Unbaked Oatmeal Cookies Recipes

UNBAKED COOKIES

Steps:

• In a saucepan over medium heat, bring first 3 ingredients to a boil.
• Cook for 3 minutes, stirring constantly. Remove from heat.
• In a large mixing bowl, combine remaining ingredients and add milk/sugar/butter mixture.
• Mix thoroughly and drop by tablespoons onto wax paper-lined cookie sheets to harden. Place in fridge or freezer to speed the process.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

NO BAKE COOKIES I

Steps:

• In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

HAYSTACK COOKIES

Steps:

• In a medium bowl stir together the oats and coconut.
• Add the butter, milk, cocoa and sugar to a medium saucepan over medium heat
• Whisk gently as everything melts together, then bring the mixture to a boil for 5 minutes while gently whisking.
• Pour the chocolate mixture into the bowl with the oats and coconut and stir together.
• Drop tablespoon sized spoonfuls onto a baking sheet lined with wax paper and place in the fridge for 30 minutes to harden.

CHOCOLATE OATMEAL NO BAKE COOKIES (WITHOUT PEANUT BUTTER)

Steps:

• Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over!
• Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove from heat.
• Add the vanilla and cocoa, stir until the syrup is smooth. Add the quick oats and stir until evenly coated with the syrup.
• Drop tablespoon sized portions onto waxed paper, use the back of a spoon to make cookie shaped (rather than a no bake cookie mound) if desired. Allow to set up for one hour.

UNBAKED CHOCOLATE OATMEAL COOKIES

Steps:

• Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
• Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
• Drop on waxed paper and allow to cool before serving.