No Bake Brown Sugar Penuche Cookies
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The Spruce / Diana Rattray
Nutritional Guidelines (per serving) | |
---|---|
70 | Calories |
5g | Fat |
6g | Carbs |
0g | Protein |
Nutrition Facts | |
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Servings: 48 | |
Amount per serving | |
Calories | 70 |
% Daily Value* | |
Total Fat 5g | 7% |
Saturated Fat 3g | 13% |
Cholesterol 11mg | 4% |
Sodium 4mg | 0% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 0g | 1% |
Protein 0g | |
Calcium 9mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
No-bake cookies are so quick and easy, they're a great last-minute dessert for potlucks, bake sales, or for keeping handy for when a sugar craving strikes. They're also great as a summertime treat since there's no need to turn on the oven—instead of baking, these cookies cook for just a few short minutes on the stovetop.
Most no-bake cookies are chocolate and peanut butter flavored, but these oatmeal cookies are flavored with brown sugar, butter, and pecans. They're chewy, sweet, and nutty. Penuche cookies are a nice alternative if you're not in the mood for chocolate and are easy to customize by switching out the nuts or adding some cinnamon.
Egg-free and gluten-free, these no-bake penuche cookies are great for a bake sale, potluck, or any gathering that might include some dietary restrictions. They're a good project for kids who are interested in baking since they don't involve the oven.
Ingredients
- 3 cups quick-cooking oats
- 3/4 cup pecans (finely chopped)
- 1 1/2 teaspoons vanilla extract
- 2 cups light brown sugar
- 1 stick butter
- 1/2 cup milk (or evaporated milk or half and half)
Steps to Make It
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Gather the ingredients.
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In a large bowl, combine the oats, chopped pecans, and vanilla.
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Combine the brown sugar, butter, and milk in a saucepan and bring to a full rolling boil. Boil for exactly 1 full minute.
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Remove from the heat and immediately pour over the oat mixture and stir to blend thoroughly.
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Drop by spoonfuls onto wax paper and let cool completely. The cookies will set as they cool but will remain slightly soft.
How to Store and Freeze
- Store no-bake cookies in an airtight container at room temperature for up to a week. You can also store them in the fridge for up to 10 days.
- No-bake cookies can also be frozen. Store in a zip-top freezer bag for up to two months. Defrost before enjoying.
Tips
- This recipe calls for quick-cooking oats for a chewy but tender texture. Rolled oats can also be used but will make for an extra chewy cookie. If you're gluten-free, be sure to use certified gluten-free oats.
- Be sure to boil the no-bake cookie mixture for exactly one full minute. This will ensure that the cookies will set up and have a pleasing texture. If you don't boil for long enough, the cookies will be runny; if you boil for too long, they can be crumbly.
Recipe Variations
- You can add up to 1/4 cup of peanut butter along with the oats for a nutty version.
- After stirring in the oats, add up to one cup of chocolate chips or other chips like butterscotch.
- Add 1/2 cup dried fruit like raisins.
- Swap the pecans for chopped almonds, walnuts, or macadamia nuts.
- Add 1/2 teaspoon cinnamon for a little spice.
What Can I Use Instead of Wax Paper for No Bake Cookies?
Parchment paper or lightly greased aluminum foil will work in place of waxed paper when making no-bake cookies. It's important to spoon out the cookies onto a lined surface so that they don't stick to a pan or plate as they set up.
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