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No Bake Choco-Peanut-Oatmeal Cookies
SUBMITTED BY:
Pat K.
PHOTO BY:
kittiesarepretties
"An easy but good cookie to make on a hot day when you don't want to turn on oven. So easy that even the kids can help."
RECIPE RATING:
Read Reviews
(144)
Review/Rate This Recipe
Original recipe yield 5 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup milk
2 cups white sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons crunchy peanut butter
1/2 cup butter
3 cups rolled oats
1 teaspoon vanilla extract
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DIRECTIONS
Wipe 1" wide band of butter around the rim of a 3 quart pan to prevent boil-over.
Combine milk, sugar, cocoa, butter and peanut butter.
Stir and bring to boil over medium heat. Let boil for 1 1/2 minutes, do not stir.
Remove from heat. Stir in oats and vanilla. Stir until oats evenly distributed.
Drop by teaspoon onto waxed paper. Cool. Makes 4 to 5 dozen.
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REVIEWS
Reviewed on Jan. 3, 2004 by
CATJENKINS
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CATJENKINS
Jan. 3, 2004
I used evaporated milk, creamy peanut butter and the extra teaspoon of vanilla another reviewer suggested and these turned out to be the creamiest best version of this no-bake cookie I've tried. I always forget the proportions for this old recipe and will definitely be using this one in my 'used often' staple of recipes. Thanks!
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34 users found this review helpful
I used evaporated milk, creamy peanut butter and the extra teaspoon of vanilla another...
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Reviewed on Jan. 20, 2007 by INDIGO9976
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INDIGO9976
Jan. 20, 2007
We love these, and they're so quick and easy. Bring the pot to a full, rolling boil (the whole surface is covered with bubbles) before you start the timer. Once you add the oats and peanut butter, keep stirring until it cools enough to get sticky and thick.
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14 users found this review helpful
We love these, and they're so quick and easy. Bring the pot to a full, rolling boil (the whole...
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Reviewed on Nov. 12, 2006 by stacysullivan
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stacysullivan
Nov. 12, 2006
I used 1 1/5 cups of sugar, evaporated milk and 4 tablespoons of peanut butter. The trick is you need to boil for 2 1/2 minutes or they will not set up. I have been so frustrated trying to get it right, but this will work for you!
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12 users found this review helpful
I used 1 1/5 cups of sugar, evaporated milk and 4 tablespoons of peanut butter. The trick is...
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Reviewed on Jan. 3, 2004 by MIRACLES37
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MIRACLES37
Jan. 3, 2004
This recipe made the cookies just like my grandma used to! I found that I needed to boil the ingredient for around 2 minutes to get them to dry just right on the wax paper. I also found that dissolving the sugar in the milk before adding the other ingredients made the consistancy a bit better.
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12 users found this review helpful
This recipe made the cookies just like my grandma used to! I found that I needed to boil the...
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Reviewed on Nov. 10, 2003 by CARYF300
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CARYF300
Nov. 10, 2003
I use creamy peanut butter instead of crunchy. This is a great recipe.
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12 users found this review helpful
I use creamy peanut butter instead of crunchy. This is a great recipe.
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Reviewed on Dec. 2, 2005 by e1buckle
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e1buckle
Dec. 2, 2005
Tastes great. I'm not sure if i did something wrong but they didn't harden up quite like I would have liked. My second batch i boiled a little bit longer (probably more like 3-5 mintues) and they are in the fridge right now cooling. Is anyone else having this problem? If not, what did I do wrong? Like I said, Taste great thought!
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11 users found this review helpful
Tastes great. I'm not sure if i did something wrong but they didn't harden up quite like I...
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Reviewed on Oct. 5, 2003 by
Dyann
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Dyann
Oct. 5, 2003
Very good texture-not too runny or too dry. No- bakes are a little too sweet for me-but everyone here loved them. To some, I added dried cherries. The grown-ups liked the added chewiness and flavor.
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11 users found this review helpful
Very good texture-not too runny or too dry. No- bakes are a little too sweet for me-but...
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Reviewed on Nov. 15, 2006 by Brittawn
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Brittawn
Nov. 15, 2006
Oh my goodness these are good! I know them from my past as "Dogfood Cookies". I got the craving for them, and I'm so glad I picked this recipe. I used the quick cooking oats as other reviewers had suggested. I also boiled the mixture for a little over two minutes, as opposed to the 1.5 minutes suggested in the recipe. The cookies are very soft, but did still set up without a problem. I'll make these again and again! Thanks for bringing back wonderful childhood memories!
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8 users found this review helpful
Oh my goodness these are good! I know them from my past as "Dogfood Cookies". I got the...
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Reviewed on Nov. 13, 2006 by mrswoogie
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mrswoogie
Nov. 13, 2006
My favorite cookie recipe. I 1st made these in Preschool mover 30 years ago, and had the original recipe sheet until moving, then searched for this one. If you are having difficulty getting these cookies to set up, the quick oats work much better. By design, these oats make thicker, faster oatmeal, which will be replicated in the cookies. With a peanut allergy in the family, I substitute an equal amount of freshly ground almond butter. It seems to give the cookies a bit more substance and is less sweet. I never thought I could improve on this recipe, but the almond butter is an even bigger hit!
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8 users found this review helpful
My favorite cookie recipe. I 1st made these in Preschool mover 30 years ago, and had the...
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Reviewed on Oct. 14, 2003 by DARRYLSSWEETHEART
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DARRYLSSWEETHEART
Oct. 14, 2003
this is a great recipe, just a little too sweet for me, so I made it with 1 1/2 cups sugar. Now it's perfection. Thanks for sharing it.
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8 users found this review helpful
this is a great recipe, just a little too sweet for me, so I made it with 1 1/2 cups sugar....
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