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READY IN 10 mins

No-Bake Peanut Butter Cookies III

Read Reviews (189)

"These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any." — Cindy Carnes

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Sugar and Sweeteners

Original recipe makes 4 dozen Change Servings

3 cups white sugar
3/4 cup butter
3/4 cup milk

1/2 teaspoon vanilla extract
1 1/2 cups peanut butter
4 1/2 cups quick-cooking oats

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Directions

In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

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PREP 5 mins
COOK 5 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 15, 2006

I loved these as a kid, but after bariatric surgery knew I'd never have another...until today! These still favorites were modified using 1c Splenda, JIF Simply Peanut Butter, and I Can't Believe It's Not Butter. I may not have knocked out all the fat, but I definitely reduced fat, calories, and sugar. Great for diabetics too!

—GodzStrongTower

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Most Helpful Critical Review

Dec 27, 2004

This recipe could definitely could use some alterations! 2 1/2 cups of sugar is sufficient. 3 cups made it excessively sweet. Should be called "Peanut Butter Oatmeal Fudge Cookies. Try adding 1 cup semi-sweet chocolate chips along with the oatmeal. Also, these are very rich so keep them to a maximum 1 1/2 inch diameter.

—AKAKIWI26

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232 Ratings

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Jan 25, 2004

I cooked for about 2 minutes instead of 1. My friends (and I) loved this recipe. It was the only one I found without cocoa (I was out). I put them in a small dish to cool and cut into bars instead of drops. Worked great.

—CLAYMAML

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May 05, 2009

Start timing your boil after the syrup comes to a rapid boil that you can't stir down. I have the oatmeal and peanut butter measured into a large crock bowl. I pour the syrup over that mixture and begin to stir. You can tell by looking at the mixture that it is ready to drop onto a silpat mat. These are wonderful!! No need to add extra oatmeal at all, or to cook longer than one minute if you get the syrup to a rapid boil before you start timing. They are peanut butter no bakes, there's no chocolate added because they are PEANUT BUTTER no bakes.

—Cindy Carnes

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Sep 13, 2006

These are great, but I don't think they look as good as they taste. I lined a 9x13 pan with parchment paper and spread them out it in. I sprinkled mini chocolate chips on top. When cool, I removed the parchment paper and cookies and cut them into squares! Much more appealing when added on a tray with brownies and rice crispy treats for my daughter's volleyball team.

—Connie

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Jan 25, 2004

There aren't enough "stars" to rate this recipe. These cookies are literally to-die-for!! If you are a peanut-butter lover...This is for you!

—DEWGIRL21

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Nov 06, 2004

I thought the cookies were very good with the exception of being a little too sweet.I will make them again and cut the sugar down to 2 1/4.

—LISA

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Nov 15, 2006

These cookies are great! I highly recommend them if you love peanut butter. They did remind me of peanut butter fudge, and thats my all-time favorite.

—Tami M.

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Nutrition

Calories
152 kcal
8%

Carbohydrates
19.4 g
6%

Cholesterol
8 mg
3%

Fat
7.5 g
12%

Fiber
1.3 g
5%

Protein
3.2 g
6%

Sodium
59 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

No-Bake Peanut Butter Cookies III

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 152
Calories from Fat: 68

% Daily Value *
Total Fat 7.5g 12 %
Saturated Fat 2.8g 14 %
Cholesterol 8mg 3 %
Sodium 59mg 2 %
Potassium 87mg 2 %
Total Carbohydrates 19.4g 6 %
Dietary Fiber 1.3g 5 %
Protein 3.2g 6 %
Sugars 13.5g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 2 %
Iron 5 %
Thiamin 6 %
Niacin 13 %
Vitamin B6 3 %
Magnesium 8 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.