NO BAKE COOKIES
A super fast, super easy to make cookie made with chewy oatmeal, rich cocoa and creamy peanut butter. They're perfectly fudgy and always just too good to resist! A childhood favorite that I'm still making all the time.
Provided by Jaclyn
Categories Dessert
Time 33m
Number Of Ingredients 7
Steps:
- Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
- In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
- Set over medium heat, and cook stirring frequently until it reaches a full boil.
- Allow mixture to boil 60 seconds without stirring.
- Remove from heat, immediately add in vanilla, peanut butter and quick oats.
- Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
- Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
- Store cookies in an airtight container at room temperature.
Nutrition Facts : Calories 215 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 57 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
I found this recipe on a library bookmark (believe it or not) and decided to try it out--the result was delicious! If you love the words chocolatey, peanut buttery, sweet and addictive, you'll love these cookies.
Provided by behindblueyes2
Categories Drop Cookies
Time 20m
Yield 28-30 serving(s)
Number Of Ingredients 8
Steps:
- combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
- stir in peanut butter.
- remove from heat and add quick oats; mix well.
- drop from a teaspoon onto wax paper; let cool.
Nutrition Facts : Calories 153.3, Fat 6.5, SaturatedFat 2.6, Cholesterol 9.3, Sodium 59.7, Carbohydrate 22.2, Fiber 1.5, Sugar 14.8, Protein 2.7
PEANUT BUTTER AND CHOCOLATE CHUNK OAT COOKIES (NO FLOUR)
Make and share this Peanut Butter and Chocolate Chunk Oat Cookies (No Flour) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 28m
Yield 28-30 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Line a baking sheet with parchment paper.
- In a large bowl beat the butter with both sugars until fluffy.
- Add in peanut butter, eggs and maple extract; beat until well combined.
- In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff).
- Stir in only 1 cup chocolate chunks with the nuts.
- Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle.
- Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats.
- Bake for about 13-14 minutes (the centers will be slightly soft).
- Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool.
- Delicious!
60 SEC. CHOCOLATE OAT PEANUT-BUTTER COOKIES!
Ohh, one of my favorite quick sweet recipes! When I was about 10, I was at a friend's house and the mother made a few batches of these. When my ma picked me up, I had her taste one and she HAD to get the recipe. These are SOOOO good! They are quite addicting though hehe...you may need a few batches! 8)
Provided by OceanIvy
Categories Drop Cookies
Time 2m
Yield 20-45 serving(s)
Number Of Ingredients 7
Steps:
- Have all ingredients measured and ready.
- Place sugar, milk, butter and the cocoa in pan.
- Bring to boil.
- Boil for 1 minute. Remove from burner.
- Quickly, stir in the quick oats, peanut butter, and vanilla extract.
- Drop onto wax paper by round teaspoonfuls.
- Leave to stand approximately 1/2 hour.
PEANUT BUTTER CHOCOLATE OATMEAL COOKIES
This is taken from the award-winning "The Dessert-Lover's Cookbook" by Marlene Sorosky-Gray...These cookies are sweet so you might want to reduce the sugar slightly.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 27m
Yield 28 cookies (approx)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Line a large cookie sheet/s with parchment paper, then butter the parchment paper or use a cooking spray.
- In a large bowl beat together the butter with both sugars, maple extract and peanut butter until well blended.
- Add in the eggs; beat until well combined.
- In another bowl mix together the flour, cocoa powder, baking powder and salt; add to the creamed mixture; beat until combined.
- Add in oats, chocolate chips and peanuts; mix until combined.
- Drop by 2-tablespoonfuls onto prepared baking sheet.
- With a lightly-floured fork, flatten slightly into about 2-1/2-inch rounds.
- Bake (one pan at a time) for about 12-14 minutes.
- Let stand 5 minutes on the baking sheet, then using a spatula transfer cookies to racks to cool (if the cookies are too hot they will break).
OATMEAL PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Make and share this Oatmeal Peanut Butter Chocolate Chunk Cookies recipe from Food.com.
Provided by TLizSkinn
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 11
Steps:
- Preheat oven 375.
- Beat butter and peanut butter in large mixing bowl until combined.
- Add sugar, brown sugar, baking powder and soda, beating until combined, scraping down sides of bowl occasionally.
- Beat in eggs and vanilla.
- Beat in flour.
- Stir in oats and chocolate with spoon.
- Drop from tablespoon 3 inches apart, onto an ungreased cookie sheet.
- Bake in preheated oven 8-10 minutes or until edges are lightly browned.
- Remove to rack to cool.
Nutrition Facts : Calories 132.9, Fat 5.8, SaturatedFat 2.6, Cholesterol 17.8, Sodium 60, Carbohydrate 18.1, Fiber 0.8, Sugar 11.4, Protein 2.6
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