use our favorite plant-based butter or margarine.
To make portioning easy, use a #60 cookie scoop, which can hold about ½ oz. of dough. These fudge-like bites may be no-bake, but they still need ample time to cool; stick them in the fridge, still on the baking sheet, for at least an hour or until they are fully set. The result? “An easy cookie—more of a confection than a cookie,” writes Yonan, “that has grown-up kid appeal.”
Looking for classic no-bake chocolate peanut butter cookies? Check out this version from our friends at Bon Appétit.
This recipe was adapted for style from ‘Serve Yourself: Nightly Adventures in Cooking for One’ by Joe Yonan. Buy the full book on Amazon.