Moms Unbaked Cookies Recipes

NO BAKE COOKIES

Steps:

• Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
• Place granulated sugar, brown sugar, butter, milk and cocoa powder in a 3 quart saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Once the mixture is boiling (in the middle and around the edges of the saucepan) set a timer and boil for exactly one minute.
• Remove from heat and stir in 2 cups of the quick oats just until coated. Add in peanut butter, vanilla extract, salt, and remaining quick oats. Stir just until combined.
• Immediately begin scooping out mixture using a medium cookie scoop or two spoons.
• Drop the mixture onto the prepared baking sheets and let sit at room temperature for about 20 to 30 minutes or until the cookies are set up and firm to the touch.
• Cookies should be stored in an airtight container at room temperature for up to 1 week. They can also be stored in the fridge.

MOM'S UNBAKED COOKIES

Steps:

• Combine butter, cocoa, sugar and milk in a large saucepan. Stir well. Simmer on stove with low heat until bubbles form around the edge of the saucepan, and mixture appears smoothly blended. Remove from heat.
• Add peanut butter and vanilla. Mix well. Then add the quick oats and stir thoroughly. Line a cookie sheet with waxed paper. Use a large spoon to scoop out cookie dough and place the drops on waxed paper. Chill in the refrigerator until hardened.

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.

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.

UNBAKED FUDGE COOKIES

Steps:

• Combine sugar, cocoa, milk, margarine and vanilla in a pot.
• Bring to a boil.
• Boil for 3 minutes.
• Stir in oats, coconut and raisins.
• Drop by spoonfuls onto cookie sheet (may want to put waxed paper first).
• Freeze.
• After they're completely frozen, you may want to remove them from the pan and put them in a tupperware container.

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.