I’ve tried a LOT of versions of these cookies. My complaint with most of these is that there’s not enough flavor going on. The Karo syrup versions have great texture, but most of the time, the chocolate flavor is a bit dull.
This is–by far–the best no-bake cookie recipe I’ve ever tried. The peanut butter does REALLY good things, and this recipe calls for more of it than many of the others I’ve tasted and tried.
Unless you have strong objections, use crunchy peanut butter. It adds one more delicious dimension to the cookies that you just don’t get from smooth. Though, in my opinion, who would ever use smooth anyway?
- 2 Tbsp butter
- 2 Tbsp cocoa
- ½ c milk
- 2 c sugar
- 1 tsp vanilla
- ½ tsp salt
- ¾ c peanut butter (use crunchy. Just do it.)
- 2 c old-fashioned oatmeal
- Melt butter in a medium saucepan. Stir in cocoa, milk, and sugar. Stir to melt ingredients together. Bring to a boil that spans the whole surface of the mixture (rather than just the edges). Remove from heat.
- **allowing the mixure to boil for even a few minutes will completely dry out the cookies and leave you with nothing more than chocolatey granola. Believe me. It's happened to me before***
- Stir in vanilla, salt, peanut butter, and oatmeal until well mixed. Stir until mixture has thickened a bit. Scoop heaping spoonfuls onto wax paper and allow to cool.
- Makes about 2 dozen