NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
Sweet, chocolatey, easy No Bake Chocolate Peanut Butter Oatmeal Cookies are the simple, stir and drop cookie that's quick to make. So fool proof the kids can almost make them themselves!
Provided by Kellie
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat.
- Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes.
- Refrigerate in an airtight container for up to 3 days.
Nutrition Facts : Calories 366 kcal, Carbohydrate 48 g, Protein 9 g, Fat 17 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 21 mg, Sodium 148 mg, Fiber 4 g, Sugar 28 g, ServingSize 1 serving
NO-BAKE PEANUT BUTTER OATMEAL COOKIES
These cookies are very easy to make and are loved by everyone.
Provided by Becky Moore
Categories Desserts Cookies No-Bake Cookie Recipes
Time 35m
Yield 24
Number Of Ingredients 6
Steps:
- Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.
- Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.
Nutrition Facts : Calories 182 calories, Carbohydrate 25.2 g, Cholesterol 10.6 mg, Fat 8.2 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.4 g, Sodium 62.8 mg, Sugar 17.7 g
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
EASY VERY TASTY NO-BAKE CHOCO-PEANUT BUTTER FUDGE OAT COOKIES
Bored of the same old chocolate chip cookies and oatmeal cookies? Well help is here! Fudgy oatmeal cookies that melt in your mouth with an after chew. The PERFECT balance of sweet chocolate and slightly salty peanut butter. SO fast and easy to make (but EXTREMELY delicious!). These are the cookies I'm famous for... I bring them everywhere and get such a great response due to the amazing yet unique taste and texture. Great for ALL ages! (Check out the tasty ideas at the end if you're making these with/for kids for even more fun).
Provided by rbrspam
Categories Drop Cookies
Time 5m
Yield 12-24 cookies, 12 serving(s)
Number Of Ingredients 7
Steps:
- - Have the cocoa, peanut butter, and oats pre-measured out before start and laid aside as they will be needed quickly.
- - Also lay about 2 feet of tin foil out on the counter in advance (ungreased).
- - Begin by putting white sugar, milk, and butter/margarine in cooking pot on the stove.
- - Turn fire on medium-low and stir continuously.
- - Wait for things to heat up and you want to adjust the fire to keep it at the perfect level, which is tiny, tiny bubbles slowly coming up almost like its on the verge of beginning to boil. (If there are bubbles everywhere and things are starting rumble, it's too high).
- Note: Very important to NOT overcook as sugar burns easily and tastes awful.
- - Once it's at the "perfect level," stir constantly for about 2 minutes than turn fire off but keep pot in place.
- - Drop in cocoa and quickly stir until all chunks are out.
- - Drop in peanut butter and stir until completely melted and stirred inches.
- - Drop in oats and stir in completely.
- - Quickly remove and using spoon, begin scooping up/dropping globs onto foil depending on size desired (I prefer a little over a tablespoon).
- - Let sit uncovered for 20 minutes, allowing them to harden up.
- - Once hardened, wash hands and scoop a little bit of creamy peanut butter onto tip of pointer finger.
- - Lightly and gently dab the top of a cookie with the tip of your finger and lift up, leaving a tiny Hershey-kiss shaped pile. Do this 8-10 times all over the top of each cookie (scooping up more onto finger as needed).
- Note: The amount done depends on taste; it just adds a hint of salty peanut butter taste on the top. You can easily break a test cookie in thirds to "test" 3 different amounts to find desired taste.
- - Once done, leave uncovered for a few hours before wrapping up. This allows peanut butter to dry-out and harden on top.
- - Eat and enjoy!
- ~TRY THESE TASTY, FUN IDEAS!~.
- ~ Make a batch but with every cookie unique, adding special things on top before hardening such as caramel candies, mini-marshmallows, raisins, white chocolate kisses, coconut, cashews, peanuts, pecans, walnuts, dark chocolate M&Ms, candy corn, frosting.etc!
- ~ Divide everything all the ingredients by 3 to make 3 different pots then take each pot and use a different filler; batch #1 using oats, batch #2 using rice crispies, cereal, and batch #3 using frosted corn flakes!
- ~ Use bigger globs and after putting each one down, push a small Reese peanut butter cup in the middle instead of dabbing peanut butter on after done!
- ~ Use ½ cup extra oats and 3 ½ inch globs and after putting each one down, push in 3 robin egg candies to make "robins nests!"
- ~ To holiday-ify, get small candy-coated Hershey kisses, pick out holiday's colors (ex: red, green, & white for christmas) and right after putting each glob down, push a few onto the top of each cookie!
- ~ Instead of using globs, flatten with a spoon into ¼ inch thick 3in square or circle and later use in place of chocolate bar when making yummy s'mores!
- NOTE: You'll see I used specific brand names for 2 things. The peanut butter because after using a few brands, me and others agreed that this one definitely tasted the best for the cookies. The oats because other brands such as Quaker were MUCH different textured and were hard and completely ruined the taste or texture of the entire experience. So following these aren't required but very recommended.
Nutrition Facts : Calories 203.4, Fat 8.8, SaturatedFat 2.9, Cholesterol 6.7, Sodium 68.2, Carbohydrate 28.2, Fiber 2.3, Sugar 17.6, Protein 5.3
NO-BAKE BOILED CHOCOLATE FUDGE OATMEAL COOKIES (PEANUT BUTTER OP
My family's favourite childhood snack. I like it with smooth peanut butter, my mom likes it with crunchy peanut butter, my sister likes it without any peanut butter at all...you decide! Or spoon out some of the cookies and add peanut butter to the other portion! For the nuts, I've done everything from pecans to cashews to coconut! Try it differently each time.
Provided by GoldsmithLissa
Categories Drop Cookies
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
- In a large saucepan, mix sugar, cocoa, milk and butter.
- Bring to a boil and cook for one minute.
- (You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
- Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
- Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
- Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.
Nutrition Facts : Calories 700.6, Fat 27.9, SaturatedFat 8.8, Cholesterol 23.2, Sodium 241.2, Carbohydrate 103.4, Fiber 6.8, Sugar 69.8, Protein 15.1
OATMEAL FUDGE/NO BAKE
my husband and son really love and like it coz its too good,yummy that melt in ur mouth the choco taste..
Provided by mrs.huffmankitchen
Categories Drop Cookies
Time 4m
Yield 20 pieces
Number Of Ingredients 7
Steps:
- combine sugar,cocoa.
- add milk and margarine,bring to a boil about 2 mins and 30 seconds.
- add peanut butter and stir.
- remove from heat add vanilla and oats.
- mix well then drop by spoonfuls on waxed paper/parchment paper.
NO BAKE OATMEAL FUDGE PEANUT BUTTER COOKIES
These are simple and fun to make with your kids! They will satisfy your sweet tooth - and are easy to prepare quickly after a meal!
Provided by ShackaShea
Categories Drop Cookies
Time 20m
Yield 15-20 cookies, 15-20 serving(s)
Number Of Ingredients 8
Steps:
- Mix sugar, cocoa, margarine, and milk and boil one minute.
- Add pinch of baking soda.
- Add peanut butter, karo syrup (you can use regular syrup), vanilla, and oatmeal. Mix until well blended.
- Drop on wax paper in lumps to cool.
- Let cool about 30-45 minutes.
Nutrition Facts : Calories 285.5, Fat 11.8, SaturatedFat 2.3, Cholesterol 1.1, Sodium 116, Carbohydrate 41.6, Fiber 2.4, Sugar 28.1, Protein 5.3
CHOCOLATE PEANUT BUTTER OATMEAL COOKIES
These chocolate peanut butter oatmeal cookies are filled with delicious surprises in every bite. We can't decide whether the chocolate chips, toasted walnuts or Reese's Pieces™ are our favorite, but thankfully we don't have to! These easy-to-bake cookies use two different pouches of Betty Crocker™ cookie mix, which gives them a delicious flavor but keeps the recipe simple and easy-to-make. We suggest doubling this recipe because these fan-favorite peanut butter oatmeal cookies tend to go quick!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl stir cookie mixes, butter and eggs until soft dough forms. Stir in chocolate chips, peanut butter pieces and walnuts.
- On large ungreased cookie sheets, drop dough by scant 1/4 cupfuls about 2-inches apart. Bake 13 to 16 minutes or until light golden brown.
- Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 200, Carbohydrate 26 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 16 g, TransFat 0 g
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