There's one trick to making these cookies: be sure that the sugar and milk mixture comes to a complete boil in the microwave. Don't cut down on the microwave cooking time. If you would like to make these in a saucepan, please see No-Bake Chocolate Peanut Butter Cookies.
These wonderful no bake cookies are tender and creamy, with a nice chewy consistency from the oatmeal. They are the perfect treat to make on a hot summer day when the kids are bored and you don't want to turn on the oven. Plus, they combine two of my favorite ingredients: chocolate and peanut butter.
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup cocoa
- Pinch salt
- 1/2 cup butter
- 1 cup peanut butter
- 1 teaspoon vanilla
- 2 3/4 cups quick-cooking oatmeal
- In a large microwave-safe bowl, combine the sugar, milk, cocoa, salt, and butter and mix well. Microwave on high power for 2-1/2 minutes. Remove from the microwave to stir. Wash off the spoon and return the bowl to the microwave.
- Microwave for 2-1/2 minutes longer, or until the mixture boils thoroughly for 1 minute. Then remove the bowl from the microwave and stir in the peanut butter and vanilla until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.
- Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.
- Drop the mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let the cookies cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store tightly covered at room temperature.
- You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||1 g|