I can vividly remember the day milk chocolate chips and I had a brief falling out. It all started one day as I opened the cupboard, and I heard a snide remark come from the back corner where the milk chips were residing. I ignored it and grabbed the dark chocolate sitting beside them.
After that, things started to get a little out of hand around here…
One day, I walked into the kitchen to a scene of utter chaos, and I think I may have even heard faint screams of “Hater!” And dear lord, some of them even went as far as to take their own life by jumping off the counter.
And then as I was actually about to put them to use, they joined forces and protested against any job involving flour, sugar, and butter…
Something needed to be done about my stubborn, suicidal milk chippies.
So, after a long chat over a cup of coffee, it turned out they were a little upset with me.
So, I try to maintain a healthy relationship with my chocolate chips.
Horticulturalists talk to plants, don’t they?
I discovered my chips were feeling neglected, unloved, and even a little bitter towards the dark chocolate that I had been using lately.
Hey, can you blame me?
The last time they had gotten any lovin’ was with their soul mate peanut butter.
So, after some careful thinking, I discovered a recipe that would make them feel back on top again, and even reunite them with their other half.
The perfect recipe for someone, or somechip, who is feeling impatient and in dire need of some instant love. It took no more than 30 minutes to please the chips.
And when the chips are happy, everyone is happy.
No Bake Milk Chocolate Peanut Butter Cookies
adapted from Dig In: Sweets: gluten-free food for everyone
3 T butter
1/4 cup milk
3/4 cup granulated sugar
3 T cocoa
1 1/2 cups milk chocolate chips
3 heaping T peanut butter (crunchy or smooth)
1 1/2 cups old fashioned oats (Gluten free kiddo’s, you can use Bob’s Red Mill Gluten-Free Oats)
Melt your the butter on the stove. Once melted shut heat off, and stir in the sugar, cocoa and milk until well combined. Your mixture should still be warm, but not boiling!
Add 1 cup of the milk chocolate chips and stir until melted. Then add in your peanut butter until combined. Mix your oats into the rest of the mixture until everything is fully incorporated. Finally, fold in the rest of your chocolate chips. (You can add more if you like it super chocolatey.)
With wet hands, form little balls of dough and on a wax paper lined plate or pan. Taking a fork, press down gently to flatten cookies. Refrigerate, or freeze until hard.
Just don’t tell them they can easily be replaced by dark chocolate…