Recipes for "no bake cookies"

Gather all ingredients.

Combine sugar, butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring often. Boil for exactly 1 ½ minutes.

Remove from heat, and stir in peanut butter.

Add oats and vanilla; stir until well combined.

Drop by teaspoonfuls onto waxed paper.

Let cool until hardened. Enjoy!

Place sugar, butter, and milk in a medium saucepan. Bring to a rolling boil over medium-low heat; boil for one minute, stirring constantly.

Remove from heat and mix in oats, cocoa powder, and vanilla. Drop by teaspoonfuls onto waxed paper. Let cool until hardened.

Line a baking sheet with parchment paper and set it aside.

In a small bowl, whisk together the oats and cocoa powder. Set aside.

In a medium saucepan set over low heat, melt the butter. Whisk in the sugar and milk until combined and the sugar has dissolved, 1 minute. Turn the heat up to medium and bring the mixture to a rolling boil. Boil for exactly 2 minutes without stirring.

Remove the mixture from heat. Stir in the peanut butter and vanilla extract. Stir in the oats and cocoa powder mixture. Let sit for 2 minutes before stirring in half of the M&M’s.

Use a cookie scoop to scoop balls of dough onto the lined baking sheet. Once all of the mixture has been scooped, use your fingers to gently flatten and round the mounds of dough. Press additional M&M’s on top of each cookie.

Let the cookies sit at room temperature for 1 hour to firm up and set. For a firmer cookie, refrigerate the cookies for 45 minutes.

Store the cookies in an airtight container or zip-top plastic bag at room temperature for up to 5 days or in the fridge for up to 2 weeks. These cookies can also be stored in the freezer for up to 3 months.

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Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal (see Cook's Note).

Pat into a lightly greased 9x13-inch pan, or drop by spoonfuls onto waxed paper.

Allow to cool before slicing bars.

Combine sugar, butter, and milk in a large saucepan over medium heat; bring to a boil. Cook and stir until butter has melted and sugar has dissolved a bit, about 2 minutes. Turn off heat and stir in oats, crushed cookies, pudding mix, and vanilla extract. Let stand for 5 minutes.

Drop spoonfuls of batter 2 inches apart onto waxed paper. Let cool until set, about 30 minutes.

Line a baking sheet with aluminum foil; coat with cooking spray.

Place noodles in a large bowl. Combine marshmallows and 3 tablespoons butter in a medium saucepan over medium heat; stir until melted and smooth. Pour marshmallow mixture over noodles; stir until well coated.

Rub hands with some butter; form noodle mixture into 6 round balls. Place balls on the prepared baking sheet. Press center of each ball with the back of a teaspoon to make a hollow indentation. Set nests aside until firm.

Fill each nest with candies.