These are the black sheep of the cookie family, not a whole lot of class, but we love them anyhow. Don’t let the no-bake name fool you, these are less kid friendly than most baked cookies as the hot butter and sugar mixture could cause serious burns. If you have a little one helping in the kitchen, they can make sure the chocolate chips are still good (taste test, it’s a critical part of the cooking process) and stir them into the oatmeal.
Chocolate -Peanut Butter – No Bake Oatmeal Cookies
- 1/2 cup butter
- 2 cups sugar
- 1/2 cup milk
- 1 tsp vanilla
- 4 TBSP creamy peanut butter
- 1 cup semi-sweet chocolate chips
- 3 cups oatmeal
Directions are after the jump.
In a large mixing bowl stir together the oatmeal, peanut butter, and chocolate chips.
In a medium sauce pan heat the butter, sugar, milk, and vanilla over medium low heat. Stir often and be sure to use the spoon or spatula to scrape the bottom of the pan to prevent scorching. Bring the mixture to a full boil. You may notice a distinct change in the feel of the mixture just before it begins to boil, this is normal. Allow the mixture to boil for one minute, then pour over the oats and stir.
The heat from the butter and sugar will melt the peanut butter and chocolate chips. Be sure to continue stirring until the oats are thoroughly coated.
Spoon by rounded tablespoon onto a sheet of wax paper and allow to cool. The chocolate will become much firmer as the cookies cool. You can speed the process by placing in the refrigerator, but it is not necessary.