- 1/3 cup granulated sugar
- 2 teaspoons unsweetened cocoa
- 2 tablespoons fat free milk
- 2 tablespoons Peter Pan® Crunchy Peanut Butter
- 1/4 teaspoon vanilla
- 1/2 cup quick-cooking rolled oats
|Serving Size||6 servings (1 cookie each)|
- Stir together sugar, cocoa and milk in 4-cup glass measure or medium microwave-safe bowl. Microwave on HIGH 1 to 1-1/4 minutes or until boiling, stirring once.
- Stir in peanut butter and vanilla until blended. Stir in oats until combined. Drop by spoonfuls onto a waxed paper-lined plate to make 6 cookies. Cool in freezer 10 minutes before serving.
|Amount per Serving|
|% Daily Value*|
|Total fat||3 g||5%|
|Saturated fat||1 g||3%|
|Dietary fiber||1 g||5%|
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I added like 4 or 5 more TBS of milk. It wasn't liquid enough to stick together. I could see where playing with this recipe would be easy to do.
Very good! I didn't have cocoa, so I used chocolate milk. Turned out good!
Using organic peanut butter and only 1/4 cup sugar, these cookies are perfect! They're chocolatey and set well.
sometimes they don't stay together nicely
Thanks for this recipe! It is a quick and smaller version of my favorite childhood recipe, No-Bake Chocolate Cookies, from Sophie Leavitt's Penny Pincher's Cookbook. We always has the ingredients for this recipe on hand. This to me is comfort food! Now I can just make 6 cookies at a time, and I will no longer have to feel guilty for eating the entire pan! Awesome!
This is an ancient recipe, probably 50 years old now: try finding the original one, so you won't have to worry about the calories, sugar or fat: with our recipe of old, it was ordinary oatmeal, real sugar, I think a stick of real butter, lots of cocoa and chunky peanut butter. Everything cooked on the stove, of course, and when you were done you had dozens of glorious fat bombs waiting to explode flavor in your mouth. We can't eat them anymore and greatly appreciate the cinammon and Splenda suggestions. The quick oats with apple cinammon flavor sounds yummy.