This is a good time of the year (summer) to make them to keep your kitchen nice and cool! Perfect for outings, a morning snack to regain energy or anytime.
Check them out!
2 cups sugar
1/2 cup low-fat or fat-free milk
1/2 cup margarine
3 cups quick-cooking oats
1 cup flaked coconut
6 tablespoons baking cocoa
1 teaspoon vanilla
1/4 teaspoon salt
In a medium saucepan, combine the sugar, milk and butter. Bring to a boil, stirring constantly. Boil for 2 minutes and then remove from heat. Add salt and vanilla.
Have the oats, coconut, and cocoa premixed in a large bowl. Pour the boiled mixture in the bowl with the oats, coconut, and cocoa. Stir until evenly mixed.
Working quickly, drop by tablespoonsful, forming small mounds onto wax paper. Allow to sit for about 1 hour.
Store in a covered container.
2 cups sugar
1/2 cup milk
1/2 cup butter
3 cups quick cooking oats
2 tsp. vanilla
Add the sugar, milk, and butter to a sauce pan, bring to a boil. Boil for 1 minute.
Remove from heat.
Stir in oats and vanilla, and drop by tablespoons onto waxed paper.
Let cool until set.
I usually add a few tablespoon of cocoa plus chocolate chips during the last step, to make them all chocolatey and good. You can also add raisins, nuts, peanut butter, or whatever you want.
Prepare wax paper for cookies.
2 c sugar
½ c milk
½ c cocoa
½ c butter
Put sugar, milk, cocoa, and butter in pan. Stir frequently at medium-high heat bring to a rolling boil for 60 seconds. (A rolling boil cannot be stirred down.) Then remove from heat.
½ c peanut butter
Stir in peanut butter. (Peanut butter can be smooth or crunchy.)
1 tsp. vanilla
¼ tsp. salt
2 ½ c+ oats
Then add vanilla, salt, and oats. Stir until completely blended. (Quick or old-fashioned oats are fine, though you will get different textures.)
Drop on wax paper by teaspoon or tablespoon, depending on the size of the cookie you want! Cookies will set up as they cool.
To make peanut butter no-bakes, omit the cocoa and add an additional 1/4 cup of peanut butter.
Some notes: When I measure the oats, I like to have each measuring cup of oats slightly rounded to give my cookie mixture a thick enough texture.
If your No-Bake Cookies do not set up, then you likely didn't cook them at a rolling boil for the complete 60 seconds. (I personally don't mind them a bit gooey, but they don't transport as well if gooey.)
If your cookies are really hard, you likely cooked for too long.
1/4 cup organic sugar
1/4 cup cocoa
1/4 – 1/2 cup coconut oil
1/4 cup milk
1 1/2 cups oats
1/4 cup natural peanut butter or coconut peanut butter
Optional: 1/4 cup shredded coconut
Directions:Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.
Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.
Makes approximately 24 cookies, depending on size. Store in refrigerator.
Servings: approximately 24 cookies
1 lb. white almond bark
1/2 cup crunchy peanut butter
1 cup Rice Krispies®
1 cup mini marshmallows
1 cup dry roasted peanuts
Put pieces of almond bark and peanut butter in microwaveable bowl; microwave about 2 mins, or until melted, stirring OFTEN.
Add in dry ingredients. Drop on wax paper by spoonful. YUM!!
Substitute the white chocolate for milk chocolate and you'd have rocky road cookies!
Not long ago, I made some for my family and they didn’t really care for them. I like them, do you?
There’s more to come besides no-bake cookies! In case, you didn’t know or overlooked, I have listed no-bake cheesecake, too. Anyho, come back soon…
Happy chocolate day!