While we were traveling this summer, we did everything we could to save money. Even with free flights and AirBNB, we still had to make every euro count. One way we did this was by cooking and baking almost exclusively at home. Restaurants were expensive, but so was buying groceries! We anticipated this and so we packed a whole hiking backpack full of non-perishable food items. Peanut butter, quick oats, brown sugar, containers of apple sauce, pasta, seasons and herbs, coffee, etc.
One of the things I love and hate about travel is cooking in a foreign kitchen. I have to learn how to use a new oven and get by with different or lacking kitchen tools. It's a great challenge if you like challenges (and cooking), but it can be really hard too. There are several flops when you're just figuring out a new kitchen, but it makes the successful recipes all the more awesome. These cookies were one such ray of hope.
I was sick of the temperamental oven, so I opted for no-bake cookies. These really hit the spot! Filling (thanks to the peanut butter and oats), sweet (especially thanks to the nutella), and a fabulous texture. They're best when eaten really cold, fresh from the freezer. At the very least you have to store them in the fridge because they'll get impossibly gooey if left at room temperature for long.
Every single ingredient came across the ocean in a hiking backpack (olive oil was in a tetra pack if you're wondering)!
4 TB peanut butter
2 TB nutella
1/4 C olive oil
1/2 C water
pinch of salt
Warm together in a sauce pan on medium heart. When all melted, add 1 C brown sugar + 3 C oats.
Stir all together, then on parchement paper drop spoonfuls of the mixture. Pop in the fridge to let them solidify, or if you want, the freezer.