Aunt Sarahs No Bake Chocolate Cookies Recipes

CHOCOLATE TOFFEE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
• Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.

AUNT MARY'S COOKIES

Steps:

• Place sheets of waxed paper onto a work surface.
• Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
• Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

GRAMMY SHARON'S CHOCOLATE NO-BAKE COOKIES

Steps:

• Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract.
• Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.

AUNT SARAH'S NO-BAKE CHOCOLATE COOKIES

Steps:

• Break biscuits into thirds.
• In a saucepan, melt the butter over medium-high heat.
• Add sugar and chocolate and mix until melted.
• Add milk and eggs, mix and cook until it comes to a boil, stirring constantly.
• Add vanilla and biscuits and mix until combined.
• The cookies should break during mixing into small pieces.
• Place mixture onto a large piece of foil, and form into a log, about 2 inches in diameter.
• Wrap in foil and freeze for two hours, then slice and keep refrigerated.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.

EASY- SARAH'S CHOCOLATE CHIP COOKIES

Steps:

• Melt butter in a large, microwave safe bowl.
• Add both sugars, stir until smooth and sugars are dissolved.
• Add egg and vanilla. Mix well.
• Add flour, salt, baking soda and chocolate chips.
• Freeze for 1/2 an hour, or refrigerate for 1 hour.
• Bake at 325 F for approximately 8-10 minutes on an UN-greased cookie sheet. If you overcook, they aren't as good. These cookies disappear fast, so eat them faster. If you can't eat them right away, put them in the freezer, and they stay nice and chewy longer.