Reviewer:

mllindeman

Reviewed: May 20, 2012

Use 3/4 c. peanut butter in future

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Reviewer:

SuprstarIN

Reviewed: May 17, 2012

This is THE PERFECT no bake cookie recipe. It is a perfect balance of peanut butter and chocolate--you can taste them both, but neither overpower the other. It is CRUCIAL to follow the directions about timing 1 minutes after liquid comes to a full, rolling boil. If you are a new cook, that means when the entire surface of the liquid is covered with bubbles. It's also important to use a pot with a level bottom so that the entire mixture gets heated evenly. I have some older pots that are warped that I use for abusive dishes like mashed potatoes, but that kind cannot make good no bake cookies. Stir, stir, stir in the peanut butter quickly, add the oats, then spoon them out as quickly as possible. If you leave the cookie mix lingering in the hot pan they will become dry and hard, just as if you overcooked them. Sounds complicated, but once you figure it out, you will have the best no bake cookies on the block!

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Reviewer:

erin.hooper

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Jeffersonville, Indiana, USA

Reviewed: May 15, 2012

I used butter instead of margarine (due to the fact that I didn't have any margarine) and I also only had old fashioned oats instead of quick oats. It still turned out completely delicious!!

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Reviewer:

Kelley

Reviewed: May 12, 2012

So yummy- made it vegan by using earth balance buttery spread instead of margarine and soy milk instead of milk. Used Smuckers Natural peanut butter (the kind you have to stir) instead of regular peanut butter and only 1 1/3 cups sugar. Used microwaving tips from other comments. Turned out great!

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Reviewer:

sugardew

Reviewed: May 4, 2012

Pretty good and easy to make

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Reviewer:

Skeeter

Cooking Level: Intermediate

Home Town: Augusta, Kansas, USA

Living In: Hot Springs, Arkansas, USA

Reviewed: May 1, 2012

Very good, but I still prefer my mother's recipe which call for 1/2 cup cocoa and no added salt. I used real butter - the salted kind. This is why I chose to leave out what the recipe calls for even though I appreciate the richness of a chocolate-and-salt combo. The four stars comes from the fact that they weren't cocoa-y enough for me; maybe I've just been spoiled by my mother's recipe though. I did have to call her regarding the level of heat over which to boil (she said to use medium heat), and yes, I have ALWAYS known these cookies to require one minute EXACTLY at a hard, rolling boil to set properly. Overall, this is what I was looking for.

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