Reviewed: Nov. 23, 2009

awesome recipe. i used 5 cups of quick oats though.

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squatch3

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Reviewed: Nov. 10, 2009

amazing! used reduced fat PB and 1/4 cup more oats

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Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

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Reviewed: Nov. 8, 2009

I have made these cookies many times without changing the recipe at all. It is hard to get my family to wait for them to set before they begin to scarf them down! Definitely a keeper!

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bbjlawyer

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Reviewed: Oct. 20, 2009

Love them! My kids (4 teenagers, one 8 y/o) Beg for them! Thanks for sharing this great recipe!

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bvogt

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Reviewed: Sep. 29, 2009

My daughter loves these cookies. She always requests these cookies for school or family functions. This is one of our favorite recipes from this site!

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cookingmomma

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Reviewed: Sep. 20, 2009

Mine never got firm. They stayed gooey. I guess they need to state to not use Margarine. I am not sure that was the trouble. Someone said not to stir it while boiling it. WIll try again with real butter.

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1SWILSON

Cooking Level: Intermediate

Home Town: Marion, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 15, 2009

This is the most classic recipe! Full of wholesome ingredients and not clouded by weird things; absolutely delicious!

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hannahjane

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Reviewed: Aug. 26, 2009

LORD HAVE MERCY! These are the best cookies! I make sure to time after they are boiling really good! The mixture looks a little runny, but when you mix and they start to cool, once you drop them on the wax paper or foil, (I use a silpat mat) they will start to set up. By the time I have all 60 done, they are looking dull and setting up. I have made this recipe for 25 years, I am so glad to see it on this site! Thanks Cindy for sharing!!!

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Jonagirl

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Reviewed: Aug. 26, 2009

After reading all the revies, I too timed the boil after I couldn't stir it down. These cookies turned out perfect. I didn't add extra oats or anything. Come to find out, these were served at my high school, they were a favorite clear back then! I'll be making these again!

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kimkook

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Reviewed: Aug. 8, 2009

Very good & super simple. I rolled mine into balls and then into hot chocolate mix. A keeper.

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Kleytem

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Reviewed: Aug. 6, 2009

These are AWESOME!!!! I have been looking for a peanut butter no bake recipe and I finally found one and the search has ended with this recipe. I am waiting for them to set right now and its killing me, I did cut sugar back to 2 1/2 cups and they are perfect!!!! If you like PB you need to try these...

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convertiblegirl

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Reviewed: Jul. 22, 2009

We loved these cookies. I increased the recipe size and still had no cookies by morning. My husband and kids are actually requesting I make them more often. I love that they are so quick and easy to make and require very little clean up. Thank you for sharing your recipe.

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MEMERY

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Reviewed: Jun. 26, 2009

I know these are simple. I know you probably won't impress anyone by making them. But these are just my absolute favorite cookie. They are very sweet, very peanut buttery, and have a perfect texture; slightly hard on the outside into a nice chewy middle. It is crucial that you boil the sugar solution for a full minute or else you will end up with gloopy cookies that never really harden. If you boil the solution too long, the cookies will turn out dry and fall apart. I generally cook mine for just over a minute. I know some people who throw in extra oats because they think the batter looks too runny; this is not necessary and will make your cookies tough and bland. The batter will look a bit runny, but it's fine; the cookies will set up nicely despite this. The hard part is waiting for the cookies to set!

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Mary Lou

Cooking Level: Expert

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Reviewed: Jun. 18, 2009

I've been using this recipe for a long while. The cookies harden well but still melt in your mouth. Divine!

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SUMMERESQUE

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Reviewed: Jun. 17, 2009

I'm so glad I tried this recipe! Just what I was looking for. I was little afraid of all the "too sweet" reviews, so I just added a little extra peanut butter and oatmeal. Worked perfectly. :-)

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Kelly

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Reviewed: May 5, 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.

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ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Reviewed: Apr. 23, 2009

I'm a foodie...I love ALL food, love trying new things, love doing recipes from others....I don't know what I did wrong, but they came out ridiculously salty and has a bitter aftertaste....I'm so confused...they looked like they'd be so good!

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Frankenstein

Cooking Level: Intermediate

Home Town: Eureka, California, USA

Living In: Susanville, California, USA

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Reviewed: Apr. 21, 2009

If you like chocolate no bake cookies and you love peanut butter you have to try these! They are awesome! They remind me of peanut butter fudge. Yummy!

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Karen

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Reviewed: Mar. 18, 2009

I added a about 1/2 cup more oatmeal to make it a bit thicker. Original recipe tasted great though

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Wendy Humfleet

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jan. 29, 2009

I love this recipe. I've tried it with reduced fat peanut butter and Splenda and they still turn out great (a little less sweet than w/ real sugar, but still great!). I use this recipe often when I'm craving a quick, sweet treat.

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JUNIOR716

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No-Bake Peanut Butter Cookies III

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