Equipment Needed
- Mixing bowl
- Rubber spatula or wooden spoon
- Baking sheet
- Parchment paper
- Measuring cups
- Microwave-safe bowl (for melting chocolate)
Step-by-Step Instructions
When I first make No Bake Avalanche Cookies, the first step is my happy place. I grab my mixing bowl and start by blending the rolled oats, creamy peanut butter, powdered sugar, and vanilla extract together. This mixture becomes a sticky, sweet mass that smells divine—and let me tell you, patience is key here. I’ve rushed before when mixing, and it didn’t quite come together as nicely. Make sure to really mix until it’s all well combined, which takes about three to five minutes.
Next, I gently melt the chocolate chips in a microwave-safe bowl. I’ll set the power to medium and heat it in 30-second intervals, stirring well each time. This is where I’ve learned the hard way: don’t just zap them for two minutes straight. Trust me, burnt chocolate is a disaster I want to save you from! When the chocolate is completely melted and smooth, I take it out and allow it to cool slightly before pouring it over that wonderful oats and peanut butter mixture.
The next part is where I get to combine the melted chocolate with my oat mixture—a process that’s absolutely satisfying for the senses. I fold the melted chocolate in slowly, ensuring every morsel of oats is coated in that rich chocolate. It’s a bit messy, but I revel in the feel of the mixture between my fingers. To make my cookies uniform, I like to use a scoop. I’ll plop spoonfuls of the mixture onto my lined baking sheet, spacing them out, and then allow them to set in the refrigerator for about 30 minutes. That cool-down time gives me just enough opportunity to clean up, and oh boy, is my kitchen starting to look like a construction site!(See the next page below to continue…)