Time 15m Yield 24 cookies Number Of Ingredients 8 Steps:
Bring first 4 ingredients to a boil. Cook for 1 minute. Remove from heat. Add remaining ingredients. Mix well and drop by teaspoon onto wax paper. Let cool. Note: After I have let them cool, I put them in the fridge. They seem to harden better, plus they taste good that way.
Time 40m Yield about 60 cookies Number Of Ingredients 8 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.
Time 1h15m Yield 36 Number Of Ingredients 7 Steps:
In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.
Time 30m Yield 12 to 14 cookies Number Of Ingredients 7 Steps:
Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes. Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
Time 15m Yield 36 cookies Number Of Ingredients 7 Steps:
in a lge saucepan bring sugar, milk and butter to a boil, stirring. remove from heat and stir in remaining ingredients. drop by spoonfuls onto wax paper. let it stand about 1 hour.
Time 10m Number Of Ingredients 9 Steps:
Line a baking sheet with parchment paper. Add the butter, sugar, milk and cocoa to a medium saucepan and bring to a boil stirring occasionally for 1 minute. Remove from the heat and stir in the peanut butter, oats, vanilla and salt. Drop spoonfuls of the mixture onto the prepared baking sheet and let sit at room temperature until cooled and hardened, about 30 minutes. If desired drizzle cooled cookies with melted chocolate.
Time 1h Yield 24 Number Of Ingredients 6 Steps:
Line a baking sheet with waxed paper. Mix oats and coconut in a large bowl until thoroughly combined. Stir sugar, cocoa powder, milk, and margarine together in a saucepan over medium heat until the mixture is smooth. Bring to a boil and cook for 2 minutes, stirring constantly. Pour over the oats and coconut and quickly mix to coat. Drop by tablespoon onto prepared baking sheet; let cookies cool and harden. Store in an airtight container.
Time 20m Yield 2-1/2 dozen. Number Of Ingredients 8 Steps:
In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Yield Makes 4 to 5 dozen Number Of Ingredients 8 Steps:
Line a cookie sheet with waxed paper and set aside. In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine. Cook over high heat and bring to a boil. Allow to boil for 1 1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine. Drop by tablespoonfuls onto the prepared cookie sheet and chill.
Time 30m Yield 42 Number Of Ingredients 8 Steps:
Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside. In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well. Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
