No Name Cookies Food

NO-BAKE COOKIE DOUGH SNOWMEN

Steps:

• Line a baking sheet with parchment. Microwave the flour in a small microwave-safe bowl for 1 minute. Stir well, then microwave again until the temperature reaches 180 degrees F, about 1 minute more (see Cook's Note). Sift into a medium bowl, then whisk in the salt; set aside.
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla in a large bowl with an electric mixer on medium-high speed until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (If needed, turn off the mixer and use your hands to help combine.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands.
• Scoop fourteen 1-tablespoon portions of dough and roll into smooth balls; scoop fourteen 1-teaspoon portions of dough and repeat. Put the balls on the prepared baking sheet and freeze until chilled, about 20 minutes.
• To make the coating, microwave the melting wafers and 4 teaspoons of the coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each, until melted. (Alternatively, melt in a double boiler.)
• One at a time, drop the chilled balls into the coating and roll around with a fork to fully coat. Remove each ball with the fork, letting any excess coating drip off, and return to the baking sheet. Fill in any holes with extra coating.
• To make the hats, put the nonpareils on a work surface white-side up. Dip the narrow end of the chocolate caramels into the coating and place one on each nonpareil. Put the hats on the baking sheet with the balls and refrigerate until the coating is set, about 5 minutes.
• Trim any excess coating around the balls with a paring knife. To make heads, dip the flat part of the small balls in the coating and stack one on top of each large ball. To make noses, dip the flat end of the jelly bean pieces in the coating and press one into the center of each head. Dip the bottoms of the hats in the remaining coating and attach one to each head. Refrigerate until the coating is set, about 5 minutes.
• Tie a sour belt strip around the neck of each snowman. Combine the remaining 2 tablespoons chocolate chips, 1/2 teaspoon coconut oil and the black food coloring in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted. Transfer to a piping bag or a resealable plastic bag and snip off the corner. Pipe 2 eyes on each head and 3 buttons down the front of each body. Refrigerate until completely set, about 10 minutes.

NO-BAKE COOKIES

Steps:

• Line two large sheet pans with parchment paper. In a pot, combine the sugar, milk, butter, cocoa powder and salt. Bring ingredients to a rolling boil over medium heat, stirring constantly and being careful not to let the mixture burn, then cook until the cocoa powder and sugar have fully dissolved, about 1 minute. Remove from heat.
• Add the oats, peanut butter and vanilla. Stir until well combined, then let cool for about 15 minutes. Drop heaping tablespoonfuls onto the prepared sheet pans, gently pressing the center to flatten slightly. (You should have about 36 cookies.) Chill for a few hours until firm. Store in an airtight container at room temperature for up to 1 week.

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.