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–+ servings
no-make cookie scooped out with cookie scooper into a round ball on parchment paper

No Bake Cookies

Sheila
These easy saucepan cookies are a fan favorite. Chocolate and peanut butter mixed with oatmeal and nuts, spooned out in chewy puddles to make a irresistible fudgy cookie.
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Prep Time 5 minutes
Cook Time 10 minutes
10 minutes to cool off before eating 10 minutes
Total Time 25 minutes
Course baked goods, cookies
Cuisine American
Servings 18 cookies
Calories 165 kcal

Equipment

  • 1 3 quart saucepan

Ingredients
  

  • 1/2 cup butter
  • 1 3/4 cups sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup peanut butter smooth or crunchy or Nutella
  • 3 cups quick oats

Instructions
 

  • Melt butter in saucepan. Add cocoa powder, salt, and sugar, whisk to combine.
  • Bring temperature up so fudge mixture just starts to boil. Add in milk bring back to a boil. Let this mixer boil for 1 minute or until it's reached 225-230 degrees on a candy thermometer. Mixture should be smooth with no sugar granules.
    **If you have a candy thermometer the temperature of the fudge should be 230℉ before removing it from stove and starting next step.
  • Remove pan from heat. Add vanilla, and peanut butter whisk until smooth. Fold in oatmeal, do not mix to much or the sugar will start to seize and you will get a crumbly cookie. Drop hot spoonfuls of batter onto parchment paper. Allow 10 -15 minutes to cool.

Nutrition

Calories: 165kcalCarbohydrates: 33gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 48mgPotassium: 68mgFiber: 2gSugar: 23gCalcium: 10mgIron: 1mg
Keyword chocolate, cookies, no-bake, nutella, peanut butter
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