Suzi's Blog

No-Bake Cocoa Oatmeal Cookies

This cookie recipe has three special features. No baking. No flour. No eggs. For someone with food allergy issues, this may be just your treat. If you are “baking” with kids and want something fun and safe, there is no more delicious cookie than this one. Parents will have to boil the sugar and dairy part, but children love to stir up the oats at the end.

I had this cookie a zillion times as a kid. I grew up, went to college, moved away, and for thirty years had this fond memory of some cookie that did not have to be baked. But I had no idea what it was. A dozen years ago, while browsing through a bookstore, I opened up Cookie Time by Marilyn Miller Wasbotten. This fond memory was on the first page I looked at.

When I make these treasures now, I play with the recipe. Sometimes I include the peanut butter, and sometimes I leave it out for a pure cocoa hit. Adding nuts makes for a crunchier, richer taste. You should let the mixture cool just a bit if you are going to add chocolate chips if you want them whole; they will immediately melt if you have just made the syrup-oat mixture.

Nuni’s No-Bake Cookies

Yield: 40 cookies


2 cups sugar
¼ cup [2 ounces] butter
¼ cup cocoa
½ cup milk
3 cups uncooked quick rolled oats
½ cup peanut butter
1 teaspoon vanilla extract
Optional: 1 cup of nuts, raisins, chocolate chips or shredded coconut


Stir the sugar, butter, cocoa, and milk in a saucepan and cook until the mixture comes to a good boil, stirring constantly. Boil for 1 minute. Pour over the oats, peanut butter, and vanilla. Add optional ingredients. Drop by teaspoonfuls onto a cookie sheet lined with foil and let cool.

Source: Cookie Time by Marilyn Miller Wasbotten


Aunt Sally’s Mississippi Mud

This blog offers you to register an opinion. At the end of this paragraph — no, don’t cheat and look there yet — I am placing a two word culinary phrase. When you get to the end of this paragraph, please read the phrase and record what your first reaction was. Are you ready? Okay, at the far end of this sentence is the phrase:                                                                                                                                   marshmallow crème.

There, I wrote it. What did you first think? Awful stuff? Too sweet? Red neck food? Manufactured junk? Or did you think where is my spoon?

Crème or cream or fluff is not highly respected. It’s considered a manufactured food, something that does not have the up-from-the-grass-roots mythology of fudge or brownies or chocolate chip cookies. Actually, it does have an up-from-the-bootstraps background. According to Wikipedia, Archibald Query starring selling his version door-to-door in the early 20th century. By 1917, the recipe had been sold to Massachusetts candy makers, for the great sum of $500. By 1940, the familiar glass jar was there for us to forever try to scoop the stuff out.

I always have a jar, or two, on hand. And, I regularly, religiously test the quality by taking a spoonful. Somehow Suzen always seems to notice. I get a sharp glance and a sharper comment along the lines of “Had your blood sugar tested lately?” I’m not allowed to kiss her until I have washed my face.

Yes, it is sticky. Getting it out of the jar is a task, and you always leave a good third in that jar. But, if heated, it’s much more manageable. If seriously heated, you can even spread it. And that is the secret of this great cookie.

This recipe, from Cookie Time by Marilyn Miller Wasbotten in 1992, is wonderfully old-fashioned. A secret of this cookie is to melt the butter, then stir it into an egg rich batter.

I have promised to blog my favorite cookie from Cookie Time but I made a mistake. I began to go through Cookie Time from the front. The recipes are arranged alphabetically in Cookie Time and this one is called Aunt Sally’s Mississippi Mud. We’ll be tasting the B’s next week.

Oh, I should mention that there is cookbook called The Marshmallow Fluff Cookbook. I would not describe it as terribly sophisticated but it is delicously sweet.

Aunt Sally’s Mississippi Mud

Yield: 18 large squares

Cookie Ingredients:

1 ½ cups flour
2 cups sugar
Pinch of salt
4 eggs
1 cup butter [margarine in the original recipe]
⅓ cup cocoa
1 ½ cups pecans, coarsely chopped
1 7-ounce jar marshmallow crème for fluff

Cookie Preparation:

Sift together the flour, sugar, and salt. Add the eggs one at a time. Mix well. Melt the butter, and stir in the cocoa. Pour this cocoa mixture over the four and egg mixture. Mix well.  Add the pecans. Pour into a 9X11X2” pan.

Bake at 325 degrees for 25 to 35 minutes. Turn off the oven. Spread a layer of marshmallow crème over the maxed cookies. Return the oven for 3 minutes to soften the fluff. Remove from the oven and spread the crème evenly with an offset spatula.

Frosting Ingredients:

¼ up butter, softened
⅓ cup cocoa
1 box confectioners’ sugar
⅓ cup milk

Frosting Preparation:

Melt the butter and stir in the cocoa. Add the confectioners’ sugar and milk.  Stir until runny. Pour over the smoothed fluff. Cut into square and remove from pan.


Source: Cookie Time by Marilyn Miller Wasbotten