We're back to share another family-recipe for these DELICIOUS No Bake Chocolate Oatmeal Cookies! Courtesy of my mother-in-law, and Holly's mom, Donya. Below you will see how all of the steps come together and we even adorned these classic no bake chocolate oatmeal cookies with a homemade chocolate wreath. Very easy design, that anyone can do. Don't forget to try the super vibrant Chocolate Colors we manufacture, Choc-Elites (click here) to tint your white chocolate a perfect Christmas Green color.
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Green Chocolate Color
$8.00
The easiest way to achieve a Vibrant Green in chocolate! Our Green Chocolate Color is an intense, oil-soluble food color that will create the most beautiful emerald green tones inside of your white chocolate. Achieve a vast array of colors… read more
Tipless Piping Bags (S or M)
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AWESOME PIPING BAGS ARE HERE! THIS LISTING IS FOR ONE SET OF 100 PIPING BAGS IN SMALL OR MEDIUM SIZE. PERFECT BAGS FOR ICING YOUR COOKIES OR CAKES! WHAT SETS OUR PIPING BAGS APART OF THE THICKNESS. IT'S THICK ENOUGH TO… read more
Recipe: No Bake Chocolate Oatmeal Cookies
1 stick salted butter
1 cup sugar
1 1/2 tablespoon cocoa
1/4 cup evaporated
1/2 cup creamy peanut butter
1 teaspoon vanilla
1 cups quick oats, uncooked
1/2 teaspoon salt
Instructions for No Bake Chocolate Oatmeal Cookies:
Follow these steps for No Bake Chocolate Oatmeal Cookies -
Mix butter, cocoa, sugar, salt and evaporated milk in sauce pan. Cook over medium heat until it comes to a rolling boil. Once rolling boil occurs, cook 1 minute and 20 seconds. Remove from heat. Add peanut butter and mix until melted. Then add vanilla and oats, mix well. Drop by spoonfuls onto was paper and let set up.
And voila, most delicious No Bake Chocolate Oatmeal Cookies EVER!
Tips For Making Homemade Chocolate Wreaths, by Ed!
- Prep your white chocolate, ensuring you temper well (scroll for Ed's instructions)
- Use Our INTENSE Chocolate Colors to tint your white chocolate, or almond bark!
- Fill the Green Chocolate in a piping bag.
- While the chocolate is warm, grab a piping bag and push it down into a large cup. Stanley size, lol! Then slowly flow your chocolate down in the piping bag until it's about half-way full.
- Clamp it off with a Piping Clip and then cut a small hole at the very tip of the bag.
- Making a half-swirl motion, create a small circle and then go back to do a 2nd layer. See video for exact technique!
- Note: you want your chocolate to be on the thicker side to hold its shape, so no need to add crisco to thin it out. This is the one instance where we do not recommend it.
- For pizazz, you can also add sprinkles (like we did here) or dust some sparkle with our Luster Dust (click here) or our Edible Glitter Dust!
- HAVE FUN!
- Not every project will turn out perfect the first time, so be patient and keep trying to learn how to make these small chocolate wreaths for Christmas!
Free Tutorial on Tempering Chocolate
By: Ed Frys, Owner of The Sugar Art
Chocolate artists have been honing their craft for millennia. They are esteemed professionals and this is why chocolate is its own specific class of talent, because it is not an easy medium to work with! It takes a lot of time to learn how to properly temper and color chocolate! This is especially important when learning how to make a Christmas Tree Cakesicle, too!
And Ed has been tempering chocolate since he was a teenager, and he claims it was one of the hardest mediums for him to learn. Today, has has some sound advice on how to achieve a proper temper - but, you must follow all of the steps below. It will take TIME so please be PATIENT with the chocolate, and yourself. If it doesn't work out perfectly the first time, keep trying. You'll get there!
- The most important step is to have the chocolate chopped into smaller pieces, unless you are using chocolate chips. Chocolate chips work just fine.
- You want the water to just start steaming, but not bubbling, on your double broiler.
- After adding the chocolate pieces (or chips) to your bowl - steadily mix the chocolate until it completes melts. You need to continuously mix or the chocolate could burn.
- Grab a thermometer, because you will need it the entire time. An infrared thermometer works perfect, too. You're aiming for a temp of 110-115 Degree Fahrenheit.
- When you reach this temperature, you need to bring it down very quickly adding the fresh chocolate "seed" as Jyoti mentions, unmelted. You're aiming for a temperature of about 90 Degrees Fahrenheit - at which point you can add a little more chocolate to cool it down further. At which point you can add more chocolate until it reaches 83-85 Degrees.
- Then put it back on the double broiler, continuously mixing, to prevent any hot-spots on the chocolate, getting it back to a temperature of 95 Degrees.
- To ensure you have proper temper, add a dollop of your chocolate to a piece of parchment paper. Put in the fridge for 5 minutes and it should hear a clear snap when breaking it in half. It also should not leave any residue on the parchment paper. Both of these are indications that you have a proper temper!
- You can reheat the chocolate on the broiler, but never exceed 105 Degrees after you achieve temper.
Learn More About Choc Elites Right Here
- WHAT ARE CHOC ELITES?
- Choc Elites are potent food colors that solve the long awaited issue of achieving bright and challenging tones in white chocolate! They are made of both lake and food dyes, achieving the most vibrant tones possible in this industry.
- Choc Elites are sold in 1 oz jars, at least 35g of color - double the size of most competitors!
- CAN CHOC ELITES COLOR OTHER MEDIUMS?
- Unquestionably these colors "work" in other ingredients, as they are strong pigments. However, they will never compare to Gel Colors for icings, batters, fondant, etc.
- WHAT SETS CHOC ELITES APART FROM OTHERS?
- The three main things that set Choc Elites apart in this industry are: Potency, Size and Cost.
- Inside of these larger than industry-standard bottles, we have added the PEAK amount of pigment and color possible for you - our customer.
- Based on the size and amount of color you are receiving, we also ensure our price is unrivaled. Making Choc Elites the best colors for chocolate!
- WHY DID WE CREATE CHOC ELITES?
- We saw the need for more potent chocolate colors that were simplified for the every day baker.
- Being the creators of multiple food color lines, taking the industry by storm - we wanted to revolutionize coloring chocolate as well. In a way that only we could.
- WHAT ARE THE LIMITATIONS OF COLORING CHOCOLATE IN GENERAL?
- There are only a few limitations to Choc Elites. They do not mix well with water, thus limiting their ability to create an edible paint.
- If using Choc Elites in natural chocolate, un-whitened, all colors will have a slight shift from the original color. Mainly at lighter tones.
- If using Choc Elites in white candy melts, you may need more of the Choc Elite to overcome white pigmentation that has been added previously.
- THE COLORS WE OFFER AND WHY?
- We offer 10 standard colors and 2 Colors (White and Black) that are used to either brighten or deepen the other 10 Choc Elites.
- White Choc Elite is a unique color in that it will allow you to add brightness and sharpness to any other standard Choc Elite Color.
- Black Choc Elite does the opposite, it provides you the ability to add depth or richness in any other standard Choc Elite Color.
- With all of these colors, we give you the power to make hundreds of shades and tones - by offering the strongest potency of these standard food colors.
- We offer 10 standard colors and 2 Colors (White and Black) that are used to either brighten or deepen the other 10 Choc Elites.
- HOW TO USE CHOC ELITES?
- SHAKE THEM WELL! Oil-based colors are notorious for separating, so it is crucial you shake them well!
- Once shaken, simply mix your Choc Elite in warm white chocolate for use.
- The color will darken as it dries - so keep this in mind, as you aim for very deep and vibrant tones.
- IS THERE AN AFTERTASTE?
- Typically no. However, if you are coloring a very small bowl of chocolate (less than 2 oz) and you add more than 8-10 drops of color - you could experience an aftertaste.
- The good thing about Choc Elites? They are already very strong colors, so no need to add too many drops to achieve medium-vibrant tones!
- In the demonstrations below, we are working with 10 oz of white Ghirardelli Chocolate and only adding 8 drops of Choc Elite to achieve the darkest tone you see.
THANK YOU!
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