Learning how to make no bake cookies ensures you always have a sweet treat on hand, even when it is too hot to turn on the oven. Most no-bake cookie recipes require a stove top or microwave, a pan for heating syrup and a mixing bowl for batter as well as the basic baking essentials like measuring cups and spoons.
2 cups sugar
Melt margarine, sugar, cocoa and milk into a saucepan. Boil for one minute and add peanut butter. Stir in oats and vanilla before spooning onto waxed paper by tablespoons and cooling.
No-Bake Chocolate Coconut Cookies
Mix the sugar, milk, butter and salt together in a saucepan. Heat to a boil and boil for 3 minutes. Remove from heat and add the rest of the ingredients. Mix until chocolate chips and marshmallows are melted. Drop by spoonfuls on waxed paper. Cool until set.
Butterscotch Cookies (Haystacks)
Mix chips and peanut butter together. When melted add the corn flakes or dry noodles by spoonful on waxed paper. Chill until solid.
Sugar and butter: When making no-bake cookies, it is helpful to understand some basic concepts. The main ingredients are the sugar and butter that is boiled. This syrup stiffens when cooled to hold together the other ingredients. Technically this makes it more of a candy than a cookie.
Egg whites: All ingredients added should need little or no heat. Some recipes call for egg whites, for example. An egg white will be quickly and safely cooked by combining with the boiled syrup, as it is in divinity candy.
Candy: Chocolate chips are a candy, and they are often melted and combined with dry ingredients like oatmeal, corn flakes or chow mein noodles to make up the bulk of the mixture. Other like ingredients are almond bark, which comes in butterscotch, vanilla and chocolate and is mixed with shortening so that it will harden when it cools. These don't need boiling but are only melted to use in the recipe.
Melting chocolate: To melt chocolate chips or almond bark, do not add water. Place small chunks of almond bark or small batches of chips or chocolate bars in a bowl in the microwave. Cook for 15 seconds and then stir. Continue cooking a few seconds and stirring until the candy is melted. If you overcook or add water, the candy will be spoiled. A small pat (a teaspoon or less) of shortening or oil will help melt a very hard chocolate. Check directions on the package.
Cocoa: Using cocoa requires the addition of sugar and butter to form the candy when boiled. With chocolate chips or almond bark, the sugars and butter are already incorporated so that step is saved. Cocoa is a staple of the kitchen and not difficult to substitute. It will save money over chocolate chips and produce an old-fashioned taste.
Nut Butters: You can get creative with no-bake cookie ingredients once you catch on to the general amounts of liquid to dry ingredients. In today's modern markets, you have the opportunity to try many styles of nut butters. Why not try using tahini butter, which is ground, roasted sesame seeds? Soy butter can be used for those with peanut allergies.
Check your grocery to find different butters. Some enjoy creamy peanut butter while others prefer the crunchy style peanut butter.
Butter: Use real butter, oleo or margarine in your recipe. There isn't a difference in the performance, but the flavor may be changed. Margarine is usually used. Low-calorie margarine will also work in the majority of the recipes.
Quick oats: When oatmeal is added, the quick oats work best, although you can manage with 5-minute rolled oats. The instant varieties are too finely ground and usually will turn mushy and spoil the product.
Additions: Coconut is a favorite in no-bake cookies. Different flavors of chocolate chips, including mint, white chocolate and dark chocolate, change the recipes up without changing the composition. Chopped dried fruits and nuts add texture and extra flavor.
Vanilla and other extracts are a nice addition, while being unnecessary in the mix. These should be added after the other ingredients, not before or while the candy is cooking. Boiling flavorings changes them significantly and is not recommended.
Maybe you don't have an oven, or maybe you do, but it's used more for storage than it is for baking. Either way, these easy and delicious recipes are perfect for you.
The birth of the cookie came to be when small amounts of cake batter were dropped onto baking pans to test the temperature of ovens before a large cake was baked. Cookies were originally called little cakes due to their size and for the fact they could be eaten from a hand rather than a plate or saucer.
There are a lot of no-cook recipes in existence, many of which are dessert recipes and, of course, the ever-popular sushi. However, I was able to find some that go outside the dessert and sushi box, and I was also able to find some very tasty-looking ones for those of us who must satisfy the multiple sweet teeth in our mouths. I've provided some links to my sources, such as Food Network, where you can perform a search of the site using "no-cook" or "no cook."