This past week was one of my friends’ birthdays. My other friend, Molly Weasley, and I wanted to make it special for her. We’re in The Netherlands, in a dorm with no oven, so I couldn’t bake her a cake. So we found the next-best thing: no-bake cookies.
And one thing of which there is definitely no shortage here is Nutella.
So we tried to base the cookies on this recipe. However, we had to make some adjustments because, well, we’re in The Netherlands.
First problem: reading labels.
We tried to buy oatmeal. Apparently that doesn’t really exist here. So what we thought might be oatmeal was actually wheat flakes.
They also use a different measuring system here. 6 tablespoons of butter? Let’s attempt to convert that into grams.
Thank goodness for Google.
…then Molly cut it with a spoon because we were too lazy to go get a knife from another room.
Next we realized we had no measuring cups. Thankfully, I had saved a plastic container from the market (formerly containing delicious pesto) that said it holds 350ml, so back to Google we went. We found out that 350ml is about 1.5 cups. And we measured everything in it.
So finally we got started.
- In a medium to large saucepan, melt 6 tbsp. (about 85 g) butter over medium to medium-low heat. Add 1 cup sugar, 1/2 cup milk, and 2 tablespoons cocoa powder and mix until combined.
- Stir in 1/2 cup peanut butter and 1-1/2 cups Nutella until melted.
- Add the oats or wheat flakes (we didn’t measure, just added them until it looked solid enough).
- Remove from stove. Continue mixing until all of the ingredients are incorporated.
- Working quickly, shape balls of dough and place them on a parchment-lined sheet pan (or a plate).
- Refrigerate while you melt some chocolate with more butter.
- Heat about 1/8 cup milk and, when hot, add to the chocolate. Stir until smooth, then drizzle on cookies.
- Refrigerate for thirty minutes or until firm.