Rating: 4.5 stars
28 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

I love these cookies! The only problem I have encountered in the past with making these, is that they seem to fall apart due to dryness. Adding more milk and less oatmeal (as this recipe directs), takes care of that problem.



Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat.

  • Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.


Cook's Note:

This type of recipe tends to have issues with being too dry or with the cookies seeming to fall apart easily. That is why it's imperative you use 1/2 cup milk and no more than the 2 cups oatmeal called for. If you follow these directions to the letter, I think you'll find these cookies to be super moist.

Depending on the amount you spoon out, this will make anywhere from approximately 25 to 33 cookies. Smaller is better though.

Nutrition Facts

128 calories; protein 2g; carbohydrates 18.2g; fat 5.7g; cholesterol 8.5mg; sodium 43.6mg. Full Nutrition