Recipe by Pat K.
"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."
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unsweetened cocoa powder
crunchy peanut butter
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!
I also had the problem with the cookies not hardening up as they were supposed to. I scraped them off the waxed paper and microwaved them for a minute and they were better. Next time I'll boil them longer. The taste is delicious...yummy.
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!
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.
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.
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!
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
No Bake Choco-Peanut-Oatmeal Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 41
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