Fastest Cookies In The West (No Bake Cookies) – a delicious recipe with butter, sugar, milk, cocoa, semi-sweet chocolate chips, light corn syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lay out some waxed paper on two baking sheets or your countertop. Put them somewhere where you can access them quickly.
2
Combine the first four ingredients in a large pan (preferably one with a heavy bottom since it will help it cook more evenly with less scorching). Heat over medium heat, stirring constantly, until the mixture comes to a rolling boil. Cook for 1 minute. Do NOT boil longer, as it will cause the mixture to burn or to have the wrong consistency. Remove from heat.
3
Quickly mix in the chocolate chips, corn syrup, peanut butter, oats, and vanilla with a rubber spatula or wooden spoon. Drop spoonfuls onto the prepared waxed paper and let them cool. When they are cool, store in a dry airtight container (if they last that long).
1287
kcal
Calories
54
g
Fat
188
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup butter, 2 cups sugar, 1/2 cup milk, 4 tablespoons cocoa powder (dutch process if you have it), and more.
Yes, Fastest Cookies In The West (No Bake Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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