NO BAKES
Oatmeal, peanut butter, and chocolate no bake cookies.
Provided by Sherrie T.
Categories Desserts Cookies No-Bake Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
- Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.
Nutrition Facts : Calories 348.2 calories, Carbohydrate 50.7 g, Cholesterol 21.1 mg, Fat 14.7 g, Fiber 3.4 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 112.5 mg, Sugar 35.1 g
BUTTERSCOTCH COOKIES (NO BAKE)
These are easy to make and can be made with other chips besides butterscotch. They can be frozen for later use as well.
Provided by mmlwjr
Categories Frozen Desserts
Time 15m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 5
Steps:
- Put margarine, evaporated milk, and sugar in a pot.
- Heat and stir until boiling.
- Boil 1 minute, stirring constantly.
- Remove from heat.
- Add butterscotch chips, stir well.
- Add oatmeal and stir again.
- Cool silghtly until mixture can be handled.
- Drop onto greased cookie sheets.
- Chill until firm.
- Can be frozen for future use.
Nutrition Facts : Calories 123, Fat 4, SaturatedFat 1.9, Cholesterol 1.5, Sodium 27.6, Carbohydrate 20.3, Fiber 1, Sugar 13, Protein 1.8
NO-BAKE BUTTERSCOTCH-COCONUT COOKIES
Want cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.
Provided by Katherine Sacks
Categories Kid-Friendly Coconut Oatmeal Butterscotch/Caramel Cookies Chocolate Dessert Back to School Picnic Small Plates
Yield Makes about 25 cookies
Number Of Ingredients 6
Steps:
- Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
- Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
- Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
- Do Ahead
- Cookies can be made 5 days ahead. Store in an airtight container and chill.
BUTTERSCOTCH NO-BAKE COOKIES
More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE NO-BAKES
Make and share this Chocolate No-Bakes recipe from Food.com.
Provided by Chez Crinklebug
Categories Drop Cookies
Time 15m
Yield 30-48 cookies
Number Of Ingredients 7
Steps:
- Lay out a 3 foot long piece of wax paper.
- In a sauce pan, mix sugar and cocoa until ALL lumps are broken up and evenly mixed.
- Turn the pan on MEDIUM (5) and add butter and milk, stirring the mixture and scraping the bottom of the pan CONSTANTLY.
- *If using turbinado, heat over medium-low heat (3) until all granules are dissolved, then turn up to medium heat (5).
- Boil for 90 seconds. No more -- One Mississippi style.
- Remove from heat, add oats and coconut and MIX WELL!
- Scoop out heaping Tablespoons and plop onto waxed paper. Tap down pan to settle.
- WAIT! Allow to cool and firm up. Lick the empty bowl if you want a taste, otherwise you'll burn the fire outta your tongue!
- ENJOY!
- Store in a ziplock baggie or cookie jar. Unlike most cookies, DO NOT store with a heel of bread, it will ruin the texture!
Nutrition Facts : Calories 142.2, Fat 5.3, SaturatedFat 3.5, Cholesterol 9.9, Sodium 38.3, Carbohydrate 23.2, Fiber 1.3, Sugar 17.8, Protein 1.9
CLASSIC NO-BAKE COOKIES WITH COCONUT
The flavor combination of chocolate, peanut butter, and coconut is heavenly. Try not to eat it all before it sets up!
Provided by karynp6
Categories Desserts Cookies No-Bake Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 8
Steps:
- Bring sugar, milk, butter, and cocoa to a boil in a large saucepan. Let boil until all sugar crystals on the sides of the pan are dissolved, about 2 minutes.
- Remove from heat and stir in peanut butter and vanilla extract. Stir in oats and coconut until evenly distributed. Quickly spoon tablespoonfuls of dough onto sheets of waxed paper and allow cookies to set up, about 20 minutes.
Nutrition Facts : Calories 89.3 calories, Carbohydrate 12.6 g, Cholesterol 5.8 mg, Fat 4 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 17.9 mg, Sugar 9.2 g
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