No-Bake Peanut Butter Cookies III

No-Bake Peanut Butter Cookies III

Cindy Carnes 120

"These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any."

Ingredients 10 m {{adjustedServings}} servings 152 cals

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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  1. In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.
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Reviews 207

  1. 256 Ratings


I loved these as a kid, but after bariatric surgery knew I'd never have another...until today! These still favorites were modified using 1c Splenda, JIF Simply Peanut Butter, and I Can't Believe It's Not Butter. I may not have knocked out all the fat, but I definitely reduced fat, calories, and sugar. Great for diabetics too!


This recipe could definitely could use some alterations! 2 1/2 cups of sugar is sufficient. 3 cups made it excessively sweet. Should be called "Peanut Butter Oatmeal Fudge Cookies. Try adding 1 cup semi-sweet chocolate chips along with the oatmeal. Also, these are very rich so keep them to a maximum 1 1/2 inch diameter.


I cooked for about 2 minutes instead of 1. My friends (and I) loved this recipe. It was the only one I found without cocoa (I was out). I put them in a small dish to cool and cut into bars instead of drops. Worked great.