No Bake Cookies 2
Submitted by gogo2003
No bake chocolate peanut butter oatmeal cookies that drop straight from the saucepan onto waxed paper. The classic stovetop cookie that sets into fudgy, chewy rounds in under 30 minutes with no oven required.
YIELD
36 servingsPREP
30 minCOOK
20 minREADY
30 minThese no bake cookies are the recipe every Midwestern grandmother had pinned to the inside of a kitchen cabinet. Stovetop sugar, cocoa, butter, and milk get a hard boil, then peanut butter and oatmeal stir in off the heat. Drop spoonfuls onto waxed paper and they set into chocolate-fudgy, chewy disks within fifteen minutes.
The critical step is the boil. The mixture needs to actively bubble for a full minute, no less, no more. Under-boil and the cookies stay soft and never set, ending up as a sticky pile. Over-boil and they dry out into crumbly sand once cooled.
Use old-fashioned rolled oats, not quick oats. Quick oats absorb too much moisture and turn the cookies pasty. Rolled oats keep their structure and give the chewy bite that defines this cookie.
Drop the cookies fast once the oats are folded in. The mixture starts setting as it cools and you only have a few minutes of working time. Two spoons make a faster team than a single scoop.
Pro Tips
- Humidity is the enemy. Make these on a dry day or the cookies stay tacky and never fully set.
- Sift the cocoa powder if it’s lumpy. Cocoa pockets hide in the cooked sugar and create bitter spots in the finished cookie.
- Use natural creamy peanut butter for richer flavor, or stick with shelf-stable for guaranteed setting consistency.
Variations
Ingredients
Directions
Combine sugar, butter, cocoa and milk over medium heat.
Bring to a boil. (let it boil a minute or so while stirring) Remove from heat and stir in peanut butter (smooth or crunchy).
When peanut butter has melted, add vanilla and oatmeal.
Drop by rounded teaspoons onto waxed paper.
Makes about 3 dozen.
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