No Bake Cookies Never Fail Food

NO BAKE COOKIES RECIPE (FOOLPROOF!)

Steps:

• Line 2 large baking sheets with parchment paper. Set aside.
• In a saucepan, melt the butter over medium-high heat. Add the milk, sugar, and cacao powder and stir until it starts to boil. Set a timer and let the mixture boil for 2 minutes. Then, turn off the heat.
• Add in the vanilla, almond butter, and oats, and stir until everything is combined.
• Using a medium sized cookie scooper, scoop the cookies onto the baking sheet. Then flatten the cookies using a spoon to desired thickness.
• Let the cookies cool at room temperature for about 30 minutes, or chill in the fridge for about 20 minutes until firm.

NO BAKE COOKIES I

Steps:

• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

NO BAKE COOKIES II

Steps:

• Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly.
• Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.

EASY NO BAKE COOKIES

Steps:

• Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil. Boil for 2 minutes.
• Turn off heat and add in the pudding, oats and vanilla. Mix well and let stand for 5 minutes.
• Drop by spoonfuls onto wax paper.

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- NEVER FAIL!

Steps:

• Mix together the sugar, milk, butter and cocoa.
• Heat over medium until the mixture comes to a full boil.
• Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
• Drop by spoonfulls onto waxed paper.

NO FAIL SUGAR COOKIES

Steps:

• Cream butter and sugar.
• Add eggs and vanilla.
• Mix dry ingredients and add to butter mixture.
• Mix well.
• Chill for 1 to 2 hours or see HINT below.
• Roll to desired thickness and cut into desired shapes.
• Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
• HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
• Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
• Continue rolling dough between paper until you have used it all.
• By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
• Reroll left over dough and repeat the process.
• An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.

NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk flour, baking soda, and salt together in a bowl.
• In a large mixing bowl, mash the butter with white sugar and brown sugar until the mixture is well combined. Beat in the eggs, one at a time, and stir in vanilla extract. Stir in the flour mixture, about 1 cup at a time, then mix in the chocolate chips. Drop the dough by rounded tablespoon onto baking sheets, about 2 inches apart.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Allow to cool for about 5 minutes on the baking sheets before removing cookies to finish cooling.

NEVER-FAIL NO-BAKE CHOCOLATE COOKIES

Steps:

• In a largish mixing bowl put the oats, peanut butter, vanilla and the optional chopped nuts (I usually use walnuts or pecans). Set aside.
• In a largish saucepan with a thick bottom, put the sugar and cocoa. Turn on heat to medium high, and stir to blend. Even though the mixture is not yet ready, go ahead and add the butter and milk.
• Stir nonstop until your mixture comes to a strong boil, then boil one minute.
• Remove from heat.
• Stir in the quick oats, peanut butter, vanilla and optional chopped nuts.
• Drop by heaping spoonfuls onto waxed paper.

NEVER FLAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine the flour, baking soda and salt in a small bowl.
• In another, larger, bowl add the sugars, vanilla and milk; then cream in the butter and shortening by beating on medium-low just until there are no sugar clumps; *be careful not to overmix.
• Beat in (on medium-low) the eggs, one at a time; then gradually add in your flour mixture; *don't overmix!
• Stir in the chips and nuts; Regular sized Nestle chips melts fine, but regular sized Hershey chips don't melt fast enough.
• Drop by rounded tablespoons onto ungreased baking sheets; *Either rinse your cookie sheets in cool water between batches or cool them off in the freezer for a minute (if dough spreads when you place it on the sheet then the edges might burn and the cookies will flatten - no hotter than room temp); also keep your dough cool in the fridge between batches (this is VERY important).
• Bake for 7 to 11 minutes or until barely golden brown - if you over-bake then you risk all of your hard work turning into flatness.
• OPTIONS-.
• If you sub oatmeal or coconut for the nuts, then add in another 1 or 2 T of milk; Peanut butter chips or buterscotch chips can also be substituted for the nuts - the cookies will be a little moister.
• DO NOT ever use margarine.
• Salt compliments chocolate and nuts very well, but if you want to omit 1/2 teaspoon then that's fine.

THE BEST, NO-FAIL CHOCOLATE CHIP COOKIES

Steps:

• Cream together first (5) ingredients.
• Add eggs and mix well.
• In seperate bowl sift all dry ingredients and add to creamed mixture.
• Add chips and nuts, stir to combine.
• Spoon onto ungreased cookie sheets (2" apart).
• Bake in preheated oven, 375 degrees for 10-12 minutes.

NEVER-FAIL CUTOUT COOKIES

Steps:

• Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.