No Bake Cookies IV

No Bake Cookies IV

Lisa 0

"Chocolate chips, oatmeal, peanut butter, marshmallows. No baking, just drop onto waxed paper, and place in refrigerator to set."

Ingredients 50 m {{adjustedServings}} servings 88 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 88 kcal
  • 4%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In the top half of a double boiler, melt chocolate chips, butter, and marshmallows over low heat. Stir until smooth, and remove from heat. Stir in the peanut butter, vanilla, coconut, and oats. Mix thoroughly. Drop by rounded spoonfuls onto waxed paper. Refrigerate for about 30 minutes, or until set.
Tips & Tricks
Gluten-Free Peanut Butter Cookies

These 5-star cookies have big peanutty taste and zero gluten.

Soft Oatmeal Cookies

See a top-rated recipe for soft, chewy oatmeal cookies.

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Reviews 61

  1. 78 Ratings


I love this! I bought semi-sweet and white chocolate chips. I thirded the recipe and made four different dozens. The first was by the recipe. The second I used rice krispies instead of oatmeal. The third I use the white chocolate with the oatmeal. And the fourth I used the white chocolate, nixed the peanut butter and substituted vanilla extract with peppermint extract and topped 'em off with red sprinkles! All in all it was a fun night of NOT baking. :)


I made this recipe with my preschooler. So easy for us to do together and very tasty. I had mini marshmallows instead of large ones and used about 1 1/2 cups of the mini marshmallows. I didn't have any coconut on hand, so I added an extra half cup of the rolled oats to bulk it out. They turned out beautifully!


These are so incredibly good. Just what the doctor ordered for my chocoholics tooth! They didn't last long at my house. A pleasing variation of these would be to add raisins in place of the coconut. But this recipe is wonderfully rich and tasty as is! Thanks Lisa.