1/16 Photos of No-Bake Chocolate Oatmeal Cookies
Jenny White's Note:
These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency. It is very important not to boil them for longer than a minute.
My Private Note
Units: US | Metric
- 1Add the first four ingredients into a 4-quart sauce pan.
- 2Bring to a rolling boil and hold for 1 minute.
- 3Remove from heat.
- 4Add peanut butter into the hot mixture and stir until melted.
- 5Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond and 1 1/2 teaspoon vanilla).
- 6Mix in the oats and drop by tablespoons onto wax paper.
- 7Let cool until set.
- 8*Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I have had these not set up for me AND be hard and dry. But most of the time, the recipe is just right. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
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Nutritional Facts for No-Bake Chocolate Oatmeal Cookies
Serving Size: 1 (1036 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 175.9
- Calories from Fat 67
- Total Fat 7.4 g
- Saturated Fat 3.2 g
- Cholesterol 10.8 mg
- Sodium 61.7 mg
- Total Carbohydrate 25.3 g
- Dietary Fiber 1.5 g
- Sugars 17.2 g
- Protein 3.0 g