My family's favourite childhood snack. I like it with smooth peanut butter, my mom likes it with crunchy peanut butter, my sister likes it without any peanut butter at all...you decide! Or spoon out some of the cookies and add peanut butter to the other portion! For the nuts, I've done everything from pecans to cashews to coconut! Try it differently each time.
My Private Note
Units: US | Metric
- 2 cups granulated sugar
- 3 tablespoons cocoa
- 1/2 cup milk
- 1/4 cup butter or 1/4 cup margarine
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter (plain or crunchy)
- 1/2-1 cup nuts
- 1Prepare a cooling surface: sanitize and butter a countertop, butter foil, or spread waxpaper.
- 2In a large saucepan, mix sugar, cocoa, milk and butter.
- 3Bring to a boil and cook for one minute.
- 4(You will notice gloss disappear from mixture and slowly start to become more matified, at this point you must work very quickly. If this happens to completely during cooking, you might want to pour mixture into a bread pan and slice and serve like fudge or simply start over. When this occurs while spooning, speed it up!).
- 5Remove from heat and quickly add oats and vanilla (as well as peanut butter and nuts if desired).
- 6Drop immediately and rapidly by teaspoonful on waxed paper or buttered countertop.
- 7Let stand 1/2 hour until cool (if you can). Cookies will set as they cool.
Browse Our Top Drop Cookies Recipes
You Might Also Like...View All Drop Cookies Recipes
Nutritional Facts for No-Bake Boiled Chocolate Fudge Oatmeal Cookies (Peanut Butter Op
Serving Size: 1 (129 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 700.6
- Calories from Fat 251
- Total Fat 27.9 g
- Saturated Fat 8.7 g
- Cholesterol 23.1 mg
- Sodium 241.1 mg
- Total Carbohydrate 103.4 g
- Dietary Fiber 6.7 g
- Sugars 69.8 g
- Protein 15.1 g