Though it sounds like a contradiction in terms, using a stove top instead of an oven to bake cookie dough is often referred to as the “No Bake” cookie method. Chocolate chip and peanut butter cookies are common versions of “No Bake” cookies. These cookies should take about 25 minutes to prepare and will yield about two dozen cookies.

Things You'll Need


Line two baking trays or baking pans with wax paper so the cookies will not stick to the pan. You can also spray the pan with non-stick cooking spray, although the wax paper works the best.

Add one cup of the chocolate chips and one tablespoon of the shortening into a sauce pan. Heat the sauce pan over a low heat on a stove top. Stir this mixture until the chocolate chips melt and the shortening mixes together.

Remove the sauce pan from the heat, then stir in 1 1/4 cups of chow mein noodles and 1/4 cup of quick oats into the mixture. Drop heaping teaspoons of the mixture two inches apart from each other on the covered baking sheet. Flatten each cookie slightly. Press peanut butter chips into each of the cookies on the sheet. Let the dough stand until the cookies are firm.

Add the remaining cup of peanut butter chips and one tablespoon of the shortening into a sauce pan. Heat the sauce pan over a low heat on a stove top. Stir this mixture until the peanut butter chips melt and the shortening mixes together.

Remove the pan from the heat and stir in the remaining 1 1/4 cups of chow mein and 1/4 cup of quick oats into the mixture. Drop heaping teaspoons of the mixture two inches apart from each other on the covered baking sheet. Flatten the cookies slightly. Use the remaining chocolate chips to press into each of the cookies on the sheet. Let the dough stand until the cookies are firm.

Tips

  • You can add dried apricot to the cookies by pressing small diced pieces in the cookies after the peanut butter and chocolate chips to add a nice garnish.