Peanut butter no-bake cookies, Cake batter no-bake cookies, No-bake praline cookies

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It seems the hot summer is the perfect time for no-bake cookies. I hope you like these.
It seems the hot summer is the perfect time for no-bake cookies. I hope you like these.
Peanut butter no-bake cookies
3 C white sugar
1-1/2 sticks butter or margarine
3/4 C milk
1-1/2 C peanut butter (smooth or chunky)
1/2 tsp. vanilla extract
4-1/2 C quick oats
Cook sugar, butter and milk in a saucepan on medium heat until you’ve brought it to a rolling boil, stirring constantly. Once it reaches a rolling boil, cook for 2 minutes, stirring constantly (no more!). Remove from heat and mix in peanut butter and vanilla until fully incorporated. Stir in quick oats a little at a time. Continue to stir gently until mixture has cooled a bit and is thicker. Drop onto wax paper to cool completely and harden.
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Cake batter no-bake cookies
½ stick of butter
1-1/2 C sugar
½ C milk
1-1/2 C white chocolate chips
3 TBS cake mix (yellow cake mix or Funfetti)
1 tsp. vanilla extract
2 C quick oats
multi-colored sprinkles
Place butter, sugar, and milk in a medium to large saucepan; bring to a boil over medium heat. Continue to cook for 1 minute longer. Remove from heat and stir in vanilla extract, cake mix, and white chocolate chips. Stir until mixture is smooth and chocolate has melted. Stir in oats and then gently stir in sprinkles – don’t stir too much so they don’t melt. Allow to cool to set before serving.
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No-bake praline cookies
2-1/2 C sugar
½ C milk
½ C corn syrup
1 stick of salted butter
1 tsp. vanilla extract
2-1/2 C chopped pecans
2 C sweetened shredded coconut
In a bowl, combine coconut and pecans; set aside. In a medium saucepan over medium-high heat, combine sugar, milk, corn syrup, and butter. Heat while stirring until mixture comes to a full rolling boil. Let it boil while stirring for 3 minutes. Remove pot from heat and stir in vanilla extract along with coconut/pecan mixture. Stir mixture well to combine ingredients after you remove it from heat. Drop by large spoonfuls on wax paper or nonstick aluminum foil. Allow to cool so that cookies harden completely. Makes about 2 dozen.
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Thought – Well, another day has passed and I didn›t use algebra once.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)
3 C white sugar
1-1/2 sticks butter or margarine
3/4 C milk
1-1/2 C peanut butter (smooth or chunky)
1/2 tsp. vanilla extract
4-1/2 C quick oats
Cook sugar, butter and milk in a saucepan on medium heat until you’ve brought it to a rolling boil, stirring constantly. Once it reaches a rolling boil, cook for 2 minutes, stirring constantly (no more!). Remove from heat and mix in peanut butter and vanilla until fully incorporated. Stir in quick oats a little at a time. Continue to stir gently until mixture has cooled a bit and is thicker. Drop onto wax paper to cool completely and harden.
––––
Cake batter no-bake cookies
½ stick of butter
1-1/2 C sugar
½ C milk
1-1/2 C white chocolate chips
3 TBS cake mix (yellow cake mix or Funfetti)
1 tsp. vanilla extract
2 C quick oats
multi-colored sprinkles
Place butter, sugar, and milk in a medium to large saucepan; bring to a boil over medium heat. Continue to cook for 1 minute longer. Remove from heat and stir in vanilla extract, cake mix, and white chocolate chips. Stir until mixture is smooth and chocolate has melted. Stir in oats and then gently stir in sprinkles – don’t stir too much so they don’t melt. Allow to cool to set before serving.
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No-bake praline cookies
2-1/2 C sugar
½ C milk
½ C corn syrup
1 stick of salted butter
1 tsp. vanilla extract
2-1/2 C chopped pecans
2 C sweetened shredded coconut
In a bowl, combine coconut and pecans; set aside. In a medium saucepan over medium-high heat, combine sugar, milk, corn syrup, and butter. Heat while stirring until mixture comes to a full rolling boil. Let it boil while stirring for 3 minutes. Remove pot from heat and stir in vanilla extract along with coconut/pecan mixture. Stir mixture well to combine ingredients after you remove it from heat. Drop by large spoonfuls on wax paper or nonstick aluminum foil. Allow to cool so that cookies harden completely. Makes about 2 dozen.
––––
Thought – Well, another day has passed and I didn›t use algebra once.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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