Today’s recipe is one that many people probably already have in their recipe boxes. It’s a wonderful fudge-like cookie, rich with chocolate and peanut butter, loaded with oatmeal, a favorite for generations – The Classic No Bake Cookie, aka, the BEST cookie ever.
NO BAKE CHOCOLATE PEANUT BUTTER COOKIES
A favorite cookie for generations that’s so simple to make. These addictive cookies are loaded with peanut butter, chocolate and oats (old-fashioned oats or quick oats) – ready in about 30 minutes. No reason to heat up the kitchen with this no-bake, no-fuss, old school classic.
I am adding this to my Sweet Little Bluebird recipe box for my girls, so they have access to it no matter where they are, when they’re away from home.
No Bake Chocolate Peanut Butter Cookies
- 1/2 cup butter (1 stick, salted – real butter, do not substitute)
- 1/2 cup milk (skim, 1%, 2% or whole)
- 2 cups sugar
- 1/2 cup cocoa (I use Hershey’s Natural Unsweetened Cocoa)
- 1 teaspoon pure vanilla extract
- 1/2 cup creamy peanut butter
- 3 cups Quick Oats (quick-cooking oatmeal) or Old-Fashioned Oats
In a medium to large size sauce pan, heat butter, milk, sugar and cocoa over medium heat, blending well and stirring continuously. Bring to a rapid boil. Once boiling, allow to boil (while continuing to stir) for 1 1/2 minutes then remove from heat. Next add vanilla and peanut butter and blend well, then add oats, blend well. Drop large spoonfuls of batter on wax paper. Allow to cool/set for 25 to 30 minutes on counter. Enjoy with a ol’ big glass of cold milk!
On my blog you will find my favorite recipes along with tried and trues from cherished cookbooks and admired sites and magazines.
Is it possible to make these with artificial sweetner? Monkfruit? Splenda? Swerve?
My cookies are not shiny like yours. What did I do wrong
I have my mother’s recipe from the 50’s. When you add the peanut butter and oats, we also add 1 cup of mini marshmallows and 1 cup of chopped walnuts. We also use brown sugar instead of white and 3 1/2 cups oats. These are my younger son’s favorite cookie. Several times he’s requested these instead of cake for his birthday.
I’ve been making these for 50 years and my Mom made these for years before me, and they are delicious. I boil mine for 1.5 minutes, and have used both salted and unsalted butter, and also margarine, and they do great. I don’t put peanut butter in mine and sometimes I leave the chocolate out and add almond extract along with vanilla, and they are wonderful.
cant wait to print this off and make it looks delicious
I learned to make these in 1971 in my Home Ec class, there they were called “Boiled Cookies”. They were also when I learned what a full rolling boil meant. (you can’t stir down the bubbles) They are easy as can be. Thank you for bringing back magical memories.
I’ve been making these for over 40 years. Try adding some raisins before dropping on wax paper.
it should say bring to a rapid boil for 1 to1 1/2 minutes some people start timing as soon as they see 1 or 2 bubbles and that is what messes up the end results
I have a milk protein allergy. Has anyone tried to use avocado butter and oat milk?
I haven’t but I sure would try almond milk. I think it should work just fine.