Oatmeal Logs No Bake Recipes

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.

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.

Steps:

• Mix ingredients in a bowl. Dissolve the coffee in the Almond extract,then add to ingredients.
• Hands work the best for mixing.(kids can do it).
• Shape into logs or balls, or whatever shape.
• roll in Confectioner sugar, or any colored sugars, or sprinkles.
• Refrigerate.

Steps:

• Crush the vanill a wafers until fine.
• Mix all ingredients together and from into 3 logs.
• Roll in icing sugar and wrap in foil.
• Refrigerate & slice.

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.