Suzi's Blog

Brian’s No-Bake Coffee Drops




I’ve posted before a recipe called Nuni’s No-Bake Cookies. Stashed in the middle of Cookie Time by Marilyn Miller Wasbotten, this recipe was one I remembered from childhood. I had lost the recipe but not the memories.

Once I had Cookie Time, I made and made these treats. But, I made just them. I would not deviate from the original recipe. I was tempted, but always paused and went vanilla. Well, chocolate and vanilla.

I finally summoned up the courage and played with the recipe. I credit Marilyn for inspiration but I’m going to take credit for this variation. To the original recipe, I add chopped pecans and espresso powder. The result? Well, take a look. It’s richer with those coffee overtones so many of us love.

One slight caveat. When you make this and add espresso powder, there is clearly some chemical reaction. The boiling liquid that is mixed with the oats behaves differently. It takes longer for these cookies to set up. I’m going to continue experimenting, adding another 1/2 cup of oats. If these cookies seem “limpy” to you, find a cool space. Even your fridge for a few moments. Just to give the cookies a “cold shock.” Once they do set up, they are smooth to the bite.  The only challenge is to stop with one, or two, or …

Brian’s No-Bake Coffee Drops

Yield: about 40 cookies


  • 2 cups sugar
  • 1/4 cup butter
  • 1/4 cup cocoa
  • 1/2 cup milk
  • 2 tablespoons espresso powder
  • 3 cups uncooked quick rolled oats
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans


Place the sugar, butter, cocoa, milk and espresso powder into a saucepan. Over medium-high heat, bring to a boil while stirring constantly. Boil for 1 minute.

In a large metal bowl, place the oats, vanilla and pecans. Pour the boiling sugar mixture over the oats. Stir to mix thoroughly. The mixture will begin but thicken as you do.

Drop by spoonfulls [a tablespoon in size] onto a cookie sheet lined with foil or parchment.

Source: Brian O’Rourke

Photo Information: Canon T2i with EFS 18-55 Maco lens at F/2.8 for 1/64th second at ISO 3200



No-Bake Oatmeal Cookies with Coconut and Oatmeal


I first blogged this recipe three years ago. It’s a childhood favorite that I keep returning to.  This time, though, I used one of the options: adding a cup of shredded coconut. A very good cookie was elevated to sweet perfection.

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. With no baking, they just have to spoon the batter out and wait just a few minutes for the batter to dry. The batter is sticky so children will have to be instructed to periodically lick the spoon. In my experience, that is not a major problem.

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. Fifteen 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.

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

Photo Credits: Canon T2i, EFS 18-55mm macro lens, F/5.0 for 1/20 second at ISO 400.