This is a favorite in our house and has been since I was a little girl. Everyone usually has all the ingredients and if not doesn’t cost a ton to buy them.
1 stick butter
1/4 cup cocoa
1/2 cup milk
2 cup sugar
1 tablespoon vanilla
1/2 cup peanut butter
3 cups quick cook oats
Boil butter, cocoa, sugar, vanilla and peanut butter together in a pot for 1 minute.
Add oats and mix well.
Spoon out into the size you want on wax paper or aluminum foil on the counter or table.
Cookies will harden/set while they cool
Great for kids to help make and they will be gone before you know it.
Nicole L. – Erie, CO
Are you saying the kids will be gone before you know it or the cookies???(Just teasing…I know you mean the cookies!)
Do you have a peanut free version of this? can i just cut out the peanut butter, or is that important to the recipe?
Hi Tracy,
Since this was submitted by a reader, I can’t say for sure how you would cut out the peanut butter. Reading through it I’m guessing you might be able to as long as you had something else gooey to hold the cookies together. I’m going to have to puzzle over this one for a bit. Does anyone else have any ideas?
What about Nutella?
This is a recipe for chocolate no-bake cookies that my husband grew up with, which calls for no peanut butter. I hope this helps.
Chocolate No-Bakes
3 c. uncooked quick oats
1/2 c. coconut (opt.)
1/2 c. chopped nuts (opt.)
1/2 c. cocoa
1/2 c. undiluted evaporated milk
1/2 c. butter or margarine
2 c. sugar
1/4 tsp. vanilla
Mix oats, coconut, and nuts in a large bowl. In a saucepan, combine cocoa, milk, butter and sugar. Cook over medium heat, stirring constantly until it reaches a full boil. Boil for 1 min. Remove from heat. Add vanilla. Pour over oat mixture. Mix until oats are well coated. Drop by spoonful onto wax paper lined cookie sheet. (Note: This is the recipe we use in Utah; in a different altitude, you might have to experiment with the length of time to boil this. You basically want the sauce to reach a soft ball stage.)