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No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these cookies are always a favorite.

No Bake Cookies Recipe - These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite. // addapinch.com

These classic chocolate no bake cookies have been one of my favorite sweet treats since I was a little girl. I remember standing as close as possible at the stove when Mama would make these, just so I could help in any way possible. From pouring in the oats, to carefully stirring as I got a little older. And then, when they were ready to drop onto the parchment paper, I was always eager to have that job!

No Bake Cookies Recipe

Close photograph of chocolate, peanut butter, and oat boiled treats on a white platter. // addapinch.com

I can’t begin to tell you how much I loved that my sister gave me the recipe for these cookies along with a saucepan and rolls of parchment paper at my recipe shower before I was married. She wrote a sweet note about wondering how many rolls of parchment paper we’d been through in our lives so far making these chocolate no bake cookies with Mama and how many we’d go through making them with our own children. To tell you I cried would be one of the biggest understatements I could make. Ever.

It was a full blown, running mascara, multiple tissue, ugly sort of moment. At my bridal SHOWER for Pete’s sake! The photos of that shower weren’t pretty at all!

Close up photograph of chocolate cookies on a white platter with a dark background. // addapinch.com

I’ve not kept track of the rolls we’ve been through, but thankfully, Sam carries on the tradition of helping when we make them.

  • Sugar
  • Unsweetened Cocoa Powder
  • Milk
  • Butter 
  • Vanilla Extract
  • Salt
  • Creamy Peanut Butter
  • Quick Cooking Oats

How to Make Chocolate No Bake Cookies Recipe

Making no bake cookies is one of the simplest cookie recipes to make and one that I started making as a child and one that my own son started making early as well. There are just a few tricks to making sure that they come out perfect every time.

  • Add your sugar and cocoa powder to a medium heavy-bottomed saucepan. Whisk until thoroughly mixed. Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute. This rolling boil and boiling for 1 minute is the key! Otherwise, your cookies will not set properly.
  • Remove from heat and stir in the vanilla, salt, peanut butter and oats.
  • Drop cookies by tablespoons onto parchment paper.
  • Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

How to Store

Store no bake cookies in an airtight container at room temperature for up to 3 days.

Here’s the recipe for these chocolate no bake cookies. Grab some parchment paper and make them soon!

4.71 from 61 votes

Chocolate No Bake Cookies Recipe

Dessert 10 mins

Chocolate No Bake Cookies | ©addapinch.com
Prep Time 5 mins
Cook Time 5 mins
Servings 36
Course Dessert
Cuisine American
Author Robyn Stone
No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite.

Ingredients  

  • cups granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • ½ cup milk
  • 8 tablespoons butter cut into large pieces
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ½ cup creamy peanut butter
  • 3 cups quick cooking oats

Instructions 

  • Add sugar and cocoa powder to a medium heavy-bottomed saucepan. Whisk until thoroughly mixed.
  • Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute.
  • Remove from heat and stir in vanilla, salt, peanut butter and oats.
  • Drop cookies by tablespoons onto parchment paper.
  • Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

Nutritional Information

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 57mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 83IU | Calcium: 10mg | Iron: 1mg

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Enjoy!
Robyn xo

No Bake Cookies Recipe - These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these no bake cookies are always a favorite. // addapinch.com

From the Add a Pinch recipe archives. Originally published 2012.

Cookie Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

    1. I’ve found that regular oats cause the cookies to not set as well. They end up more of a mess than as a firm cookie. I’d recommend waiting for the quick-cooking version. Sorry, but they are so worth the wait!

    2. My mom always used regular Quaker Oats – and NO peanut butter! Also we have made these since the 1950’s with the boy scouts.

    3. I don’t remember using peanut butter either. And we used quaker oats also. Do you know if it is the same recipe as this just without the peanut butter? I would live to make them for my grandbabies

    4. We have always used regular oats. The trick is that you only boil the chocolate mixture for 1 minute. Longer and as you mentioned they do not hold together. Boiling for only 1 minute also ensures that the dry cookies have a beautiful glossy appearance.

    5. The only difference between old-fashioned and quick cooking is that the oats in quick cooking have been chopped finer. You can do this with a couple of whirls in a food processor.

    6. I made them with regular oats, the only thing was that the oats were still crunchy in the cookies instead of soft like they would of been if they cooked quicker like the quick oats do.

  1. This has been one of our family’s go-to quick (the ingredients are always on hand) candy recipes since 1976! Every other year I make these for Christmas goodies! (Did I just date myself??)

  2. World’s best cookies – actually more like fudge with oatmeal inside!! Amazingly easy – just be prepared to work fast in dropping the cookies onto the paper because the mixture dries fairly quickly! You might want to have a couple of feet of paper spread out because the recipe makes a lot.

  3. My mother made these cookies for my sister and I as well. Always a favorite! I made them for my kids and now, they make them in their own the homes. Thanks for sharing!!!

  4. These have been my favorite (and my whole family) as long as I can remember! And so easy to put together! Matter a fact, I think I need
    to make a batch tonight…thanks for reminding me!

  5. These cookies just look so divine and are perfect for this warm weather we are having so we don’t have to heat up the oven. Cheers!

  6. I’ve made these for 50 years but my recipe as passed down from my mom did not include peanut butter and that”s how I still make them as I have a granddaughter allergic to nuts. These are delicious cookies and so easy to make!

    1. Help! Made these cookies for my granddaughter who has allergy to peanut butter! What can I use instead of peanut butter mine were very dry and crumbly?

    2. I have not tried these in this recipe, Vickie, but some suggestions are nut-free butters such as granola butter, sunflower seed butter, or soy butter. If she can have nuts other than peanuts, you can try almond butter.

  7. I love No Bake Cookies. I have been looking for a No Bake recipe with peanut butter, cocoa, oatmeal and coconut. Do you have one? I have been looking forever for this. My mom used to make them but I can not find her recipe. Can anyone help me? Thank you in advance.

    1. Hi Shelly,
      I would think you could easily add coconut to this recipe. You might want to reduce the oats just a touch when you add the coconut. Let me know if it works for you! Actually, I think I might get to work making them soon! They sound fabulous! 🙂

    2. My Mom alays made these with coconut but she always used chocolate chips instead of cocoa powder and they are DELICIOUS

    3. Vickie, I have never tried this with applesauce so I can’t tell you how it would turn out.

  8. Dear Robyn,

    How were the no bake cookies with coconut? I am making no bakes for school and the coconut sounds delicious. Hope to hear from you soon.

    Sincerely,
    Brooke Skelton

  9. These no-bake cookies always make me remember making them with my mom and then my kids as they were growing up and now my grandchildren. They always love to help make fresh cookies when they come to play. Great Memories!!!!

  10. when you say 8 tbsp of butter, isnt there a different measurement for that?…would that be a 1/4 cup or 1/3 cup? butter in chunks is not easy to measure accurately.

  11. In your directions you say to use a large scoop…..do you mean the size that one would use to make an ice cream cone with? Thank you in advance

  12. I have had the same recipe for about 25 years, however, it was called Peanut Butter Quickies. It’s kind of like a macaroon. I also prefer to put some sweetened flaked coconut in them.

  13. Thanx alot for this recipe, mine came out great a little crumbly but oh well they taste amazing, you made this look so easy lol. Would like to find out how to make these become alot more solid next time thanx

  14. does anyone know if there is. Way to make these without peanut butter?? They look sooo yummy but I’m allergic to peanuts 🙁

    1. You can use sunflower seed butter anywhere peanut butter is indicated- the texture is the same and it tastes great! Most health food stores carry it.

    2. I substitute Nutella when I make them for my grandson who is allergic to peanut butter. I usually decrease the amount of sugar a little bit when I do them this way.

  15. Can these cookies be put in the freezer? I like to bake ahead for the holidays….& usually bake huge batches of cookies & put them in the freezer…just wondering how these would work in the freezer.

  16. I use this recipe frequently. We love them and I like to add a few dried cranberries to the mix. They have worked well as reindeer poop at Christmas and without the cranberries I’ve called them lumps of coal. With a cute topper 3 little cookies are a nice treat.

  17. Omg best recipe ever! I always mess these up either too hard or dont set not this recipe!! Came out perfect its a keeper thank u so much!! 🙂

  18. I’ve made 2 batches of these cookies and both have not set right. Not a happy cookie camper right lol. What am I doing wrong? 🙁

    1. Hi Michelle,
      Make sure that they are at a full boil for the time specified. If that hasn’t been working for you, you might need to increase that time by a minute or two for your climate. I hope that helps!

  19. I have been looking for a recipe that was just like my grandma use to make and have been threw a lot of them in the last 3 years and this one is perfect!!! Thank you so much my kids and I have been in heaven since I found this one..

  20. I am 56 and this is what my dad made on regular basis. He passed when I was 12 but it is still my favorite. I have changed the recipe back when I was in early 20s to 2 C sugar, 1 stick butter, 1/2 cup milk whole milk is best, 1 top vanilla, 1 cup chocolate chips and peanut butter, 3 cups oatmeal. Boil first 3 for 1 min, add van, chips, peanut butter stir well then oats. For variations use butterscotch chips or add raisins. Give it a try

  21. Looking at the photo, I’m craving and wanted to have it immediately. What I love it is it is no bake and easy to do. Thank you for sharing this recipe, bookmarked it already.

  22. I have made these for years and always loved them. Last year we moved to higher altitude about 7000 feet and now I can’t seem to get them right. They are wither way to dry or way to runny please help cause I love these cookies. 🙂

  23. Quick question. Can these be made without peanut butter. Very allergic to nuts?? If so what would you recommend for the peanut butter?

  24. This is a traditional cookie in our family too! My mom would make huge batches for Christmas parties and they’d all be gone at the end of the night. This recipe I got from my mom and ended up sharing it with the family I used to nanny for (before there was Internet or email). They loved how you can taste the peanut butter ever so slightly. I too use whole oats but after making the chocolate liquid, I pour the hot sauce over the oatmeal and peanut butter in a large bowl. The heat from the sauce melts the peanut butter, making the taste more evident and mixed evenly throughout. I also find that if you put them in the fridge after they set, they’ll last longer. Not that they ever last too long in our house! Thanks for sharing the recipe. It needs to be out there to make this world a happier, chocolatier (it’s a word now) place.

  25. I had a craving for these “way back when” cookies suddenly pop into my head this afternoon and I had to find a recipe! I decided to sub with some homemade granola that I had made from America’s Test Kitchen recipe when I found myself out of oats…. Cuz that craving was not going anywhere…perfect sub!

  26. I made these for the first time in ages today. I needed something last minute for a bake sale. I was worried I might have a problem (I had already goofed up a different item I tried to make for the bake sale!) but they were perfect. I followed the directions exactly. I used gluten free old fashioned oats and they turned out great.

  27. For those of you asking about not using the peanut butter, we have made these forever, and my original recipe says if you leave out the peanut butter, boil for an extra 30 seconds, and add some extra oatmeal, about 1/4 cup to 1/2 cup, or coconut, or nuts. Works great.

  28. Robyn, I had these made w/only peanut butter, they were delicious. Our entire Office loved them.
    Do you think if the cocoa was left out that it would require more peanu tbutter, or the same as in your recipe.

  29. This recipe is AMAZING and my mouth is STILL watering after eating only 3 of these badboys! Will definitely be using this recipe in the future and maybe even make a few modifications!

  30. All the recipes I find for this cookie call for boiling for 3 minutes when I double the recipe I boil it for 6 minutes. Humidity has a lot to do with these setting up. What I would like to know for consistency, is what temperature should the mixture be after the 3-minute boil?

  31. I made these a few weeks ago following a recipe from another blogger- they were good, but not like I remembered from childhood. So I tried your recipe today and THESE are the ones I remember! 🙂 Thank you!

    1. And the ones from our childhood are always the ones we crave, aren’t they? Love these little cookies!

  32. Here in France, we didn’t know these cookies. My friends and I loved them… several times ! They are really delicious.

    Thank you for sharing your recipes.

  33. We have always called these (cafeteria lady cookies) because they were served in the school cafeterias when I was a child. I am 61 so that was quite a few years ago. I like them because they are not overly sweet compared to some cookies.

    1. My mom always called them “doggy drop cookies” lol I grew up calling them that so that’s what I assumed everyone called them!

  34. I was panicked when I couldn’t find my moms recipe…yikes!! Luckily, Google led me to you. It looked really close to what I remembered. Well, they’re setting up as I type, and taste exactly as I remember from when I was a little girl. Have never been disappointed with any of your recipes-thank you!!!

    1. Quick oats. I made the mistake around the holiday’s of sending the hubby to the store and he got the regular old fashioned oats. They were too big and thick so they never cooked through or set. Total loss! Stick with this recipe exact and they are amazing! 🙂

  35. Does the butter have to be cols or room temperature?im so bad with cooking and baking.. And its a no bake recipe LOL

  36. Wish some of ya’ll that post recipes would say the proportions to make a dozen instead of 3.

    1. Umm… Divide by 3? Seems it takes more time (and negativity) to complain about that than to do the math. Just a thought.

  37. Do you think the texture would be messed up with i subbed it with almond milk? i cant have regular milk

    1. I just made these with Silk cashew milk and they turned out great so I would assume almond milk would work fine as well 🙂

  38. Uh oh! I only had steel cut oats — they were quick oats, but they do not work! Use regular oatmeal!!!

    1. Hi Heidi,
      They do not have to be refrigerated! Just store them in a cookie jar or other container!

  39. As I’m mixing everything it hardens immediately regardless of weather? OR IF I cook it 1 minute or two or three??? Sooo frustrated. I used to make years ago with zero problems.
    Any suggestions?
    Thanks!
    Kathy

    1. It might be that the sugar, milk, butter, and cocoa powder didn’t get to the boiling temperature for long enough. I’m not an expert, but something happens to those ingredients at that temperature and they change (like when you make candy) so that they harden when they cool. The cookies will still be somewhat soft when they are all cooled, just not runny or super gooey.

  40. These no bakes are fantastic! I have tried handfuls of no bake recipes but non have ever turned out until now! These set perfectly, and have a great texture/ flavor!! Plus you don’t have the sugary taste like other recipes have! Highly reccomened making there if you are struggling to find a recipie that both sets and has flavor!

  41. Our 1st attempt & must admit that these cookies are quick, easy & simply Amazing!!! Honestly my kids don’t like oats but this receipe is just too good to resist & the best way to finish off the oats? Thank you for sharing this receipe.

  42. Seems like a lot of oats. I used three cups of quick oats but they turned out to crumbly and dry. Also needs more chocolate.

  43. I am not allowed to eat chocolate or use cocoa in my diet. Could I somehow use melted vanilla/white chocolate chips for this dessert and it still have at least a similar texture? 🙂

  44. Grew up on these. I am 57 now. My recipe is a bit different so am sharing with you to try. 1 stick butter, 2 cups sugar, 1/2 cup whole milk, 1 the. Vanilla, 1 cup chocolate chips, 1/2 cup peanut butter, 3 cups quick oats. Boil 1st 3 ingredients one full minute. Remove from heat, add vanilla, chips, peanut butter and stir quickly till blended then mix in oats. Drop on wax paper. Daddy sometimes made it with butterscotch chips instead of chocolate. You can also add raisins to it for extra yum.

  45. OMG! I remember making these in Grade 7 HomeEc Class, they were one of the first cookies I made! Now that’s way way back in 1970! I’m getting old…but I still make great cookies! LOL!

    1. Hi Toni,
      When they look dull, that generally means that they cooked just a little too long. xo

    1. I made them using Reese’s Reese Cup Spread. It’s basically the inside of a Reese Cup inside a jar. It’s absolute heaven. I’ve made them using 1/2 & 1/2 & all RC spread. They come out delicious.

    2. Did you mean a different nut butter? I’m curious too because of peanut allergies.

  46. Sounds really good, I’ll give them a try. Do you know if they freeze well. I like to make large batches of cookies and then freeze them.

    1. Yes, I make mine with Almond butter and they are fantastic! Depending on the type/brand of Almond butter you use, you may need to add a pinch of salt. The cookie comes out just as good as the PB version!

    1. If you add regular oatmeal, it may make the cookie tough or too chewy. The consistency will change if you use the regular oatmeal.

  47. Have also made these since I was a child (about 60 years ago!) Thanks for reminding me, because it is now time to teach my grandchild how to make them!

  48. Sometimes mind turn out gooey and runny and sometimes the come out nice and firm. What am I doing that makes this difference?

    1. I’m not sure, Teresa, but some possible reasons I’ve seen could be in the amount of time boiling them, or that the wrong type of oats are used by mistake. Thanks!

    2. I’m not certain, Julz. If it’s too runny it could be wrong oats used by mistake or not cooked long enough. I hope that helps! Thanks! xo

    3. It is definitely the boil time. Also you have to use instant oats. One minute isn’t long enough. Boil for 2-3 minutes stirring constantly until it is good and frothy. In the original recipe from the 1950’s the butter is not boiled, it is added along with the peanut butter, vanilla, and oat. I’ve never made a bad batch of No Bakes. I learned from the best…..My Mom!!!!

    4. Thanks JT,
      I’m sure your Mom made some delicious cookies! This is how my Mama taught me – but I’m sure there are variations on how different people make these. The recipe does call for quick cooking oats.
      These delicious cookies are favorites of so many people!
      Thanks so much!

    5. My family too had been making these cookies since I was a kid and we are now on our third generation making them. Believe it or not the weather will have an effect on how they turn out. If it is raining outside they probably will not work. I know it sounds crazy but it’s true.

  49. Hi there,

    can these by frozan?

    If not, how do you store?

    How long will these last if in air-tight container on the counter?

    thanks!!
    Megan

    1. Oh my goodness, Megan, that’s a great question! I’ve never had them last long enough to go to the freezer! LOL! To store them, I just put in an airtight container on the counter or in the refrigerator for 7 – 10 days, if they last that long! 🙂

    1. Hi Dave, There are comments here from readers that use other nut butters instead of peanut butter. For example, Comment #132 from Bonnie…she uses almond butter. I hope you enjoy the cookies! They are some of my very favorites!

  50. Robyn, I have made these Chocolate-Peanut Butter No-Bake cookies several time, either as a “regular” or “Gluten Free” cookie. All have turned out well and are much appreciated. I have looked through most of your readers coments, but did not find a comment about Butte/Saltr, so mine is as follows. My question – the “butter” that is required, is that Salted or Unsalted butter?? There is a significant difference, e.g. using Salted (regular) butter, the total salt ingredient would be 720mg (a cube (8 tablespoons) of butter) plus 1521mg (1/4 teaspoon) = 2241mg of salt. However, when using Unsalted butter, you would only have 1521mg (1/4 teaspoon) of salt. Thank You in advance. Regards, Leigh

    1. My rating was supposed to be 5 Star, but my finger was slower than the web site. (Smiling) Regards, Leigh

  51. HI. Just wanted to let people know I made these in central Florida (i.e. steamland) during the rainy season.
    Didn’t think they would set up right, but finally they got solid enough to transfer to the refrigerator and there they dried out perfectly. Actually, I think they are even better cold. I used natural peanut butter that was not very oily and it did not want to dissolve. I had to cook the sugar mixture with the peanut butter at least another minute in addition to the 2 minutes I had already cooked it, so it would mix in. But somehow they came out great. Thank you for the recipe!

    1. These are some of my very favorites from my childhood – I’m so glad you gave them a try and enjoyed them. Thanks so much, Liz!

  52. The cookies are great. I.too have the problem of them not setting up right. Not sure but they seem kind of dry I have made them B4 and had the same problem. Should I book the sugar mixture longer? Thanks a bunch ???

    1. My mom made these easy cookies when I was little (in the 50s and 60s). In fact, when I connected on Facebook with a former childhood neighbor a few years ago, one of the first things she did was to ask for the recipe so that she could make it for her grandkids. This is such a good one to make with young kids.

    1. These are some of my all-time favorites – I’m glad you enjoyed them! Thanks so much Amber! xo

  53. These are a fudge lover’s dream – you can claim they are healthy because of the oatmeal! My all-time favorite cookie, and a Christmas must have even though they don’t look like Christmas! You are allowed to be “bad” at Christmas, right?

  54. As a diabetic, I cannot indulge in these wonderful cookies. However, I do make them regularly for my other half. It is the only way I can get him to eat oats. He loves them so much I have to hide half the recipe or he’d be eating them for breakfast, lunch & supper. I add one extra ingredient to mine….a teaspoon of instant coffee. It seems to enrigh the chocolate flavor without adding a coffee taste to the cookies. I know others who use a quarter teaspoon of espresso powder, but it can be expensive.

    1. I’m sure the espresso powder would really enrich the chocolate flavor even more! These are one of my very favorite cookies too, Debbie! Thanks so much for your comment! xo

    2. Debbie, if you use xylitol instead of sugar, you’d only have to be concerned with the peanut butter and oats.

    3. YUM!! I wanted to make these for a friend who is egg free. I tried one and gave the rest to her. They were the most wonderful cookies ever. She loved them and they’ve become a party favorite!! Thank you for this wonderful recipe.
      Xo

    4. What a sweet thing to do for your friend, Niamh. I’m so happy everyone loves these cookies. They have been a favorite of mine since I was a little girl.

  55. Best recipe I have tried for these cookies. My niece and I enjoy making them and my husband REALLY enjoys eating them (well, so do my niece and I!)

  56. I’ve made these cookies many times before using other recipes. Unfortunately, this recipe turned out to be more like soft fudge – – never drying or forming up although I followed the recipe exactly as given.  I think next time I’ll go back to using old-fashioned oats. Maybe that will make a cookie that will hold together.

    1. I’m sorry yours didn’t turn out this time, Nana. I’ve not a problem with them not forming as they should – they are some of my family’s favorites so I make them often. Thanks!

  57. Is there a way to substitute the amount of sugar used with another ingredient? I have currently don’t have the option to run to the store to get another bag of sugar so I only have about 1/2 cup … do you have any suggestions that might help? We adore these cookies in our house!!

    1. I’ve not used a substitute for sugar in the recipe. I’m so happy you enjoy these so much, Sarah! xo

    1. I’ve not made it with margarine, Crystal so I can’t say how it turns out. Thanks!

  58. Love love the flavor. But for some reason after an hour they have not harden at all. What did I do wrong?

  59. Yes, I made these cookies and also doubled the recipe. They turned out beautiful and so very good. I think this recipe will be the only one I need to use from now on. Nothing but great!

  60. If the cookies don’t  then they need to be cooked longer. It is a little tricky as to how long to cook. If you cook them too long they get crumbly. I think the humidity might have something to do with the length of Ike to cook. So the optimum cooking time is somewhere between one and two minutes after they come to a rolling boil. 

    1. I agree regarding the humidity. I haven’t tried this recipe yet, but in the past if the humidity is high the cookies didn’t seem to do as well..Looking forward to trying this recipe for my Christmas get togethers.

  61. These are the BEST no bake cookies I have ever made. All other recipes have been thrown out. This is the only one I use.

  62. Over the years I have made a LOT of these. Occasionally the oatmeal gets swapped out for an equal amount of either shredded coconut or crunchy chow mein noodles. To add a ‘festive’ touch quickly press one or two dried cranberries atop each cookie as they are formed. Yummylicious.

  63. Instructions are easy to follow. The ingredients are commonly found in anyones cupboard. Yes, a great starter recipe for any skill set in the kitchen. The one minute boil very important. They came out perfect for me.

    1. I’m so glad you found them easy and delicious too, Nancy! They’ve been a favorite since I was a child! Thanks!

  64. So glad I stumbled onto your website! The key I had been missing from my grandmother’s recipe for this, which said COOK for 1 minute, clearly must have meant BOIL for one minute. So thrilled to have this finally figured out!

  65. These are a childhood favorite of mine too! As easy as they are, I still ask my mom to make them for me when I visit (and I’m 51! Ha!) So many memories of making these with my mom, when I was a little girl. My favorite part was watching the butter melt. I’ve been craving them for a few days, so thanks for posting the recipe! I’m going to attempt with almond milk, so wish me luck!

  66. I still have the original recipe card in my handwriting when I was in middle school and made them in Home Economics class. They are certainly delicious and easy to make.

  67. Leaving out the cocoa to make a peanut butter cookie only, would that work? Anybody ever try it? I make these a lot and they are very good. Just wondering about leaving out the cocoa.

    1. I’ve never tried leaving the cocoa out of these cookies, Paula. I’m not sure how they’d turn out without it. Thanks!

  68. The original recipe I have said margarine but I use butter. It also says to add walnuts or coconut. I always use coconut but my mother uses walnuts- I think is is 1/2 cup but I have to look for my recipe to recheck.

  69. Do the oats actually get cooked ?? It says boil & remove from heat add remaining items then drop so I wondered about the oats cooking. Thanks, Jim

  70. My mom always made these cookies and they were my all time favorite growing up.  When she passed, I was devastated that I did not have her recipe.  What a Christmas treasure to find it here on your website!!! They turned out perfect and delicious!? Blessings to all and Merry Christmas!! 
    ❤️🙏🎄

    1. I hope you enjoy them – they’ve been a favorite of mine since I was a little girl. I’m so happy to have you here! Merry Christmas Denise! xo

  71. I always had my idea of a rolling boil until this elder lady ,whom was an awesome cook ,ask me my definition of a rolling boil. I was wrong. She had told me a rolling boil is when it’s boiling real good and you can’t stir your bubbles out. I have went by this judement of. Rolling boil in jelly’s and things and I have to say I have been successful.

    1. Thanks, Leigh!
      These are one of my favorite cookies, too. Takes me back to my childhood every time I make them.

    1. Hi Cathy,
      I’ve never made this with chocolate chips. My family has always made it with cocoa powder.

    1. Hi Susan,
      There is 1 gram of fiber in each cookie. I added fiber content to the nutrition information on the recipe. Enjoy!

  72. Can I use almond milk in the recipe instead of the milk? Before asking the question I checked the other comments. Didnt see it.

    1. Hi Karen,
      I’ve never tried these cookies with almond milk but I see no reason why it wouldn’t work. Hope you enjoy!

  73. I have a problem with the cookies turning out dry rather than shiny and moist and chocolatey. Have you got a solution for that?

    1. Hi Nancy,
      I’m really not sure what happened. The only reasons I can think these would be dry are if they cooked too long, old fashioned oats were used instead of quick cooking oats, or if too much oats were added. Make sure you let the mixture come to a full rolling boil and then time it for exactly 1 minute, no longer. Hope this helps. Thanks

  74. I put a little cayenne pepper (just a little heat) turned out well. chocolate and heat often goes together

  75. Just made these, they turned out great! Just what we wanted. This will be my go to recipe when I need a quick cookie. They set up very well, excellent chocolate/ peanut butter flavor. They were so yummy!

    1. Cheryl, these have been a favorite cookie in my family since I was a little girl. I am so happy you loved them, too. Thanks!

    1. Thanks, Paloma. These have been one of my favorites since I was a little girl. So glad you loved them, too.

  76. I agree that there is something off about this recipe. We made these for years from an old women’s guild cookbook which unfortunately was lost in a move. I tried this recipe twice, the first time we used natural peanut butter and thought perhaps that was why they were so soft and wouldn’t set. We used regular the second time with the same result; even putting them in the fridge didn’t help. I will try another, I suspect more sugar and longer boiling time may be the keys.

    1. I’m not sure why you are having problems with these not setting. I make these all the time and never have a problem with them setting. Make sure this comes to a full, hard, rolling boil, then start timing for one full minute. I haven’t tried these with natural peanut butter so I’m not sure if that would be an issue.

    2. I found a version of this recipe into which I had written boil 3 full minutes. Unfortunately I just made a counter full of sludge, using a 1 minute recipe. LOL.

    3. My recipe is similar and we’ve loved it for years. We use 2 cups sugar and 1/2 cup Cocoa though. We don’t use salt either. If you use too much peanut butter they won’t set.
      For us, they are great tasting and really fun to make.

    4. The sugar is not the problem as I cut the sugar in half & everything is fine. I suspect the wrong kind of oats are being used &/or they’re not boiled long enough.
      I first learned how to make these when I was a girl scout in the ’60s, but I don’t remember them having milk in it, as we made them outdoors over a fire when camping. Good luck! 😊🙏

    1. I have never frozen these cookies, Trish. They don’t last that long at my house! But they can be frozen. Just make sure they are stored in an airtight container and freeze up to 3 months.

  77. Robyn: Can you please clarify something for me? I don’t understand when some ladies commented that they modified this cookie recipe by using ‘roasted peanuts, or walnuts, or shredded coconut’. These ingredients sound delicious, but does this mean INSTEAD of the oatmeal? Or IN ADDITION TO the oatmeal?? I got it when someone stated that sometimes they add chocolate chips in the end. But I just didn’t know if everyone meant to add ‘everything’ to your original recipe or just add some things that are different than oatmeal?? Just wanted to make sure I understood what everyone was talking about..,….thanks for letting me know what you think! Debra Aline

  78. My favorites are the ones with coconut instead of peanut butter, im just not a fan of peanut butter but they are my husbands favs so I do make both.

  79. Can you use something else besides milk? Like sweet condensed milk or Carnation can milk?
    Just wondering because sometimes I want these but have milk or enough milk to make them.
    I also have never had a problem with making these cookies and I set a timer for one minute when rolling boil begins and I immediately remove from heat to another cold burner.

    1. Renee, you could use Carnation canned milk but I wouldn’t use the sweetened condensed milk.

  80. I failed to thoroughly read directions before making these. I’ve made them before, but it has been years. I neglected the 1-minute hard boil, and my cookies did not set. I was able to salvage them by 1) adding in more oats than recipe called for and 2) freezing them on the parchment paper and then storing in freezer. They still tasted great; I just needed to grab one (or three) from freezer when I wanted one. They are actually pretty refreshing on a hot day when eaten ‘frozen.” They did not hard-freeze. They stayed soft but firm enough to eat without making a mess.

    1. I am glad you found a way to keep these cookies, Sharon. I bet they are good frozen on a hot day.

  81. I new to using Almond milk do you think it would be ok to substitute it for the milk. I’ve made this recipe for years. I’ve just worked up an allergy to milk🙄. Thanks Robyn

    1. I haven’t made these with almond milk, Susan, but someone said she had made them with Silk cashew milk and they turned out great. I don’t see any reason that almond milk would not work in these cookies. Let me know how they turn out for you.