No bake cookies ??

My family always looks forward to me making cookies for the holidays and with me just having surgery they aren't requesting them this year, but I would like to make no bakes for them. Does anyone have a recipie for these ?

Jeanette, what kind of no-bake cookies do you generally make? What ingredients?

Jeanette, thank you for your email. I did a search on the messageboards and found the following recipes for no-bake cookies that sound similar to what you usually make. No Bake Cookie's Boil for 1 and a half min 1/2 cup butter 2 cups splenda {or} 1 cup sugar 1 cup splenda 1/8 teaspoon salt 4 tablespoons Dry cocoa 1/2 cup milk bring this to boil The in large bowl mix 3 cups oatmeal 1/2 cup peanut butter 1 teaspoon vanilla Then add boiled mixture, a little at a time Sometimes I see it needs more oatmeal, Don't add all the hot mixture at once, it maybe too much liquid. After I have got it to the texture of forming a drop cookie, I add to the bowl either chocolate chips or butterscotch peaces, guess M & M's or reeses peaces would be good too. Put wax paper on a cookie sheet, use tablespoon to form balls, drop onto wax paper, I put cookie sheet & cookies into freezer, then after a few hours put them into zip lock baggies. Put back into freezer. We eat them directly from the frozon stage. I think if you keep them in the icebox they might fall apart but maybe not! These are so easy to make! Just be careful when adding your sugar mixture to the oatmeal mixture cause I have found I had to add less of the sugar mixture or more oatmeal! You don't want runny cookies that wont stick together! Good Luck! See ya all lighter! Cyndi 2 c. Splenda 1/2 c. low fat or skim milk 1/4 c. cocoa 1/2 c. butter 1 tsp. vanilla 1/2 c. peanut butter 1/4 tsp. salt 3 c. oatmeal These have no known nutritional value other than the Peanut Butter and are probably high in carbs, but I used to eat these like CRAZY at potlucks and such. they are no bake, so you can make them into a pan style bar or just drop spoonfuls unto wax paper and let cool...honestly i haven't tried it with spenda yet, i hope they cool properly. im gonna try a half recipe today and I'll update... This recipe is from Dame Tooter's website, Bariatricbyes.com Chocolate Mountains (aka Boiled Cookies) By Dame Tooter In a large pot combine: 2 and 1/2 cups Splenda 1/2 water 1 stick melted butter (or 1/2 cup) and we use ONLY real butter 3/4 cup chunky peanut butter (I use Jif Peanut Butter) 6 squares (6 ounces total) of Unsweetened Baker's Chocolate (although Hershey's has a recipe to substitute for Baker's Chocolate with their cocoa, oil, etc. I tried it and it just doesn't "hold" it's shape well enough). Put Splenda, water, melted butter, peanut butter and squares of chocolate in a large non-stick pot. Melt chocolate into other ingredients over medium-low heat, stirring constantly. Remove from heat and quickly stir in: 1 tsp. of vanilla With a heavy wooden spoon mix in quickly: 4 cups of rolled "Quick" oats Mix well and drop onto waxed paper. For best results use an ice cream or cookie scoop and pack well so you have a tightly packed cookie-ball. Let stand until cool. These are not as firm as the traditional full-sugar boiled cookies, but they are very tasty and I'm not missing my boiled cookies nearly as much If you wish to add shredded coconut to this, I suggest mixing it into the peanut butter so that the cookie holds it's shape. Let me know how they turn out!

Sweetened Condensed Milk Sugar Free In a 2 cup glass measuring cup, combine 1/2 cup cold water and 1 1/3 cups Carnation Nonfat Dry Milk Powder, stirring to make a paste. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is hot but not boiling. Stir in 1/2 cup Splenda. Cover and refrigerate for at least 2 hours before using. Will keep up to 2 weeks in the refrigerator. Use in any recipe that calls for sweetened condensed milk. Makes equivalent of a 12-fluid-ounce can of commercial brand Protein Balls 1 cup of protein powder (chocolate or vanilla) 1 cup of non-fat dry milk 1 cup of rice crispy cereal 1 cup of peanut butter Splenda to taste Cocoa powder mixed with Splenda Add the Protein Powder, Dry Milk, Cereal and Peanut Butter in a mixing bowl. Mix thoroughly making sure that all the dry milk is in the mix and not really visible. If you like it really sweet, add some more Splenda to fit your taste. Form the mixture into small balls (about 1.5 inches in diameter) Roll in the cocoa/Splenda mix. Refrigerate. Each ball has about 10 grams of protein. **Another peanut butter cookie** 2C. Peanut Butter ¼ C. sugar free syrup 1 C. Splenda 1 C. vanilla soy protein 2 tsp Vanilla 2 eggs Mix all ingredients together, then roll into balls and press w/ fork. Bake at 350 for 10 min. Made 48 cookies. Each cookie contains: 76 calories, 5g protein,

Carol, Thank you so much for the recipies. I'm sure my family will thank you too! I am very busy making gifts, shopping and wrapping ,now I will add cookies to my list. You have a wonderful holiday,God Bless! Thanks Again Jeanette