3coatmeal(quick oats - or use 2 c oatmeal, 1 c shredded coconut)
¼cbutter(salted, softened at room temperature)
1 ½cconfectioners sugar
2tablespoonheavy cream(half & half or milk will also work)
2candy canes(crushed, optional topping)
Chocolate No Bake Cookies
Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over!
Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove from heat.
Add the vanilla and cocoa, stir until the syrup is smooth. Add the quick oats and stir until evenly coated with the syrup.
Drop tablespoon sized portions onto waxed paper, use the back of a spoon to make cookie shaped (rather than a no bake cookie mound) if desired. Allow to set up for one hour.
In a medium bowl, or the bowl of your stand mixer, beat the butter until creamy and light in color.
Add the confectioners sugar, peppermint extract and half of the heavy cream (reserve the second half to adjust consistency of the frosting). Combine until smooth and creamy, adding more heavy cream as needed. Your frosting should be just firm enough to not run off the cookie, but not as firm as frosting that would be piped.
Crush candy canes in a plastic (ziploc) bag and sprinkle over frosting.