These cookies were always served for school lunch. I got the recipe after marrying from one of the cooks, and have made it many times since. This cookie generally is seen with cocoa, but I like this one better, it doesn't have any.

Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan over medium heat, combine sugar, butter and milk. Bring to a rapid boil and boil for one full minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. Transfer to a large bowl if it does not fit into the pan well. Drop batter by teaspoonfuls onto waxed paper. Let cool until set.

    Advertisement

Partner Tip

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

Nutrition Facts

152 calories; 3.2 g protein; 19.4 g carbohydrates; 7.9 mg cholesterol; 59.5 mg sodium. Full Nutrition

Reviews (321)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/15/2006
I loved these as a kid, but after bariatric surgery knew I'd never have another...until today! These still favorites were modified using 1c Splenda, JIF Simply Peanut Butter, and I Can't Believe It's Not Butter. I may not have knocked out all the fat, but I definitely reduced fat, calories, and sugar. Great for diabetics too! Read More
(264)

Most helpful critical review

Rating: 3 stars
12/28/2004
This recipe could definitely could use some alterations! 2 1/2 cups of sugar is sufficient. 3 cups made it excessively sweet. Should be called "Peanut Butter Oatmeal Fudge Cookies. Try adding 1 cup semi-sweet chocolate chips along with the oatmeal. Also, these are very rich so keep them to a maximum 1 1/2 inch diameter. Read More
(184)
403 Ratings
  • 5 star values: 310
  • 4 star values: 67
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 9
Rating: 5 stars
03/15/2006
I loved these as a kid, but after bariatric surgery knew I'd never have another...until today! These still favorites were modified using 1c Splenda, JIF Simply Peanut Butter, and I Can't Believe It's Not Butter. I may not have knocked out all the fat, but I definitely reduced fat, calories, and sugar. Great for diabetics too! Read More
(264)
Rating: 5 stars
03/15/2006
I loved these as a kid, but after bariatric surgery knew I'd never have another...until today! These still favorites were modified using 1c Splenda, JIF Simply Peanut Butter, and I Can't Believe It's Not Butter. I may not have knocked out all the fat, but I definitely reduced fat, calories, and sugar. Great for diabetics too! Read More
(264)
Rating: 3 stars
12/27/2004
This recipe could definitely could use some alterations! 2 1/2 cups of sugar is sufficient. 3 cups made it excessively sweet. Should be called "Peanut Butter Oatmeal Fudge Cookies. Try adding 1 cup semi-sweet chocolate chips along with the oatmeal. Also, these are very rich so keep them to a maximum 1 1/2 inch diameter. Read More
(184)
Advertisement
Rating: 5 stars
01/25/2004
I cooked for about 2 minutes instead of 1. My friends (and I) loved this recipe. It was the only one I found without cocoa (I was out). I put them in a small dish to cool and cut into bars instead of drops. Worked great. Read More
(136)
Rating: 5 stars
05/05/2009
Start timing your boil after the syrup comes to a rapid boil that you can't stir down. I have the oatmeal and peanut butter measured into a large crock bowl. I pour the syrup over that mixture and begin to stir. You can tell by looking at the mixture that it is ready to drop onto a silpat mat. These are wonderful!! No need to add extra oatmeal at all, or to cook longer than one minute if you get the syrup to a rapid boil before you start timing. They are peanut butter no bakes, there's no chocolate added because they are PEANUT BUTTER no bakes. Read More
(126)
Rating: 5 stars
09/13/2006
These are great, but I don't think they look as good as they taste. I lined a 9x13 pan with parchment paper and spread them out it in. I sprinkled mini chocolate chips on top. When cool, I removed the parchment paper and cookies and cut them into squares! Much more appealing when added on a tray with brownies and rice crispy treats for my daughter's volleyball team. Read More
(60)
Advertisement
Rating: 5 stars
01/25/2004
There aren't enough "stars" to rate this recipe. These cookies are literally to-die-for!! If you are a peanut-butter lover...This is for you! Read More
(52)
Rating: 4 stars
11/06/2004
I thought the cookies were very good with the exception of being a little too sweet.I will make them again and cut the sugar down to 2 1/4. Read More
(26)
Rating: 5 stars
11/15/2006
These cookies are great! I highly recommend them if you love peanut butter. They did remind me of peanut butter fudge, and thats my all-time favorite. Read More
(20)
Rating: 5 stars
06/26/2009
I know these are simple. I know you probably won't impress anyone by making them. But these are just my absolute favorite cookie. They are very sweet very peanut buttery and have a perfect texture; slightly hard on the outside into a nice chewy middle. It is crucial that you boil the sugar solution for a full minute or else you will end up with gloopy cookies that never really harden. If you boil the solution too long the cookies will turn out dry and fall apart. I generally cook mine for just over a minute. I know some people who throw in extra oats because they think the batter looks too runny; this is not necessary and will make your cookies tough and bland. The batter will look a bit runny but it's fine; the cookies will set up nicely despite this. The hard part is waiting for the cookies to set! Read More
(20)