As we get more warm days, we stop using our oven as often, but that doesn’t mean that we stop wanting sweet treats. It just means that we want no bake oatmeal peanut butter cookies instead. Or Poop Cookies – another no bake cookie recipe that we love, it has coconut and we’re big fans of it here.
No bake cookies are great for hot summer days, you don’t have to have your oven warming up your house even more.
No Bake Oatmeal Peanut Butter Cookies
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What you need:
- 3 cups oats
- ½ cup butter
- ½ cup milk
- 2 cups sugar
- ½ cup peanut butter
- ¼ cup cocoa powder
- 1 teaspoon vanilla
How to make No Bake Oatmeal Peanut Butter Cookies
Line a couple cookie sheets with parchment paper and set them aside.
This are perfect cookies for having some help to make. I had three handy helpers in my kitchen helping. Yes, we have watched a lot of Mickey Mouse Clubhouse in case you recognized that reference. They are able to do everything here, the only spot you might want to help with is when you bring the ingredients to a boil over medium-high heat.
The best part of this recipe, I think, is that you throw a bunch of the ingredients into a large pot to bring to a boil. Into the pot you put the butter, cocoa, sugar, and milk. Once you see some bubbles coming to the surface, count to 30, and the remove from heat.
After you remove it from the hot burner, add in your remaining ingredients – the oats, vanilla, and peanut butter. I recommend starting with the peanut butter to have it melt in before adding in your oats.
Scoop them out onto your parchment lined cookies sheets. I make cookies BIG, that way we are coming back for more as often. Saves calories burned! HAHA!
Put them in your fridge for at least 30 minutes to set. And then enjoy your no bake oatmeal peanut butter cookies that will be great for a hot summer day.
No Bake Oatmeal Peanut Butter Cookies
Ingredients
- 3 cups oats
- ½ cup butter
- ½ cup milk
- 2 cups sugar
- ½ cup peanut butter
- ¼ cup cocoa powder
- 1 teaspoon vanilla
Instructions
- Measure oats into a large bowl and set aside.
- In a large skillet, combine butter, milk, sugar, peanut butter, and cocoa.
- Stir together over medium heat (no higher) until fully combined. Don't quit stirring.
- Once it is boiling while you stir (not just small bubbles around the edge, but a rolling boil) set the timer for 4 minutes.
- Continue stirring constantly making sure to scrap the sides of the pan as needed.
- When the timer goes off, turn off the heat and add vanilla. This will cause the mixture to bubble up. Stir.
- Add the oats and mix until completely covered. Try to work fast as the start to harden as they cool.
- Scoop onto wax paper, using a greased cookie scoop if you have one.
- Let fully cool, about 20 minutes.
Nutrition Information:
Yield: 22 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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