Thursday, November 20, 2008

No Bake Chocolate Oatmeal Cookies

Stove top. Makes 12 cookies


1/3 cup Semisweet Chocolate Chips
2 Tablespoon Butter
5 Large Marshmallows
2 Tablespoons Peanut Butter
1/8 teaspoon Vanilla Extract
1/3 cup Flaked Coconut
2/3 cup Rolled or Quick Oats


1. Melt Chocolate chips, butter and marshmallows over low heat. Stir until smooth, and remove from heat.

2. Stir in peanut butter, vanilla, coconut and oats. Mix thoroughly.

3. Drop by rounded spoonfuls onto waxed paper.

4. Refrigerate until set.


Replace Chocolate Chips with your favorite bite-size chocolates. Hershey’s Nuggets and Andes Mints work great!

Substitute your favorite nuts—chopped—for coconut

Try a variation using pudding—change the flavor, or make the cookies low-fat! (makes 24)

2 Cups white sugar, ¾ cup butter, ½ (12 ounce) can evaporated milk, 1 (3.4 ounce) package instant butterscotch (or any other flavor!) pudding, 3 ½ cups rolled or quick oats.

Combine sugar, butter and evaporated milk. Cook on high for 2-5 minutes, stirring constantly, until the mixture comes to a rapid boil. Allow the mixture to boil undisturbed for 20 to 30 seconds. Remove from heat and stir in the pudding and oatmeal. Spoon onto waxed paper and cool.

source: Cherie Gardner

No comments:

Related Posts with Thumbnails