Tuesday, December 23, 2014

No Bake Chocolate Peanut Butter Cookies

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 No Bake Cookie.




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.
   


These cookies are such a cinch to make, which I love. They only require a few ingredients and are ALWAYS sure to get devoured at home and parties.     


I made this batch of cookies last night and there are only a few left on the plate this afternoon. I was hoping to leave Santa a couple of these cookies on Christmas Eve. It's a good thing they are so simple to make, it looks like I may need to make another batch today or tomorrow.  


  
When it comes to No Bake Cookie recipes, some will call for Quick Oats and some call for Old-Fashioned Oats. For the No Bake recipe I am sharing today, you can use whichever you prefer or have in the house. I like to use Old- Fashioned Oats, because that's what I always have on hand.


No Bake Chocolate Peanut Butter Cookies


Ingredients
1/2 cup butter (1 stick, salted)
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

Directions
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 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!

Tips
Use an ice cream scoop for the batter - so simple and no mess.  I use the medium size scoop from Pampered Chef. I take heaping size scoops and drop them on the wax paper.  

Use a timer for the 1 1/2 minute boiling time. Under and over cooking may result in cookies that do not set.  

The same recipe I have used for years is also shared on Cooks.com. It has over 600 reviews with a 4.8 out of 5 star rating. Their recipe calls for Quick-Oats, but again, you can use Old-Fashioned Oats too. Head to Cooks.com to read the reviews for this oldie but goodie recipe. 



Thanks so much for stopping by!
Happy Holidays!

26 comments:

Debbie said...

We like to use chocolate milk powder (Nesquik) for a milk chocolate taste.

Anonymous said...

I can't ever seem to get these right. They're either too dry or they don't set. I know it has to do with how long it boils so my question is.....do you start the timer when it starts to boil or when its at a full boil? Thanks!!!

Laura Terrill said...

I cook mine for 3 mintes exactly, then remove from heat and add PB oats and vanilla... sets for me everytime.. I think 1 and 1/2 minutes is too short of a time. been making them for 30 years.

Mary N said...

Hi Laura, thanks for your tip. I have made these too many times to count, 1 1/2 minutes works for my recipe. Cooks.com has the same recipe as me, the only difference...they call for boiling only 1 minute.

http://www.cooks.com/recipe/3y0cb1i1/chocolate-oatmeal-no-bake-cookies.html

Their recipe has 682 reviews with a 4.8 out of 5 star rating. So I guess anywhere between 1 and 3 minutes works. I'm sticking with 1 1/2 minutes - they always set and taste wonderful.

Mary N said...

Once they start to boil, start your timer! This is a great recipe and if you follow the instructions, they will set.

Anonymous said...

It helps to let stand for 1 minute before dropping spoonfuls onto wax paper.

Anonymous said...

If you add a little more milk to this recipe then, pour the mixture into a dish, you may scoop/spoon out the cookie after its chilled in the refrigerator. This makes for a really chewy/gooey cookie. YUMMY!!

Anonymous said...

Look up the temp for "soft ball" stage and use a candy thermometer that is the only way to really garunteed they set everytime it depends on what temp it gets to.....

Anonymous said...

O was wondering can I use the same ingredients but make it gluten and lactose free? If so what kids of milk will I need?
Thanks

Robin Renfrow said...

I make mine in the microwave. I use five teaspoons of butter add sugar cocoa and milk cook four minutes stir cook one min. Then add one cup of peanut butter, vanilla and oats

Anonymous said...

Can you use dark chocolate chips to melt or should you stick with cocoa powder? Just wondering :). Thanks!

Anonymous said...

i only have unsalted butter. what do I need to do to make up for it?

Mary N said...

Anonymous - You can add 1/4 teaspoon of salt.

Here is a great link for reference: http://challengedairy.com/tips-and-techniques/substituting-unsalted-butter-for-salted

Anonymous said...

I have discovered you have to use real butter to make these cookies set. I boil mine for 1 minute, spread on a baking sheet and use a pizza cutter to cut into squares...

Mary Schultz said...

This was the first "cookie" I ever learned to make, and I recently was able to bribe my 13yo son into cooking lessons with the promise that these would be one of the desserts I teach him. I quite often make these to give as gifts, and the drop method makes them very hard to pack and store neatly....

Instead of dropping in clumps onto wax paper (that's how my Grammy taught me): first, you always have to make a double batch (you know, so there's some to give away and some for you). Find a large cookie sheet that has a nice lip on it, sprinkle a little water on it, and cover with a layer of wax paper (the water keeps the paper from slipping around on top of the pan). Pour the whole batch onto the lined pan, spread evenly, and then place the pan on top of a cooling rack (this helps them cool faster, from the bottom and the top). Let them sit for an hour or so, then use a pizza cutter to cut them evenly into squares. MUCH easier to store, pack as gifts, arrange on trays, etc.!

I guess if you have a small cookie sheet you could make a single batch, but my good cookie sheets that have a really tall lip on them are too big for a single batch, plus if I only make a single batch than there aren't any leftovers for me....

Anonymous said...

I've lived at sea level and extremely high altitudes & everything in between. High altitude cooking IS a bit trickier, so my guess is that the differences in cooking times above are due to altitude. Just try it once & adjust the next time! :)

Jacki Anderson said...

These have been a family favorite since the 1960s. And my children love them - actually my 22 year old daughter just made some the other day. Your recipe is the first I've seen that has the same ingredients/measurements like our recipe. Usually the recipes I see posted use more peanut butter and less chocolate. The one change we did make, and LOVE, is that we use Almond Extract (used in a pinch, its become our "secret ingredient"). These cookies CAN be temperamental if you do not stir constantly or if you overcook. I also find that sometimes the weather can even have an impact (similar to candy making). But they are the best. I never seem to like anyone else's version.

Anonymous said...

Love these cookies. I cut back on the sugar and use shredded coconut in place of peanut butter. Also, experiment with adding flavored protein powder.

lakia thompson said...

I love this cookies. We call em haystacks here. Thank you 4 ur recipe!!!

Edie Dickey said...

I use choc chips instead of cocoa powder, and no peanut butter....love these cookies

Anonymous said...

How much chocolate chips do you use?

Anonymous said...

Do you still use the oats with the coconut?

Anonymous said...

one thing about the cook time 1.5 to 3 minutes, it is said to set the timer for 1.5 minutes after it starts to boil....how long does it take to start to boil....maybe 1.5 minutes which is where the 3 minutes comes from so if this is true all the recipes are the same just a difference in when the timer is started......just a thought

Anonymous said...

I always cook mine for 99 seconds which is 9 seconds over your recipe. Works every time.

Anonymous said...

Hi I came across this on pinterest and we love it!

mommies*plan*b fun stuff to do with my husband said...

I am curious as to the temp of the butter and milk, are they cold from the fridge or room temp?