No Bake Cookies III

1,370 Reviews 62 Pics
  • Cook

    15 m
  • Ready In

    25 m
Robin
Recipe by  Robin

“Easy peanut butter cocoa flavored cookies without turning on the oven.”

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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  2. Add quick cooking oats, peanut butter, and vanilla; mix well.
  3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

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Reviews (1,370)

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Lorna
1851

Lorna

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!

James Coop Jr
552

James Coop Jr

This is an old familiar favorite of mine since childhood. However, we called them Grandma's "Boiled Cookies," simply because she boiled them on the stovetop. My Grandmother used the exact same ingredients and exact same amounts. However, boiling time is crucial and essential. We add the Peanut Butter with the other ingredients to boil (milk, butter/oleo, sugar, cocoa, salt) and bring the mixture to a hard boil over a medium flame(roughly, 4 - 5 minutes from beginning to boil). We were too poor to afford a candy thermometer, I suppose. THIS IS WHERE GRANDMA TOLD ME THAT THE TEXTURE PROBLEM LIES - " ... Too little boiling time, runny/wet & unable to set properly (because the mix did not reach high enough temperature to become the confection); while too much time produced dry & crumbly cookies (result of too hot too long, burning off moisture)." Also, I choose to use Super Chunky peanut butter for more peanut texture and Grandma is probably rolling in her grave, but it defintely works for me! Then, after we remove the boiling mixture from the flame and stir in the vanilla and quick oats (one-minute), spooning out mixture onto wax-paper lined cookie sheets. Also, I've noticed that if I use baking/cooling racks, these tend to cool and set a little more rapidly. So, if you're like me and can't wait ... I've never had a soft batch. They're definitely one of my all-time favorites. Not to mention the favorites of any guests and all of my neices and nephews!

GABRIELLESMOM
392

GABRIELLESMOM

I have made these no-bakes many times successfully. I always boil for about 2 minutes (candy thermometer reads about 210-120 which is above jelly stage but below thread stage). I find that I have enough time to drop all the cookies without them getting hard, but they will start to jell near the end. Have ready a couple of cookie sheets lined with wax paper so that you can drop them all without any hardening. Another tip: make sure peanut butter and oats are measured and ready to go once your timer goes off at 2 minutes. The final product is shiny and chewy but no where near gooey. And yes, they are sweet, but they are so yummy!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 172 cal
  • 9%
  • Fat
  • 7.3 g
  • 11%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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