Wednesday, September 14, 2011

Coach’s Oats No-bake Cookies

This isn't a cooking blog. Really, it's not. I just seem to keep cooking things and baking things that beg to be blogged. Hence a post about a no-bake cookie using Coach's Oats.

Never heard of Coach's? Me neither, till I found them at Costco a few months ago. I like old-fashioned oatmeal (I used to eat it uncooked when I was little because back then, I could pretend I was a horse). I like steel cut oats. But I never knew how good oatmeal could be till I tried Coach's Oats. A special process makes it better, somehow.

Anyway, back to the story. I friended Coach's Oats on Facebook because I wanted to know more, and I was charmed by the down-home, warm approach they took to their Facebook presence. And their blog had some pretty interesting stuff too—information about their products, sure, but also great recipes.

Then I noticed a comment that surprised me: they were still searching for a great no-bake cookie recipe using Coach's Oats. Well, they came to the right place (me). I have a great no-bake cookie recipe, so I took up the challenge of remaking it with Coach's Oats.

I had already asked the blogger/Facebook person about substituting Coach's Oats for regular old-fashioned oats in recipes. She recommended a ratio of 1/1, so that's what I used in the no-bake cookies: half old-fashioned, half Coach's.

I also cut the recipe in half, because who wants to use up all those ingredients when it may turn out yucky? Not me.

The result, shown above, was chewier than regular no-bake cookies, with a nutty texture. But that's what Coach's Oats is famous for, and I like these cookies that way. A lot. They remind me of granola bars. I also cut back on the sugar a bit and switched from shortening to a more healthful extra-virgin organic coconut oil. I definitely will use Coach's Oats in this recipe every time I make it. Yum!

Coach's Oats No-bake Cookies
Adapted from a recipe by Debbi DeSisto
Can be doubled.
3/4 cup sugar
1/4 cup coconut oil (or shortening)
1/4 cup milk
3/4 cup Coach's Oats
3/4 cup old-fashioned oats
1/3 cup cocoa powder
1/2 cup sweetened flaked coconut
1/4 tsp. salt
1/2 tsp. vanilla

Put milk, sugar, and coconut oil in a saucepan and bring to a rolling boil, whisking vigorously to blend. Remove from heat. Add remaining ingredients (I blend the dry ingredients by hand while waiting for the boiling to begin) and mix well. Don't forget the vanilla! Drop by spoonfuls onto a greased cookie sheet. I use a cookie scoop. Let cool until they can be picked up without falling apart. Makes about 14.


larin said...

They look yummy!

Anonymous said...

I found you through the Coach's Oats blog and now I'm excited to try your recipe! Thank you!

Jimi said...

Thank you for sharing this. I live in a very warm climate where coconut oil remains oil all the time! Can I still use coconut oil or will the cookies be too messy?

Thanks for sharing!

Jenny Mertes said...

Jimi, I live in Arizona, so my coconut oil is in liquid form about half the year! Since you need to melt the coconut oil if it's solid for these cookies anyway, it should work just fine. Let me know how you like them.

nismo80 said...

I thought substitute 1/1 means replace with the same amount, not combine equal amounts. Have you tried with only coach's oats?

Jenny Mertes said...

You know, nismo80, you're right about the 1/1 thing. Thanks. I haven't tried 100% Coach's Oats in this recipe, but I think that would make them too chewy, without at least half regular rolled oats.