NO-BAKE FUDGY COCONUT COOKIES
My daughter works at a summer camp, so I send treats. Instead of a cookie jar we use a coffee can and call it the Wrangler Feeding Trough. Everyone asks for this cookie. -Sue Klemm, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats and coconut. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets., In a microwave, melt baking chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in airtight containers.
Nutrition Facts : Calories 101 calories, Fat 5g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 63mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
NO-BAKE FUDGY OAT COOKIES
These fuss-free cookies have stood the test of time. I got the recipe from my mother-in-law back in 1949...and my grown daughter asked me to share it with her so she could make them for Christmas!-Elizabeth Hunter, Prosperity, South Carolina
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine oats and coconut; set aside. In a large saucepan, combine milk and butter. Stir in sugar and cocoa. Bring to a boil. Add oat mixture; cook for 1 minute, stirring constantly. Remove from the heat; stir in vanilla. , Drop by rounded tablespoonfuls 1 in. apart onto waxed paper. Let stand until set.
Nutrition Facts : Calories 184 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 43mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein.
COCONUT OATMEAL COOKIES I
I know this recipe sounds different but it was a favorite growing up. They were always one of this first kinds gone when we went to visit grandma.
Provided by Darlene
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
- In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
- Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden. Remove from oven immedietly- if overcooked cookies get HARD.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 31.6 g, Cholesterol 25.7 mg, Fat 9.9 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 4.5 g, Sodium 117.8 mg, Sugar 18.5 g
GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
- Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Drop cookie dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 g
OATMEAL FUDGE COOKIES
Steps:
- 1. In a medium saucepan, melt sugar and butter.
- 2. Add coocoa and milk. Bring to a boil and boil for 2 minutes.
- 3. Add oatmeal and vanilla and mix quickly.
- 4. Drop onto waxed paper and let cool.
CHOCOLATE OATMEAL NO BAKE COOKIES (WITHOUT PEANUT BUTTER)
Who can resist the classic flavors of Chocolate Oatmeal No Bake Cookies (without peanut butter)? Not me. The perfectly cooked syrup will set up with the oats for a texture that is pure chocolate fudgy delight!
Provided by Angela
Categories Chocolate Cookies & Bars Recipes Cooking with Kids No Bake Desserts
Time 1h5m
Number Of Ingredients 6
Steps:
- Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over!
- Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove from heat.
- Add the vanilla and cocoa, stir until the syrup is smooth. Add the quick oats and stir until evenly coated with the syrup.
- Drop tablespoon sized portions onto waxed paper, use the back of a spoon to make cookie shaped (rather than a no bake cookie mound) if desired. Allow to set up for one hour.
Nutrition Facts : Calories 125 kcal, Carbohydrate 21 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 37 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
FUDGY OATMEAL COOKIE BARS
Fudgy Oatmeal Cookie Bars are made with a thick chocolate ganache in between two layers of a soft and chewy oatmeal cookie recipe. This cookie bar recipe is absolutely amazing!
Provided by Jessica & Nellie
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- In a large bowl, combine the oats, flour, baking soda and salt.
- In a separate bowl, beat the butter for 2-3 minutes until whipped. Add brown sugar and beat for another 2 minutes. Add the eggs and vanilla and continue to beat for another 1-2 minutes.
- Add the dry ingredients to the butter/sugar mixture and mix just until barely combined. Set aside while making the chocolate layer.
- In a medium saucepan, mix all of the chocolate fudge ingredients together over low heat. Stir until everything is melted and smooth and then remove from heat.
- Press 2/3 of the oatmeal cookie dough into the bottom of a greased 9X13 pan. Spread the chocolate fudge over the oatmeal layer and then drop the remaining oatmeal cookie dough over the top.
- Bake for 20-25 minutes or until the top begins to lightly brown. Let cool completely before cutting. They can be stored and served at room temperature, but they are delicious cold from the fridge as well!
FUDGY OATMEAL COOKIES
Make and share this Fudgy Oatmeal Cookies recipe from Food.com.
Provided by lizardchat
Categories Drop Cookies
Time 10m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Sift sugar and cocoa.
- In large saucepan, melt butter over med-low heat.
- Add sugar, cocoa, and milk.
- Bring to a full boil over medium heat for 1 minute. Remove from heat.
- Add salt and vanilla.
- Blend in peanut butter. Add oats. Mix well.
- Drop by teaspoon full on wax paper until firm.
Nutrition Facts : Calories 70.4, Fat 1.8, SaturatedFat 0.4, Cholesterol 0.4, Sodium 26.1, Carbohydrate 12.6, Fiber 0.7, Sugar 8.6, Protein 1.5
COCONUT FLOUR OATMEAL COOKIES
Soft and chewy Coconut Flour Oatmeal Cookies with a great melt-in-your-mouth texture from the coconut flour. They are gluten free and naturally sweetened with only maple syrup and chocolate chips! These cookies are also dairy free because they call for coconut oil rather than butter. I debated calling them "Triple Coconut Cookies" because they have coconut flour, shredded coconut and coconut oil in them -- a delicious trio!
Provided by Christy Faber
Time 27m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Prepare two cookie sheets with parchment paper.
- In a medium-sized bowl combine coconut flour, oats, shredded unsweetened coconut, baking soda and salt. Whisk together thoroughly.
- In a small saucepan melt ½ cup + 1 tbsp of coconut oil on low heat until melted. Set aside to cool slightly.
- In a separate small bowl, combine maple syrup, vanilla and eggs and whisk together.
- Pour in the melted coconut oil (after it has cooled) to the wet ingredients and whisk together thoroughly. Add the wet ingredients to the dry ingredients and stir together. Add the chocolate chips and stir again.
- The batter may seem wet at first but coconut flour begins to soak up excess moisture quickly. Roll the dough into balls of approximately 2 tbsp. Place 6 at a time on the cookie sheet (If the dough seems too sticky and the balls aren't holding together, place the dough in the fridge for 10 minutes before rolling).
- Flatten each cookie gently with a fork. Bake at 350 degrees F for 10-12 minutes.
Nutrition Facts : Calories 171 kcal, ServingSize 1 serving
FUDGY COCONUT OATMEAL COOKIES
Make and share this Fudgy Coconut Oatmeal Cookies recipe from Food.com.
Provided by MizzNezz
Categories Drop Cookies
Time 11m
Yield 60 ( about )
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in large pan.
- Bring to a boil.
- Boil 1 minutes.
- At once add next 4 ingredients.
- Stir well.
- Drop by tsp.
- on waxed paper.
- Cool.
FUDGY OATMEAL BROWNIES
These fudgy and naturally gluten-free brownies made with oat flour will have you craving more!
Provided by Heather Walter
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Using the microwave, melt chocolate chips in a large microwave-safe bowl and melt, stirring every 30 seconds until smooth.
- Add agave, eggs, egg yolk, coconut sugar, and vanilla extract to the bowl and whisk until smooth.
- Add the oat flour, cocoa, and salt to the mixture. Whisk until batter-like consistency.
- Spray or line a baking pan with parchment paper and pour the batter in.
- Bake brownies for 25 minutes or until set.
- Cool and serve!
Nutrition Facts : Calories 180 kcal, ServingSize 1 brownie, Carbohydrate 21 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 94 mg, Fiber 2 g, Sugar 13 g, UnsaturatedFat 3 g
FUDGY NO BAKE COOKIES (THM - S)
Fudgy No Bake Cookies (THM - S)
Provided by Rita's Kitchen
Categories Desserts
Time 15m
Yield 16
Number Of Ingredients 12
Steps:
- In a small saucepan over medium heat, melt butter or coconut oil, cocoa, almond milk, (Truvia or THM sweetner of choice), defatted peanut flour, water, and sea salt.
- Bring to a boil and allow to boil, stirring constantly, for one minute.
- Remove from heat and stir in vanilla and oats/coconut.
- Drop by tablespoons (I used a small cookie scoop) onto foil.
- Refrigerate to harden, then store in covered container in refrigerator.
Nutrition Facts :
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- Scoop out about 1 tablespoon of the mixture onto the prepared baking sheet 1-inch apart from each other.
- Put the pan in the refrigerator for about 30 minutes or more until the cookies harden. Store in an airtight container in the refrigerator.
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- In a medium bowl, whisk together oats, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Combine sugar, flaxseeds, and almond milk in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the canola oil and vanilla and almond extracts and mix until thoroughly combined. Fold in half of the flour mixture and stir by hand until just combined. Fold in the remaining flour and stir until just combined. Fold in the chocolate chips and stir until chips are evenly distributed.
- Using 2 tablespoon scoop, drop dough onto baking sheets, spacing about 2” apart. Bake for 11-12 minutes until cookies are firm and risen. Cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
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