Spider Cookies No Bake For The Kids Recipes

SPIDER OREO COOKIES

Steps:

• Untwist each Oreo.
• Cut the black licorice into approximately 2 inch pieces. You will need 8 per Oreo (96 total).
• Place 4 pieces of the licorice on each side of the cookie with the majority of the filling on the Oreo cookie. Put some of the white icing on the bottom of the opposite cookie to help hold it back on top.
• Place the cookies back together.
• Use the icing to put the candy eyes on the Oreos to create the face of the spider.
• Enjoy!

NO BAKE SPIDER COOKIES

Steps:

• Cut licorice ropes into about 2-inch sections.
• In a saucepan add the sugar, cocoa, butter, and milk. Stir constantly and melt together over medium heat until it is to a full boil.
• Let the mixture boil for 1 minute then remove from heat.
• Quickly add the peanut butter, vanilla, and oats. Stir to combine.
• Drop by spoonful onto waxed paper. Shove the licorice sections into the cookies--four on each side for the spider legs.
• After about 5 minutes use fingers to shape cookies into perfect circles. Add candy eyes to each spider.
• Let finish cooling for about 10 minutes.

SPIDER COOKIES

Steps:

• In medium-sized saucepan, combine sugar, milk, margarine, and salt. Bring to a boil over medium heat. Reduce heat to low and simmer for 5 minutes, uncovered, stirring occasionally.
• Remove from heat and add vanilla. Stir.
• In large bowl, combine rolled oats, coconut, and cocoa. Stir well to combine.
• Pour liquid ingredients over dry ingredients in bowl. Stir to combine. Mixture may seem soft but resist the urge to add more rolled oats which will make the cookies hard and chippy. Let mixture stand, undisturbed, for 15-20 minutes and it will begin to firm up.
• Drop by spoonfuls onto wax-paper lined baking sheet. Place in refrigerator for apx. 1 hour to firm up cookies.
• Store in airtight container. These cookies also freeze well.

NO-BAKE CHOCOLATE COCONUT COOKIES

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.

SPOOKY SPIDER COOKIES

Steps:

• For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.
• With frosting, attach 2 M&M's™ minis chocolate candies to top of each cookie for eyes.

NO BAKE SPIDER COOKIES

Steps:

• Add 1 cup powdered sugar into a small bowl with black food coloring.
• Add 1 cup powdered sugar into a second small bowl with purple food coloring (red and blue).
• Slowly add up to 2 teaspoon water into each bowl and stir with a fork or whisk until icing is smooth, but thick. You want it pourable, but not runny.
• In a third bowl add 1 1/2 cups powdered sugar and slowly add 2 to 2 1/2 teaspoon water.
• Stir with a fork or whisk until icing is smooth, but thick. You want it pourable, but not runny.
• Pour each icing into its own resealable bag and squeeze icing into one corner. Snip a tiny piece of the corner of the bag off and place each bag in a glass, cut tip side down.
• Place 1 cookie on work surface.
• Start with the white icing and pipe an outline of a circle along the edge of the cookie. Once outline is done, fill in center with white icing.
• Use a toothpick or bamboo skewer to spread icing evenly.
• Start at the center of the cookie and pipe a swirl of purple or black for the web. Turn and spiral the icing outwards towards the edge of the cookie.
• Using a toothpick or bamboo skewer, place the tip at the center of the cookie and drag it out through the icing toward the edge of the cookie. Continue doing this throughout the cookie until your web is formed and complete.
• While the icing is wet, place 1 raisin, for the spider's body anywhere on the cookie.
• Place 4 chocolate jimmies on one side of the raisin for the spider's legs and 4 more on the other side.
• Using white icing, add two tiny dots for eyes and let cookie dry.
• Continue icing the other cookies.
• Allow icing to cool completely before handling, about 1 hour.

NO BAKE CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

SPIDER COOKIES (NO BAKE--FOR THE KIDS)

Steps:

• Melt in a pan the two bags of bits.
• Add the chow mein noodles (large can).
• Stir and drop onto wax paper and put in refrigerator till hard.