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No-Bake Peanut Butter & Chocolate Cookies

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Submitted by eaglebird69

No-bake chocolate peanut butter oatmeal cookies cooked on the stovetop in one pan. Drop on foil and ready to eat in under 30 minutes. The classic boiled cookie, no oven required.

YIELD

24 servings

PREP

15 min

COOK

10 min

READY

30 min

The original quick-fix cookie. One saucepan, no oven, ready to eat almost as fast as you can boil water. Margarine, milk, sugar, and cocoa get cooked together to a rolling boil, then peanut butter, vanilla, and oats stir in off the heat. Spoonfuls drop onto foil and set up in minutes into chewy, fudgy mounds.

The boil time is the trick. One full minute at a rolling boil is what allows the sugar to dissolve fully and start to set, which is what gives these cookies their characteristic firm-but-chewy texture once they cool. Underboil and they stay sticky; overboil and they go grainy and dry.

Old-fashioned rolled oats are the right choice. Quick oats absorb too much liquid and turn pasty; steel-cut oats stay crunchy in a way that doesn’t work for this format. The oats stay distinct in the cookie, which is part of the appeal.

Add the peanut butter and oats off the heat. Continued cooking after these go in causes the peanut butter to seize and the oats to swell unevenly.

Wait at least five minutes before tasting. The cookies firm up dramatically as they cool, going from soft batter to scoopable cookie in that short window.

Pro Tips

  • Use a heavy-bottomed saucepan. Thin pans scorch the sugar mixture before it reaches a true rolling boil.
  • Time the boil with a timer, not your eye. The 1-minute mark is precise enough to matter.
  • Drop the cookies on foil or parchment, not directly on a plate. They’ll stick fast as they set.
  • If they don’t set up after 30 minutes, the boil was too short. Pop them in the fridge to firm up.

Variations

  • Skip the cocoa and add a half cup of coconut flakes for a vanilla peanut butter version.
  • Add a quarter teaspoon of cinnamon for warm-spice depth.
  • Use crunchy peanut butter for added texture pieces in every bite.

Ingredients

½ 118
CUP ML MARGARINE
½ 118
CUP ML MILK
2 473
CUPS ML SUGAR
158
CUP ML PEANUT BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
3 710
CUPS ML ROLLED OAT
raw
3 45
TABLESPOONS ML COCOA POWDER

Directions

In a saucepan, combine margarine, milk, and 2 cups of sugar. Cook over medium heat until it comes to a rolling boil.

Let it boil for 1 minute, keep stirring and then add ⅔ cup peanut butter-(approximately 2 big spoonfuls) and 1 teaspoon vanilla extract.

Remove from heat and add 3 cups oatmeal 3 tablespoons of cocoa.

Drop by spoonfuls onto aluminum foil.

Wait a few minutes-(if you can) and enjoy.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 1324 36% from fat
 % Daily Value *
Total Fat 54g 83%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 519mg 22%
Total Carbohydrate 63g 63%
Dietary Fiber 16g 65%
Sugars g
Protein 65g
Vitamin A 21% Vitamin C 0%
Calcium 13% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

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