COOKIES 12
NO BAKE
NO BAKE COOKIES - Sharon Stevens
2 cups sugar
1/2 cup milk
1 stick butter
1 cup plain or chunky peanut butter
4 T cocoa
3 cups oats
1 teaspoon vanilla
Boil:
Sugar, milk, butter & cocoa for 1 1/2 minute. (start timing when mixture comes to full boil.)
Remove from heat. Add: peanut butter, oats & vanilla. Beat until blended.
Drop by teaspoonful on waxed paper to set & cool.
No Bake - SHOESTRING POTATO COOKIES - Mary M J
3 T plain or chunky peanut butter
2 6 oz pkg Butterscotch Chips
1 4 oz can Shoestring Potatoes
1 c nuts
melt chips and peanut butter, pour over Potatoes and nuts. mix
Drop by teaspoonful on waxed paper. put in feezer to set, remove as soon as firm.
NO BAKE CHOCOLATE OATMEAL COOKIES
1/4 lb. margarine
1 qt. quick oats
1 1/2 c sugar
6 T. cocoa
1/2 c milk
1 T. vanilla
1/4 c peanut butter
Place margarine, sugar and milk in saucepan and boil 1 minute. Remove from heat. Add peanut butter and mix well. Add oats, cocoa and vanilla; mix well. Drop on buttered cookie sheet (the size of a chocolate drop). Makes 40 cookies.
NO-BAKE CHEERIO CLUSTERS - M Carlson
3/4 c corn syrup
3/4 c sugar
3/4 c peanut butter
5 c Cheeros
1/2 c peanuts
heat syrup, sugar till bubbly add peanut butter til melted stir in Cheerios & peanuts drop on wax paper in sponfulls. refrigerate till set
NO BAKE RUM RAISIN BALLS
36 servings
1/3 c Dark rum
1/3 c Rolled oats
2 c Powdered sugar
3 T Cocoa, unsweetened
2/3 c Walnuts, toasted; chopped
2/3 c Raisins; golden
2/3 c Coconut; shredded
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/3 c Butter, melted; cooled
3 T Sugar
These rum balls mellow with age. Combine rum and oats; cover and set aside one hour. Add all remaining
ingredients except granulated sugar. Cover and refrigerate 1 hour. Roll teaspoons of the mixture into 1-inch balls. Roll balls in sugar, coating generously. Store in airtight container 24 hours before serving. Store airtight at room temp 10 days, freeze for 3 months.
NO BAKE CHOW MEIN COOKIES
1 pkg butterscotch morsels
1 can or bag chow mein noodles
1 c peanuts or mixed nuts
Melt morsels, add noodles and nuts. Drop by teaspoons on waxed paper. Cool. Store in airtight container.
NO BAKE PINEAPPLE SQUARES
1 cup graham cracker crumbs
2 tablespoons sugar
1/4 cup light margarine, melted
1 cup fat free or light sour cream
4 ounces light cream cheese, softened
1/2 cup sugar
1/4 cup orange marmalade or apricot fruit spread, divided
1 can (20 oz.) Crushed Pineapple
1 envelope unflavored gelatin
Combine crumbs, 2 tablespoons sugar and margarine in 8-inch
square baking dish; pat mixture firmly and evenly onto bottom
of pan. Freeze 10 minutes.
Beat together sour cream, cream cheese, 1/2 cup sugar and 1
tablespoon marmalade in medium bowl until smooth and blended;
set aside.
Drain pineapple; reserve 1/4 cup juice.
Sprinkle gelatin over reserved juice in small saucepan; let
stand one minute. Cook and stir over low heat until gelatin
dissolves.
Beat gelatin mixture into sour cream mixture until well
blended. Spoon mixture evenly over crust.
Stir together pineapple and remaining 3 tablespoons orange
marmalade in small bowl until blended. Evenly spoon over sour
cream filling. Cover and refrigerate 2 hours or until firm. Makes 16 squares
NO BAKE RICE KRISPIE DATE FINGERS
1 stick butter
1 cup sugar
1 cup finely chopped dates
1/2 cup finely chopped nuts: pecans or walnuts
1 beaten egg
Melt butter and add above ingredients. Cook 10 minutes
over low heat, stirring so it does not scorch.
Remove from heat and add 1 teaspoon vanilla and then pour
over 2 1/2 cups Rice Krispie cereal
Mix well. Let cool a little until you can handle the
temperature. Grease hands with butter and shape into
fingers or balls the size of walnuts and roll in mixture
of:
3/4 cup coconut
1/2 cup choppped nuts
Place on sheet of waxed paper, refrigerate for 1 hour and
store in sealed tin. Makes about 3 dozen walnut size
fingers or balls Keeps well. I store in refrigerator
until serving and let come to room temperature a little
bit.
NO BAKE BUCKEYES
They are made with a simple, fudge-like peanut butter center and dipped in chocolate. The top of the peanut butter ball is left uncovered making it look like a buckeye.
1 cup peanut butter
1/4 cup butter
1 1/2 cups powdered sugar
6 ounces of dark chocolate wafers or other coating chocolate
Mix the peanut butter, butter, and sugar together adding more powdered sugar if necessary to reach the desired consistency. Form little round balls the size of a large marble. Refrigerate the balls until firm.
Melt the chocolate. Dip the peanut butter balls in the chocolate using toothpicks as skewers to hold the balls. Cover all but the top portion of the balls. Set aside until the chocolate sets. Store leftover buckeyes in the refrigerator.
note:
This recipe was tested with 100% peanut butter, the kind that needs to be refrigerated after opening. If you use shelf stable peanut butter, the buckeyes may not need to be refrigerated. We prefer the 100% peanut butter.
NO BAKE CRANBERRY COCONUT BARS
1/2 cup butter
1/2 cup brown sugar
1 1/2 cup quick rolled oats
1/4 cup light corn syrup
1/2 cup dried cranberries*
1/2 cup sweetened flaked coconut
1/2 cup walnut pieces
*Can substitute dates, raisins, or chopped apricot pieces.
Place butter in an 8-inch square, microwave-safe baking dish. Microwave until the butter is melted.
Stir in the brown sugar until dissolved. Stir in the rest of the ingredients. Press the mixture firmly into the dish.
Microwave for three to five minutes or until lightly browned. If your microwave does not have a rotating carousel, rotate the dish twice during cooking.
Let the cookies cool and then cut them into bars with a sharp knife. Wrap them individually to pack in a lunch.
CHOCOLATE CHIP OAT NO-BAKE COOKIES
1 cup brown sugar
1/4 cup butter
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup quick rolled oats
1/2 teaspoon vanilla extract
1/2 cup chopped salted peanuts
1 cup milk chocolate chips
In a saucepan, cook the brown sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium heat, stirring continually, until the mixture comes to boil. Cook for one minute longer.
Remove from heat, stir in peanut butter, quick oats, and vanilla. Let cool until just warm to the touch then stir in the peanuts and chocolate chips, stirring just until the chips and peanuts are dispersed.
Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper. Cool completely in the refrigerator.
Note:
If you stir the chocolate chips in before they have sufficiently cooled, they will melt. That’s not bad but you will have chocolate cookies instead of chocolate chip cookies.
PEANUT BUTTER NO-BAKE COOKIES
2 cups brown sugar
1/2 cup evaporated milk
1/2 cup butter
1/2 teaspoon vanilla extract
1 cups peanut butter
3 cups quick rolled oats
Add the brown sugar, evaporated milk, and butter to a heavy saucepan. Cook over medium-high heat, stirring continually, until the mixture comes to boil. Cook for one minute longer.
Remove from heat, stir in peanut butter, quick oats, and vanilla. Stir until the mixture begins to cool.
Drop the cookies by the spoonful onto a nonstick baking sheet or waxed paper. Cool completely in the refrigerator.
NO BAKE TROPICAL ORANGE & COCONUT BALLS
3 1/2 cups vanilla cookie crumbs
2 cups powdered sugar
1 1/2 cups pecans, chopped
1/3 cup frozen orange juice concentrate, thawed, undiluted
1/2 cup butter, melted
1 1/2 cups sweetened flaked coconut
In the mixing bowl of your stand-type mixer, combine the cookie crumbs, powdered sugar, and chopped pecans. Mix in the orange juice and melted butter. Mix for 1 to 2 minutes. Shape into one-inch balls and roll in the coconut. Place the cookies in the refrigerator to become firm.
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