Graces Butterscotchcoconut No Bakes Recipes

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GRANDMA'S CLASSIC NO-BAKE COOKIES



Grandma's Classic No-Bake Cookies image

This is the first cookie I ever learned to make as a child. They're very delicious with the peanut butter and oatmeal. You can eat them fresh out of the pan in a bowl with a spoon, which is delicious with a glass of milk besides. This no-bake cookie recipe was my grandmother's, and my mother taught it to her children, and I will to mine. I hope you have as much fun making this either by yourself or with your children, as I did with my mom. Separate cookies with waxed paper if putting in a tin or baggie to prevent sticking.

Provided by Jadebloodraven

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 7

2 cups white sugar
½ cup milk
½ cup unsalted butter
2 tablespoons cocoa powder
3 cups old-fashioned oats
½ cup peanut butter, or more to taste
1 teaspoon vanilla extract

Steps:

  • Combine sugar, milk, butter, and cocoa powder in a large saucepan over medium heat; bring to a boil. Cook and stir until butter is melted and mixture is smooth, 2 to 3 minutes.
  • Remove from heat and add oats, peanut butter, and vanilla extract; mix until thoroughly combined. Drop tablespoonfuls of dough onto sheets of waxed paper. Let cool until solid, 20 to 30 minutes.

Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.5 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 14 mg, Sugar 8.8 g

NO-BAKE BUTTERSCOTCH-COCONUT COOKIES



No-Bake Butterscotch-Coconut Cookies image

Want cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.

Provided by Katherine Sacks

Categories     Kid-Friendly     Coconut     Oatmeal     Butterscotch/Caramel     Cookies     Chocolate     Dessert     Back to School     Picnic     Small Plates

Yield Makes about 25 cookies

Number Of Ingredients 6

3/4 cup butterscotch chips
3/4 cup creamy no-stir peanut butter
1 cup quick-cooking oats
1 1/4 cups unsweetened shredded coconut, divided
1/4 teaspoon kosher salt
2 ounces dark chocolate (optional)

Steps:

  • Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
  • Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
  • Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
  • Do Ahead
  • Cookies can be made 5 days ahead. Store in an airtight container and chill.

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