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No-Bake Chocolate Oatmeal Peanut Butter Cookies

Course: Desserts

Ingredients

  • 2 cups sugar
  • 4 tablespoons cocoa
  • 1/2 cup milk
  • 1/2 cup butter
  • 3 cups oats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla

Instructions

  • Cover two cookie sheets with wax paper.
  • Combine the sugar, cocoa, milk, and butter in a large saucepan. Stir occasionally while bringing to a boil. Boil for one minute.
  • Add the oatmeal, peanut butter, and vanilla. Stir until just combined. Turn off the heat.
  • Using a spoon, drop the mixture in tablespoon-sized portions onto the wax paper-covered cookie sheets. There should be just enough room to fit all of the cookies onto two cookie sheets.
  • Put the cookies into the refrigerator to cool. Once the cookies have cooled, you can store them in the refrigerator or in a sealed Tupperware container at room temperature.

Notes

The cookies keep well right on the cookie sheets in the refrigerator or in a sealed Tupperware container at room temperature. They'll stay moist for 5-7 days.
I make my no-bake chocolate oatmeal peanut butter cookies with regular, creamy peanut butter. I recommend regular, not natural, peanut butter. Creamy or crunchy will work well.
Unless otherwise noted, I always bake with salted butter. I also always use soy milk for my recipes that call for milk. I have not tested them with any other type of milk.
Recipe URL: http://www.roseclearfield/recipe/no-bake-chocolate-oatmeal-peanut-butter-cookies