How To Make No Bake Oatmeal Cookies | Simply Bakings
Get the complete recipe here:
Rosie's Video:
Subscribe to Rosie:
Latest Video:
Ice Cream Cupcakes:
LET'S BE FRIENDS:
My Vlog channel:
My Blog:
Instagram:
Facebook:
Twitter:
Pinterest:
Google+:
Lainey created SimplyBakings to share fun and simple recipes for all ages. As a college student studying a non culinary art degree, she shares recipes she has created and simplified so that a mere child could make it (with the help of an adult of course). Join Lainey as she shares Filipino recipes, recipe reviews, product reviews, and more series to come. Happy Baking!
THANKS FOR WATCHING and don't forget to comment, I LOVE reading them and I do reply to most of them! :)
-Lainey
Music By Leon Solanky
CLASSIC NO BAKE COOKIES (Chocolate Peanut Butter)
This is the CLASSIC No Bake Cookie recipe with oats, chocolate and peanut butter. It's no fail and perfect when you don't want to bake - they taste like a chewy peanut butter cup!
PRINTABLE RECIPE:
Get a Thermapen (aff link):
Amazon version (aff link):
Recipe:
INGREDIENTS
1/2 cup unsalted butter diced
2 cups granulated sugar
1/2 cup nonfat milk
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups quick cooking oats
INSTRUCTIONS
Line two cookie sheets with parchment paper.
It’s very important that all your ingredients are measured and ready to go before you start and make sure you’ve read the directions before making these cookies. The process goes fast!
Melt the butter in a 3 quart saucepan over medium heat. Stir in the sugar, milk, and cocoa powder. Whisk until smooth then bring to a boil and cook for about 1 ½ minutes, stirring occasionally. NOTE: you MUST boil them long enough or they will not set. To be sure of this, boil the mixture until it reaches 230°F on a candy or instant read thermometer. If you do not have a thermometer, this will take about 1 ½ minutes on medium heat.
Remove from heat and stir in peanut butter, salt, vanilla, and oats.
Use a cookie scoop to drop 2 tablespoon size balls of cookie mixture onto the prepared baking sheets. Let sit to set or chill to harden quicker.
Subscribe to my channel
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
How to make No Bake Cookie Dough! tutorial
What's up guys, I'm Eloise! I make simple recipe tutorials across my social media
My main YouTube Channel is: Fitwaffle
Check out this No Bake Cookie dough! I've always been a big fan of no bake cookie dough, its fun and tasty!
Like this video? check out my recipe tutorial playlist, and don't forget to subscribe ;)
#shorts #tutorial #cookies #baking #recipe
No-Bake Chocolate Oatmeal Cookies Recipe
No-Bake Chocolate Oatmeal Cookies Recipe are one of the easiest cookie recipes. These cookies have unique texture and flavour. You can use quick oats or rolled oats for this recipe. Follow this recipe to learn how to make the best homemade no-bake chocolate oatmeal cookies.
Printable recipe:
More Cookie Recipes:
Healthy Oatmeal Cookies:
Chocolate Crinkle Cookies:
Peanut Butter Cookies:
Chocolate Chunk Cookies:
Tahini Cookies:
FOLLOW ME:
Instagram:
Facebook:
Website:
Makes 24-28 cookies
Ingredients:
1/2 cup (115g) Butter
1/2 cup (120ml) Milk
1/2 cup (125g) Peanut butter or any kind of nut butter
1/4 cup (30g) Cocoa powder
1¼ cups (250g) White sugar
1/4 cup (50g) Brown sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1½ cups (135g) Rolled oats
1½ cups (120g) Quick oats
Directions:
1. Line two baking sheets with parchment paper and set aside.
2. In a large saucepan, combine butter, milk, sugar and cocoa powder. Set over medium heat, cook stirring frequently until it reaches a full boil. Boil for 60 seconds.
3. Remove from heat, immediately add oats, peanut butter and vanilla extract, stir until combined.
4. Using a cookie scoop or two spoons drop mixture onto lined baking sheets.
5. Let stand at room temperature until set, about 1-2 hours.
Notes:
• You can use rolled oats, quick oats or combination of both.
• Store cookies in an airtight container at room temperature up to 3-4 days and for up to a week in the refrigerator.
• The one minute of boiling is important. If you don’t boil for one minute, your cookies may not set up.
• Sometimes the cookies come out a little soft, in this case, boil for another 10-20 seconds. Do not boil the mixture over 90 seconds, it will make the cookies too dry.
If you like my videos, please subscribe to my channel for new cooking videos:
I would really appreciate if you could help and contribute to the community by translating the video into another language:
No Bake Chocolate Oatmeal Cookies - Twelve Days of Christmas Day #4 - works every time!
No Bake Chocolate Oatmeal Cookies
1/2 cup butter
2 cups sugar
1/4 cup Hershey’s Cocoa
1/2 cup milk
1/4 cup peanut butter
1 teaspoon vanilla
2 cups Quick Cooking Oats
Before you begin, have all the ingredients out and measured because this moves fast and you won’t have time to measure as you go. Also, put a long sheet of parchment paper or wax paper on the counter to scoop the cookies onto.
In a large saucepan, allow the butter to melt over low heat. While that is slowly melting, sift together the sugar and cocoa, removing any lumps that might be in it. Once the butter is melted, stir in the sugar/cocoa mixture and the milk. Turn up the heat to medium and begin stirring constantly. Cook and stir until the mixture reaches a full rolling boil. As soon as it comes to a full rolling boil, start your timer for two minutes exactly. As soon as the mixture has boiled for exactly 2 minutes, remove from the heat and add the peanut butter and vanilla. Stir quickly to melt the peanut butter. Immediately add the oats and stir constantly for one more minute, or just until it loses its glossy shine. Scoop spoonfuls onto the parchment paper and allow to cool and harden. 
CONTACT INFORMATION:
Come Sit At My Table
P.O. Box 1041
Mt. Sterling, KY 40353
#christmascookies #holidayfood #chocolate
It Doesn't Get More Effortless Than No-Bake Cookies
You can make these rich, chocolatey no-bake cookies in less than 20 minutes! This super simple recipe is naturally egg-free and flour-free with just a few common ingredients.
Recipe:
Ingredients
½ cup salted butter cut into Tablespoon-sized pieces (113g)
½ cup whole milk¹ (120ml)
1 cup light brown sugar, firmly packed (200g)
1 cup granulated sugar (200g)
¼ cup cocoa powder (25g)
⅔ cup creamy peanut butter² (165g)
1 ½ teaspoon vanilla extract
3 cups instant/quick oats³ (285g
Instructions
00:00 Introduction
Prepare two cookie sheets by lining with wax paper and set aside.
00:39 Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process or you run the risk of your ingredients not combining properly and your cookies not setting properly.
01:15 Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
01:59 Increase heat to medium and, stirring constantly, bring to a boil.
02:12 Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it's important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
02:32 Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
02:45 Add oats and stir until coated in chocolate.
03:09 Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
03:45 Allow to cool (approximately 20-30 minutes) before serving, the cookies will harden as they cool.
Notes
¹I have only ever made these cookies using whole milk and that is what I recommend. However, readers have reported success using 2% milk, skim milk, evaporated milk, and almond milk.
²I do not recommend using a natural peanut butter (the kind where the oil separates).
³You may substitute old-fashioned oats but the cookies will have a different texture. Please see my post for more information.
Facebook:
Instagram:
Pinterest:
Email List: