No-Bake Peanut Butter Cookies III

No-Bake Peanut Butter Cookies III

209
Cindy Carnes 131

"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."
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Ingredients

10 m servings 152 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

209
  1. 258 Ratings

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Most helpful positive review

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 Believ...

Most helpful critical review

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 addin...

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 Believ...

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 addin...

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 in...

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 ...

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 remov...

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!

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.

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.

Awesome! They came out perfect. I made 3 dozen big ones instead of 4 dozen :) I would definitely make them again, they are delicious!