Cooks in the ancient Middle East were the first to make no-bake cookies says the website Food Timeline, a font of historical food information. These cooks from a millennium ago made their cookies from nuts, seeds, dried fruits, and sweetener. The recipes were first seen in American cookbooks in the Great Depression of the 1930s. These Depression-era recipes called for similar ingredients—dried fruits and/or nuts bound together with peanut butter, butter/margarine, or cream cheese. Honey or white corn syrup often acted as the sweetener. The next resurgence of no-bake recipes came in the 1950s. Besides similar ingredients, there is one defining aspect of no-bake cookies: They never contain eggs or flour.
This no-bake oatmeal chocolate fudge cookie recipe was popular in the mid-20th century and remains a classic. No-bake cookies are an especially good choice in the summer when turning on the oven is not appealing. If you need cookies in a rush, these fit the bill. Plus even though they are filled with decadent chocolate, they also include healthy oatmeal. They’re also a good idea if you have little cooks around your kitchen who can’t wait to mix up some goodies. They’re easy and provide nearly immediate gratification, but you’ll need to supervise the stovetop action.
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