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These cookies were first featured in 2009, but I’ve since nailed down the recipe and updated the photos – Enjoy!]
These cookies are 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 know that a lot of people grew up eating these as after-school snacks or saw them every year on holiday cookie trays, but believe it or not, I had never heard of them until a few years ago! 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!
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 can’t believe that these cookies were off of my radar until recently… I love having quick, easy recipes on hand for a quick sweet treat. Plus, no-bake recipes are perfect for the summertime when the last thing you want to do is turn on the oven. Whatever the occasion, I guarantee this is a recipe that you’ll want to stash away and use time and time again.
No-Bake Oatmeal, Peanut Butter & Chocolate Cookies
Yield: 2 to 3 dozen cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
No-Bake Oatmeal, Peanut Butter & Chocolate Cookies. A quick and easy recipe!
½ cup unsalted butter
2 cups granulated sugar
½ cup whole or 2% milk
4 tablespoons unsweetened cocoa powder
Pinch of salt
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats
1. Add the first five ingredients (through the salt) to a 4-quart saucepan.
2. Bring to a rapid boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
5. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
6. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
(Recipe adapted from Ezra Pound Cake)