Best 7 Never Fail No Bake Cookies Recipes

NO BAKE COOKIES RECIPE (FOOLPROOF!)

Steps:

• Line 2 large baking sheets with parchment paper. Set aside.
• In a saucepan, melt the butter over medium-high heat. Add the milk, sugar, and cacao powder and stir until it starts to boil. Set a timer and let the mixture boil for 2 minutes. Then, turn off the heat.
• Add in the vanilla, almond butter, and oats, and stir until everything is combined.
• Using a medium sized cookie scooper, scoop the cookies onto the baking sheet. Then flatten the cookies using a spoon to desired thickness.
• Let the cookies cool at room temperature for about 30 minutes, or chill in the fridge for about 20 minutes until firm.

NO BAKE COOKIES

Steps:

• Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
• In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
• Set over medium heat, and cook stirring frequently until it reaches a full boil.
• Allow mixture to boil 60 seconds without stirring.
• Remove from heat, immediately add in vanilla, peanut butter and quick oats.
• Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
• Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
• Store cookies in an airtight container at room temperature.

NO BAKE COOKIES- NEVER FAIL!

Steps:

• Mix together the sugar, milk, butter and cocoa.
• Heat over medium until the mixture comes to a full boil.
• Remove from heat, add peanut butter, vanilla and oatmeal, stir well.
• Drop by spoonfulls onto waxed paper.

NO BAKES

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

NEVER FAIL NO BAKE COOKIES

Steps:

• 1. In a large iron skillet, melt margarine on medium heat. Add sugar, milk, and cocoa. Stir constantly until mixture begins to boil. Boil for exactly 1 1/2 minutes without stirring. Remove from heat and add peanut butter. Stir in completely and then stir in the oatmeal one cup at a time. When thoroughly mixed, drop by teaspoonful onto waxed paper or clean dry surface. Set up time is appoximately 5 minutes.

NEVER-FAIL NO-BAKE CHOCOLATE COOKIES

Steps:

• In a largish mixing bowl put the oats, peanut butter, vanilla and the optional chopped nuts (I usually use walnuts or pecans). Set aside.
• In a largish saucepan with a thick bottom, put the sugar and cocoa. Turn on heat to medium high, and stir to blend. Even though the mixture is not yet ready, go ahead and add the butter and milk.
• Stir nonstop until your mixture comes to a strong boil, then boil one minute.
• Remove from heat.
• Stir in the quick oats, peanut butter, vanilla and optional chopped nuts.
• Drop by heaping spoonfuls onto waxed paper.

NEVER-FAIL CUTOUT COOKIES

Steps:

• Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.