Microwave No Bake Oatmeal Cookies Food

MICROWAVE NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Combine first 4 ingredients in a 2 quart (or larger) microwavable bowl.
• Microwave on high for 2 minutes.
• Whisk until butter is melted and incorporated.
• Microwave on high for 2 more minutes.
• Whisk well, then stir in remaining ingredients.
• Let set for 10-15 minutes.
• Drop onto waxed paper. (I use the medium Pampered Chef scoop.).

MICROWAVE " NO-BAKE OATMEAL COOKIES"

Steps:

• Mix together sugar, margarine, milk, cocoa, and vanilla. Heat in microwave 2 minutes. Stir. Heat in microwave 2 more minutes. Stir in peanut butter until well blended. Add oats. Drop by spoonfuls onto wax paper. Allow time to cool.
• * Measure oats carefully; too much and they will be too dry.

NO BAKE OATMEAL COOKIES

Steps:

• In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla and butter to form a dough. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners' sugar until thickly coated (or they will become crusty). Chill 20 minutes before serving.

HEALTHIER NO BAKE OATMEAL COOKIES

Steps:

• Mix sugar, milk, and cocoa powder together in a saucepan; bring to a boil and cook at a boil for 1 minute. Remove saucepan from heat and stir peanut butter, applesauce, and vanilla extract into the hot mixture until smooth. Add oats and stir until evenly mixed.
• Drop oats mixture by spoonful onto waxed paper. Cool completely before removing from paper, at least 20 minutes.

NO BAKE OATMEAL COOKIES

Steps:

• In large pot, combine sugar, butter, cocoa, and milk. Bring to a boil.
• Remove from heat.
• Add peanut butter, vanilla extract and oats.
• Stir until blended.
• Drop cookies, using a spoon, on a wax paper lined cookie sheet.
• Let cookies set.
• Enjoy!

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.

3 MINUTE NO BAKE COOKIES

Steps:

• In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
• Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
• Makes about 3 dozen.
• *If using old fashioned oats, cool mixture in saucepan 5 minutes.

MICROWAVE PEANUT BUTTER OATMEAL COOKIES

Steps:

• Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy. Add eggs, 1 at a time and beat well after each addition. Blend in milk and vanilla. Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well. Stir in oatmeal. Drop by teaspoon onto waxed paper on microwave oven glass tray. Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist. Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.

MICROWAVE OATMEAL BARS

Steps:

• In a large bowl, combine oats and brown sugar. Stir in butter and corn syrup. Press into a greased 9-in. square microwave-safe dish. , Microwave, uncovered, on high for 1-1/2 minutes. Rotate a half turn; microwave 1-1/2 minutes longer. Sprinkle with chocolate chips. Microwave at 30% power for 4-1/2 minutes or until chips are glossy; spread chocolate evenly over top. , Refrigerate 15-20 minutes before cutting.

BUTTERSCOTCH NO-BAKE COOKIES

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.