Fastest Cookies In The West No Bake Cookies Food

THE BEST NO BAKE COOKIES

The Best No Bake Cookies image

I have been told often that these are the best cookies ever. Friends and family are constantly asking me to make them. I hope you enjoy.

Provided by multitasker

Categories Drop Cookies

Time 11m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 6

Ingredients

1 cup butter
10 tablespoons unsweetened cocoa powder
4 cups granulated sugar
1 cup milk
6 cups instant oats
1 cup peanut butter

Steps:

Measure the oats and place in a large bowl.
Measure peanut butter and set aside.
Melt the butter in a medium to large saucepan, and add the cocoa. Alternate the sugar and milk, stirring after each addition.
Let the mixture come to a good boil and boil it for exactly one minute. Any less and they won't set, any more and they will be dry.
Pour the mixture over the oats and stir until well combined.
Stir in the peanut butter.
Drop in desired size on wax paper and let set.

Nutrition Facts : Calories 232.3, Fat 10.1, SaturatedFat 4.4, Cholesterol 14.5, Sodium 82.6, Carbohydrate 34, Fiber 2.3, Sugar 23, Protein 4.1

NO-BAKE CHOCOLATE COCONUT COOKIES

No-Bake Chocolate Coconut Cookies image

If you love the ease of no-bake cookies, you will love this variation using coconut for added flavor and texture.

Provided by Kristina Vanni

Categories Dessert Snack

Time 47m

Number Of Ingredients 7

Ingredients

2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup milk
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 cups old-fashioned rolled oats (uncooked)
1 cup shredded sweetened coconut

Steps:

Gather the ingredients.
Line 3 large baking sheets with waxed paper or parchment paper. Set aside.
In a large saucepan, combine the sugar, butter, milk, cocoa powder, and salt.
Bring to a boil over medium heat, stirring constantly. Continue to boil for 3 minutes.
Remove the pan from the heat. Stir in the oats and coconut.
Drop by slightly rounded tablespoonfuls on to the prepared baking sheets (about 12 per sheet). Press down lightly to form a cookie shape. The cookies will harden at room temperature after about 30 minutes, or they can be placed in the refrigerator for 10 minutes to firm.

Nutrition Facts : Calories 98 kcal, Carbohydrate 16 g, Cholesterol 7 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 24 mg, Sugar 12 g, Fat 4 g, UnsaturatedFat 0 g

FASTEST COOKIES IN THE WEST (NO BAKE COOKIES)

Fastest Cookies in the West (No Bake Cookies) image

This is an old family recipe that my mom used to make for us as kids. She originally got it from a cookbook that she used when she was young and just learning how to cook. The recipe was titled, the "Fastest Cookies in the West", but around our house they were known as the "Fastest DISAPPEARING Cookies in the West."

Provided by Closet Foodie

Categories Drop Cookies

Time 8m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
2 cups sugar
1/2 cup milk
4 tablespoons cocoa powder (dutch process if you have it)
1/2 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
1/2 cup peanut butter
3 1/2-4 cups dry quick-cooking oats
2 teaspoons vanilla

Steps:

Lay out some waxed paper on two baking sheets or your countertop. Put them somewhere where you can access them quickly.
Combine the first four ingredients in a large pan (preferably one with a heavy bottom since it will help it cook more evenly with less scorching). Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil. Cook for 1 minute. Do NOT boil longer, as it will cause the mixture to burn or to have the wrong consistency. Remove from heat.
Quickly mix in the chocolate chips, corn syrup, peanut butter, oats, and vanilla with a rubber spatula or wooden spoon. Drop spoonfuls onto the prepared waxed paper and let them cool. When they are cool, store in a dry airtight container (if they last that long).

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