No Bake Chocolate Oat Cookies - for Increasing Breastmilk Supply

[determination]

No Bake choc cookies

2 cups sugar 1/2 cup cocoa
1/2 cup milk 1 stick butter

Boil the above ingredients for 2 minutes, remove from heat and mix the below ingredients in. Spoon onto wax paper and allow to cool.

1/2 cup peanut butter (if wished or replace with raisins)
3 cups of oats initially, add extra oats until mixture is very stiff
1 TSP vanilla

Yes, does it make shapes you can cut though? Because I made gingerbread at Christmas and it just oozed...

What oozed? Your breastmilk or the biscuits?

Mine makes shapes you can cut. It's a bit hard to work, but I think the brown flour might be a factor, oh, and I'm not used to working with dough, but it absolutely makes shapes. I made gingerbread men with it.

at hercules

I am a bit sceptical about non oozing gingerbread shapes. These are dinosaurs. They need to have horns and spikes and stuff, not just vague limb things.

I made mine up using a fairly smooth cutter. A pointy one might not work? I have an xmas tree cutter, and it wouldn't work. But maybe if you did it with no brown flour it might be smoother?

Maybe....these are very pointy. I think maybe I need the kind of 123 biscuit. I wonder if anyone has any healthy tweaks to that sort?

pmsl

franny

I have a recipe using ground up oats and stuff.

I mean, its hardly a recipe. I sub ground up oats for flour in a standard biscuit recipe, take out the sugar and bung in dried fruit to sweeten it (I have a friend who uses stuff like date syrup but I reckon its all sugarm tbh). You can alternativley sub quinoa but the downside is that no one will eat it.

You could dry the bananas in the oven and add them. We do that with tinned pineapple and so on.

If you stick the oats in a blender for a bit till they are like flour, its a straight swop.

I am not sure if this is healthier but it does taste nice.

I take it you are putting the mixture in the frdige for an hour at least first?

oh and using lots of flour/oats (can be whole oats) on the table and dusting the cutters with it?

they will lose their horns when the biscuits rise, you know, it is the way of the world

Would chilling help with the gingerbread dough too? It's leavened with soda, and has no egg - the molasses holds it together.

I hadn't thought of grinding oats ...

I am Officially Not Good with dough. I can do filo, and (bought) puff, but shortcrust gives me the wiggins. And my attempts at bread always come out badly.

hmm

would depend if there was a fat in it that was solid at fridge temperature

I used to be terrible at making bread.

Then I bought a breadmaker with a dough function

its easy now

The fat in it is butter. So fridging it would be good for it, make it easier to roll? Or too hard?

oh nqc can i ask you something? When you say "leavened with soda" would it also be true to say that it had "baking powder added"?

this always confuses me in canadian/us recipes and I end up just adding bicarb of soda

no, good, cos your hands will warm it up just enough.

the alternative is just to add more flour IME

soda = baking soda = bicarb of soda

baking powder = baking powder

Lots of American recipes use both, just to be confusing. Arse, have just realised, I am probably out of soda, making peanut butter cookie plan tomorrow slightly difficult.

Yeah, I added more flour when making at home. The recipe is a bit foggy anyway.

But am I right in thinking dry = more water, sticky = more flour?

The biscuit style I really want to fiddle with is a refridgerator cookie think from Joy of Cooking. It's got a lot less flour, very delicate, but you make it up in a roll, and then fridge or freeze it, cut it, lay it out and bake it.

You get very thin delicate biscuits, with nuts round the outside or whatever. But the dough is a total hassle to work before freezing, as it is really sticky and moist and annoying. It's a real Tar Baby thing.

oh yes have done lebkucken. similar in technique i think.

would always fridge first, tbh, to avoid excess dryness. I am inclined to feel that I want as much butter as possible in my cookies...

so these recipes ARE using bicab alone? How strange. The things you learn...

bicarb and baking powder are the same, aren't they? bicarb is just weaker. (ok, I know that baking powder reacts with more things at room temperature, but still, I think there's a way to make one into the other) I absolutely do have lots of recipes that only use bicarb. Baking powder has that horrid taste ...

Yeah, the fridge/freezing thing works very well, you end up with very buttery biscuits indeed.

My peanut butter cookies are very nice and very fatty. They're a ball-and-fork job, though, no shapes.

hmm

baking powder is bicarb + cream of tartar (kind of). Its an alkali (bicarb) + acid (cream of tartar...I also use

oh and I don't tend to find I need to add much flour if I fridge.

The biscuits below I fridged (oh I baked them too, and added chocolate and really, they were fine. A few oats lebkuchen style but absolutely fine to use cutters on.

right am going to bed

Ok, so I will try subbing the ground oats for flour, and putting less sugar in...I always worry that the sugar is needed for texture type purposes, or some other alchmical reason, so I have never been brave enough to omit it altogether. I did fridge the gingerbread but don't normally for 123 buscuits. I can't handle the thought of them losing their horns, tell me it isn't so

Can you sub all the flour out for fresh-ground oats? Do things still rise? Being able to do gluten-free biscuits (ok, not really gluten-free, but still ...) easily would be good.

I might make chocolate chip biscuits (recipe from Green + Blacks book, uses wholemeal sr flour, easy and not too gross) today. If I can stop feeling like utter cack from a dreadful night that is.