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Microwave cooky-candy.

Microwave cooky-candy Young cooks need only a little supervision to master these no-bake cooky confections from the microwave.

A 2-quart glass measuring cup works well for the cooking because its handle stays cool to touch. If you use a bowl, wear oven mitts; the bowl gets hot.

John's Oat and Peanut Butter Cookies

3/4 cup sugar 1/3 cup (1/6 lb.) butter or margarine 1/4 cup milk 1/4 cup chunk-style peanut butter 2-1/3 cups regular rolled oats 1 teaspoon vanilla

In a 2-quart glass measuring cup or nonmetal (microwave-safe) bowl, combine sugar, butter, and milk. Cook, uncovered, in microwave oven on full power (100 percent) for 2 minutes, then stir until butter is melted. Cook on full power until mixture bubbles; cook 30 seconds longer.

Stir in peanut butter until melted and well mixed. Stir in oats and vanilla. Drop mixture in about 1-tablespoon mounds onto waxed paper-lined 12- by 15-inch baking sheets, spacing slightly apart. Cool or chill until firm, 40 to 60 minutes. Serve or store airtight up to 2 days. Makes 2 dozen.--John Dollbaum, Oakland.

Per cooky: 90 cal.; 1.8 g protein; 4.3 g fat; 11 g carbo.; 40 mg sodium; 7.2 mg chol.

Sara's Oat, Coconut,

and Cocoa Cookies

1/2 cup light corn syrup 1/4 cup granulated sugar 1/4 cup (1/8 lb.) butter or margarine 1/4 cup milk 2 tablespoons unsweetened cocoa 2-1/3 cups regular rolled oats 1/2 cup sweetened shredded dry coconut About 1/4 cup powdered sugar

In a 2-quart glass measuring cup or nonmetal (microwave-safe) bowl, combine syrup, sugar, butter, and milk. Cook, uncovered, in microwave oven on full power (100 percent) for 2 minutes, then stir until butter is melted. Cook on full power until mixture bubbles; cook 30 seconds longer. Stir in cocoa until well blended, then stir in oats and coconut; cool slightly.

Using your hands, roll about 1-tablespoon portions of dough into balls. Roll balls in powdered sugar. Place slightly apart on a plate. Cool or chill until firm, 40 to 60 minutes. Serve, or store airtight up to 4 days. Makes 2 dozen.--Sara Reynolds, Chico, Calif.

Per cooky: 83 cal.; 1.3 g protein; 3 g fat; 13 g carbo.; 40 mg sodium; 1.2 g chol.

Polka Dot Granola Drops

1/4 cup (1/8 lb.) butter or margarine 1/4 cup milk 2 cups miniature marshmallows 2 cups granola cereal 1/2 cup multicolor candy-coated chocolate pieces

In a 2-quart glass measuring cup or nonmetal (microwave-safe) bowl, combine butter, milk, and marshmallows. Cook, uncovered, in microwave oven on full power (100 percent) for 2 minutes; stir until butter and marshmallows are melted. Cook on full power until mixture bubbles; cook 30 seconds longer.

Stir in granola. Cook mixture until warm to touch; stir in candy. Drop mixture in about 1-tablespoon mounds slightly apart on waxed paper-lined 12- by 15-inch baking sheets; slightly press each cooky so it will hold together. Cool or chill until firm, 40 to 60 minutes. Serve, or store airtight up to 4 days. Makes 2 dozen.

Per cooky: 98 cal.; 1.7 g protein; 4.7 g fat; 12 g carbo.; 30 mg sodium; 6.3 mg chol.
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Nov 1, 1989
Words:543
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