It is hard to find a cookie recipe that is as easy as no bake cookies. There is no baking required and all you have to do is follow the instructions and you will end up with crowd pleasing, quick and easy cookies every time.

I have been making these cookies for many years and have seen and followed a variety of recipes. Sometimes they turned out dry, sometimes they didn’t set up at all, and other times they were the so delicious that they never made it to the cookie jar!

No-bake cookies placed on the tray - they won't be there long!
No-bake cookies placed on the tray – they won’t be there long!

The two biggest secrets to make sure that these cookies are award winning every time is all about the timing. First of all you will see many recipes that calls for you to boil the mixture from anywhere from 1-3 minutes. They don’t tell you that you should start timing the boil when it is at a full and rapid boil, not when you first start to see bubbles. We NEVER go over 1 minute and 15 seconds when boiling, otherwise you end up with too dry of a mixture that results in crumbling cookies.

The second secret may seem silly, but it holds true every time – Do not make these cookies when it is raining outside. The change in the atmosphere does something that causes the cookie mixture to fail to set properly. Sounds crazy, but don’t risk it.

Chocolate and Peanut Butter No Bake Cookies Recipe

Have your remaining ingredients ready to go for ease of preparation.
Have your remaining ingredients ready to go for ease of preparation. Get your must have Push Up Measuring Cup

Full Recipe Card At The End Of The Article

Ingredients:
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract

Instructions:

  1. In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
  2. While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly) 

    Once the mixture comes to a rapid bowl time out 1 minute and 15 seconds and remove from the heat.
    Once the mixture comes to a rapid bowl time out 1 minute and 15 seconds and remove from the heat.
  3. Next, bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
  4. Next, Remove from the heat immediately.
  5. Add in the peanut butter – stir.  Add in the oats – stir. Add in the vanilla – stir.
  6. Drop by tablespoons onto baking sheets lined with wax paper.
  7. Let cool for 30 minutes or until set.

Store in air-tight container.

Enjoy!

You might enjoy some of our other holiday cookie recipes, click on the link below to see the recipes:

Our Favorite Holiday Cookie Recipes

Tray of no bakes cooking cooling.
Tray of no bakes cooking cooling.

Grandma’s Easy Peanut Butter Fudge Recipe

Sugar Cookie Recipe “Lofthouse Style” – A Holiday Classic

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Mary and Jim




The Secret To Making No Bake Cookies
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Ingredients
  1. 1/2 cup butter (1 stick)
  2. 2 cups sugar
  3. 1/2 cup milk
  4. 4 tablespoons cocoa
  5. 1 cup creamy peanut butter
  6. 3 cups instant oats
  7. 2 teaspoons pure vanilla extract
Instructions
  1. In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
  2. While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started - you have to work quickly)
  3. Bring the mixture in the sauce pan to a rolling boil - once it is at a full boil - boil for 1 minute and 15 seconds.
  4. Remove from the heat immediately.
  5. Add in the peanut butter - stir. Add in the oats - stir. Add in the vanilla - stir.
  6. Drop by tablespoons onto baking sheets lined with wax paper.
  7. Let cool for 30 minutes or until set.
Notes
  1. Store in an air-tight container
  2. Recipe courtesy of Old World Garden Farms oldworldgardenfarms.com
Old World Garden Farms http://oldworldgardenfarms.com/

 

 

196 thoughts on “The Secret to Making the Perfect Chocolate & Peanut Butter No Bake Cookies

  • December 3, 2016 at 5:43 pm
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    Can you make these cookies without coco.My husband can’t not have any chol. of any kind

    • December 5, 2016 at 9:20 am
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      I have a friend who makes them without cocoa. They prefer them that way!

      • December 11, 2016 at 8:18 am
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        Yes, they are delicious!

  • November 22, 2016 at 8:36 am
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    My mother made these cookies back in 1959. We were stationed in Germany, my Dad in the army. She made these for us and our friends. Our friends loved these cookies. I never saw her ever make a bad batch.

  • November 20, 2016 at 6:54 pm
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    I made these cookies this afternoon. I am so disappointed. EVERY TIME I make these they never firm up. We have to eat them with a spoon. I carefully measured each ingredient and went by the recipe completely. I don’t know what I’m doing wrong!

    • December 7, 2016 at 10:08 am
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      I see this recipe calls for butter but butter has NEVER worked for me. They fall apart every time. Use margarine instead and they should firm up.

      • December 11, 2016 at 8:14 am
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        Sorry about that Shannon. We use butter and it works ok for us, but I hope Lynn’s hint of using margarine works for you! Thanks Lynn for sharing the tip!

  • November 16, 2016 at 10:45 am
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    I have made these for 40+ years and have always been a favorite of my family. Instead of cocoa I use 2-3 squares of bakers chocolate and yes the cooking time is key to these cookies.

  • November 15, 2016 at 9:28 pm
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    Raisins… add in a cup YUM

  • October 28, 2016 at 9:51 pm
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    My mom made a version called Stove Top cookies with no peanut butter in the recipe. We prefer it this way and now I add chopped roasted almonds and mini marshmallows (and call them Rocky Road) after adding the oats. Wait til the mixture cools slightly so marshmallows don’t completely melt.
    I cut the sugar by half and always use old fashioned oats.

    • November 16, 2016 at 12:47 pm
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      I would love to have the NO PEANUT BUTTER recipe since my granddaughter is alergic to it.

      • November 18, 2016 at 12:19 am
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        I made these for my Grandson with Nutella and they were delicious!

  • October 26, 2016 at 6:09 pm
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    it’s nothing to do with the atmospere, it’s the humidity

    • October 27, 2016 at 11:37 am
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      I ALWAYS make sure it is at a soft boil stage….never have made a mistake by doing this….if you don’t know how to test for a soft boil stage it is very easy: get a glass of cool water (the tap should do it), use a see through glass and drop a bit of it in the glass…if it holds together OK it is at a soft boil stage and ready to use! Yeah…it is that simple.

    • November 20, 2016 at 8:00 am
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      Thats the same thing.

    • December 3, 2016 at 1:05 pm
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      Totally agree!!

  • October 26, 2016 at 8:56 am
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    I add 1/2 cup coconut to mine. So true on boiling time and rain. Thought it was an ole wise tale but unfortunately I have not had success on rain days.

  • October 25, 2016 at 7:01 pm
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    I have never had trouble making these when raining. Maybe I am just lucky. I do however think the best texture is gotten when you do half old fashioned oats and half instant. Make them that way all the time. I sell lots of them. Never had a bad batch

  • October 24, 2016 at 8:34 pm
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    I add chocolate peanut butter to brown sugar instant oatmeal so EVERYDAY I eat a bowl of no bake cookies! Tastes almost the same without all the work and timing of boiling!

    • October 26, 2016 at 4:14 pm
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      You have said the 2 things that I have said myself, for years!!! This is the exact recipe I have used for 25 years & the only time it has ever failed is when I let it boil for longer than 70 seconds or tried to make it on a rainy day.

      • November 12, 2016 at 10:57 am
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        What are the best kind of oats to use? I made these today using Quaker old fashion oats. They were good but the oats we’re chewy and hard.

        • November 19, 2016 at 10:50 pm
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          I have made these cookies for years and have found that the instant oats are the best.

        • November 21, 2016 at 8:35 am
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          I use the Quick 1 minute….it is perfect…..plus I add coconut to mine:)

        • December 3, 2016 at 1:06 pm
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          I use Quick cooking Oats.

  • October 24, 2016 at 6:57 pm
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    Love these cookies Thank you for all the ideas

  • October 24, 2016 at 2:45 pm
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    I have been making these cookies for 30 years. They are my signature cookie and everyone loves them. I make them for Christmas gifts, parties, and I even get requests for them as birthday presents. I tell people I have a secret recipe when they say they can’t make them and I have used the cooking pot forever. I make them with all percentages of milk and I use light margarine, I also use 3 tablespoons of cocoa and 3/4 cup reduced fat peanut butter, it doesn’t make a difference in them setting. The trick is definitely the cooking time from boiling. And it does make a difference when it is raining, I try to avoid it, but if I have to, just cook them a little longer or use a little extra oats. If you really like peanut butter, skip the cocoa.

  • October 24, 2016 at 7:59 am
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    I have made these forever. You need to use nothing less than 2% milk. While milk works best and the secret definitely is all in the cooking.

    • October 25, 2016 at 2:25 pm
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      I use almond milk with no problem

  • October 23, 2016 at 3:33 pm
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    I learned in my teenager years (eons ago) not to make these when it’s raining outside. I did twice and they were gooey both times! These are a favorite of our whole family!

  • October 23, 2016 at 2:49 pm
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    My husband has made theses for me for years. He does not use any peanut butter at all because I’m allergic. They’re great!

    • October 24, 2016 at 8:58 am
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      What does he use instead of peanut butter. My son is allergic to

      • October 24, 2016 at 9:19 am
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        I use cashew butter in this recipe with great success

      • October 24, 2016 at 10:50 am
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        Just skip the Peanut Butter. They work great without it.

    • October 26, 2016 at 8:49 pm
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      When I was young in school, our lunch ladies made them from scratch, never knew the recipe until I was much older. Now I know the recipe I too could not use peanut butter because my child was allergic. You can use a not nut butter substitute, while I have tried different brands the best substitute for peanut butter is Sneaky Chef which I purchase at our local Target store. I think it is hands down even better than peanut butter, I absolutely love it!

  • October 23, 2016 at 1:30 pm
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    I make my own version of these cookies. I only use 2 1/2 Tbsp of cocoa and 2 cups of old fashioned oats. 1/2 cup of pecans (chopped fine) and 1 cup of coconut.

    • October 23, 2016 at 6:09 pm
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      I do this too and also add raisins!

  • October 23, 2016 at 11:02 am
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    I prefer using 1/2 cup all natural peanut butter and old fashioned oats. I prefer the texture and they do not come out dry at all.

  • October 23, 2016 at 12:49 am
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    That about the weather holds very true when making divinity. Rainy days it will not set up. Thanks for the advice on the cookies.

    • October 24, 2016 at 4:45 pm
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      I used to help my mom make sick ity. Best candy in the world when done right. Weather is everything.

  • October 22, 2016 at 10:07 pm
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    I, too, have noticed the changes in the weather affecting the outcome of the “finished product”! Being a Frugal Yankee, up here in Maine, I can’t let food go to waste, so, on those occasions when the cookies would set too quickly and I was unable to make actual cookies, I simply chipped the mix out of the pan, put it in an airtight container and kept it in the freezer. It makes a TERRIFIC ice cream topping!! You’re welcome!!

  • October 22, 2016 at 8:03 pm
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    I have been making these cookies for 40 years. They must be good because everyone is always bugging me to make them too lol. My biggest tip to get them to turn out that I have found after all these years is to make sure to measure the sugar right. I have found that for some reason if the sugar is wrong (to much or to little) they don’t harden. Also, this thing about making them when it is raining, I just made them two nights ago during a thunderstorm and they turned out just fine. I have never had a problem with them not turning out when it was raining…just saying.

  • October 22, 2016 at 12:26 pm
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    I’ve also found that it works much better with real butter. I’ve never had much success with margarine.

    • October 22, 2016 at 5:06 pm
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      I’ve been making these since about 1960 with chocolate or crunchy peanut butter, or both. Cooking time is 1 minute from a rolling boil or 3 minutes from the time you first begin to see some bubbles. I usually wait for the rolling boil. I have a small measuring cup with water in it, to do the soft boil test just to make sure. Then I add the peanut butter and vanilla and mix til pb is melted. Add oats, mix quickly and spoon out on wax paper. Don’t dally around. My recipe says refrigerate. However, mine never last long enough to make it to the frig.

    • October 24, 2016 at 8:34 am
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      If you use margarine they won’t set. Took me many times to realize this and the cooking time is key. This also depends on your stove.Cooking them slowly helps. I melt my butter , add next two ingredients then bring slowly to a rolling boil then begin time. But heck, even the mishaps are good! If they don’t set, roll them into balls!

  • October 22, 2016 at 12:06 pm
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    Random question – WHERE did you get that measuring cup??

    • October 22, 2016 at 9:12 pm
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      That looks like a pampered chef measure – push up from the bottom to empty.

    • October 23, 2016 at 9:39 am
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      It is all pampered chef bakeware. They are awesome. I used to sell it. Very much worth the money.

    • October 23, 2016 at 2:19 pm
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      Pampered chef….I have the two cup version.

    • October 23, 2016 at 4:14 pm
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      I have a measuring cup that is similar. I got it from Pampered Chef.

      • October 27, 2016 at 1:34 am
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        I have the larger one from Pampered Chef and LOVE it—it is perfect for measuring peanut butter!!

  • October 22, 2016 at 11:09 am
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    Similar to my recipe except that we don’t use that much peanut butter. It’s way too much for our taste. We like them chocolatey with a hint of peanut butter flavor. Maybe 1/4 cup at the most. You are correct about the boiling times though, when you start timing is very important. I also find that when I make them, I measure out 3 cups of oats. I add them gradually so that I can judge when I’ve used enough so they don’t get too dry. Usually I end using about 2 -1/2 cups but you never know how things are going to turn out lol.

    • October 22, 2016 at 6:38 pm
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      I agree about the too much peanut butter! One whole cup is way too much. I only use 2 tbs. Also, if you want golden brown cookies like the ones in the picture DO NOT use 4 tbs!!! Way too much, they will be dark colored and dark chocolatey in flavor!

  • October 22, 2016 at 9:21 am
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    I might try to fashion this recipe to make lactation cookies. Just have to figure out how much more pb/butter to add to incorporate some ground flax seed and brewers yeast. Or if I should just replace some of the oats with them.

  • September 12, 2016 at 12:14 pm
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    I have been making these cookies for years and have had them turn out too wet or dry a few times. I have also learned how to make opera cream fudge. There are some similarities, I believe. I’m talking specifically about boiling until it is in soft ball stage. In fudge, it will go either way, if you aren’t careful. Two quick checks are dropping the hot batter into a cup of cold water. Then you see if you can form a soft ball with your hand. The other thing that might solve this dilemma is to use a candy thermometer. I don’t know what temp you would be trying to get…maybe the same as fudge. It really has similarities to candy making !

  • August 24, 2016 at 3:45 pm
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    Made these for the first time a couple of weeks ago. Used Hershey’s Dark Cocoa. They came out perfect and I had no difficulty. Very nostalgic as my late mother used to make them. I tasted her love in every bite. Thanks for the recipe!

  • August 6, 2016 at 8:34 am
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    Could you replace the oats with rice crispy ‘s?

    • October 23, 2016 at 8:46 am
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      yes I have made them with rice crispies

    • October 24, 2016 at 1:10 am
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      We make these with all kinds of crispy or flaked cereals. The very first recipe I had of these called for sugar Frosted Flakes. Were great but with 5 kids , kind of expensive. We have tried with or without peanut butter, with raisins, craisins. Nuts , coconut, lots of stuff. We substitute some of the oats for the add ins. My sister uses cheerios.
      BTW you can use butter or regular margarine but lite margarine tends to make them hard.

    • October 24, 2016 at 4:41 am
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      Rice Krispies would be worth a try, but the oatmeal has stuff in it that absorbs moisture and provides a glue factor. I’m going to try a batch with half oatmeal and half Rice Krispies, thanks for the idea!555rrr555555555trrtt6555555tt55qwtr. (my cat agrees)

  • August 3, 2016 at 11:13 pm
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    OK. I’ve made at least 200 batches of these over the past 40+ years. I have 4 other tips: 1. When you measure out your sugar and cocoa, put them in a container with a tight lid and shake vigorously before putting them in the pan on the stove. You won’t have to deal with clumps of cocoa in the sauce pan after you add the milk. 2. Put the butter and milk in a pyrex measuring cup and put them in the microwave for a minute or 2 (depending on how hard the butter is) before you put them in the pan on the stove. You’ll be able to eat the finished product 2-5 minutes sooner. 3. Add a cup of chopped pecans. 4. Add a generous pinch of coarse salt after the boil. This puts them over.the.top.

  • August 2, 2016 at 10:32 pm
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    I’ve made these cookies for years. My trick is using a certain type of margarine that has two names and they both start with the letter “C”. I make them when it’s raining and they still turn out great,

    • October 21, 2016 at 1:09 pm
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      So the margarine name is a secret?,,, or is it just a “trick” post?

  • May 11, 2016 at 6:17 pm
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    I use 1/2 cup cocoa and 1/2 cup crunchy peanut butter. We love em!

    • August 20, 2016 at 9:42 am
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      I use 2 tbs of cocoa, more than that and we think they are a little bitter.

  • April 20, 2016 at 11:41 am
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    How do you get them to come out creamy…mine are too dry, they look like they might have too many oats, but i followed the recipe to a T??? should i decrease the Oats?

    • August 3, 2016 at 5:25 pm
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      I start with 2 cups of oats. If it is too thin then I add 1/2 cup more. I boil (rapid boil) for 1 1/2 minutes. I have been making these for years and have requests. The true trick to creamy rich cookies, is real butter and evaporated milk.

      • November 19, 2016 at 8:10 pm
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        I was wondering if anyone knew how much better evaporated milk was for these. It makes a big difference in taste! I always use butter also.

    • August 15, 2016 at 10:48 am
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      You are boiling too long. If the batter doesn’t stay wet looking after you add the oats and stiffens very quickly, just add 2 tbsp of milk. Then set in refrigerator.

    • October 21, 2016 at 11:11 pm
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      Cooked to long. I use softball stage in water
      Na

    • October 22, 2016 at 11:48 am
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      That is a very easy thing to fix. The real secret to perfect cookies is to either add a little milk to the finished mixture if they look too dry or to add only a handful of oats if they look too runny. The cookies should be a slightly thick mixture that stirs easily.

    • October 22, 2016 at 3:57 pm
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      Yes you should. Add them slowly. Only add what you need.

    • October 23, 2016 at 10:08 pm
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      U stored them to long before dropping them on waxpaper.

  • April 7, 2016 at 1:07 pm
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    Does the type of milk used make a significant difference – whole milk vrs 2%, for example?

  • April 6, 2016 at 9:39 pm
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    FYI, I’ve had some luck cooking them a bit longer when it’s humid, but it’s hard to judge. It’s all about the liquid levels. Boil too long, and they crumble. Too little and they don’t set up. Humidity levels change the equation. If it’s been really dry or lots of winter heating, I barely go 1 min.

  • February 3, 2016 at 11:10 pm
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    I make mine in the microwave. It’s way faster and easier to clean up.

  • January 23, 2016 at 10:09 am
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    Has anybody tried these with almond milk? I have a dairy allergy .

    • January 24, 2016 at 7:58 am
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      My wife tried them with almond milk and they did not set up. We put them in the freezer and ate them as frozen treats.

      • January 24, 2016 at 8:05 am
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        Thanks Karl for the update!

        • August 3, 2016 at 10:37 pm
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          I made them with almond milk and mine set up they were good I have allergies to milk.

      • November 17, 2016 at 9:19 am
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        Even a wrll played batch is great in the freezer. They thaw relatively fast. It’s like they melt in your mouth but a nice cold treat. LOVE them frozen!

    • August 3, 2016 at 5:26 pm
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      I use evaporated milk.

      • October 23, 2016 at 9:12 pm
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        I use a whole can of evaporated milk, less sugar and butter, whole oats, boil until it thickens….maybe 3-4 min. They alrays come out creamy n chewy

    • August 15, 2016 at 10:51 am
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      They don’t set well. Put the batter in a square pan and refrigerate. They will end up like a spoon candy of sorts. I recommend increasing the peanut butter a bit. Earth Balance didn’t take over the flavor.

  • January 17, 2016 at 11:57 am
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    I love these cookies my mom used to make them all the time. I use crunchy peanut butter. Has any one tried making these with splenda in place of sugar? My husband is diabetic and I am looking for some different things to make him.

    • January 17, 2016 at 3:47 pm
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      I have not made this using sugar substitutes…I hope another reader can give you some advice. Good Luck!

    • October 22, 2016 at 10:16 pm
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      No sugar substitute won’t work. And as a diabetic as well The fat in this cookie is of much more concern. Sounds like a trip to a nutritionist together would be beneficial. I know how difficult it can be to understand what is ok and what is not. These are basically fudge with oatmeal in it the real sugar is what sets them. Hope this answers your question.

  • December 28, 2015 at 2:13 am
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    Have been making these for years. I’ve had them too runny, won’t set. Too dry they cracked or crumbled. I thought I was being ridiculous when I noticed my batch didn’t feel or look right i could tell something was different. I briefly thought of the weather and dismissed it. So yes I believe that now! I’ve used both types of oats, old fashioned and quick 1min. I like old fashioned their prettier when cookie is set.

  • December 27, 2015 at 3:20 pm
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    I have been making these for years as I learned from my mother and I could offer a couple other suggestions to making them come out creamy and not dry and crumbly. I never boil the cocoa in with the butter, sugar and milk. I add it after it has boiled for 1 minute and then add peanut butter (3/4 cup) and let it kind of melt into the mixture. Then the vanilla and oats last. I am often asked how I get mine to be so creamy and not hard and I wonder if it is because of not boiling the cocoa in with the other ingredients. I really don’t know but you might try it!
    Nancy

  • December 20, 2015 at 6:36 pm
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    So… The recipe states 1/2 cup of creamy peanut butter, but in the picture you have measured out 1 cup? Which is it? We made these today, but they don’t seem to be setting properly.

    • December 20, 2015 at 7:34 pm
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      Samantha you are correct -the recipe calls for 1/2 cup of creamy peanut butter and the picture shows a cup. (Very observant). Sometimes I add more peanut butter depending on who will be eating them. If they didn’t set up ok you can try more peanut butter. Hope this helps.

  • December 17, 2015 at 11:49 am
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    Don’t you mean, “Quick cooking” oats, instead of instant? It looks like it in the picture. Instant oats are almost like flour. I had a young friend tell me that the timing of a minute at full boil was why hers turned out nice, and mine had been dry at times. So, thanks for that confirmation. If you sprinkle them with tiny multi-colored sprinkles, you can call them “Reindeer poop”. And you can make snack sized bags with colored Rice Crispies and sprinkles, with a little oatmeal, for “Reindeer food” to sprinkle on the snow, or in the driveway. (A little sweeping or shoveling might be required later in the night.)

    • December 17, 2015 at 3:26 pm
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      Thanks Phyllis for the sprinkle idea. Yes, we use the quick cooking oats (but call them instant in our every day language) – but thanks for clarifying.

  • December 14, 2015 at 10:13 am
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    Going to try.

  • December 12, 2015 at 12:18 pm
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    It’s true. I’ve been making these cookies since 1965. Never try to make them when it’s raining. They won’t set up properly and will be tacky or runny.

  • December 10, 2015 at 4:02 pm
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    Yummy!

  • December 9, 2015 at 11:55 pm
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    Thanks good info

  • December 9, 2015 at 10:51 pm
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    I love these cookies, but mine don’t turn out right. I’m going to follow your recipe. I do have one question: do your stir (or whisk or something) the milk/cocoa mixture while you’re waiting for it to boil?

    • December 11, 2015 at 8:22 am
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      Hi Veta I usually just stir it with a wooden spoon.

  • December 9, 2015 at 8:33 pm
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    I make these cookies when it rains… Never had a problem! My main tip is to boil at medium temp to keep them from getting dry. That is the only time I have ever had any problems… I think I boil 2 minutes on Medium heat. Try it, it may be your answer!

  • December 9, 2015 at 4:14 pm
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    Thank you for the 2 secrets in making this cookie

  • December 9, 2015 at 10:04 am
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    Been making these for 50 years. Made them while it was raining all the time. Couldn’t go outside so we made these. We always boiled them for 1 min 30 seconds. Came out perfect rain or shine.

  • December 9, 2015 at 1:02 am
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    Sounds like a great recipe!

  • December 8, 2015 at 10:43 pm
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    Recepe

  • December 8, 2015 at 4:25 pm
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    I started this conversation about the no-bake chocolate and peanut butter cookies “replacing the peanut butter with something else”, and it appears that the comments are never-ending, especially the “me too” type. I received a great replay within the first four or five comments. Can the comments for this particular question please be stopped, and if someone wants to continue talking about the cookies, please change the topic of “replacing the pb” to something totally different. I would be SO appreciative, as I’ve deleted more than 50 extraneous comments just this a.m. Thanks.

    • December 8, 2015 at 4:34 pm
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      Donna – I think you may have hit the “notify me of new comments by email” button when you first commented. If you go back and uncheck that – you will not receive everyone’s comments. Hope that helps!

  • December 8, 2015 at 12:14 pm
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    Will this recipe work if you leave out the peanut butter?

    • December 8, 2015 at 12:25 pm
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      Hi Judy. You need a binder to hold everything together, but instead of peanut butter you can add 3/4 cup chocolate chips or try something like almond butter or nutella. Hope this helps.

  • December 8, 2015 at 11:55 am
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    Would love to be added by e-mail to your site. thank you so much.

  • December 8, 2015 at 8:41 am
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    thanks for this info and recipe. it’s the first time i have seen instant oats used over rolled oats. looking forward to trying this out since I have also been the culprit of trying several different recipes only to find that anyone else’s taste better than mine.

    • December 8, 2015 at 8:42 am
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      You’re welcome John. I definitely believe that quick oats are the only way to go for this recipe! Good luck!!

  • December 8, 2015 at 7:36 am
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    The no bake recipe says butter. Can you use margarine?

  • December 8, 2015 at 6:46 am
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    I love these cookies. I’ve also had them with no cocoa just peanut butter. My question is would you cook them the same way?

    • December 8, 2015 at 8:10 am
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      Yes, make them the same way – just omit the cocoa. I love them with just peanut butter too!

  • December 8, 2015 at 12:05 am
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    It’s the same for fudge. When the humidity is high don’t try it. Rainy day foods….these aren’t a good idea.

  • December 7, 2015 at 8:55 pm
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    The way my mom taught me and her mom taught her is when the mix had boiled for a bit drop a few drops into a glass of cold water. If it balls up into a pliable ball, it’s ready. If it doesn’t, boil longer until it does.

    • December 8, 2015 at 8:11 am
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      Hi Tammy — that is a great way to test out the mixture to see if it is ready to set. Thanks for the tip!

  • December 7, 2015 at 8:53 pm
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    I boil for 3 minutes, let cool for 3-4 minutes before adding peanut butter, oats, & vanilla. These work on rainy days for me. And the best flavor is achieved by using salt-free butter.

    • December 8, 2015 at 8:12 am
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      Hi Christine. I always use salt-free butter in all my recipes. I would rather add salt to my liking rather than guessing how much to add for flavor. Thanks for the tip on how to make these cookies on a rainy day!

  • December 7, 2015 at 8:43 pm
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    I use 1 cup of coconut in place of 1 cup oatmeal. Always turns out right, then and we love them better made this way. The coconut is scrumptious in them.

  • December 7, 2015 at 7:53 pm
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    Has anyone come up with a substitute for “peanut butter” for those with peanut allergies?

    • December 8, 2015 at 8:15 am
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      Someone suggested Almond butter or nutella. I have never tried them made this way, so I am not sure what the consistency would be like. However, instead of peanut butter I have had them with 3/4 cup chocolate chips mixed in and they are fantastic!

  • December 7, 2015 at 5:02 pm
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    Cookies

  • December 7, 2015 at 4:32 pm
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    Does it matter what kind of milk you use? Mine always turn out dry and I thought maybe it was because I use 1% or 2% milk, not whole milk.

    • December 8, 2015 at 8:16 am
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      Good question CJ. I used whole milk this time because that is all we had in the house. I have also made them with 2% and they turn out fine. I would steer away from skim if at all possible. Hope this helps!

  • December 7, 2015 at 10:26 am
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    I was going to say, “I bet that no one knows not to make them when it’s precipitating (including snow) outside”, but that was one of your main key points! A lot of people that I talk to poo-poo me when I tell them this, but when they cannot figure out why, after an hour and a half of cooling, why their cookies haven’t set up. I serve up a big batch of “I informed you thusly”. And for me, the third secret to making the perfect no-bake (which won me first place at the county fair) is the perfect peanut butter, which starts with the letter ‘J’ and ends in ‘f’ and has an ‘I’ in the middle!!

    • December 8, 2015 at 8:17 am
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      I totally agree with you Sharon. That is the only peanut butter we use when we bake!

  • December 7, 2015 at 10:17 am
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    Made these yesterday! Yum!

  • December 7, 2015 at 9:22 am
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    Another trick is mix the coca powder in with the sugar, stir until mixed then add butter and milk avoids the coca powder clumping up.

  • December 6, 2015 at 10:14 pm
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    I THOUGHT THEY WERE TOO SWEET. I’D LIKE TO CUT DOWN ON SUGAR.

    • December 8, 2015 at 8:19 am
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      They are a very rich and sweet cookie. If you cut down on the sugar, please let us know if the texture remains the same.

  • December 6, 2015 at 12:41 pm
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    I use more cocoa 1/3 cup and less oats around 2 1/2cup. To much oats is what makes it dry. Rapid boil and time for 2 minutes.

  • December 6, 2015 at 11:58 am
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    AWE…WE LOVE THESE….I use canned evap milk or whipping cream or half and half instead of milk. they are soooooooooooooooo creamy and I also use whole oats because they have a bit more texture. Love them.

  • December 6, 2015 at 11:42 am
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    I have same recipe. But I cut back on the cocoa. 2 TBSP is all I use.

    • December 8, 2015 at 8:20 am
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      I have heard of using only 2TBSP before — just haven’t tried it yet. Good plan for the next batch I make!

  • December 6, 2015 at 11:40 am
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    4TBSP of cocoa is way too much. I go with 2. Other than that my recipe is the same. Very delicious ????

    • December 8, 2015 at 8:20 am
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      I will have to try that next time! Thanks for the idea.

  • December 5, 2015 at 9:37 pm
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    can I use a sugar sub. not real sugar in your recipes

    • December 6, 2015 at 8:03 am
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      You can use sugar substitutes at the ratio recommended by the product – however, the texture may be a little different than if using regular sugar. Hope this helps!

  • December 5, 2015 at 9:02 pm
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    Our family has been making these for about 50 years, and they are still a great favorite. I agree the boiling time is
    very important, I try to stick with 1 minute.. I use crunchy peanut butter because I like it, We hae called them
    “Fudgies” — and now everybody knows –!

    • December 8, 2015 at 8:22 am
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      I haven’t had much luck with crunchy peanut butter but maybe I should give it a try again. I love the term Fudgies!!!

  • December 5, 2015 at 7:31 pm
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    Agree on the weather put using evaporated milk makes them PERFECT!!!

  • December 5, 2015 at 5:09 pm
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    The boiling, well, I’ve let it boil longer (from a full boil) and it’s been fine, but I do agree that the weather has a big impact on how they turn out. Rain, or any rise in barometric pressure does cause a problem with them setting up. 🙂 My 30+ year old recipe calls for 6 tblsp. of cocoa, and they were called “boiled cookies”, but everything else is the same. I “have” to make them for my (now) grown son every birthday and Christmas. 🙂

  • December 5, 2015 at 4:26 pm
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    I can tell you this ,I make these all the time and if you want perfect no bake cookies start the timer at the first onset of bubbles and boil no long than 2minutes and 40 secs.

  • December 5, 2015 at 8:26 am
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    No bake cookies

  • December 5, 2015 at 6:53 am
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    I love this recipe . I have found that if I use margarine instead of butter the cookies are a little more glossy. We call these “Preacher Cookies”. Thanks for sharing.

  • December 4, 2015 at 5:31 pm
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    The oats also plays an important part when making these cookies. Use instant oats like the recipe calls for. Don’t use old fashion oats. Old fashion oats also makes them dry. I have four sisters and only two of us can make these cookies.

    • December 8, 2015 at 8:25 am
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      Yes, instant oats is important. And isn’t it funny that sometimes even the best bakers have trouble making this recipe, yet others can make them perfect?

  • December 4, 2015 at 3:12 pm
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    My recipe calls for 1 cup milk so it required longer boiling. I always place a drop in cold water when I think done to check for soft ball stage. Doing this barometric pressure doesn’t matter

    • December 8, 2015 at 8:25 am
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      Thanks Beth for the tip about dropping the mixture in cold water! It’s good to know I can use this method when it’s snowing outside!

  • December 4, 2015 at 9:58 am
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    the weather does make a difference. the recipe that I have rapid and hard boil so the sugar can melt, that is how get that shinny look. use the same recipe for over 30 years

    • December 8, 2015 at 8:26 am
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      Thanks Susan – do you use margarine or butter. Some other readers say that the margarine also allows the cookie to get that shiny look?

  • December 3, 2015 at 9:36 pm
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    I use 1/3 cup cocoa and 1/3 cup of crunchy peanut butter. Never thought about the weather. Will check that out

    • December 8, 2015 at 8:28 am
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      Thanks Steve for the variation to this recipe for those that have crunchy peanut butter!

  • December 3, 2015 at 9:03 am
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    I have been enjoying these for years. I learned the recipe from my Granny when I was a little tyke and then my mom made them also all her life. I have been making them since I grew up and left home. I agree with your instructions except that I always make sure I have all the ingredients ready before I begin and I always mix the sugar & cocoa together before adding the milk & butter then I stir the mixture constantly from the moment I turn on the heat. It seems to make the process a little easier to me. These are always a hit whenever I make them. I also make a variation for those who don’t like the chocolate. I leave out the cocoa and add 1 extra tablespoon of peanut butter instead. These are equally delicious.

    • December 8, 2015 at 8:29 am
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      Yes, being prepared is a must for this recipe! And thanks for sharing about the peanut butter only version — I love them when they are made that way!

  • December 2, 2015 at 6:56 pm
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    It’s the humidity – it makes chocolate separate. So the same caveat applies if someone has taken a long hot shower without a good fan 🙂

    • December 3, 2015 at 8:03 am
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      Thanks Doug – I know the same thing applies to baking bread too!

  • December 1, 2015 at 8:50 pm
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    I just made these last week and they did not set up. Now I know why. Thanks for the tips.

  • December 1, 2015 at 12:19 pm
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    I remember making these cookies at least once a week when I was a kid. I had the recipe memorized but haven’t thought about them in years. Thank you for bringing back a good memory for me!

    • December 1, 2015 at 12:42 pm
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      I am glad we could make you smile! Thanks for following along our journey at Old World Garden Farms.

  • December 1, 2015 at 11:40 am
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    do these freeze well? Or do they crumble after thawing?

    • December 1, 2015 at 12:17 pm
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      We freeze them in the food saver bags with most of the air out (but not too tight of a vacuum seal) and they turn out great when we pull them out later. I wouldn’t store them in container where you can’t take at least most of the air out. Hope that helps!

      • December 1, 2015 at 10:09 pm
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        thx for the quick reply on freezing. I will give it a try this Christmas season 😉

  • December 1, 2015 at 11:30 am
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    We’ve been making these cookies for over 40 yrs! My husband’s grandmother made them for him when he was young. Your instructions are spot on. The mixture must come to a rolling boil before timing the 1 min. May I suggest for those with peanut allergies; could you use almond butter or cashew butter from a whole food market; Jiff also makes them or make your own. I have used also Hershey’s special dark cocoa and this year I’m going to try using Nutella. My grandchildren LOVE these cookies and I love your website!

    • December 1, 2015 at 12:16 pm
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      Thank you Cynthia! Those are great ideas for those that have a specific peanut allergy!

  • December 1, 2015 at 9:50 am
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    My mom and I make these, but we always double the cocoa the recipe calls for and often use chunky peanut butter instead of smooth.

    • December 1, 2015 at 9:59 am
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      That’s a good idea. I have never doubled the cocoa, but when using chunky peanut butter I found that they turn out drier than with smooth peanut butter. I will have to give it a try with doubling the cocoa. Thanks for the tip!

      • December 1, 2015 at 10:18 am
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        The key to moist cookies, I have found, it to only let it boil to a count of 50. Once I hit 50 in my head, I pull it off the heat. My cookies a ways stay moist, almost creamy.

  • December 1, 2015 at 9:41 am
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    What could be used instead of peanut butter?? Some are either allergic to peanuts or don’t like peanut butter. I’m thinking that there surely must be something to use in place of peanut butter. Thank you for any response.
    DonnaWB

    • December 1, 2015 at 9:44 am
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      That is a good question Donna. I had a friend who had a peanut allergy and instead of using peanut butter she added 3/4 cup of chocolate chips. It will definitely change the texture a little, but they were still delicious!

      • December 1, 2015 at 11:13 am
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        My mom’s recipe didn’t have the peanut butter or the vanilla but called for I think 1/2 cup coconut.

    • October 24, 2016 at 6:39 pm
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      The MAIN ingredient is PEANUT BUTTER!!!!!!!!!!!!!!!!! KEEP SCROLLING!!!!

  • December 1, 2015 at 9:34 am
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    Our family has also made these for years! Our only difference is to add 1/2 tsp salt to the pot and spread the mixture out in a 9 x13 pan like brownies and put the pan in the frig to cool. Be sure to cut before hardened. Delicious!

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