No Bake Cookie Recipes

Ingredients:
2 cups semisweet chocolate chips
2 cups butterscotch chips
12 ounces peanuts
5 (5 ounce) cans chow mein noodles

Directions:
Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles.

Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool at least 2 hours in the refrigerator. Store in an air-tight container in refrigerator.

Ingredients:
1 cup (6 ounces) semi-sweet Chocolate Morsels
5 tablespoons margarine or butter
16 large marshmallows
1 teaspoon vanilla extract
2 cups oats (quick or old fashioned, uncooked)
1 cup (any combination of) raisins, diced dried mixed fruit, shredded coconut, miniature marshmallows or chopped nuts

Directions:
In large saucepan melt chocolate morsels, margarine and large marshmallows over low heat, stirring until smooth. Remove from heat; cool slightly. Stir in vanilla. Stir in oats and remaining ingredients.

Drop by rounded teaspoonfuls onto waxed paper. Cover and refrigerate 2 to 3 hours. Let stand at room temperature about 15 minutes before serving. Store tightly covered in refrigerator.

Ingredients:
1 cup corn syrup
1 cup white sugar
1 cup creamy peanut butter
4 1/2 cups cornflakes cereal
1 cup semi-sweet chocolate chips (optional)
1 cup butterscotch chips (optional)

Directions:
In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.

In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies. Cool for at least 2 hours. Yields 36 bars.

Ingredients:
1 cup corn syrup
1 cup white sugar
1 1/2 cups peanut butter
8 cups crisp rice cereal
1 cup semisweet chocolate chips

Directions:
Butter a 9x13 inch pan.

Pour the sugar, syrup, and peanut butter into a large microwave bowl. Microwave on high until it begins to bubble, two to three minutes. Once the mixture is boiling, remove from the microwave oven, and stir in the cereal and chocolate chips until coated.

Pour the mixture into the prepared pan. Wet hands, shake off the excess water, and press down the treats until smoothed. Cool in refrigerator for at least 2 hours, and cut into squares.

Ingredients:
2 cups granulated sugar
5 tablespoons unsweetened baking cocoa
1/2 cup milk
1/2 cup butter
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
1/2 cup chopped nuts


Directions:
Combine sugar with cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook, stirring continuously, over medium heat until butter melts and mixture is combined, 5 to 10 minutes. Remove from heat and stir in vanilla. Add oats and nuts; mix thoroughly.

Once mixture has cooled slightly, drop by large spoonfuls 2 inches apart onto baking sheet covered with waxed paper. Refrigerate cookies until set, about 45 minutes. Store in an airtight container. Makes 48 cookies.

Ingredients:
2 cups granulated sugar
5 tablespoons unsweetened baking cocoa
1/2 cup milk
1/2 cup butter
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
1/2 cup chopped nuts


Directions:
Combine sugar with cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook, stirring continuously, over medium heat until butter melts and mixture is combined, 5 to 10 minutes. Remove from heat and stir in vanilla. Add oats and nuts; mix thoroughly.

Once mixture has cooled slightly, drop by large spoonfuls 2 inches apart onto baking sheet covered with waxed paper. Refrigerate cookies until set, about 45 minutes. Store in an airtight container. Makes 48 cookies.

Ingredients:
1 (12-ounce) package or butterscotch flavored chips
3/4 cup creamy peanut butter
4 cups corn flakes
1 cup peanuts

Directions:
In a small saucepan over low heat, melt butterscotch chips and peanut butter. Stir carefully as mixture melts.

Combine corn flakes and peanuts in a large bowl and pour in butterscotch mixture; mix well. Toss until coated evenly.

Drop by teaspoonfuls onto baking sheets lined with wax paper. Refrigerate until firm, at least 2 hours.

Makes 36 cookies.

Ingredients:
1 cup granulated sugar
1/4 cup margarine
1/3 cup evaporated milk
1/4 cup peanut butter
1 cup rolled oats
1/2 cup chopped peanuts (salted)
1/2 pound M&M's® candies
1/2 teaspoons vanilla extract

Directions:
In a heavy duty saucepan, heat the sugar, margarine and milk over medium-high heat. Return to a boil, stirring continuously, and boil for 1 minute.

Remove from heat, stir in remaining ingredients. Drop onto wax paper with teaspoon or tablespoon for larger cookies. Let cool.

Ingredients:
1/2 cup butter
2 cups granulated sugar
1/2 cup evaporated milk
3 cups rolled oats
1/2 cup cocoa powder
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Directions:
Combine oats, vanilla extract and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart saucepan. Bring to a full rolling boil over medium high heat, stirring constantly. Let boil, while stirring, for 2 minutes.

Remove pan from heat and add the butter. Stir until butter is melted. Quickly add oat mixture to pan and stir until well mixed. Drop by the spoonful onto wax paper. Let cool for 2 hours to set.

Ingredients:
2/3 cup butter
3/4 cup granulated sugar
3 tablespoons cocoa powder
1 tablespoon water or coffee
1/2 tablespoon rum
1/2 cup nuts, your choice (optional)
1 1/2 cups oatmeal (or more, if desired)
Powdered sugar

Directions:
Cream butter and granulated sugar.

Mix cocoa powder and coffee or water, and add to butter mixture. Mix rum, nuts and oatmeal, adding more oatmeal if mixture is too loose, and add to previous mixture.

Chill for at least 3 hours for easy manipulation. Form into quarter-size (about 1-inch) balls, roll in powdered sugar and serve.

Makes approximately two dozen cookies.