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 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 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 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.
Yield 48 Number Of Ingredients 6 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.
Time 11m Yield 24 cookies, 24 serving(s) Number Of Ingredients 7 Steps:
Mix first four ingredients. Bring to a boil, boil 1 minute. Remove from heat and add vanilla and peanut butter. Stir until well blended. Stir in oatmeal. Drop by spoonfuls onto waxed paper. Store in refrigerator or freezer.
More about “quick and easy no bake chocolate cookies recipes”
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.
