Best Favorite Oatmeal Candy Recipes

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NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES



No-Bake Chocolate-Oatmeal Drop Cookies image

No-bake, extremely delicious cookies you can put in the freezer and pull out when you have company. Great for the holidays!

Provided by aimeejean

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h10m

Yield 20

Number Of Ingredients 8

½ cup milk
2 cups white sugar
½ cup butter
½ cup cocoa powder
3 cups quick oats
½ cup shredded coconut
½ cup peanut butter
1 teaspoon vanilla extract

Steps:

  • Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
  • Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

Nutrition Facts : Calories 222.3 calories, Carbohydrate 32.1 g, Cholesterol 12.7 mg, Fat 9.9 g, Fiber 2.4 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 72.1 mg, Sugar 22.1 g

OATMEAL CANDY



Oatmeal Candy image

Make and share this Oatmeal Candy recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Candy

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 cups sugar
1/2 cup margarine
1/2 cup milk
2 tablespoons cocoa
2 1/2 cups oatmeal

Steps:

  • Mix sugar and cocoa together.
  • Add milk.
  • Bring to a boil and boil for 1 1/2 minutes.
  • Remove from heat and add oatmeal.
  • Drop on wax paper with a teaspoon and allow to cool.
  • Eat!

GRANDMA KRAUSE'S COCONUT COOKIES



Grandma Krause's Coconut Cookies image

When my two daughters were young, their great-grandma made them coconut cookies with oats. Thankfully, she shared the recipe. —Debra Dorn, Dunnellon, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup sweetened shredded coconut

Steps:

  • In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Nutrition Facts : Calories 109 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE CARAMEL OAT BARS (CARMELITAS) RECIPE BY TASTY



Chocolate Caramel Oat Bars (Carmelitas) Recipe by Tasty image

Here's what you need: quick oat, all purpose flour, brown sugar, baking soda, salt, melted butter, semi sweet chocolate chips, soft caramel candies, heavy cream

Provided by Claire Nolan

Categories     Snacks

Yield 20 bars

Number Of Ingredients 9

2 cups quick oat
1 ¾ cups all purpose flour
1 ½ cups brown sugar
1 teaspoon baking soda
¼ teaspoon salt
1 cup melted butter
2 ½ cups semi sweet chocolate chips
50 soft caramel candies, unwrapped
½ cup heavy cream

Steps:

  • Preheat your oven to 350˚F (175˚C).
  • In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
  • Line a 9x13 (22 x 33 cm) baking pan with parchment paper and lightly coat with a nonstick spray.
  • Pour about ½ of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other ½ of the oat mixture for later.
  • Pour two cups (350 grams) of chocolate chips over the oat mixture and spread them out evenly. Save the ½ cup (85 grams) for the top.
  • In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
  • Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
  • Pour the rest of the oat mixture over the caramel and spread out evenly.
  • Add the other ½ cup of chocolate chips on top.
  • Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven). Allow to cool COMPLETELY before cutting into bars.
  • Enjoy!

FAVORITE OATMEAL CANDY



Favorite Oatmeal Candy image

Always a holiday favorite (makes a great gift!), I even make this anytime of year when I need a quick pick-me-up. This recipe goes by fairly quickly, so I like to have all my ingredients pre-measured so I can just toss them in.

Provided by Maddie Bell

Categories     Candies

Time 15m

Number Of Ingredients 7

1 stick butter, softened
2 c sugar
1/4 c cocoa powder
1/2 c milk, whole
1 tsp vanilla extract
1/2 c peanut butter, creamy
3 c oats, quick cooking

Steps:

  • 1. Melt butter in large saucepan. Stir in sugar, cocoa powder and milk. Stirr continually and bring to a boil.
  • 2. Add vanilla and peanut butter, quickly stirring to blend until creamy.
  • 3. Remove from heat and stir in oats until blended. Stir until it holds a shape.
  • 4. Dip out teaspoonfuls onto waxed paper and allow to cool until firm. When cool, store in an airtight container for up to 2 weeks.

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