Fudgies… or No-Bake Cookies – A geographic and cultural debate!

gluten free fudgies

The proper name for these cookies is a matter of some debate in my household. My husband – and most of the country, as far as I can tell – calls these cookies “no-bake cookies.” In my family, these cookies go by one name and one name only – “fudgies”. My grandmother was a bona fide cookie lady for many years, making cookies at a high school cafeteria in Massachusetts. She called these fudgies, and I don’t know about you, but I’m not arguing with a cookie lady!

 

Another reason why these cookies should be called “fudgies” – you cook the base as you would cook a fudge candy. This is the reason why some people have difficulty with the cookies coming out dry and crumbly, or so soft that they never firm up. Most recipes specify a cooking time, which can vary from one to five minutes, and your results can vary wildly based on the size of the pot you use, or if you scale the recipe up or down. If you want to avoid dry or mushy fudgies, it’s time to haul out the candy thermometer. Fudge is cooked to 240ºF (soft ball stage), but I prefer to slightly undercook the sugar mixture to 220ºF. This results in a slightly creamier, glossier cookie.

 

Using a candy thermometer sounds like a pain, but you may only need to use it a few times, and you can record how long you needed to boil the sugar mixture. Just keep in mind that if you double or half the recipe, or use a different sized pot, your timing will probably change. A candy thermometer is the only way to guarantee consistent results every time.

 

Ingredient note: This recipe contains gluten free oats. Some people on gluten free diets cannot tolerate oats, even if they are certified gluten free. If you are sharing these cookies, please let any GF dieters know that they contain oats!

 

Yield: 30 cookies using #40 portion scoop

Ingredients:

  •  2 c. white sugar ( 400 g)
  • 1/4 c. cocoa powder (20 g)
  • 1/2 teaspoon salt
  • 1/2 c. milk
  • 1/2 cup butter (1 stick or 114 g)
  • 1/2 c. peanut butter (140 g)
  • 2 teaspoons vanilla
  •  3 c. old fashioned gluten free oats (285 g)

Other Equipment:

  • parchment paper or waxed paper
  • cookie scoop
  • candy thermometer
  • 6 Qt pot
  • rubber spatula

Instructions:

Line a portion of your counter or a large cookie tray with the parchment or waxed paper.

I like to prepare my candy thermometer at this point – to make it easier to see when your mixture is at the correct temperature, hold the thermometer at eye level and mark the 220 ºF mark with a Sharpie pen. The sugar mixture will not rise anywhere near the mark, so there is no chance of getting pen in your cookies. The mark should wipe off easily with soap and water, or some alcohol on a cotton swab.

Measure out the peanut butter and oats and have them handy.

Place the sugar, cocoa powder, and salt into the pot. Stir until the sugar has broken up most of the cocoa powder lumps. Add the milk and mix to form a smooth paste. Cut the butter into chunks and add to the pot. Position candy thermometer in pot so that you can easily read it.

Begin heating the pot over medium low heat until the butter is melted. Stir occasionally. After the butter is melted, increase the heat to medium-high and bring the mixture to a boil. Cook until the candy thermometer reads 220 ºF, which should take 1 – 3 minutes at a full boil.

Remove the pot from the heat and stir in the vanilla and peanut butter until it is completely combined. Add the oats and stir to coat them in the fudge mixture. Scoop the cookies onto the paper lined area. Allow cookies to cool, then peel them off the paper.

Easy to print recipe:

Fudgies

Yield: 30 cookies using #40 portion scoop

Ingredient note: This recipe contains gluten free oats. Some people on gluten free diets cannot tolerate oats, even if they are certified gluten free. If you are sharing these muffins, please let any GF dieters know that they contain oats!

 

Ingredients:

  • 2 c. white sugar ( 400 g)
  • 1/4 c. cocoa powder (20 g)
  • 1/2 teaspoon salt
  • 1/2 c. milk
  • 1/2 cup butter (1 stick or 114 g)
  • 1/2 c. peanut butter (140 g)
  • 2 teaspoons vanilla
  • 3 c. old fashioned gluten free oats (285 g)

Other Equipment:

  • parchment paper or waxed paper
  • cookie scoop
  • candy thermometer
  • 6 Qt pot
  • rubber spatula

Instructions:

Line a portion of your counter or a large cookie tray with the parchment or waxed paper.

Measure out the peanut butter and oats and have them handy.

Place the sugar, cocoa powder, and salt into the pot. Stir until the sugar has broken up most of the cocoa powder lumps. Add the milk and mix to form a smooth paste. Cut the butter into chunks and add to the pot. Position candy thermometer in pot so that you can easily read it.

Begin heating the pot over medium low heat until the butter is melted. Stir occasionally. After the butter is melted, increase the heat to medium-high and bring the mixture to a boil. Cook until the candy thermometer reads 220 ºF, which should take 1 – 3 minutes at a full boil.

Remove the pot from the heat and stir in the vanilla and peanut butter until it is completely combined. Add the oats and stir to coat them in the fudge mixture. Scoop the cookies onto the paper lined area. Allow cookies to cool, then peel them off the paper.

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