Aunties No Bake Cookies Recipes

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AUNTIE'S NO BAKE COOKIES

Everyone knows this recipe but I've found the ingredient to make these cookies over the top. It keeps the texture moist and not grainy. My method for dropping them keeps a nice shape too.

Provided by HeathersKitchen

Categories     Drop Cookies

Time 15m

Yield 24 cookies

Number Of Ingredients 9



Auntie's No Bake Cookies image

Steps:

  • Combine sugar and cocoa in a medium sauce pan.
  • Whisk in milk and corn syrup.
  • Add butter.
  • Cook and stir until mixture has boiled for 1 minute.
  • Remove from heat.
  • Stir in vanilla, peanut butter, oats, and coconut.
  • Allow to cool in pan for 10-15 minutes.
  • Scoop out with a cookie scoop and drop onto waxed paper. They will keep their shape.
  • Allow to cool completely and store in airtight container.

2 cups white sugar
3 tablespoons cocoa
1/2 cup milk
1/2 cup butter
1 tablespoon light corn syrup (the important secret ingredient!)
1 teaspoon vanilla extract
1/2 cup peanut butter
1/4 cup shredded coconut
3 cups oats

NO-BAKE CHOCOLATE OATMEAL COOKIES

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield about 2 dozen cookies

Number Of Ingredients 9



No-Bake Chocolate Oatmeal Cookies image

Steps:

  • Line a baking sheet with parchment paper and set aside.
  • Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.

1 cup light brown sugar
3 tablespoons unsweetened cocoa powder
1/4 cup (4 tablespoons) unsalted butter
1/2 cup unsweetened almond milk
1/2 cup chunky almond butter
3/4 teaspoon kosher salt
2 cups rolled oats
3/4 cup roasted sliced almonds
1/4 cup mini chocolate chips

AUNT SALLY COOKIES

Just like the ones we bought when I was a child.

Provided by knowell

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 18



Aunt Sally Cookies image

Steps:

  • In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
  • Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
  • To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 22.1 g, Cholesterol 6 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 13.3 g

1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 ½ cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 ½ cups white sugar
½ teaspoon distilled white vinegar
½ cup water
18 large marshmallows
2 egg whites
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)

This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!

Provided by MarthaStewartWanabe

Categories     Dessert

Time 1h25m

Yield 24-36 cookies

Number Of Ingredients 10



Great Aunt Audrita's Sour Cream Cookies (Sugar Cookie Cut-Outs) image

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
  • Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
  • Chill mixture 1-24 hours.
  • Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
  • On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
  • Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
  • Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
  • Cool on a wire rack.
  • Decorate with icing of your choice (optional) and store in an air-tight container.

Nutrition Facts : Calories 167.5, Fat 6.8, SaturatedFat 2.5, Cholesterol 21.8, Sodium 212.9, Carbohydrate 25.1, Fiber 0.3, Sugar 16.8, Protein 1.9

2 cups sugar
1/2 cup shortening
1 cup sour cream
2 eggs
2 teaspoons baking soda
1/2 teaspoon nutmeg, ground
1 teaspoon vanilla
1 teaspoon salt
1 pinch cream of tartar
2 -3 cups flour (Amount may vary. Please see recipe description for explanation.)

AUNT FANNY'S COOKIES

From Jo Ann Shirley's 1978 Cakes and Cookies cookbook. These are a pinwheel type cookie that has a sugar-cinnamon-walnut mixture rolled with a sugar dough. The dough does need to be chilled before rolling, but that chilling time has not been factored into the prep time. And I don't know how long they should be baked so let us all know if you try it!

Provided by the_cookie_lady

Categories     Dessert

Time 1h

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 9



Aunt Fanny's Cookies image

Steps:

  • Sift together flour, sugar and salt into a bowl. Add beaten egg yolks and milk and mix to a firm dough. Chill.
  • Combine walnuts, sugar and cinnamon. Add a little cream to make a paste.
  • Roll out dough in a long rectangle that is 1/8" thick. Spread walnut mixture over dough and roll up, starting with the long side. Cut into ¼" thick slices. Put onto greased cookie sheet.
  • Bake @ 375 degrees until golden brown.

Nutrition Facts : Calories 227.2, Fat 9.2, SaturatedFat 1.1, Cholesterol 31.9, Sodium 12.3, Carbohydrate 33.2, Fiber 1.4, Sugar 13.6, Protein 4.3

3 cups cake flour
3 tablespoons sugar
1 pinch salt
3 egg yolks
1/4 cup milk
1/2 lb chopped walnuts (small pieces)
1 cup sugar
2 teaspoons cinnamon
cream, enough to make a paste

NO BAKE ROCKY ROAD COOKIES

My 4-year old daughter actually had the idea for this little twist on an old favorite. We were making regular no bake cookies and she said "Mommy, I want some marshmallows in it." Next time I make them I am going to substitute graham cracker crumbs for the oats to make S'more cookies!

Provided by EmmyLynn

Categories     Drop Cookies

Time 15m

Yield 12 cookies

Number Of Ingredients 8



No Bake Rocky Road Cookies image

Steps:

  • Combine sugar, cocoa, butter, and milk in large pan and boil for 3 minutes stirring constantly.
  • Remove from heat. stir in peanu butter, vanilla, and oats.
  • Gently fold in marshmallows.
  • Either spread in buttered pan or drop onto wax paper or pan sprayed with non-stick spray.
  • Refrigerate until firm.

2 cups sugar
1/2 cup cocoa
1/2 cup melted butter
1/2 cup milk
3 tablespoons crunchy peanut butter
1 teaspoon vanilla
3 cups quick-cooking oats
2 cups miniature marshmallows

AUNT MARY'S COOKIES

This was my great-grandma's sister's recipe. It's an oldie but a goodie!

Provided by Julie Rehagen

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 1h25m

Yield 60

Number Of Ingredients 6



Aunt Mary's Cookies image

Steps:

  • Place sheets of waxed paper onto a work surface.
  • Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
  • Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

Nutrition Facts : Calories 73.5 calories, Carbohydrate 13.6 g, Cholesterol 4.3 mg, Fat 2 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 1 g, Sodium 44.9 mg, Sugar 10.1 g

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 cup evaporated milk
6 tablespoons butter
1 (7 ounce) jar marshmallow creme
3 ½ cups graham cracker crumbs

AUNTIE'S PERSIMMON COOKIES

Auntie's persimmon cookies are deliciously moist, with the wonderful flavor of cinnamon spice. The holiday season wouldn't be complete without this old family favorite.

Provided by Culinary Envy

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 2h14m

Yield 36

Number Of Ingredients 21



Auntie's Persimmon Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® nonstick baking mat.
  • Mash persimmon pulp in a small bowl and stir in baking soda to let mixture congeal.
  • Beat white sugar and 1/2 cup butter with an electric mixer in a large bowl until light and fluffy. Stir flour, cinnamon, cloves, nutmeg, and salt together in a second bowl.
  • Mix egg into the persimmon mixture. Add persimmon mixture and flour mixture to the creamed butter mixture and stir well to combine. Fold pecans and raisins into the batter.
  • Drop batter onto the prepared baking sheet using a medium cookie scoop.
  • Bake in the preheated oven until slightly browned and puffy, 13 to 15 minutes. Remove from oven and cool completely on wire racks, about 30 minutes.
  • Mix confectioners' sugar, maple syrup, 1 tablespoon melted butter, vanilla extract, and salt in a bowl until maple glaze is smooth. Place a sheet of parchment paper under the wire rack to catch the drips. Drizzle maple glaze onto the cookie tops using a spoon. Let set until glaze hardens, about 30 minutes.
  • Cut green belt candy into small leaf shapes using kitchen scissors. Combine white chocolate and shortening in a microwave-safe glass or ceramic bowl and melt in the microwave in 15-second intervals, stirring after each melting, 1 to 3 minutes.
  • Drip some melted white chocolate over each cookie using a spoon. Place one red candy-coated chocolate piece in the middle of each cookie and add a green belt leaf to each side. Let set until frosting hardens, about 30 minutes.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 27 g, Cholesterol 14 mg, Fat 7.6 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 3.3 g, Sodium 104.9 mg, Sugar 16.5 g

1 ½ cups persimmon pulp
1 teaspoon baking soda
½ cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup chopped pecans
1 cup golden raisins
1 cup confectioners' sugar
¼ cup maple syrup
1 tablespoon melted butter
½ teaspoon vanilla extract
⅛ teaspoon salt
2 green belt candy strips
1 cup white chocolate chips
1 teaspoon shortening (such as Crisco®)
36 red candy-coated chocolate pieces (such as M&M's®)

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