These cookies are very easy to make and are loved by everyone.

Becky Moore
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine sugar, milk, and butter in a large saucepan; bring to a boil. Cook at a boil, stirring constantly, for 2 minutes. Remove saucepan from heat.

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  • Stir peanut butter and vanilla extract into sugar mixture until smooth; fold in oats until well blended. Drop mixture by spoonfuls onto aluminum foil or waxed paper. Cool until cookies are set.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

182 calories; 8.2 g total fat; 11 mg cholesterol; 63 mg sodium. 25.2 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/26/2015
These were good and I will make them again. I put mine on cookie trays lined with wax paper and put one tray in the fridge and the other in the freezer so I could eat them faster. I also let my dough sit for a few minutes in the fridge before dropping onto the trays so it wouldn't be as runny. Read More
(3)

Most helpful critical review

Rating: 2 stars
07/22/2015
They are ok. They came out better than i expected. My niece likes them and it's a good way to get rid of the extra oatmeal we always have sitting around. Read More
11 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/26/2015
These were good and I will make them again. I put mine on cookie trays lined with wax paper and put one tray in the fridge and the other in the freezer so I could eat them faster. I also let my dough sit for a few minutes in the fridge before dropping onto the trays so it wouldn't be as runny. Read More
(3)
Rating: 4 stars
03/26/2015
These were good and I will make them again. I put mine on cookie trays lined with wax paper and put one tray in the fridge and the other in the freezer so I could eat them faster. I also let my dough sit for a few minutes in the fridge before dropping onto the trays so it wouldn't be as runny. Read More
(3)
Rating: 5 stars
05/07/2017
Inspired to do it again for sure!! Maybe experiment with adding other ingredients:) Read More
(1)
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Rating: 5 stars
01/03/2019
Super fun and easy to make - a quick delicious treat! Definitely like them better after freezing them! And they keep for at least one month in the freezer! Read More
Rating: 3 stars
04/15/2015
Easy. Chewy. Good. 3.5 Best kept in the fridge to keep from being "droopy". Can see it being excellent as a breakfast on the go item with raisons added. Read More
Rating: 4 stars
07/05/2016
These were really good cookies. I instead added a cup of peanut butter and three and a half cups of oats and they turned out perfect! Read More
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Rating: 4 stars
02/07/2017
Very fast & easy! Had lots of peanut butter & oatmeal & this is a great recipe to use it up faster! Very tasty also! Read More
Rating: 2 stars
07/22/2015
They are ok. They came out better than i expected. My niece likes them and it's a good way to get rid of the extra oatmeal we always have sitting around. Read More
Rating: 3 stars
03/22/2015
The recipe calls for to much butter I would suggest cutting the amount in half. The mixture was too liquidy even after I added the oats. I made this recipe exactly as written even boiling as directed yet the cookies were too soft (fluid) and never properly set. I had to scrape them off the parchment paper with a spoon to eat. The recipe requires some adjustments but the taste was good. Read More
Rating: 5 stars
02/16/2017
These are soooo good! They were a perfect quick last minute dessert that everyone loved. It was also a safe none-oven treat to make the smaller members of my family! Read More