So, what on earth is a fiddle diddle, you ask? Basically, it’s an easy no-bake cookie with a cute little name. Think of a macaroon-oatmeal cookie mash-up and then you’ve got it. With plenty of oats and a touch of coconut, they’re chewy even though they don’t spend any time in the oven and they take all of 15 minutes to make. Cookies are always easy to love, but these… well, they make it super easy.
You can flavor Fiddle Diddles however you want to, with some cinnamon or cocoa powder, or even butterscotch, but I’m a big fan of this sweet and simple combo. The coconut and oats add such a lovely texture and chewiness that they don’t need anything extra.
While there’s no oven work here, there is a little bit of stovetop cooking involved. You start by melting the butter, sugar, and milk together in a saucepan just until it’s boiling and then the rest of the ingredients get stirred in. It’s important to use quick-cooking oats here; the residual heat softens them just enough to create the right texture. Instant oats would get way too soft and regular old oats wouldn’t get soft enough.
Drop ’em by the spoonful onto some wax paper and they set up in no time. This isn’t a no-bake dessert that you have to wait hours of chilling time to actually indulge in… these are pretty much instant. And when you’re waiting to take a bite into something sweet, instant is a pretty good thing.
- 1/2 cup unsalted butter
- 1/2 cup milk
- 2 cups granulated sugar
- 3 cups quick-cooking rolled oats
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/4 teaspoon kosher salt
- Add the butter, milk, and sugar to a large pot and place over medium heat. Bring to a boil, stirring frequently. Once boiling, remove from heat.
- Stir in oats, vanilla, coconut, and salt until well combined.
- Drop by rounded teaspoons onto waxed paper and cool until set. Enjoy!
Recipe adapted from Gourmet Housewife.