Recipe by Suzanne Stull
"Easy, no-bake cookies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
unsweetened cocoa powder
quick cooking oats
crunchy peanut butter
These came out great, and my boys love em' too! I only had a half stick of butter on hand, so I used 1/4 cup shortening as well. For those that were finding they were to runny, make sure you boil the full minute, and then after all ingredients are mixed in, I stirred them in the pot for a little while to help the "dough" cool and harden a bit, as they were runny until they cooled a little in the pot. Then drop them on your wax paper, they should form great at that point.
This is my second no bake cookie recipe I've tried and the same result. When cooling they did not harden like they are suppose to. No sure what I am doing wrong. I followed both recipes to the "T". Does anyone have any suggestions?
The only thing I changed in the recipe was using creamy peanut butter vs. crunchy. It is a great fast remedy for that feeling of "I-gotta-have-chocolate-quick-or-I'm-gonna-hurt-someone"!!! haha
I've been making these cookies since I was a little girl (we always called them 3 minute or No Bake cookies). I also use creamy peanut butter and I sometimes immediately pour the mixture into a 13x9 pan (lightly greased) to make bar cookies, instead of the drop cookies.
I've tried a few of these recipes and this was the only one that turned out like it was supposed to. I also used creamy peanut butter instead of the crunchy. The whole family loves these treats.
I had been looking for the recipe for months and I was glad to find it. They turned out wonderful just like the ones my aunt used to make when I was little.
This recipe is wonderful. Years ago I made the ones that you cook for 3 minutes, with that recipe sometimes they would harden and sometimes they would not. But, once I started using this recipe I have never had a problem with them setting up. I do use evaporated milk in mine an most of the time I use creamy peanut butter. Every once in a while I will add i cup chopped pecans and/or 1/2 cup coconut to this recipe. You can cook for about 20 seconds longer but i minute should be perfect. Thanks for sharing this awesome recipe! For thr oatmeal if you use anything but the quick cooking (1 minute kind), they will not taste right. The rolled oats will make them tough with a cardboard taste. Rolled oats are great but just not for these cookies.
Only change in ingredients I made was using creamy peanut butter. I wasn't sure when to start timing my minute - when you first start seeing bubbles or when it's boiling rapidly....so I started when I first started seeing bubbles and cooked it 1 minute 20 seconds. I also followed a previous reviewers suggestion of letting the mixture set up in the pot before dropping them on was paper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 89
French toast is such a perfect breakfast, light lunch, or even supper on these warm days.
Try one of our 100-plus cool cucumber salads.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These tasty no-bake cookies are made with oatmeal, peanut butter, and cocoa.
See how to make sensational oatmeal peanut butter cookies.
See how to make these peanut butter cocoa-flavored cookies.