Instant Oats No Bake Cookies

"These cookies are known through town. They take a while to make but are well worth it. Be sure to use instant oats. I have tried updating the recipe numerous times to state that, but it defaults to "Quicker Quaker Oats". It helps to stir them in a bit at a time so they cook and you can gauge the dryness of the mixture."
 
Download
photo by dougslady716 photo by dougslady716
photo by dougslady716
photo by dougslady716 photo by dougslady716
photo by Some1sGrandma photo by Some1sGrandma
photo by Some1sGrandma photo by Some1sGrandma
photo by Juju Bee photo by Juju Bee
Ready In:
50mins
Ingredients:
7
Yields:
30 cookies
Advertisement

ingredients

Advertisement

directions

  • Bring butter, sugar, cocoa, and milk to a hard boil over low heat, stirring constantly in a heavy sauce pan.
  • Boil for just over 1 minute. Remove from heat, stir in vanilla extract and peanut butter until all is melted.
  • Add oats.
  • Work quickly dropping by spoonfuls onto wax paper.
  • Let sit until hard.
  • If the cookies are too dry, try boiling for less time or adding less oats.
  • If they are too runny boil longer or add more oats.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. One of my most requested cookie recipes.I make these alot in the summer when its too hot to bake and the kids are yelling for cookies.
     
  2. Everyone I know loves these cookies! The only change I make is I use one square of Baker's Chocolate in place of coccoa. These are especially great in the summer because they don't create any extra heat, but watch out or you might add to your waistline...I can never have just one!
     
  3. This is a childhood favorite. Everybody loves them and it takes no time to whip them up.
     
  4. I made this so many times growing up that I no longer need to look at the recipe, because I have it memorized! Who can wait for them to cool!!! Our favorite time to eat them is while they are warm. We add the butter with the peanut butter and vanilla and only cook to a soft ball. Also, I like to mix the cocoa and sugar together before adding the milk... fewer lumps to break up. :)
     
  5. Very good and very easy! Thank you! I just made these again for my husband and they really are great! This time I made them with whipping cream (I had 1/2 cup left in the carton and it needed to be used up) and WOW! No calories or fat in these!! AWESOME!!! Thanks again for a great recipe!!!
     
Advertisement

Tweaks

  1. Wow -- these are so easy and so good! I used 1/2 cup coconut and 2 cups of oats, increased the cocoa to 1/3 cup, and used 1 cup of brown sugar in place of the 2 cups of white sugar. I spread the "dough" onto a foil-lined baking pan rather than dropping it by tablespoons. I also used Crisco in place of the butter, but I wouldn't recommend it because the cookies never "set" -- they were still gooey after a while in the refrigerator. PS. These are great with crushed banana chips or crushed pretzels mixed in with the oats!
     
  2. I loved the simplicity and speed of this recipe and my seven year old daughter really enjoyed making them with me, however i did find texture slightly odd and not really to my liking as i seem to be left with a mouthful of oatmeal after eating the cookie, maybe there is a difference between US and UK oatmeal? I found the peanut butter taste a bit over-powering too but that is probably my personal taste. I will be trying this recipe again but think i will do some major substitutions, probably chopped nuts for the peanut butter and maybe crushed digestives or another type of cereal for the oatmeal.
     

RECIPE SUBMITTED BY

Amounts of ingredients in my recipes are not exact. I do not usually measure anything. Also, when I use spices I throw in whatever may be in the cabinet at the time. Remember, most of the best recipes came from experiments and substitutions.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes