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No-Bake Peanut Butter-Oatmeal Cookies

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Submitted by mafyotul

No-bake chocolate peanut butter oatmeal cookies with shredded coconut, ready in 15 minutes. Stovetop fudge cookies that set up on waxed paper, no oven required.

YIELD

36 servings

PREP

10 min

COOK

5 min

READY

15 min

These are the lunchbox classic, often called “boiled cookies” or “preacher cookies” depending on which grandma you grew up with. The genius is the one-minute boil. That short rolling boil dissolves the sugar fully so the cookies set firm instead of staying gritty or refusing to harden at all.

Timer matters more than feel. Under-boil and the cookies stay sticky and weep. Over-boil and they turn dry, crumbly, and chalky. Sixty seconds at a full rolling boil, then off the heat the second the timer hits.

Work fast once the oats, peanut butter, vanilla, and coconut go in. The mix stiffens as it cools and you have maybe two minutes of drop time before it sets in the pot. Two spoons make this easy: one to scoop, one to push the dough off onto the waxed paper.

Crunchy peanut butter gives texture against the soft oats, but creamy works fine. The coconut adds a subtle chew and balances the sweetness, especially against the rich cocoa.

Kitchen Tips

  • Use parchment paper if you don’t have waxed paper. Foil sticks. Skip a bare counter or the cookies fuse to it.
  • Humidity is the enemy. On a damp day the cookies refuse to set. Pop the tray in the fridge for 20 minutes to force the issue.
  • Old-fashioned rolled oats give the right chew. Quick oats turn pasty and instant oats disintegrate.
  • Store in an airtight container at room temperature up to 5 days, or freeze up to 2 months.

Variations

  • Skip the cocoa and double the peanut butter for plain peanut butter oatmeal cookies.
  • Stir in ½ cup mini chocolate chips after the boil for extra chocolate hits.
  • Swap coconut for chopped pecans or walnuts.

Ingredients

2 473
CUPS ML SUGAR
¼ 59
CUP ML COCOA POWDER
½ 118
CUP ML MILK
¼ 113.4
POUND G BUTTER
1 1
PINCH PINCH SALT *
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML PEANUT BUTTER
crunchy
2 473
CUPS ML ROLLED OAT
1 237
CUP ML COCONUT *

Directions

Combine sugar, cocoa, milk and butter.

Boil 1 minute.

Remove from heat; add rest of ingredients.

Drop by spoonfuls on waxed paper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 1159 39% from fat
 % Daily Value *
Total Fat 51g 78%
Saturated Fat 24g 118%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 329mg 14%
Total Carbohydrate 55g 55%
Dietary Fiber 13g 53%
Sugars g
Protein 48g
Vitamin A 15% Vitamin C 0%
Calcium 11% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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