This weekend has been so hot and humid, there was just no way I was turning on my oven to bake. I thought it would be a good time to try an old cookie recipe I had in my files that requires no baking at all. I used to make these cookies when I was in High School and I’m pretty sure it’s a standard recipe that most cookie lovers have tried.
But in case, you don’t have the recipe, here it is, very simply, NO BAKE Chocolate Oatmeal Peanut Butter Cookies. It requires only one pan on the stove and a cookie sheet with parchment or waxed paper. After melting butter with milk, unsweetened cocoa and sugar, you boil one minute.
Removing the pan from the heat, you add creamy peanut butter, salt, vanilla and quick oats, ( I don’t recommend using rolled or old-fashioned oatmeal). I use rolled oats for every other cookie recipe I make, I never buy quick oats. My old recipe stated quick oats, I knew I shouldn’t change a recipe I knew worked just fine, but I did anyways! I went ahead and used rolled oats, and the cookies were dry and crumbly and literally looked like little golf balls. My husband ate a few just to be nice. So, if you want your cookies to look like the ones below, use quick oats.
The chocolate mixture will look thin at first after adding the oatmeal, but get ready with your cookie scoop or spoon as they will start to set up quickly. Scoop the cookies onto your parchment lined sheet and that’s it! Except don’t miss out on scraping the sides of the pan to try a taste, this is the best part of the fudge mixture.
We used to call these cookie “Cowpies”. I think you can tell the name comes from the shape of the cookie. Now they are known more as No-Bake Cookies. The cookie flavor and texture is like a pan of homemade fudge. They will keep well for a few days chilled in the refrigerator, but really are best the day you mix them up! Keep it simple and bake a batch on a lazy summer day.
- ½ cup butter (4 ounces)
- ½ cup milk (whole or 2%)
- 2 cups white granulated sugar (14 ounces)
- 4 TBL unsweetened cocoa
- ½ cup creamy peanut butter
- 1 tsp pure vanilla
- ¼ tsp salt
- 3 cups quick oatmeal
- Melt butter with milk in saucepan over low heat.
- Add sugar and cocoa and cook until boiling, stirring to make sure that cocoa is incorporated without lumps. Boil one minute.
- Remove pan from heat, add peanut butter, vanilla and salt. Stir until peanut butter is melted and mixed in.
- Add quick oats.
- Mix together then drop by spoonfuls or small ice cream scoop onto parchment or waxed paper lined cookie sheet.
- Cool and enjoy!
I use creamy Jiff Peanut Butter for the best results.
Work quickly once you add the oatmeal to the chocolate mixture. The cookies will thicken once the mixture starts to cool.