Moms No Bake Cookies Food

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.

NO BAKE COOKIES

Steps:

• Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Place granulated sugar, brown sugar, butter, milk and cocoa powder in a 3 quart saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Once the mixture is boiling (in the middle and around the edges of the saucepan) set a timer and boil for exactly one minute.
• Remove from heat and stir in 2 cups of the quick oats just until coated. Add in peanut butter, vanilla extract, salt, and remaining quick oats. Stir just until combined.
• Immediately begin scooping out mixture using a medium cookie scoop or two spoons.
• Drop the mixture onto the prepared baking sheets and let sit at room temperature for about 20 to 30 minutes or until the cookies are set up and firm to the touch.
• Cookies should be stored in an airtight container at room temperature for up to 1 week. They can also be stored in the fridge.

MOM'S NO BAKE COOKIES

Steps:

• 1. In large pan mix sugar, oleo, cocoa, milk, peanut butter, and vanilla. Bring to boil on medium heat, boil one minute.
• 2. remove from heat quickly stir in oats, coconut, and nuts. Stir well, and drop by spoonfuls on to wax paper to cool. Enjoy...........

MY MOM'S NO-BAKE COOKIES

Steps:

• 1. Combine all ingredients together, except the coconut and oats, in a medium saucepan; start cooking the mixture over medium heat. Lower the heat; allow the mixture to cook for 5-7 minutes, stirring occasionally.
• 2. Remove from the heat and add the coconut; stir until blended. Add the oats; stir until well blended. Drop by tablespoonfuls onto waxed paper. Allow to cool at room temperature. Once cooled, I place them in decorative muffin/cupcake papers and store them in an airtight container. *If you like a softer texture to the oatmeal, you can add it to the mixture during the last 2 minutes of cooking (Step 1).
• 3. VARIATIONS ~ Peanut butter (add approx. 1/3 c. to mixture while cooking) ~ Raisins, cranberries or Craisins* ~ Nuts* ~ Other dried fruits, chopped* *You might need to decrease the amount of coconut when adding these variations.

MOM'S EASY NO BAKE COOKIES

Steps:

• Combine first 5 ingredients in a medium saucepan and bring to a rolling boil. Boil for 2-3 minutes.
• Remove from heat and stir in peanut butter and vanilla. Add oatmeal and stir to combine.
• Drop by teaspoonful on a cookie sheet or wax paper and let cool.