No Bake Oatmeal Cookies
Submitted by mom_1
No-bake chocolate oatmeal cookies with peanut butter and pecans. Boil the base for 90 seconds, stir in oats and nuts, drop on wax paper, and let them set. Done in 30 minutes.
YIELD
1 servingsPREP
15 minCOOK
15 minREADY
30 minThe cookie that broke every oven-free dessert table in the South. These no-bake oatmeal cookies come together on the stovetop in under 30 minutes, and the only real cooking is a 90-second boil.
Margarine, sugar, cocoa, and milk hit a rolling boil that creates a fudge-like base. Off the heat, peanut butter melts in and coats the quick oats and chopped pecans in a thick, chocolatey layer. Drop them on wax paper and walk away.
The 90-second boil time is not a suggestion. Under-boiling leaves cookies that never set and stay gooey. Over-boiling pushes the sugar past its ideal stage and gives you cookies that are dry and crumbly instead of chewy.
Pro Tips
- Use quick-cooking oats, not old-fashioned. Quick oats absorb the hot mixture faster and hold together better. Old-fashioned oats can leave the cookies loose and crumbly.
- Have everything measured and ready before you start boiling. Once the timer hits 90 seconds, you need to work fast before the mixture starts to stiffen.
- If your cookies won’t set after 30 minutes at room temperature, pop them in the fridge. High humidity can slow the process.
Variations
- Swap pecans for toasted coconut flakes for a German chocolate flavor.
- Use almond butter or cashew butter instead of peanut for a different nut profile.
- Stir in a teaspoon of vanilla extract with the peanut butter for extra depth.
Ingredients
Directions
Boil margarine, sugar, cooca and milk for 1½ minutes.
Add peanut butter, oats and chopped nuts.
Mix well. Drop by teaspoonfuls onto waxed paper. Let set until cooled.
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