Recipe By bybet2
Published Feb 14th
Prep 15m Cook 1m Additional 1h 4m Ready In 1h 20m
Servings 3 dozen Calories 115.7

An easy cookie for kids to make. Cocoa, peanut butter, and oatmeal make a chewy delicious cookie with some nutritional value.

Recipe Ingredients

  • 2 cups white sugar
  • ¼ cup unsweetened cocoa powder
  • ½ cup milk
  • ½ cup margarine
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • ½ cup chunky peanut butter
  • 3 cups quick cooking oats

Cooking Directions

  1. 1 In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
  2. 2 Drop by rounded spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.

Nutrition Facts

  • Calories 115.7
  • Carbohydrate 17 g
  • Cholesterol 0.3 mg
  • Fat 4.9 g
  • Fiber 1.2 g
  • Protein 2 g
  • Saturated Fat 0.9 g
  • Sodium 57.7 mg
  • Sugar 11.7 g

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  1. I've been having issues with these not turning out too! I have a different version of "rolling boil" every time I do it. According to the blog All in Good Food he decreases the sugar to 1 and 3/4 cup *this effects the sugar concentration* and brings to 230 degrees F under med-high heat. Just - Read more ...
  2. This recipe is messed up. I went digging in my closet to find my orginal no-bake cookie recipe. When I compared the two recipes, I found that they had the same ingredients; however, the ratios and the cooking processes were different. The oatmeal has to be added before the peanut butter because the peanut butter - Read more ...
  3. These turned out absolutely perfect! Don't be afraid to use whole oats if you don't have quick oats....doesn't make a difference. I made it EXACTLY as stated. I have made no bakes in the past and had them either set up to fast, or never set up. I would say the directions to this recipe - Read more ...
  4. These were a hit and easy to make! I used splenda skim milk light peanut butter and light margarine and they still tasted great.
  5. I give this five stars because they came out exactly as they were meant to. Following the advice of other posters I doubled the cocoa (used good quality cocoa) used creamy PB and even reduced the butter a bit. Boiled for about 90 seconds. They set up perfectly and were ready to eat in LESS - Read more ...
  6. These are just like I remember as a kid. Sometimes I just throw them into a 9x13 pan instead of drop by teaspoon. Very tasty.
  7. The perfect no-bake flavor. I used creamy peanut butter instead of chunky, and if you do that I suggest adding a bit more oats, as they'll be kind of thin.
  8. My entire family loves these cookies. My family begs for them! I would suggest using 4 TBsp of cocoa, butter rather than margarine, smooth PB and 3 1/2 cups of oats. Small changes but they make a world of difference. I have tried every which way and this is the best. If you do it - Read more ...
  9. I love this recipe because it has more cocoa than other ones. It has 1/4 c instead of 2 tablespoons. This made a huge difference in the turn out. They turned out more rich and not so dried out as those recipes that call for only 2 tablespoons. My family loves these cookies and everytime - Read more ...