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