These no-bake cookies are ridiculously good, especially considering what’s in them. I can almost guarantee you’re going to read them and think, “Drew has lost it, there’s no way that’s as good as he says.” But they are. And they’re easy.
Besides, they’ll take you about a half-hour beginning to end. What have you got to lose by trying? Then if you thought I was crazy, you’ll have a moral obligation to leave a comment below apologizing for being so wrong about me.
Ingredients
1 stick butter (8 tablespoons, ¼ pound)
1 cup sugar
1 cup chopped dates
1 beaten egg
1 teaspoon vanilla
½ cup chopped walnuts
2 cups crisped rice cereal
1-2 cups crushed crisped rice cereal
Directions
Before you start, crush the cereal and chop the walnuts, if they aren’t already. Be aware that a cup of walnut halves will be less than a cup after it’s chopped.
Melt the butter over low heat. (These pictures are a double recipe.)
Add the sugar and stir to combine.
Stir in the chopped dates.
If you’re thinking at this point that you could substitute just about any other chopped, dried fruit, you’re right.
Add the egg, stirring quickly. You don’t want the egg to cook before it is thoroughly mixed in.
Cook over low heat for five minutes, stirring constantly.
Remove from heat, and stir in the vanilla and walnuts.
Carefully fold in the cereal, being careful not to crush it.
Let cool just until you are able to handle it without burning yourself.
Using a melon-baller, make balls of the mixture and drop in the crushed cereal.
Toss to coat, and set on wax or parchment paper, or a cookie sheet.
Let them cool completely. You can put them in the refrigerator if you have room.
And that’s it.
Ingredients
- 1 stick butter (8 tablespoons, ¼ pound)
- 1 cup sugar
- 1 cup chopped dates
- 1 beaten egg
- 1 teaspoon vanilla
- ½ cup chopped walnuts
- 2 cups crisped rice cereal
- 1-2 cups crushed crisped rice cereal
Instructions
Melt butter on low heat and blend in sugar. Add dates and, stirring fast, add egg. (You don't want it to cook before it's mixed in.) Cook five minutes on low heat, stirring constantly.
Remove from heat. Stir in the vanilla, chopped walnuts, and (un-crushed) cereal. Let cool until you can handle it.
Using a melon-baller, scoop balls into the crushed cereal and toss to coat. Set on wax or parchment paper, or a cookie sheet, until they have cooled.
