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No Bake Chocolate Oatmeal Cookies Recipe

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This recipe for No Bake Chocolate Oatmeal Cookies is from The McGlown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups white sugar (reduced to 1½ cups)
½ cup butter or margarine
½ cup milk
3 Tbsp unsweetened cocoa powder
1 pinch salt
3 cups quick-cooking oats (can use old fashioned for a chewy bite)
½ cup peanut butter
1 tsp vanilla extract
Directions:
Directions:
Bring sugar, butter, milk, cocoa, and salt to a full rolling boil in a saucepan for 2 minutes.

Add quick-cooking oats, peanut butter, and vanilla; mix well.

Working quickly, drop by teaspoonfuls onto waxed paper. Let cookies cool until firm. You can refrigerate them for 20 minutes to speed up setting.

You can substitute dark cocoa or cocoa powder for regular cocoa to give the cookies a richer chocolate flavor. Crunchy peanut butter also works well if you prefer more texture.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
Prep 15 minutes Cook time 5 minutes
Personal Notes:
Personal Notes:
A little addition to the timing debate--I still have my mother's recipe from 30 years ago and it stresses that you need to bring this recipe to a ROLLING BOIL and then time your minute. If you begin timing when the recipe "just boils" you won't get the same texture or set. Once you hit a full, rolling boil, time for one minute. It's never failed me. There are a few variations on this recipe, but this one is probably my favorite. I prefer the texture you get when you add the peanut butter after removing from heat as opposed to boiling it with the sugar, etc. I also prefer the cocoa added in the beginning, but other good recipes call for it at the end. Different strokes!

 

 

 

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