Chocolate Quick No-Bake Cookies
📜 Collection: Dwayne Collection | ✍️ Attribution: Jan Batchelor | 📂 Category: Desserts A classic 1975 recipe for quick chocolate no-bake cookies featuring rich cocoa, creamy peanut butter, and hearty oats. This nostalgic treat is easily prepared on the stovetop and dropped onto waxed paper to set.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 5 mins | 30 mins | 24 cookies |
🔪 Key Equipment
- Saucepan
- Large bowl
- Measuring cups
- Measuring spoons
- Waxed paper
Ingredients
Version 1 (Preferred)
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | granulated |
| 1/4 cup | Cocoa Powder | |
| 1/2 cup | Milk | |
| 1/4 lb. | Oleo | margarine or butter |
| 1 tsp. | Vanilla Extract | |
| 1/2 cup | Peanut Butter | crunchy |
| 1 pinch | Salt | |
| 3 cups | Oats | quick-cooking, such as Quaker |
Version 2
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 1/2 cups | Oats | quick-cooking |
| 1/2 cup | Peanut Butter | |
| 1 tsp. | Vanilla Extract | |
| 1/2 cup | Milk | |
| 2 cups | Sugar | granulated |
| 1 dash | Salt | |
| 4 tbsp. | Cocoa Powder |
Instructions
Version 1 Instructions (Preferred)
- In a saucepan, combine 2 cups of sugar, 1/4 cup of cocoa powder, 1/2 cup of milk, and 1/4 lb. of oleo.
- Bring the mixture to a rolling boil and boil rapidly for exactly 1 minute.
- Remove the saucepan from the heat and immediately stir in 1 tsp. of vanilla extract, 1/2 cup of crunchy peanut butter, a pinch of salt, and 3 cups of quick oats until thoroughly combined and the peanut butter is fully melted.
- Drop the mixture by teaspoonfuls onto waxed paper and allow to sit undisturbed until completely cooled and set firm.
Version 2 Instructions
- In a large bowl, combine 2 1/2 cups of quick cooking oats, 1/2 cup of peanut butter, and 1 tsp. of vanilla extract.
- In a separate saucepan, combine 1/2 cup of milk, 2 cups of sugar, a dash of salt, and 4 tbsp. of cocoa powder.
- Bring the liquid mixture to a boil and boil for 1 minute.
- Pour the hot boiled mixture directly over the oat mixture in the bowl and blend well until cohesive.
- Drop by spoonfuls onto waxed paper and let cool until firm.
💡 Make-Ahead & Storage: Store cookies in an airtight container at room temperature with layers separated by waxed paper for up to 1 week, or freeze for up to 3 months.
Original Recipe Scan
