White Chocolate Orange No-Bake Cookies

Extended Shelf Life for: Oranges

With the raging success of my Cookies and Cream No-Bake Cookies, and my undying love with kitchen experiments AND the open field for experimenting with No-Bake cookies (seriously, why aren't there more variations?) I'm on the go with new and exciting ways to enjoy a no-bake cookie which, excitedly are gluten free, making them a great go-to for potlucks and other events where all my dear GF friends may be present.

These White Chocolate Orange No-Bake Cookies are, without a doubt, delectable and delicious and a variation on no-bakes that will please many a palate, especially if you happen to have a non-chocolate loving friend, such as I do.

If you have happened by these cookies after already enjoying the Cookies and Cream No-Bake, I hope you'll find this variation just as enjoyable!

Ingredients/Directions:

In a medium saucepan melt 1/2 cup Butter, 1/2 cup Milk and 1 3/4 cups Sugar together. Once mixture has come together remove from heat and stir in 1 bag of White Chocolate Chips until melted. Stir in 3 Tbsp. Orange Marmalade, 1 Tbsp. Fresh Orange Zest and 1 tsp. Vanilla. Add about 3 cups of Rolled Oats, add additional oats until mixture is thick and each oat is covered. Drop by the teaspoon or tablespoon full onto wax paper covered cookie sheets, refrigerate overnight or for 1-2 hours. Enjoy!

Butterscotch Molasses No Bake Cookies

Ingredients/Directions:

In a medium saucepan melt 1/2 cup Butter, 1/2 cup Milk, 1/2 cup Molasses, and 1 1/4 cups Sugar together. Once mixture has come together remove from heat and stir in 1 bag of Butterscotch Chips until melted. Stir in 1 tsp. Vanilla and a dash of Ginger. Add about 3 cups of Rolled Oats, add additional oats until mixture is thick and each oat is covered. Drop by the teaspoon or tablespoon full onto wax paper covered cookie sheets, refrigerate overnight or for 1-2 hours. Enjoy!

Molasses Butterscotch Cookies

Without a doubt, these are my all time favorite holiday cookies and I am incredibly thankful to be back in a country where it is possible to buy butterscotch chips and molasses without much trouble. Not to mention, it's nice to have a wide-variety of beers and, in case you were wondering, these cookies + Blue Moon Spiced Amber Ale, are indeed a fantastic after-school snack!

Ingredients/Directions:

Preheat oven to 350 F.

Combine 3 cups Flour, 2 tsp. Baking Soda, 1 1/2 tsp. Cinnamon, 1 1/2 tsp. Ginger, 3/4 tsp. Cloves, and 1/2 tsp. Salt in a small bowl.

In a large mixing bowl, beat together 1 cup Butter, 1 1/2 cups Brown Sugar, 1 egg and 1/3 cup Molasses until creamy. Gradually stir in flour mixture. Fold in 1 pkg. Butterscotch Chips.

Drop batter onto cookie sheet, bake for 9-11 minutes until light, golden colored, should make 4-5 dozen delicious cookies.

Easy Peanut Butter Cookies

When you realize you have entirely too much peanut butter the week before moving across the world and have absolutely zero desire to purchase flour at the mart at the bottom of the hill, you give a few shouts of praise when you run across this recipe in Mary Brown's Grandma's Favorites - Over 30 Tasty Time-Honored Cookie Recipes that is a combination of 3 simple ingredients and will undoubtedly be a hit amongst friends.

Friends, you've never met an easier cookie recipe.

Described as a recipe developed out of necessity when times got hard, these are an absolutely fantastic option when funds are tight or your too lazy to go out for additional ingredients.

Directions/Ingredients:

Preheat oven to 350 F. In a large mixing bowl mix together 1 cup of quality Peanut Butter, 1 cup of Sugar and 1 Egg. Form dough into small balls, placed on an ungreased cookie sheet and use a fork to create the criss-cross marks essential to peanut butter cookies. Bake for 8-10 minutes until edges turn brown. Cool and enjoy the goodness of simple yet incredibly delicious peanut butter cookie!

If you're wanting to change things up, try a different nut butter!

Peanut Butter Spent Grain Cookies

When I made these chocolate-chip and pumpkin spent grain cookies, I considered that I would soon experiment with making them into an all peanut butter cookie using only spent grain rather than a mix of spent grain and oatmeal. 

Well dear readers, I have made a Spent Grain Peanut Butter Cookie and it was fantastic! (If not entirely overloaded with fiber ^.~)

As should be expected, I'm loving these grains and the way they are motivating me to continue creating and experimenting in the kitchen, especially in the baking department. There is something entirely satisfying about creating your own cookie recipe, empowering really, but maybe that's just me...

Ingredients/Directions:

Preheat the oven to 350 Fahrenheit (177 Celsius) Combine 2 sticks butter, 1 cup brown sugar and 3/4 cups white sugar until fluffy.  Add 3/4 - 1 cup peanut butter depending on flavor preference, 2 eggs and 1 tsp. vanilla and beat until combined. Add 1 1/2 cups flour, 1 tsp salt, 1 tsp baking powder, shake of cinnamon, and a dash of nutmeg (if you so desire). Stir in 3 cups of Spent Grains (drained of moisture to the best of your ability. Also note, I used 4 cups because that's the amount I have frozen per bag, that just requires me to use more flour to gain the consistency necessary). If the dough is too wet and sticky at this point (because generally spent grains hold a bit of moisture) add some flour and mix until you acquire a dough that can hold it's shape and isn't too wet. If you wish, you can stir in some chocolate chips or nuts or whatever your heart desires and finally plop dough onto a greased cookie sheet and bake 12-15 minutes until golden brown and beautiful.

For me, these cookies were incredibly delecate and remained soft the entire week or two we had them within our reach. 

No Bake Cookies

(Apologies for such a lame picture...I was so anxious to get these suckers made and devoured that I forgot to take a photo!)

In an attempt to further win over my winter camp students and increase my chances at an early release through subtle bribing, I whipped these no-bake cookies up which always impress my Korean co-workers and friends who are quite unfamiliar with the wide-world of baking and cookies.

Ingredients/Directions:

Bring to boil 1/2 cup of butter, 1/2 cup milk , 1 3/4 cups White Sugar, and 4 Tbsp. Cocoa in a sauce pan or pot.  Boil for about a minute, remove from heat and stir in 1/2 cup Peanut Butter followed by 1 tsp Vanilla and 3 cups Oats. Drop by spoonfuls onto cookie sheets (or cardboard covered w/ wax paper) and place in the fridge or on your Korean verandah in the winter and let set a couple of hours before serving!