Oatmeal Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies

Today is National Oatmeal Cookie Day, so I thought it would be perfect to celebrate with these fudgy, chocolate, peanut butter oatmeal cookies that can be made with ingredients typically found in your pantry and cooked (from start to finish) in about 10 minutes. This video below, from the Food Network doesn’t demonstrate the proper technique for making these cookies at all. It’s funny to watch if you know how they’re really made. Read on for the proper technique!

I first learned this recipe in my 7th grade home economics class at Wicomico Junior High School in Maryland in 1983. I remember distinctly our teacher stressing two important factors in the preparation of these cookies. First, you must boil the mixture for exactly one minute. If you boil it for under a minute, the cookies won’t harden. If you boil it for longer than a minute, they will come out dry.

Well, to boil something for exactly one minute requires that you know exactly when to start counting. You need to know what “boiling” looks like. Is it when the bubbles to start to appear around the edge the pan? No. In this case, boiling means that there are bubbles all the way across the surface. Start your stopwatch then.

Once it’s boiled for one minute, then you add the oats, peanut butter and vanilla. It’s important to work quickly, because as it cools, it starts to harden into fudge and you want to have all of your spoonfuls onto the wax paper before it gets too hard.

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Oatmeal Chocolate Peanut Butter No Bake Cookies
Prep time
Cook time
Total time
No bake cookies!
Recipe type: Dessert
Serves: 12
  • 2 cups granulated white sugar
  • 5 tablespoons unsweetened cocoa
  • 1 stick butter
  • ½ cup milk (you can use evaporated milk)
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla
  • 3 cups Old Fashioned Quaker Oats
  1. In a medium saucepan stir add the sugar, cocoa, butter and milk. Over medium-high heat, bring it to a boil, stirring to help the butter melt. Boiling means that there are bubbles all the way across the top of the liquid. Start your stopwatch now and boil it for exactly 1 minute. Remove from heat and quickly add the peanut butter, vanilla and oatmeal and stir to combine.
  2. Working quickly, drop spoonfuls of the mixture onto a sheet of waxed paper. They will cool and harden within a few minutes. Voila. You're done!
You need wax paper!


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11 thoughts on “Oatmeal Chocolate Peanut Butter No Bake Cookies

  1. Vespino

    Made these tonight. Turned out perfect thanks to the instruction about boil time. Was a big success at a birthday party. Luckily I made a double batch and had some leftovers!

    I used Hershey’s unsweetened chocolate in big bar format (with the 1/2 oz. squares) and put the amount through my food processor to get it shredded so it melted faster.

    I used a large spoon to dollop the cookie blobs onto the wax paper which was on cookie sheets. Made about 25-27 large cookies (estimate). Put them in the fridge for about 20 min. and transferred over to rubbermaid containers w/ wax paper in them just fine. Transported immediately to the party and people were happy with them. Lots of food (and sweets) there so them eating half was a big compliment to me.

    Thanks for a great recipe!

  2. Sun

    Omg! The last time I had these was around 1975! My nanny used to make these & they were my favorite food on earth! I made them tonite and wow!! It’s them!! I was around 10 years old the last time I had them & they’re even better now! Thank you!!!!

  3. Sarah

    Haven’t made these in years until I ran across your site a month ago. I made them three times this month. Once they did not quite get hard. I think I may have not boiled long enough as I considered them boiling before the entire pot was bubbly.

    Thanks for the awesome post!

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  6. Coleen

    this was one of my favorite cookies to make when I was a kid. It is so great to see this again!!

  7. Mitzi

    I had to add another tablespoon of peanut butter and 1/2 cup more of oats for them to turn out correctly.

  8. Terre

    Been making these my whole life (and I’m old). One thing that is very important that I didn’t see stressed in the recipe…you MUST use STICK BUTTER (or margarine) and not the soft tub stuff! If you use the soft butter/margarine the cookies will not set up! They will spread out on your wax paper and never get the firm fudge texture you need to make this cookie a success. I made this mistake many years ago (in my teens I think) and ended up eating the darn things right off the cookie wax paper with a spoon!!!

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