No Bake Cookie Recipes

3 egg whites
1/2 tsp. cream of tartar
2/3 c. sugar
2 tbs plus 1 tsp cocoa (baking)
1/3 c. walnuts (ground)

Preheat over to 275 degrees. Cover baking sheet with foil or parchment paper. Mix first two ingredients on medium speed until foamy. Slowly add sugar, 1 tablespoon at a time, beat until glossy and stiff. Be careful not to underbeat. Gently add in cocoa (note that there will be streaks of cocoa as batter will not be mixed). In a decorating bag with #4 large star tip, place meringue. Carefully pipe 1 1/4 inch stars onto prepared baking sheet. Lightly sprinkle with ground walnuts. Remove leftover nuts from baking sheet. Bake 33 minutes or when stars are dry and crisp. Meringue will be soft inside. Cool 5 minutes before removing to wire rack. Store covered in airtight container.

4 cups Graham cracker crumbs
1 cup Confectioner’s sugar
1/3 cup Frozen orange juice concentrate (thawed)
1/4 cup Light corn syrup
1/4 cup Margarine (melted)
1 cup Walnuts (chopped finely)
Confectioner’s sugar (optional)

In large bowl, mix graham cracker crumbs, confectioner’s sugar, orange juice concentrate, light corn syrup, margarine and walnuts. Shape mixture into 1 inch balls and roll in additional confectioner’s sugar (this is an optional step).

Makes 48 cookies

2 C Sugar
1/2 C Milk
1/2 C Butter or margarine
3/4 C Peanut butter
3 C Quick cooking oats
6 tbsp Cocoa Powder
1 tsp Vanilla extract

Boil sugar, milk and butter together for one minute in large pan over medium heat. Then add peanut butter and cocoa powder, mixing well using a wire whisk. Remove pan from heat, then stir in vanilla extract. Stir in the oats, until mixture will just hold its shape. Use a little more oats if needed to get desired consistency. Drop by teaspoonfuls onto cookie sheets lined with waxed paper. Let cool before serving.

1 stick Butter or margarine
1/2 cup Milk
2 cups Sugar
2/3 cup Peanut butter
1 tsp Vanilla extract
3 cups Rolled oats
3 tbsp Cocoa powder

In saucepan, combine 1 stick butter or margarine, milk and sugar. Cook micture over medium heat until it comes to rolling boil. Let mixture boil for about 1 minute, stirring constantly, then add peanut butter and vanilla extract. Remove pan from heat and add oatmeal and cocoa powder. Drop mixture by spoonfuls on to aluminum foil. Allow to set for a few minutes before serving.

54 Club crackers
1/2 cup Butter
1/3 cup Milk
3/4 cup Brown sugar
1/2 cup Sugar
1 cup Graham cracker crumbs
6 oz Semisweet chocolate chips
2/3 cup Peanut butter (chunky style)
1/2 cup Peanuts (crushed)

Line bottom of a 9×13 inch cake pan with half of the club crackers. Melt butter in a small saucepan. Add the milk, brown sugar, sugar and graham cracker crumbs. Bring mixture to boil, allowing to boil for 5 minutes. Pour mixture over crackers. Top with the rest of the club crackers. Melt the chocolate chips and peanut butter together and spread over crackers. Sprinkle with the crushed peanuts. Refridgerate at least 3 hours. Cut into bars. Be sure to store cookies in the refrigerator. Makes 32 servings.

2 cups Sugar
3/4 cups Butter or margarine (softened)
1 can Evaporated milk (6 ounces)
1 package Instant butterscotch pudding mix
3 1/2 cups Quick cooking oats

In a saucepan, combine the sugar, butter and milk. Bring to a boil, adding oats and pudding. Remove pan from heat, continuing to stir thoroughly. Drop by spoonfuls onto cookie sheets. Let cool before eating.

A holiday favorite, these No Bake Cathedral Windows Cookies are so easy to make and so pretty to look at! Made with just a few simple ingredients, these cookies are perfect for your Christmas cookie tray!

These no-bake cookies are inspired by the stained glass windows of cathedrals. They are made with melted chocolate and crushed candy canes, and are the perfect holiday treat!

12 oz. Semisweet chocolate chips
1/4 cup Butter or margarine
1/3 cup Light corn syrup
11 oz. Miniature marshmallows (colored)
3/4 cups Nuts (chopped)

Melt chocolate and butter in large saucepan over low heat. Remove from heat once melted and stir in corn syrup and marshmallows, stirring until well coated. Refrigerate the mixture until firm, about 30-40 minutes. On waxed paper, form mixture into rolls about 2 inches in diameter. Roll in nuts and refrigerate until firm, about 3 hours or overnight. Cut into slices about 1/2 inch thick.