Unless you are on a REALLY strict diet or are allergic to chocolate, it’s my belief that you should have a small stash of chocolate somewhere in your house. I’m not saying you should indulge in full-size candy bars. But a little bite of something dark and decadent can go a long way in improving one’s mood.
In my case, it’s an inherited belief. DotMom ALWAYS had a stash of chocolate somewhere in her kitchen. Whether or not her kids knew its location is debatable. I’m pretty sure she had public stashes and secret stashes that we never found.
For many years, the public stash consisted of these cookies, for which I am about to share the recipe. Or at least the recipe as I remember and may have slightly embellished over the years.
Because she raised a couple of picky eaters among her three children, DotMom was always trying to find ways to incorporate ingredients she deemed healthy into things she knew we would eat. So, in her chocolate chip cookie recipe, there was oatmeal — because my brother and I weren’t about to eat it for breakfast.
And in this particular no-bake cookie, there is granola. This recipe made its appearance in our household at the height of the granola craze — probably in the 1970s. Granola was the ultimate health food at the time. So she put it in cookies.
I have no idea if she came up with this chocolate drop cookie on her own or borrowed the idea from somewhere. But there was almost always a stash of these cookies in the refrigerator at 406 Galena St.
And now, there is quite often a gallon-sized plastic bag full of these cookies in the back of my refrigerator. Each little cookie is the perfect little chocolate-craving-satisfying morsel of goodness.
As far as I know, DotMom never wrote this recipe down. And for the most part, it’s one of those that’s just been in my head for the last 40+ years. Recipes such as this one are largely the result of eyeballing the ingredients.
But for you, I am writing it down as I sneak another one from my own refrigerator stash. To get through another windy and rainy day will definitely require some chocolate.
No-Bake Chocolate Craving Cookies
One 12-ounce bag semi-sweet chocolate chips
One 12-ounce bag butterscotch chips
3/4 cup chopped nuts (I often use toasted pecans, because I have them on had, but I have also used dry-roasted peanuts; any favorite nut will work.)
1/2 cup English toffee bits (optional — this is my contribution to the recipe, but not necessary)
10 ounces (approximately) of a basic oats and honey granola — I use Cascadian Farm
Prepare a couple of sheet pans by covering with either parchment paper or waxed paper.
Dump the chocolate and butterscotch chips into a large microwave-safe bowl. Microwave on high for 1 minute; stir. Continue to microwave in 15-second intervals, stirring between, until the chips are all melted and smooth.
Add in the nuts, toffee bits if using, and then gradually the granola, stirring to coat, until it is all coated in the chocolate mixture and there doesn’t appear to be much excess chocolate.
Use a teaspoon to drop small bite-sized mounds of the mixture onto the prepared sheet pans. I usually get 90-100 cookies by making them quite small — the perfect bite!
Place pans in the refrigerator or freezer until the chocolate is completely firmed up. Place cookies in a gallon-size plastic bag and store in the refrigerator. They aren’t necessarily pretty, but they are crunchy and delilcious!