Best No Bake Cookies Jumbo Batch Recipes

EASY NO BAKE COOKIES

Steps:

• Mix together the sugar, butter or margarine and the milk in a large pot and bring to a boil. Boil for 2 minutes.
• Turn off heat and add in the pudding, oats and vanilla. Mix well and let stand for 5 minutes.
• Drop by spoonfuls onto wax paper.

BIG BATCH NO-BAKE COOKIES

Steps:

• Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute.
• Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil.

NO BAKE COOKIES

Steps:

• In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It's important to bring these to a boil verrrrry slowly. Once they reach a rolling boil, boil for 60 seconds. Use a timer!
• Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.
• Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper. Once cookies are placed on wax paper, allow them to cool until hardened.
• Enjoy!

NO-BAKE COOKIES: JUMBO BATCH

Steps:

• In a large bowl add- oatmeal, cocoa, and peanut butter, set aside (no need to stir as this time) Combine sugar, butter, milk in a heavy large pan. Bring to a rolling boil. Boil for 1 minute. Carefully pour over oatmeal mixture. Mix well. Drop by spoonfuls onto wax paper. Let cool. *This makes a lot of cookies. The amount depends upon the size you make.

NO-BAKE COOKIES

Steps:

• Line two large sheet pans with parchment paper. In a pot, combine the sugar, milk, butter, cocoa powder and salt. Bring ingredients to a rolling boil over medium heat, stirring constantly and being careful not to let the mixture burn, then cook until the cocoa powder and sugar have fully dissolved, about 1 minute. Remove from heat.
• Add the oats, peanut butter and vanilla. Stir until well combined, then let cool for about 15 minutes. Drop heaping tablespoonfuls onto the prepared sheet pans, gently pressing the center to flatten slightly. (You should have about 36 cookies.) Chill for a few hours until firm. Store in an airtight container at room temperature for up to 1 week.

JUMBO CHOCOLATE CUTOUTS

Steps:

• Beat shortening and cocoa until blended. Beat in molasses, sugar and eggs. Beat in coffee. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into molasses mixture. Dough will be very soft. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a well floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake until edges are set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. Decorate as desired with confectioners' sugar.