Recipe By Cindy Carnes
Rating
Published Jun 19th
Prep 5m Cook 5m Additional - Ready In 10m
Servings 4 dozen Calories 152

These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn’t have any.

Recipe Ingredients

  • 3 cups white sugar
  • ¾ cup butter
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 1 ½ cups peanut butter
  • 4 ½ cups quick-cooking oats

Cooking Directions

  1. 1 In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

Nutrition Facts

  • Calories 152
  • Carbohydrate 19.4 g
  • Cholesterol 7.9 mg
  • Fat 7.5 g
  • Fiber 1.3 g
  • Protein 3.2 g
  • Saturated Fat 2.8 g
  • Sodium 59.5 mg
  • Sugar 13.5 g

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Reviews

  1. I know these are simple. I know you probably won't impress anyone by making them. But these are just my absolute favorite cookie. They are very sweet, very peanut buttery, and have a perfect texture; slightly hard on the outside into a nice chewy middle. It is crucial that you boil the sugar solution for - Read more ...
  2. Start timing your boil after the syrup comes to a rapid boil that you can't stir down. I have the oatmeal and peanut butter measured into a large crock bowl. I pour the syrup over that mixture and begin to stir. You can tell by looking at the mixture that it is ready to drop - Read more ...
  3. These cookies are great! I highly recommend them if you love peanut butter. They did remind me of peanut butter fudge, and thats my all-time favorite.
  4. These are great, but I don't think they look as good as they taste. I lined a 9x13 pan with parchment paper and spread them out it in. I sprinkled mini chocolate chips on top. When cool, I removed the parchment paper and cookies and cut them into squares! Much more appealing when added on - Read more ...
  5. I loved these as a kid, but after bariatric surgery knew I'd never have another...until today! These still favorites were modified using 1c Splenda, JIF Simply Peanut Butter, and I Can't Believe It's Not Butter. I may not have knocked out all the fat, but I definitely reduced fat, calories, and sugar. Great for diabetics - Read more ...
  6. This recipe could definitely could use some alterations! 2 1/2 cups of sugar is sufficient. 3 cups made it excessively sweet. Should be called "Peanut Butter Oatmeal Fudge Cookies. Try adding 1 cup semi-sweet chocolate chips along with the oatmeal. Also, these are very rich so keep them to a maximum 1 1/2 inch diameter.
  7. I thought the cookies were very good with the exception of being a little too sweet.I will make them again and cut the sugar down to 2 1/4.
  8. I cooked for about 2 minutes instead of 1. My friends (and I) loved this recipe. It was the only one I found without cocoa (I was out). I put them in a small dish to cool and cut into bars instead of drops. Worked great.
  9. There aren't enough "stars" to rate this recipe. These cookies are literally to-die-for!! If you are a peanut-butter lover...This is for you!
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