Unbaked Chocolate Oatmeal Cookies Food

UNBAKED CHOCOLATE OATMEAL COOKIES

Steps:

• Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
• Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
• Drop on waxed paper and allow to cool before serving.

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

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.

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 SUGAR FREE CHOCOLATE COOKIES

Steps:

• Start by prepping a cookie sheet with parchment or wax paper . Set this aside while you work.
• In a saucepan on medium heat, combine together sugar alternative, milk, butter, unsweetened cocoa powder, and sugar free chocolate chips. Bring this to a boil stirring as it heats. Be sure to scrape the sides of the pan to reduce sticking. Once the ingredients begin to bubble, wait one minute and then remove the pan from the heat.
• Stir in the remaining ingredients, one at a time. Then use a teaspoon to scoop the batter and drop it onto the prepped cookie sheet from the first step. This should harden at room temperature within 45 minutes. Store the cookies in your refrigerator or freeze to take with you later on.

HAYSTACK COOKIES

Steps:

• In a medium bowl stir together the oats and coconut.
• Add the butter, milk, cocoa and sugar to a medium saucepan over medium heat
• Whisk gently as everything melts together, then bring the mixture to a boil for 5 minutes while gently whisking.
• Pour the chocolate mixture into the bowl with the oats and coconut and stir together.
• Drop tablespoon sized spoonfuls onto a baking sheet lined with wax paper and place in the fridge for 30 minutes to harden.

CHOCOLATE OATMEAL NO BAKE COOKIES (WITHOUT PEANUT BUTTER)

Steps:

• Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over!
• Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove from heat.
• Add the vanilla and cocoa, stir until the syrup is smooth. Add the quick oats and stir until evenly coated with the syrup.
• Drop tablespoon sized portions onto waxed paper, use the back of a spoon to make cookie shaped (rather than a no bake cookie mound) if desired. Allow to set up for one hour.

UNBAKED CHOCOLATE-OATMEAL COOKIES

Steps:

• Melt butter in sauce pan or microwave. Mix butter, sugar, cocoa, and milk in pan on medium heat until smooth and creamy and until sriking boil, stirring constantly; Boil exactly 2 minutes.
• Take off stove top and add peanut butter and vanilla. Then add oatmeal; mix quickly.
• Drop by teaspoons on waxed paper. If mixture gets too thick, add a few drops of cream to mixture. Let cool until firm. Reach underneath waxed paper under each cookie to remove.