Rachael's No Bake Cookies

Rachael's No Bake Cookies

1 stick butter (or margerine)

1/2 c. milk

2 c. sugar

1/2 c. peanut butter 

3 c. quick oats 

4T cocoa

1t. vanilla

In a saucepan combine butter, milk and sugar.  Heat until boiling, boil for 1 1/2 minutes.  Remove from heat and immediately add peanut butter, oats, cocoa and vanilla.  Stir well.  Drop onto wax paper and cool completely.

Enjoy!

Rachael's Hot Cocoa Mix

Hot Cocoa Mix

3/4 c. Cocoa powder
1c. powdered milk
1c. powdered creamer
1 1/3 c. sugar

Mix well and store in an airtight container. Use 3-4 Tablespoons per serving (add more or less to taste)

Rachael triples the recipe (or maybe its 4 times the recipe) and stores it in one of those plastic 1 gallon ice cream tubs. I did that and it lasts a long time at our house.

My Cocoa-doodles

These are so yummy!  I always get compliments on them.  They are like a chocolate snickerdoodle.  Yum!

 


CocoaDoodles

1 ½ sticks butter, softened

1 1/3 C. packed brown sugar

6 T. sugar

2 eggs

2 t. baking soda

½ C. light corn syrup

2 t. vanilla

3 C. flour

2/3 C. cocoa powder

¼ C. sugar

1 t. ground cinnamon

Beat butter until creamy. Add brown sugar and 6 T. sugar. Beat until well blended. Add eggs, baking soda, corn syrup and vanilla; beat well. Add flour and cocoa and blend completely. Cover and refridgerate 30 minutes. 

Preheat oven to 350°F. Spray Cookie Sheet with Nonstick spray. 

 Blend together remaining sugar and cinnamon. Roll dough into 1 inch balls and then roll in cinnamon-sugar mixture. Place 2 inches apart on cookie sheet.

Bake 8-10 minutes until cookie is set and the top starts to crack. Cool 1 minute then remove cookies to wire rack to cool completely. Makes about 4 dozen cookies

Enjoy!

Rachael's Brownies

2 C. sugar
1 1/2 C. flour
1 t. baking soda
4 T. cocoa
1 t. salt
1 C. oil
4 eggs
2 t. vanilla

Mix Dry Ingredients. Combine Wet Ingredients then add to dry. Mix well. Bake at 350º for 30-35 minutes.