Fastest Cookies In The West No Bake Cookies Recipes

NO BAKE COOKIES RECIPE (FOOLPROOF!)

Steps:

• Line 2 large baking sheets with parchment paper. Set aside.
• In a saucepan, melt the butter over medium-high heat. Add the milk, sugar, and cacao powder and stir until it starts to boil. Set a timer and let the mixture boil for 2 minutes. Then, turn off the heat.
• Add in the vanilla, almond butter, and oats, and stir until everything is combined.
• Using a medium sized cookie scooper, scoop the cookies onto the baking sheet. Then flatten the cookies using a spoon to desired thickness.
• Let the cookies cool at room temperature for about 30 minutes, or chill in the fridge for about 20 minutes until firm.

NO BAKE COOKIES

Steps:

• In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It's important to bring these to a boil verrrrry slowly. Once they reach a rolling boil, boil for 60 seconds. Use a timer!
• Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.
• Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper. Once cookies are placed on wax paper, allow them to cool until hardened.
• Enjoy!

FASTEST COOKIES IN THE WEST (NO BAKE COOKIES)

Steps:

• Lay out some waxed paper on two baking sheets or your countertop. Put them somewhere where you can access them quickly.
• Combine the first four ingredients in a large pan (preferably one with a heavy bottom since it will help it cook more evenly with less scorching). Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil. Cook for 1 minute. Do NOT boil longer, as it will cause the mixture to burn or to have the wrong consistency. Remove from heat.
• Quickly mix in the chocolate chips, corn syrup, peanut butter, oats, and vanilla with a rubber spatula or wooden spoon. Drop spoonfuls onto the prepared waxed paper and let them cool. When they are cool, store in a dry airtight container (if they last that long).