No-Bake Chocolate Peanut Butter Oatmeal Cookies Recipe
One of my favorite no bake cookies from childhood - old-fashioned, no-bake chocolate peanut butter oatmeal cookies you can stir together in minutes, with ingredients you probably have on hand.
Servings: 36
Ingredients
- 1/2 cup unsweetened cocoa powder (I used Dutch-processed)
- 1-1/2 cups sugar
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla
- 3 cups rolled oats, quick cooking or old-fashioned (quick is better)
Instructions
- In a medium heavy-bottomed saucepan over medium heat, combine cocoa, sugar, butter and milk. Bring to a rolling boil (surface will be covered with bubbles) and continue to cook for 2 minutes while stirring constantly.
- Remove from the heat and stir in peanut butter and vanilla until creamy and well blended.
- Then stir in the and oats until well combined.
- Drop by spoonfuls onto a cookie sheet lined with waxed paper or a silicone mat, making about 36 cookies and then flatten them slightly with your damp fingers or the back of a wet spoon.
- Let cool until set.
Notes
Serving size: 1 cookie
WW Points: 5
Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 3 PointsPlus (Old plan) I used old-fashioned oats, since that was what I had in the pantry. Many recipes specify either quick-cooking or old-fashioned. Since quick cooking oats are cut into smaller pieces, they will create a less chewy cookie. I also used Dutch-processed cocoa, again since that was what was in the pantry. This helped give the cookies a darker color and richer flavor. Be sure that your mixture is really boiling before you begin to count your boiling time. This is probably the trickiest part of boiled cookies. If you don't boil them long enough, they may not set up and too long can cause them to be hard and grainy. It's likely they may not set up if you make these no-bake cookies when it's really humid. These cookies are not a fan of humidity! If they don't set up, it's not the end of the world. They'll still taste delicious! If this happens, just eat them with a spoon, or keep them in the refrigerator so they stay firm.
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 3 PointsPlus (Old plan) I used old-fashioned oats, since that was what I had in the pantry. Many recipes specify either quick-cooking or old-fashioned. Since quick cooking oats are cut into smaller pieces, they will create a less chewy cookie. I also used Dutch-processed cocoa, again since that was what was in the pantry. This helped give the cookies a darker color and richer flavor. Be sure that your mixture is really boiling before you begin to count your boiling time. This is probably the trickiest part of boiled cookies. If you don't boil them long enough, they may not set up and too long can cause them to be hard and grainy. It's likely they may not set up if you make these no-bake cookies when it's really humid. These cookies are not a fan of humidity! If they don't set up, it's not the end of the world. They'll still taste delicious! If this happens, just eat them with a spoon, or keep them in the refrigerator so they stay firm.
Nutrition
Serving: 1cookie | Calories: 107kcal | Carbohydrates: 14.5g | Protein: 2.7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 37mg | Potassium: 69mg | Fiber: 1.3g | Sugar: 3g | Vitamin A: 84IU | Calcium: 11mg | Iron: 1mg