Back in January, I posted a recipe from my series OUR COOKIE NATION, the state of Indiana's favorite holiday Easy No Bake Cookies.
These cookies inspired me to make a few more using other flavors, and this is the first one I tried:
In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, stir very well, then add the oats and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.
Recipe Source: Allrecipes.com
These cookies inspired me to make a few more using other flavors, and this is the first one I tried:
PUMPKIN SPICED NO-BAKE COOKIES
2 c. sugar
3/4 c. butter (no substitution)
2/3 c. milk (can used evaporated)
1 (3.4 oz.) box instant pumpkin spice pudding mix
3 1/2 c. quick cooking oats
1/2 tsp. vanilla extract
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.
I loved these. I am a HUGE fan of anything "pumpkin spice", (the link is to the 15 pumpkin recipes I have posted so far...) so these are perfect for me.
One small note: I have found that the cookies tend to dry out and crystallize a bit after just a couple of days, so eat them fast, or share with some friends!
Second note: I tried popping a couple in the microwave, and heated them for 15 seconds. Turned them back into fresh cookies! Awesome hint!
Check out our other No Bake Cookie Recipes:
Recipe Source: Allrecipes.com
40 comments:
Oh, I have a box of that in the cupboard that I picked up at Thanksgiving and never used...was just trying to decide what to do with it a few days ago...now I have something to make with it, thanks!
Is there a substitute for the butter so they are lower in calories?
Is there a substitute for the butter to cut down on calories? I can use splenda or truvia instead of the sugar, but wasn't sure about the butter...
I would recommend AGAINST using any sugar substitute. The way the sugar crystalizes during the cooking/boiling is how these and any other no-bake cookie of this type set-up once they are dropped onto the wax paper. This process doesn't happen with sugar substitutes.
OH MY WORD, these are stinkin YUMMY yes I typed in ALL caps... I did cut the sugar a little but you dont even miss it I will sooo make "PUMPKIN" points with my GRANDbabies LOL
Thank you can't wait to make the coconut ones next.
maybe I can't believe its not butter...
How many does this batch make?
I generally get between 24-28, just depending on how big I want to make them. I've noticed that the cookies always seem to get bigger toward the end of the dough...lol I think I''m wanting to hurry up and be done so that I can eat them!
Me too!!!!!!!!!
Mine turned out a little sticky any advise? I used blue bonnet instead of real butter could that be it?
I'm really not sure about the stickiness. Honestly I don't cook with margarine at all. Although butter adds fat, and calories, I have found that everything just turns out better. Especially when baking.
Margarine has a higher water content than butter, and I think this is probably what happened to you cookies, but I'm not an expert-ha ha ha!
It may be that you need to increase the boiling time for your cookies, based on the altitude of the place where you live. I live in Salt Lake which is 4500 above sea level. But don't boil too long or they will crystallize quickly.
Try them again, and best of luck!
Well I live in michigan lol so not much elevation here! But thanks I was hesitant about using that margarine in the first place.... Lesson learned! But they still taste delicious they just arnt able to be stacked like regular cookies due to this batches stickiness
About the cookies being sticky - I have been making No Bakes for most of my life and they generally turn out gooey if I don't leave them on the stove long enough. What works for me is boiling them for 2 minutes 30 seconds (I set a timer) and after adding the other ingredients, immediately drop them onto aluminum foil or wax paper rather than let them stand.
I haven't made these yet - but now I have to go searching for pumpkin spice pudding mix! Thanks for sharing this!
I couldn't find pumpkin spice pudding mix, so I substituted butterscotch and then added some pumpkin pie spice from my spice cabinet. Turned out wonderful! Thanks for the recipe!
What a brilliant idea to use the butterscotch pudding with pumpkin spice mix!
Thank you for sharing this!!!
Wondering how well this type of cookie would travel; like say about 9 time zones away and probably a week max ship time? I am looking for cookie ideas OTHER than the regular chocolate chip cookies to send in a Thanksgiving care packages to my husband and his crew in the desert. Thanks!
:-)
How much of the pie spice did you add? I'm having the same problem finding pumpkin pudding.
Seriously? If youre making cookies and worried about butter? Please remember that margarine is not a natural substance - it is man made, eat a little butter and be happy. Please read this too:
http://besthealth.com.au/why-butter-is-better-than-margarine/
Hi Tasha!
First of all, I want to personally and professionally thank you and your husband for your service and sacrifices! I know your lives are very challenging and stressful, and I am grateful for you both!
As for these cookies, I would have to say that I don't think these are a great cookie to ship. They tend to crystallize in a couple of days (but they still taste great, just the texture loses it allure). Have you tried the simple recipes for cookies using cake mixes? I have found they remain moist for longer, are easy to ship, and there are tons of recipes out in the blogosphere for them!
I use a recipe for pumpkin chocolate chip cookies ALL. THE. TIME. Although I haven't posted it here on my blog, it's my favorite. Here is a link to that recipe:
http://bradleykitchen.blogspot.ca/2010/10/cake-mix-pumpkin-chocolate-chip-cookies.html?m=1
Also check out my chocolate cookies:
http://auntpegsrecipebox.blogspot.com/2010/09/4-ingredient-chocolate-cookies.html#.UGM43I1lRi4
These lemon cookies:
http://auntpegsrecipebox.blogspot.com/2011/02/arkansas-easy-lemon-cookies.html#.UGM5gY1lRi4
I hope I have I've been some help to you, best wishes!
Amber
These kind of cookies dry out and crumble as they get older so just wrap them in Seran wrap tightly and they'll travel well!! May be better individually even! I've shipped a cake from PA to Australia once and it made it just fine :) I just gave it no room to fall apart!
Delicious! Found you via Pinterest. Thank you for this recipe!
How long do they take to set? two hours later still a gooey mess
The cookies usually set up within a few minutes. Try this recipe again, and be sure to use real butter, and cookie a little longer. That may help.
Hmmm I used real butter, real sugar, 2% milk, the pudding etc... Let it cook 2 1/2 mins like the one poster said and they never set at all. Six hours later they were still a gooey mess.
Hi I don't have the quick cooking oats, just the reg old fashion kind. Is that okay?
I think that if you use regular oats the cookies will be drier. I'm wondering if you add some extra liquid...
I haven't tried using them before.
Best of luck, and please come back and let us know how they turn out!
I'm using blue bonnet too. If this happens I usually just add a little more oats to it..
I made these. And I ended up adding about a cup more of oats than this recipe calls for.so hoping it will help. I see everyone saying they were sticky. So u should be able to eye ball it when u do add the oats. And if it looks like its sticky then just add a kitten more oats at a time. That's what I did. And they seem to be not so sticky. Hope this helps yall.
I mixed quick and old fashion oats and they turned out fine. I also mixed brown and white sugar and mmmm the smell while it was boiling was heavenly!
these cookies were horrible. I did everything as stated and they DID NOT harden up! What a waste of ingredients in these hard times. Will never try another one of your recipes......
Made these yesterday and they would not get hard. Also sticky and very sweet. Maybe less sugar and more oatmeal.
I'm gluten intolerant so trying to find cookies that are tasty, not labor Intensive, and not using 'weird' flours & other concoctions- well almost impossible-- until now. Yummy, easy & with readily available Ingredients. Thank you so very much. I will be a faithful follower. Thank you kindly.
Don't be mean! How rude!!!
Dear Anonymous,
Thank you for the support! It can be surprising, the amount of negative comments a blogger gets, but when others leave wonderful remarks it more than makes up for the nasty ones-lol
I made these cookies and they turned out GREAT!!! I was curious on if I could cut back a little on the sugar and by how much?
I would like to cut back a little on the sugar. These were very good and my family LOVED them. How much could I cut back on the sugar and them still taste good? I was thinking maybe 1 1/2 C.
I've made 3 batches of these and not one of them has set, even when left overnight! Is there something I'm missing in the process?
There are a couple of things to try.
Make sure you are using butter, not margarine or spread (spreads and margarine's have too high a water content and won't hold up).
You may also want to increase the boiling time by 1 minute and see if that does the trick.
Make sure your liquid measurements are exact.
I also made these with butter, boiled 2 1/2 minutes and mine did not set up either, however they were still delicious and we just used a spoon to eat them. I am going to try to make them again using 3c of oatmeal and I will try to cook them for 3 minutes to see if it helps, if not, I guess we spoon it again!
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