No Bake Oatmeal Fudge Peanut Butter Cookies Recipes

Steps:

• Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
• Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

Steps:

• In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

Steps:

• Mix sugar, cocoa, margarine, and milk and boil one minute.
• Add pinch of baking soda.
• Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended.
• Drop on wax paper in lumps to cool.
• Let cool about 30-45 minutes.

Steps:

• combine sugar,cocoa.
• add milk and margarine,bring to a boil about 2 mins and 30 seconds.
• add peanut butter and stir.
• remove from heat add vanilla and oats.
• mix well then drop by spoonfuls on waxed paper/parchment paper.

Steps:

• Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
• In a large saucepan, mix sugar, cocoa, milk and butter.
• Bring to a boil and cook for one minute.
• (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
• Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
• Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
• Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.

Steps:

• - Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
• - Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
• - Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
• - Turn fire on medium-low and stir continuously.
• - Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil. (If there are bubbles everywhere and things are starting rumble, it's too high).
• Note: Very important to NOT overcook as sugar burns easily and tastes awful.
• - Once it's at the "perfect level," stir constantly for about 2 minutes than turn fire off but keep pot in place.
• - Drop in cocoa and quickly stir until all chunks are out.
• - Drop in peanut butter and stir until completely melted and stirred inches.
• - Drop in oats and stir in completely.
• - Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
• - Let sit uncovered for 20 minutes, allowing them to harden up.
• - Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
• - Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile. Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
• Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top. You can easily break a test cookie in thirds to "test" 3 different amounts to find desired taste.
• - Once done, leave uncovered for a few hours before wrapping up. This allows peanut butter to dry-out and harden on top.
• - Eat and enjoy!
• ~TRY THESE TASTY, FUN IDEAS!~.
• ~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
• ~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
• ~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
• ~ Use ½ cup extra oats and 3 ½ inch globs and after putting each one down, push in 3 robin egg candies to make "robins nests!"
• ~ To holiday-ify, get small candy-coated Hershey kisses, pick out holiday's colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
• ~ Instead of using globs, flatten with a spoon into ¼ inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
• NOTE: You'll see I used specific brand names for 2 things. The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies. The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience. So following these aren't required but very recommended.

Steps:

• Place sugar, margarine and milk in large pan and bring to a boil over medium heat. Stir constantly for 2 minutes and promptly remove from heat.
• Stir in remaining ingredients and pour into 8x8" dish. Let set for 45 minutes or until set.
• Cut into bars and serve.