The Great Cookie Experiment – Chocolate Cherry Creams

It’s been a busy week around these parts getting children back into school, so our Cookie experiment is a little late, but still yummy.  Take it away, Julie.

Great Cookie Experiment- Chocolate Cherry Creams

No bake cookies, uncooked cookies, whatever you happen to call them, none of them are actually cookies by strictest definition.  None of them have eggs, most don’t have flour, and you never have to use your oven.   Most of them involve cooking a sugar solution of some kind on the stove top which technically makes them a candy.  Yes, even the ones that your family always makes with the peanut butter and the oatmeal.  It’s okay, though, because we love them anyway, candy or cookie.

Years and years ago, I was looking for nobake cookies that weren’t the standard every day kind that I grew up with- the ones with the oatmeal and the peanut butter.  Those were my favorite cookie, still are, but I wanted MORE.  There were more nobake cookies out there, weren’t there?  I collected several, and then never made them.  Until now.

Chocolate Cherry Creams were exactly the things I was looking for!   Chocolate, cherry, not using the oven in the middle of summer, all of these are bonuses!  Of course, combining chocolate chips, evaporated milk, and powdered sugar is really just a poor man’s frosting or fudge, but does it really matter?

It depends.  If just a little more effort gets you a rich creamy fudge, maybe it’s worth the extra effort.  These were yummy, but so is all really good fudge frosting.  The melted chocolate was really strong, and overpowered the cherries at first.   They were much better the second day.  They mellowed out and blended much better so that you could taste both cherry and chocolate, and the texture was smoother.  Ignore where the recipe says to chill for four hours.  Go for overnight because time is your friend here.

I love really good high quality candy.  A good fudge or truffle makes me very happy, and I always make my own at Christmas.  If you don’t care for a lower quality, but really want that chocolate fix, these are the “cookies” for you.  I think that I would rather hold out for the good stuff.

Cherry Chocolate Creams

Chocolate Cherry Creams

1 cup semi-sweet chocolate chips

1/3 cup evaporated milk

1 ½ cups sifted powdered sugar

1/3 cup chopped nuts

1/3 cup maraschino cherries, well drained

1 1/3 cup coconut OR chopped nuts (This is to coat the chocolate.  I used some of both, then when I ran out, rolled some in unsweetened cocoa.  Experiment with whatever you’d like coating your “cookies” here)

Melt chocolate and milk over low heat.  Remove from heat.  Stir in powdered sugar, nuts, and cherries.  Mix well.  Chill until cool enough to handle.  Shape into 1 inch balls and roll in nuts or coconut.  Chill at least four hours (longer!).  Keep chilled.

As a bonus recipe, for those of you who read the article and said, “Huh?  WHAT nobake cookies made with oatmeal and peanut butter?!?”, here’s the recipe for you.  They are my family’s favorite cookie, the one we make up on rainy Sunday nights when we’re curled up to watch a movie.  I’ve heard a bunch of names for them- Uncooked chocolate cookies, Nobake Cookies, Black Crappies, and Mountain Bars are just a few.  Call them whatever you like.

Uncooked Chocolate Cookies

½ cup milk

½ cube butter

2 cups white sugar

3 cups oatmeal

½ cup peanut butter

1 tsp. vanilla

2 or 3 Tbl. Unsweetened cocoa

In a saucepan combine milk, butter, and sugar.  Stirring constantly, bring to a rolling boil.  Remove from heat, and quickly add remaining ingredients.  Spoon onto waxed paper, and cool, or just eat it from the pan with a spoon while it’s hot.  Just don’t burn your tongue.

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