I had a craving. I couldn’t find my moms recipe (which was grandmas) so I had no choice but to use a recipe I found in my mother-in-laws church cookbook. I wasn’t thrilled with how these cookies turned out. They were flat and thin (runny batter I suppose) whereas my mothers recipe makes for fat thick cookies. Either way, kiddo and I had fun making them (and eating them). They turned out somewhat pretty on the camera and I was able to freeze some for the next time I had a full-fat chocolate peanut butter craving.
Because I was not sure how natural peanut butter would turn out (mom never used that growing up. Did they even have that when I was a kid? I don’t think so.) I just used plain jane creamy cheapy peanut butter. Hey. Don’t judge. I said these were full on fat junky peanut butter old fashioned church cookbook recipe. I didn’t? Well, it was hidden between the lines. Can’t tell you what cookbook, church, city or all that. Yanno, gotta protect my identity and stuff. However, original recipe credit goes to Joyce Rick. I did make a few modifications to try to bring the calorie count down a little bit. Not calorie friendly, but still not prepackaged. It’s a little bit of a win 😉
Oatmeal Chocolate No-Bake Cookies
- 2 cups sugar
- 3 tbsp cocoa
- 1 stick butter
- 1/2 skim milk
- 1 1/2 tsp real vanilla
- 1/2 c peanut butter
- 3 cups oatmeal
- Bring the sugar, cocoa, butter and skim milk to a boil.
- Continue to boil the mixture for 1 and 1/2 minutes.
- Add real vanilla, peanut butter, and oatmeal to the mixture.
- Cook for 1 minute when it starts to boil. Does not have to be brought to a rolling boil.
- Stir and spoon on to wax paper.
- Cookies will harden as they cool.
- Transfer to refrigerator for quicker set time.
- Best when left overnight.
Taylor Rios says
Oh, wow – these look so yummy!!!!!
They are not for the impatient that is for sure. They do take a little bit to harden and set. Well worth the wait and worth the splurge.
Tammy Doiel @creativekkids.com says
I posted my mom’s recipe this summer–it’s almost the same, just a little more peanut butter and cocoa and a little less vanilla.
I can’t make many of these or I will sit around and eat. every. single. one.
I used to have these all the time growing up. This was my dad’s favorite cookie so we had a lot of them. Grandma’s were all flat and kind of runny too.
I was just talking to my mom about these today. She says the reason hers are so thick and dense is because of the butter she uses. I made some mental notes. I prefer the way my mom makes them.
Usually, when they come out runny and thin, that means that they didn’t boil long enough! I never cook mine a second time! I make them all the time (well not anymore, diet and that jazz)!
They weren’t really runny. I use a timer to boil per instructions. In this particular recipe book I used there were 5 different recipes for the same cookies! Gosh! Who knew drop cookies could be made so many different ways.
I’m not sure about the ‘cooking a second time’ part.
I did get my moms recipe and how she makes them just the way I like them. I’ll be making those soon. I can’t make these often because of my own path to weight loss. But with the holidays coming a treat will be in order I am sure!
I cant recall ever having no bake cookies like this which is a sham considering my mom was a chef lol. But i do know what my boyfriend will get to make for me sometime this month while I am sleeping
There you go! They are so easy to make. I wonder why your mom didn’t make them. When I was younger it seemed like everyone was making them. Now I see them in the stores and laugh. I should have made them when I was younger and marketed them to stores!