NO BAKE OATMEAL FUDGE PEANUT BUTTER COOKIES
These are simple and fun to make with your kids! They will satisfy your sweet tooth - and are easy to prepare quickly after a meal!
Provided by ShackaShea
Categories Drop Cookies
Time 20m
Yield 15-20 cookies, 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar, cocoa, margarine, and milk and boil one minute.
- Add pinch of baking soda.
- Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended.
- Drop on wax paper in lumps to cool.
- Let cool about 30-45 minutes.
Nutrition Facts : Calories 285.5, Fat 11.8, SaturatedFat 2.3, Cholesterol 1.1, Sodium 116, Carbohydrate 41.6, Fiber 2.4, Sugar 28.1, Protein 5.3
EASY VERY TASTY NO-BAKE CHOCO-PEANUT BUTTER FUDGE OAT COOKIES
Bored of the same old chocolate chip cookies and oatmeal cookies? Well help is here! Fudgy oatmeal cookies that melt in your mouth with an after chew. The PERFECT balance of sweet chocolate and slightly salty peanut butter. SO fast and easy to make (but EXTREMELY delicious!). These are the cookies I'm famous for... I bring them everywhere and get such a great response due to the amazing yet unique taste and texture. Great for ALL ages! (Check out the tasty ideas at the end if you're making these with/for kids for even more fun).
Provided by rbrspam
Categories Drop Cookies
Time 5m
Yield 12-24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- - Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
- - Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
- - Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
- - Turn fire on medium-low and stir continuously.
- - Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil. (If there are bubbles everywhere and things are starting rumble, it's too high).
- Note: Very important to NOT overcook as sugar burns easily and tastes awful.
- - Once it's at the "perfect level," stir constantly for about 2 minutes than turn fire off but keep pot in place.
- - Drop in cocoa and quickly stir until all chunks are out.
- - Drop in peanut butter and stir until completely melted and stirred inches.
- - Drop in oats and stir in completely.
- - Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
- - Let sit uncovered for 20 minutes, allowing them to harden up.
- - Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
- - Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile. Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
- Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top. You can easily break a test cookie in thirds to "test" 3 different amounts to find desired taste.
- - Once done, leave uncovered for a few hours before wrapping up. This allows peanut butter to dry-out and harden on top.
- - Eat and enjoy!
- ~TRY THESE TASTY, FUN IDEAS!~.
- ~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
- ~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
- ~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
- ~ Use ½ cup extra oats and 3 ½ inch globs and after putting each one down, push in 3 robin egg candies to make "robins nests!"
- ~ To holiday-ify, get small candy-coated Hershey kisses, pick out holiday's colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
- ~ Instead of using globs, flatten with a spoon into ¼ inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
- NOTE: You'll see I used specific brand names for 2 things. The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies. The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience. So following these aren't required but very recommended.
Nutrition Facts : Calories 203.4, Fat 8.8, SaturatedFat 2.9, Cholesterol 6.7, Sodium 68.2, Carbohydrate 28.2, Fiber 2.3, Sugar 17.6, Protein 5.3
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
- stir in peanut butter.
- remove from heat and add quick oats; mix well.
- drop from a teaspoon onto wax paper; let cool.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
NO-BAKE BOILED CHOCOLATE FUDGE OATMEAL COOKIES (PEANUT BUTTER OP
My family's favourite childhood snack. I like it with smooth peanut butter, my mom likes it with crunchy peanut butter, my sister likes it without any peanut butter at all...you decide! Or spoon out some of the cookies and add peanut butter to the other portion! For the nuts, I've done everything from pecans to cashews to coconut! Try it differently each time.
Provided by GoldsmithLissa
Categories Drop Cookies
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
- In a large saucepan, mix sugar, cocoa, milk and butter.
- Bring to a boil and cook for one minute.
- (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
- Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
- Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
- Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.
Nutrition Facts : Calories 700.6, Fat 27.9, SaturatedFat 8.8, Cholesterol 23.2, Sodium 241.2, Carbohydrate 103.4, Fiber 6.8, Sugar 69.8, Protein 15.1
PEANUT BUTTER OATMEAL FUDGE
My favorite cookies are boiled cookies. So, when I wanted to come up with a treat that I could eat and feel kinda good about eating it, I came up with this. It's my boiled cookies with an attitude adjustment. Hope you enjoy this as much as I do!! Oh, and cooking time here is cooling time.
Provided by luvinmykids
Categories Breakfast
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place sugar, margarine and milk in large pan and bring to a boil over medium heat. Stir constantly for 2 minutes and promptly remove from heat.
- Stir in remaining ingredients and pour into 8x8" dish. Let set for 45 minutes or until set.
- Cut into bars and serve.
Nutrition Facts : Calories 293, Fat 13.2, SaturatedFat 2.6, Cholesterol 1.1, Sodium 126.5, Carbohydrate 39.7, Fiber 2.5, Sugar 26.4, Protein 6.2
OATMEAL FUDGIES (NO BAKE)
Make and share this Oatmeal Fudgies (No Bake) recipe from Food.com.
Provided by Miss Diggy
Categories Drop Cookies
Time 15m
Yield 48 cookies
Number Of Ingredients 8
Steps:
- Put the first 6 ingredients together in a large heavy saucepan, and on high bring to a boil.
- Boil for a minute, stirring constantly.
- Remove from heat, and add the coconut and oats, stirring well.
- Drop by teaspoons full onto waxed paper, and let cool.
Nutrition Facts : Calories 160.4, Fat 6.5, SaturatedFat 4.2, Cholesterol 10.9, Sodium 34.5, Carbohydrate 24.8, Fiber 1.7, Sugar 17, Protein 2.2
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