No-Bake Chocolate Oatmeal Frog Cookies

Servings: 26-28 cookies serving(s)

Prep time: 10 minutes

Total time: 60 minutes

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No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

No-bake treats are the best thing for summer. They’re quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Summers seemed to be filled with frogs and toads when I was little. We’d find toads in the yard and as we traipsed through the woods, and we’d catch frogs and pollywogs down by the brook.

Quincy with frog

Summer was filled with other kinds of frogs too – chocolate oatmeal frog cookies.

My mom had a few different recipes for no–bake cereal squares and other treats. A recipe I recently rediscovered is for no-bake cookies that we called “frogs”. Made with cocoa, rolled oats, milk, butter and not much else, they’re the quickest way I know to make a cookie when you’re craving something sweet.

Chocolate oatmeal frog cookies take less than 10 minutes to make and they’re extra easy so kids can make them on their own.

And the bonus is that they’re gluten free, so if you have friends who avoid wheat this is an easy treat to share.

No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Chocolate Oatmeal Frog Cookies Recipe

Makes 26-28 cookies

Ingredients

  • ½ cup unsweetened cocoa powder
  • 3 ¾ cups quick oats (GF if desired)
  • 2 Tbsp. ground flax
  • 1 ½ cups sugar
  • ½ cup milk
  • ½ cup butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla

Instructions

  1. In a large bowl combine cocoa powder, rolled oats and ground flax.
  2. Line a large baking sheet with waxed paper or parchment.
  3. In a medium pot, combine the sugar, milk, molasses and butter. Bring to a boil over medium heat and cook for two and a half minutes, stirring constantly.
  4. Remove from heat, stir in the vanilla and pour over the rolled oats mixture.
  5. Stir to combine and quick drop by the spoonful (or a medium cookie scoop) onto prepared pan.
  6. Let cool then store in a covered container, between layers of waxed paper or parchment.

This recipe is easy enough for kids to make on their own.

One more thing…

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Molasses Marinated Broccoli Salad

Servings: 8-10 serving(s)

Prep time: 20 minutes

Total time: 20 minutes

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molasses marinated broccoli salad

It’s always great to have a stash of salad recipes that venture from the lettuce sort. In fact, a group of friends and I were joking about a potluck I hosted where everyone, everyone, brought a salad. Fortunately they weren’t all leafy green salads.

You can make a great summer meal of salads when there’s a good variety of vegetables and textures involved (and you have laidback guests who are enjoying the wine). 

This marinated broccoli salad recipe from my sister-in-law Jane adds great variety to a potluck and is a welcome change from basic steamed broccoli.

It tastes especially good when it has had a chance to sit for a few hours to mellow the texture and flavour of the raw broccoli. What’s better, it can last in the fridge for a few days and maintains its crunch. Continue reading

Giant Ginger Cookies for summer picnics

Servings: 18 serving(s)

Prep time: 20 minutes

Total time: 35 minutes

Cooking time: 15 minutes

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Giant ginger cookies are crunchy and chewy, the perfect crinkle top molasses cookie.

Giant ginger cookies are crunchy and chewy, the perfect crinkle-top molasses cookie.

I baked giant ginger cookies during a virtual heat wave and I didn’t mind at all. That’s how good they are. My kitchen was like a sauna as I put pan after pan in the oven.

Loaded with ground ginger (That 1 Tbsp. isn’t a typo) they’re flavourful and they have the most delicious texture. Plus they’re very pretty with that little extra sugar sprinkled on top.

I never make jumbo cookies so eating one of these made me feel like I had just come back from the fair with one of those giant twirled lolly pops. And I actually made the cookies smaller than the original recipe calls for.

Giant ginger cookies are crunchy and chewy, the perfect crinkle top molasses cookie.

If you’re looking for good picnic cookies I’d go for these. There’s nothing gooey in them to melt and one per person is enough.

Giant Ginger Cookie Recipe

Slightly adapted from Martha Stewart

Makes 18 giant cookies

Ingredients:

  • 2 1/2 cups flour, spooned in
  • 2 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ginger (ground)
  • 1/2 teaspoon allspice
  • 3/4 cup butter, room temperature
  • 1/2 cup packed light-brown sugar
  • 1/2 cup sugar, plus 1/3 cup for coating
  • 6 tablespoons Crosby’s Fancy Molasses (1/4 cup + 2 Tbsp.)
  • 1 large egg

Directions:

  1. In a medium bowl, whisk together flour, baking soda, salt and spices.In a large bowl cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  2. Beat in molasses and egg.
  3. Gradually stir in flour mixture until just combined. Flatten into a disk, wrap in plastic, and freeze for 20 minutes.
  4. Preheat oven to 350 F
  5. Divide dough into 18 balls. Place remaining 1/3 cup granulated sugar in a bowl. Roll balls in sugar to coat; place at least 4 inches apart on prepared baking sheets (I had about 6 cookies per sheet). Using the bottom of a glass, flatten into 3-inch rounds. Sprinkle with sugar remaining in bowl.
  6. Bake until brown, 12 to 15 minutes.
  7. Cool on a wire rack.

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.