No Bake Pb & Choco-Oatmeal Cookies – a delicious recipe with White Sugar, Butter, Milk, Cocoa, Vanilla, Oats. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line two baking sheets with a silpat liner or wax paper.
2
Into a medium saucepan add the sugar, butter, milk and cocoa powder. Stir and bring up to a rolling boil. The second it reaches that rolling boil, start a timer for a minute and thirty seconds {keep stirring!}.
3
When the time is up, remove pan from the heat and while stirring add in the vanilla, oats, coconut and lastly the peanut butter. Mix until the peanut butter is melted and all the ingredients are combined.
4
Using a teaspoon, measure out two spoonfuls per cookie onto the prepared pans. Let cool for an hour or until they are easily removed using an offset spatula.
5
Store in an airtight container.
6
* If you're not a fan of coconut, just swap the coconut with another cup of oats.
777
kcal
Calories
44
g
Fat
74
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cup White Sugar, 1/2 cups Salted Butter, 1/2 cups Whole Milk, 4 Tablespoons Good Quality High Fat Cocoa Powder (I Like Penzy's}, and more.
Yes, No Bake Pb & Choco-Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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