Dads Unbaked Chocolate Cookies Recipes

NO BAKE SUGAR FREE CHOCOLATE COOKIES

Steps:

• Start by prepping a cookie sheet with parchment or wax paper . Set this aside while you work.
• In a saucepan on medium heat, combine together sugar alternative, milk, butter, unsweetened cocoa powder, and sugar free chocolate chips. Bring this to a boil stirring as it heats. Be sure to scrape the sides of the pan to reduce sticking. Once the ingredients begin to bubble, wait one minute and then remove the pan from the heat.
• Stir in the remaining ingredients, one at a time. Then use a teaspoon to scoop the batter and drop it onto the prepped cookie sheet from the first step. This should harden at room temperature within 45 minutes. Store the cookies in your refrigerator or freeze to take with you later on.

NO BAKE COOKIES

Steps:

• Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
• In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
• Set over medium heat, and cook stirring frequently until it reaches a full boil.
• Allow mixture to boil 60 seconds without stirring.
• Remove from heat, immediately add in vanilla, peanut butter and quick oats.
• Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
• Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
• Store cookies in an airtight container at room temperature.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

DAD'S COOKIES (COPYCAT)

Steps:

• Grease cookie tins.
• Preheat oven to 375°F (190°C).
• Beat butter, eggs, sugar and vanilla together until they are light and fluffy.
• Sift flour with baking powder, soda and salt and stir them into the first mixture. Blend well.
• Stir in coconut and rolled oats.
• Drop by heaping teaspoonfuls onto cookie sheets and bake for 10 minutes.
• Cool on wire racks and store in tightly covered cookie tins.

DAD'S COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork.
• Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.

DAD'S UNBAKED CHOCOLATE COOKIES!

Steps:

• Mix sugar, cocoa, butter and milk in a pan.
• Cook on medium heat until it boils.
• Cool one minute; add vanilla, salt, peanut butter and oats and stir well.
• Drop by spoonfuls on wax paper!