No-Bake Chocolate, Peanut Butter & Oatmeal Cookies


Perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (or patience) to make a full-blown batch of cookies. I must really live under a rock sometimes (I know, I said this when I made the coconut macaroons, but I swear it’s true!) because although I had heard of no-bake cookies from my time spent surfing food blogs, I had never had them before! Well, now I might be in trouble. These mounds of sugary, peanut buttery, chocolate goodness are incredibly addicting. They take only minutes to make and if you’re really desperate and don’t want to wait for them to set, you can eat the mixture straight from the bowl – no raw eggs to worry about! These mark my third installment of cookies that you all voted for me to make in the poll I held following the cookbook giveaway. Thanks to everyone for helping to broaden my cookie horizons!


As soon as I took my first bite of these I immediately thought that they tasted like the icing for the Texas Sheet Cake that I love so much. After thinking about it, the ingredients are very similar – butter, sugar and cocoa that are boiled together. The peanut butter and oats help to cut the sweetness and add great flavor and texture.

These really are as easy as they sound, and a great recipe to make with kids if you have any little hands eager to help in the kitchen. I’m sure they’ll love eating the “dough” straight from the bowl! The only suggestion I have is when you drop the dough onto the wax paper-lined sheets, they will pretty much set in whatever shape they are already in, with minimal spreading. After I realized this I used the back of the spoon to smooth them out and flatten them a bit to give them more of a “cookie” shape.


Cookies from the Top 10 I have made:
Almond Macarons filled with Nutella
Chocolate-Dipped Coconut Macaroons
Chocolate Chip Cookies (Thick & Chewy)
Oatmeal Chocolate Chip Cookies
Peanut Butter Cookies
Sugar Cookies
Oatmeal Raisin Cookies
Peanut Butter Blossoms

No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

Yield: 2 to 3 dozen cookies

Cook Time: 10 minutes

Total Time: 20 minutes


½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats


1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

(Recipe adapted from Ezra Pound Cake)

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258 Responses to “No-Bake Chocolate, Peanut Butter & Oatmeal Cookies”

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  9. Sheri on January 12, 2011 at 11:20 am

    Just made a batch but threw them in a greased 9×13 pan.
    This recipe brings me back to 2nd grade and the thrill of making them in class.


  10. Laura Witts on January 19, 2011 at 12:34 pm

    I just made a batch, they came out well but my family didn’t really care for them. Cocoa powder left a bad after taste, I used unsweetened as recipe did not say but thought with all the sugar unsweetened made sense. May be if I used sweeten it would taste better.


  11. lindsayy on January 19, 2011 at 2:19 pm

    i just found out, i have an intolerance to wheat and gluten. soo, i cant eat anything with gluten and flour in it. which is basically the same thing as wheat. but i loved these cookies!


  12. moon on January 21, 2011 at 9:21 pm

    I made a recipe very similar to this one, but I cannot get them to set up…any suggestions on what I might be doing wrong?? Thanks!


    • Maggie the Cat on February 13th, 2011 at 11:30 pm

      They need to boil longer than 1 minute. If it’s humid in your area or it’s a rainy day these cookies will be “fussy”. I live in a fairly humid part of the country and if I don’t boil these for about 5 minutes they just don’t set up. I see many recipes that say to boil for 1-3 minutes, and that’s still not enough.


  13. Patty on January 24, 2011 at 1:04 pm

    We ( four daughters) and myself make these cookies quite often. We love to eat them along with a bowl of warm salty popcorn.


  14. Sherri on February 2, 2011 at 10:33 pm

    I have a twist to this recipe from our school lunch lady! A Blonde No-Bake!
    Omit the cocoa and substitute 1 1/2 cups white sugar and 1/2 cup brown sugar
    in place of the 2 cups of white sugar. The only other difference in my recipe is 1 tsp vanilla instead of 2 tsp. vanilla and add a dash of salt. So Yummy!! Love your site.


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  16. tara on February 17, 2011 at 9:53 pm

    Just to let everyone know, you can use almond milk, stevia, and any nut butter of your choice and they come out great- and super healthy. I add coconut and ground up nuts to add more nutrition and protein. Hope this helps!


  17. Tina on February 19, 2011 at 12:41 pm

    The Lunch Ladies in grade school made the BEST no-bake cookies ever….haven’t had them since, but wiull surely try your recipe….just wish the pictures would print along with the recipe. Thanks!


  18. Sean on February 20, 2011 at 4:32 pm

    Here’s my “perfected” version of this recipe. I LOVE THESE THINGS!

    Half-size Recipe:
    3.3 tablespoons butter, organic
    .5 cups sugar, Raw organic Turbinado cane sugar (less sugar, but still very sweet)
    ¼ cup milk – Goat milk, of course!
    2¾ tablespoons cacao powder (Dagoba organic) – extra choco!
    .4 cup peanut butter, bland tasting, organic creamy or chunky (a little too much makes cookies crumbly/coarse tasting and PB overwhelms chocolate flavor. PB has to be melted well into the choco)
    1 heaping teaspoon vanilla, organic
    1.25 cups oats, organic (more will make the cookie too dense and dilute the goodness)

    1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
    2. Bring to a rolling boil and let boil for 1.5 minutes.
    3. Remove from heat.
    4. Stir in the peanut butter and vanilla until smooth, KEEP WARM, then stir in the oats.
    5. Drop by heaping tablespoons onto lightly oiled (sunflower, tasteless) glass plate.
    6. Pop in the fridge.


    • VIOLAA on July 18th, 2011 at 8:00 am

      where are you from ? how to convert decimel point to cup or tbs measures


  19. Sean on February 20, 2011 at 4:35 pm

    CORRECTION: that’s supposed to be .2 cups of peanut butter.


  20. Diana on March 18, 2011 at 2:11 pm

    This is a very old recipe, I’m a senior citizen now and we had these fabulous cookies as a child, a friend of mine is older than me and she said her family used to call them “boiled cookies” I guess because they are boiled and not baked. Whatever you call them they are the easiest, best cookie EVER


  21. PeggyPoo on March 20, 2011 at 7:48 pm

    Love these! My Mema always called them “Lazy Housewife Cookies” LOL!


  22. Kathy on April 1, 2011 at 11:00 pm

    My husband makes them often and calls them –” Kids Love Cookies” Cookies– He sometimes adds raisins which makes them chewier .


  23. Ally Lynn on April 16, 2011 at 6:03 pm

    These cookies are delicious!! We’ve had almost the exact recipe in my family for YEARS. I think my great-grandmother got this recipe somewhere and has been passing it down…

    I used to have a problem overcooking the sugar, butter, etc. mixture. Now I use a candy thermometer and letting it get up to between 226-228 degrees F makes the cookies come out perfect!

    I’m looking forward to trying your version of this old classic. :-)


  24. Denise on May 12, 2011 at 8:38 pm

    When I was a little girl (I’m now 55) my neighbor, Mrs. Young (I still call her Mrs. Young even though she was widowed for years and eventually became Mrs. Troy), used to make these cookies. I could never get enough of them! Nothing tastes better than these cookies, warm and freshly made, along with a great big ice cold glass of WHOLE milk. Sometimes I used to eat so many that I would wind up with a stomachace, but oh so worth it!


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  26. khadijah on May 16, 2011 at 2:21 pm



  27. GINA fLORENCIA on May 30, 2011 at 9:56 pm

    HI, I’ll like to try this recipe but we’re no a peanut butter kind of people (wierd ) what you think we can use insted? thanks for your help….Gina


    • Michelle on May 31st, 2011 at 10:32 pm

      Hi Gina, You could use any type of butter – almond butter, cashew butter, even sunbutter (made from sunflower seeds).


  28. Jill on June 10, 2011 at 10:07 pm

    I came for the PB&J bar recipe, but ended up making these. Thank you for such wonderful memories, because growing up these were always my favorite.

    I hadn’t realized until using this recipe that you actually boiled the sugar, butter mixture, as before I’d just melted everything and put it in the fridge to firm up (poorly written hand me down recipe, I’d used before) Anyway, this is a much yummier cookie.


  29. Emely on June 23, 2011 at 7:15 am

    This looks amazing i will make them this weekend cant wait to try them :)


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  32. Charles on July 14, 2011 at 3:44 pm

    I have to say these cookie are amazing! My friends and family went nuts over these tasty treats!


  33. christel lambert on July 20, 2011 at 1:45 am

    Hi there I wwas just wondering can these no bake cookies be made sugar free??
    I have a 5 year old with some teeth problems and I hate to deprive him of some sweet treats every once in a while but I try suger free items so is there any way it can be done and they still turn out ok? Or if anyone has done the splenda version of it please let me know before I try to do it and it turns out like my splenda rock candy (all screwed up LOL!!)


    • Michelle on July 20th, 2011 at 10:33 am

      I have not experimented with a no-sugar version, but I do think you would do just fine with a Splenda substitution here. I’d love to hear your results!


  34. Nici on July 22, 2011 at 10:28 pm

    I’ve also been making these since I was old enough to stand at the stove and stir! We, however, always call them cow patties, since well, that’s basically what they look like! I love the ideas of adding pretzels and marshmallows, thanks for the tips!


  35. Ally on July 28, 2011 at 4:54 pm

    I made these for my friends last night & they wanted to take the rest home! Fabulous recipe. Rave reviews were shared! xo


  36. Mariel on August 7, 2011 at 4:36 pm

    It’s a no-bake cookie kind of day! :-) Yum!


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  38. Pene Fedro on August 16, 2011 at 2:41 pm

    The recipe for No Bakes that I like uses coconut. Does anyone have that recipe?


    • Maggie the Cat on August 16th, 2011 at 5:57 pm

      No, but I want it! Coconut sounds delish in these!

      Also, I’ve tried these w/rice krispies instead of oats but they were just weird. The rice krispies turned chewy in the cookie. Am I doing something wrong?


  39. Tonya on August 22, 2011 at 11:35 pm

    Mama always called these preacher cookies. She said when the preacher would call and say he was on his way over, you had time to whip up these cookies with what you had in your pantry by the time he got to the house.


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  41. Jessica on August 28, 2011 at 9:48 pm

    I made these tonight and they were fantastic! The whole family loved them.


  42. Jessica on September 1, 2011 at 2:01 pm

    I made these earlier this week for my kids and I. They are AMAZING!!! I chilled them in the refrigerator so they would be so messy for the kids. I was thinking about seeing how they would taste with Rice Krispies instead of Oats also. Kind of like a Star Crunch. I love your website! I am always on here looking for new things to try. One day I plan to make a cookbook of all my baking/cooking creations and favorite recipes for my friends and family.


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  45. Dana on September 7, 2011 at 8:37 pm

    These look great! But what’s a rolling boil?


    • Michelle on September 8th, 2011 at 6:17 pm

      Hi Dana, Basically, a full boil, not just simmering with little bubbles – big, bubbling bubbles of a boil ;-)


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  47. Bandit on September 12, 2011 at 5:42 pm

    These are Sara’s Candy Cookies, according to my mom’s recipe card. I never knew who Sara was but we sure loved her cookies. Her recipe called for chunky peanut butter, which adds a nice crunch. Try it!


  48. Nicki on September 20, 2011 at 3:13 pm

    I grew up on these cookies and still love them to this day!! My grandmom always made these at Christmas time, and I’m proud to say continuing the tradition! These definitely are a staple in my cookie bin! :-)


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  50. Lyssayn on September 22, 2011 at 9:17 pm

    I just stumbled across your website while searching for sugar cookie and royal icing recipes; I noticed this no-bake recipe in the sidebar and decided to check it out. I realized I had all of the ingredients in the kitchen, this would take only minutes to make, and I had nothing else in the house for dessert. I ran into the kitchen during a commercial break (OK, plus a few minutes), whipped up a batch, grabbed a couple of warm but firm cookies and threw them at hubby (gotta be nice!), grabbed a couple more for myself, and was back in front of the TV without missing a beat. Awesome, and thank you for the stellar recipe! I know the sugar cookies are going to take me longer, but my success on this recipe will carry me through!


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  52. Melissa on October 6, 2011 at 12:01 pm

    I love these! Have you tried freezing them? I am wondering how they would do in the freezer…


    • Michelle on October 10th, 2011 at 4:37 pm

      Yes! I freeze almost all of my cookies, and you could definitely freeze these.


  53. Grant on October 10, 2011 at 10:24 pm

    I have no idea why my cookies came out sticky – they didn’t harden. does anyone know? can sugar be bad? didn’t forget p. butter and one above doesn’t boil the minute.

    one year mom’s praelens (sp?) didn’t harden – made her nuts. she thought the small town got a shipment of bad brown sugar. Only one store. solved itself after a year – who knows


    • Maggie the Cat on October 11th, 2011 at 12:24 am

      Grant, next time try boiling them longer. Sometimes things that have to “set up”, like candies, your pralines, these cookies, the humidity plays a BIG factor. I laugh when I see directions that say “boil 1 minute”. If I did that, I’d have a pile of goo. Cook them on medium for as long as it takes them to reach a good, full boil. THEN time it, adding a couple minutes. I usually have to go with 4 minutes. And if it’s very humid or rainy I just don’t bother trying, they will not turn out, period. It may take a time or two to find “your time” and then you will have to adjust for the weather each time you make them.

      Also, try these cookies with coconut in place of 1/2 the oats, or in place of all the oats; it’s very tasty that way, too! Peanuts are also a good substitute. Rice Krispies are horrible in these, IMO…. chewy and weird tasting.


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  55. Georgia on October 16, 2011 at 10:20 am

    The recipe I have used for years has you boil the chocolate mixture for 1 minute and then remove it from heat and let it sit for 1 minute. Then you stir in the oats. When they are completely cooled, they always set perfectly.

    Once I drop them on the wax paper, I let them cool for about 5 minutes, then give them a better shape for with my fingers.

    These are great when you’re craving something sweet and don’t have a thing in the house. You can whip these up and eat them in 30 minutes – though they are better the next day. I never measure the peanut butter. Just put whatever looks like 1/2 to 1 cup (depending on my mood) on a piece of wax paper and dump in with the chocolate.

    I’ll have to think about freezing them – maybe they won’t call my name so loudly shut in the freezer.


  56. grant on October 18, 2011 at 8:13 am

    Thankyou georgia,
    They finally hardened i’m going to rite your process down. they were good even gooy.


  57. grant on October 18, 2011 at 8:16 am

    thanks maggie,
    i replied to the e-mail… du.
    no one boils more than 1 min and they work.
    humidity may play a role


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  59. Katie on November 9, 2011 at 12:53 pm

    Just made these with 4oz of cream cheese and 1Tbsp of canola oil instead of milk, substituted 1 cup of coconut for part of the oats. They’re cooling now but the dough tastes good so far! We’ll see how they set!


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  61. Bobbie on November 14, 2011 at 9:01 pm

    I am wondering if these no-bake cookies can be frozen? I make dozens of cookies, but have to mail many for some of the family that is out of state. I usually make the dough, roll in balls, and mail with dry ice. This way, they can bake as many or few as they like and still have that just baked result. I know these will be a hit, but need your suggestion on freezing them. Thanks, I love your cookies.


    • Michelle on November 15th, 2011 at 10:43 am

      Hi Bobbie, If you were to freeze them, I would make them as directed, cool them, and then freeze. I haven’t done this before, so I’m not sure how they will be thawed, but I imagine they would be fine.


    • JessC on November 16th, 2011 at 10:04 am

      when I made a batch I froze half of them. I put a sheet of parchment or wax paper between cookies and then wrapped them tightly in pastic wrap. They taste just as good frozen and they don’t really get to hard either, you could eat them slightly thawed.


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  63. Mickey on November 20, 2011 at 4:20 pm

    These are so perfect! I needed to make some cookies for work and I forgot about than and I always go in your site first than any others and I saw the no bake cookies and that BEAUTIFUL picture of them and I new I had to make them, everyone in the office loved than including me and I didn’t have to spend all day over a hot oven making other cookies these are the most best tasting cookies and the most no-mess easiest cookies EVER!!!
    Thank you so much,


  64. Melanie on November 26, 2011 at 8:14 pm

    These are the best cookies ever. They bring back so many memories of my childhood cooking with my mother. I just found out that my husband has never had them, so I am about to make a batch for him and my daughter. It is time to start the tradition of baking these with my girl…


  65. kristin on December 2, 2011 at 6:48 pm



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  67. tara on December 12, 2011 at 8:23 pm

    For some reason, every time I make these they come out different. Sometimes they are perfect, sometimes they don’t sit up right, and sometimes they are too crumbly and I end up with half a pot of oatmeal crumbles. They still taste good- but what’ the deal?


    • Michelle on December 12th, 2011 at 11:24 pm

      Hi Tara, The air/atmosphere can definitely affect how these boil off and how they set up. Dry air = crumbly, while moist air can cause them to not set up. The air can be affected by tons of things, including having the oven running in the kitchen, a countertop near where the dishwasher is running, etc.


  68. Lorri Martin on December 12, 2011 at 9:09 pm

    I ate these a long time ago, and when I saw these I was so excited! I made them for my husband and their friends when we hosted a UFC party and they LOVED them. One of our friends mentioned that it was the best cookie he has ever eaten. They are so easy and quick to make, so I decided to make these cookies my Christmas cookies and shipped them off as Christmas gifts. I sent a batch with my husband to take into work today and everyone fell in love with these. These cookies are definitely a hit. Thank you for the recipe! :)


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  70. Kelli on December 14, 2011 at 10:38 pm

    I always have these for christmas since I can remember. My grandmother used to make them and now my mom does. We call them “oatmeal fudge”


  71. Hallie Hammond on October 23, 2012 at 10:59 am

    I used to make these with my mother and we forgot the recipe in a flurry of movement when she got busy with work, and now I can surprise her with the same cookies we used to make when I was younger.


  72. Krystal on October 27, 2012 at 8:46 pm

    I know this post is super old, but I just made them, and I wanted to thank you for the recipe :)

    I used 1 1/2 cups coconut sugar instead of the 2 cups of white sugar, and I used 1 cup of regular oats (given a whirl in my food processor first), 1 cup of unsweetened flaked coconut, and 1 cup of Envirokidz Organic Peanut Butter Panda Puffs, rather than the 3 cups of quick oats, just because it’s what I had on hand. I also threw in a generous squirt of caramel syrup, because I didn’t have any vanilla on hand, and I though it might help the flavor.

    They came out AMAZING. Seriously amazing. Thanks again!


  73. Phyllis on October 31, 2012 at 1:28 pm

    I made no-bake cookies and they came out so crumbly that they couldn’t be shaped. Is there any way to fix them


    • Michelle on November 1st, 2012 at 1:45 pm

      Hi Phyllis, It sounds like they may have been boiled for too long. You could try adding a little milk and warming gently to see if you can get them to come together.


  74. Megan B on November 3, 2012 at 8:59 pm

    I have always loved these cookies! So glad to find the recipe again as an adult. I just made them with Splenda to see to make them a little lower in carbs/sugar but not as good! I will just have to remake them and splurge on real sugar!!


  75. Charles on November 5, 2012 at 8:34 am

    Would I be able to freeze the tasty treats nd take them out later?


    • Michelle on November 6th, 2012 at 2:58 pm

      Yes, definitely!


  76. HEIDI SUTTON on November 9, 2012 at 4:36 pm



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  80. Yasmine on January 2, 2013 at 3:40 pm

    These sound amazing! I can’t wait to make them! They really do remind me of somthing I made with my mom when I was a kid! I am excited to try making it with my kids! Was curious, would these be considered Gluten-free?


    • Michelle on January 2nd, 2013 at 8:44 pm

      Hi Yasmine, To be honest, I’m not sure. I thought that oats were gluten-free, but on another post, a reader said that her father has celiac’s disease and oats are on a list of things he can’t eat. So perhaps it depends?


  81. Carol Cook on January 8, 2013 at 12:13 pm

    In elementary school I traded just about anything for one of these as they were our featured dessert on the school menu now and then. I would have a stack of about 12 and eat every one. My 2nd grade teacher questioned me about why I had so many. I replied “Because I love them”. She said, “You can’t love something that doesn’t love you back.” I was insistent that anyone who had a stack of 12 must really love them. My adult son now makes these periodically and sometimes we make a double batch and put them in a greased baking dish and cut them into bars. I’ve also upped the fiber content once in a while by adding shredded coconut (about 1/4 cup). So yummy!


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  83. Brooke on January 20, 2013 at 3:33 pm

    Do you know how many servings? And how many calories per servings? Or per cookie about 1 1/2inches by 1 1/2inches?


    • Michelle on January 21st, 2013 at 7:00 pm

      Hi Brooke, As the recipe states above, you’ll get about 2 to 3 dozen cookies from the batch, sizing them as instructed. I do not know how many calories are in each cookie.


  84. Amanda on January 28, 2013 at 4:50 pm

    I made these with 1 cup sugar and truvia (about 1/3c substitute for the other 1 cup sugar).
    They did not harden at all.
    Do you think this happened because of the truvia or because I didn’t boil long enough?


    • Michelle on January 28th, 2013 at 11:50 pm

      Hi Amanda, Unfortunately there is no way for me to say for sure. If you hadn’t substituted, I would say it was definitely not boiled long enough. I’m not sure how using Truvia would affect the cookies, as I don’t ever use sugar substitutes.


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  86. Starla J on March 20, 2013 at 3:59 pm

    I’m going to try these right now!


  87. Christy on March 26, 2013 at 9:27 pm

    Mine did not harden. Any thoughts?


    • Michelle on March 28th, 2013 at 3:00 pm

      Hi Christy, It was probably due to the boiling time. There are a lot of tips from other readers in the comments above about boiling the cookies. Good luck!


  88. Jamie on April 14, 2013 at 4:28 pm

    My mom made these cookies all the time when we were growing up. They still bring back wonderful ,memories of her. The only difference that she made was that she used nestle quick instead of cocoa, probably due to having 4 girls she always had nesquick but seldom had cocoa on hand. They turned out great, and I can’t make them any other way now.


  89. Esther on June 15, 2013 at 12:37 am

    I only have a bag of granola, no quick-cook oats. In theory, should be able to work as a substitute, but I’m not sure how. Any suggestions? It’s just grains in the mix, no berries or nuts.


    • Michelle on June 15th, 2013 at 12:57 pm

      Hi Esther, Granola will definitely not work here. Granola is made with oats that have been coated and baked. The quick oats absorb the liquid in the recipe, which is what helps set the cookies. If you use granola, that won’t happen.


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  91. Tiffanie Rorick on August 2, 2013 at 2:33 pm

    so a quick tid bit… my mom and I used to make these and I haven’t seen anyone else do this… instead of just letting them set in the fridge then taking them out and putting them in a container, we used to set them in the freezer and when they were set we put them in a container and keep em frozen! we ate them straight out of the freezer! they are still nice and chewy! I believe they are sooo much better this way especially in the summer! also they last for about 2-3 weeks instead of one! that is if you can keep them around that long! lol


  92. Lynzy on August 5, 2013 at 6:51 pm

    How long does it take to cool?


    • Michelle on August 6th, 2013 at 6:21 pm

      Less than an hour at room temperature.


  93. Clare on September 25, 2013 at 11:43 am

    I just made these and am pleasantly surprised at how easy they were and how great they turned out. I had read so many reviews on the net about no-bake cookies not setting properly unless all the circumstances (even humidity?) are exactly perfect and the directions/measurements are followed to a tee. Well, I had to convert all the measurements to deciliters (as I’m currently living in Sweden and that’s the only measuring cup I have), and I also have no idea if “havregryn” means rolled oats or quick-cooking oats (I’m going to assume the former), and these still turned out exactly how I had hoped!


  94. Birdi on September 26, 2013 at 7:54 pm

    Mine did not set? :-(
    I cut the amount of sugar, do you think that was why??? Help!


    • Wendy C on September 30th, 2013 at 11:01 am

      How long did you wait? Mine took a long time to set. I let mine sit in the fridge uncovered overnight.


    • Michelle on October 3rd, 2013 at 12:41 pm

      Hi Birdi, Depending on the temperature and humidity in your kitchen, it can take longer. However, if you omitted some of the sugar, then that removes some the structure, which could absolutely be why they did not set.


  95. Wendy C on September 30, 2013 at 10:58 am

    Made these last night with my eldest daughter. They were fun to make. Since she has a peanut/nut allergy, we substituted the peanut butter with soy butter. They turned out flatter than the pictures show, but that’s probably because of the soy butter. I think they’re super yummy, but my kids aren’t thrilled about them. I just think they’re used to crunchier, baked cookies. Oh well, more for me. And they go great with tea. :)


  96. Sarah on October 8, 2013 at 4:07 pm

    I know this comment is like years are the post was made, but I love using the sauce over ice cream or cake


  97. jasmine on October 24, 2013 at 6:54 pm

    im not sure what going on im trying to get these to hard it been 20 and the still soft and not any were close to being done and a follow the directions


  98. Kristalyn on November 14, 2013 at 2:19 am

    This is a staple for my allergen filled house. With gluten allergies & severe peanut allergies for at least 2 of us that normally eat them, we don’t use peanut butter. We tried almond butter at first, but it didn’t give the right texture. Cashew butter, on the other hand,gives them the perfect consistency. We also decided we liked them better with old fashion oats, because they have a bit more heft to them (ran out of quick oats one day).
    We keep ours in the fridge. It does something to the texture that we really like, plus they last really well in there. Hope our prove useful for others.


  99. Frank on November 24, 2013 at 12:41 pm

    My mom used to make these. She used to modify the recipe sometimes. We had peanut butter only and white chocolate. We used to call them hamburger cookies. Technically, I think they are really candy. No flour in them and they rely on crystallization of the sugar to set.


  100. Rose on November 25, 2013 at 9:12 pm

    I just made these using this recipe and four hrs later… They still aren’t hard. They’re gooey and messy. Not like my grandmas. What did I do wrong?? I followed the recipe exactly…..


    • Michelle on November 25th, 2013 at 11:36 pm

      Hi Rose, If they are not setting, then the mixture was not boiled long enough. Unfortunately, stoves can vary so much by the amount of heat they put out. I would try again, and let it boil for a bit longer the next time.


    • Michelle on November 25th, 2013 at 11:37 pm

      Also, for the ones that aren’t setting, you could press them into a pan and refrigerate them, then cut into bars :)


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