No Bake Chocolate Peanut Butter Cookies
A quick and easy no-bake recipe that uses oatmeal, peanut butter, cocoa and lots of sugar to produce candy-like, sinfully sweet cookies that are chocolatey, peanut-buttery and delicious! This recipe is also a great way to get the kids in the kitchen making fun food!"Her tips to make the cookies smooth were very precise. I am actually a dietetics major, so to make the cookies a bit healthier, I cut the sugar down to 1.75 C, 3/4ths stick butter, and fat-free evaporated milk. Next time I will try adding in some wheat germ and replacing some of the oatmeal with rice krispies or corn flakes. I suggest using a cookie scoop to get it out of the pot faster before it starts to harden and become more crumbly. Very good childhood cookie!" - Angelz24
Yield: 36 Servings Ready in 45 minutes
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Verified by stevemur
|2 cupsGranulated sugar|
|1/2 cup (1-stick)Unsalted butter|
|1/2 cupevaporated milk; (whole milk will also work)|
|4 tablespoonsunsweetened cocoa powder; (I use Ghirardellis Unsweetened Cocoa)|
|1/2 cuppeanut butter; (creamy or chunky)|
|1 teaspoonVanilla extract|
|3 cupsquick rolled oats; uncooked|
No Bake Chocolate Peanut Butter Cookies Preparation
In a large saucepan set over medium heat, combine sugar, butter, evaporated milk, cocoa, and salt. Heat, stirring frequently until boiling. Cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Uncover saucepan and continue to boil while stirring continuously for 1 to 1 1/2 minutes. Remove from heat and stir in peanut butter and vanilla until smooth. Add quick oats and mix until well combined. Let mixture stand for 1 to 2 minutes to allow oats to absorb some of the liquid. Drop by rounded tablespoonfuls onto waxed paper, parchment or silicon baking sheets and allow to cool completely. Store at room temperature in an airtight container. (You can also pour this mixture into a 9-inch square pan that has been greased with unsalted butter, let cool, then cut into squares.)
Makes 2 1/2 to 3 dozen cookies
Cooks Note: For successful cookies, start timing when the mixture reaches a full rolling boil. If you boil too long the cookies will be dry and crumbly. If you don't boil long enough, the cookies won't form properly. Also, make sure that the sugar is completely dissolved before you add the peanut butter and oats...you have to make sure that the sugar mixture boils hard for at least one minute, otherwise the cookies will turn out grainy instead of creamy.
For variation, you can add other ingredients to this basic recipe. Substitute 1 cup of flaked coconut for 1 cup of the rolled oats. Add some chopped salted peanuts to the recipe for crunch. Or add some milk chocolate chips after the mixture has cooled slightly.
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