Chocolate, Peanut Butter and Oatmeal No-Bake Cookies

Chocolate, Peanut Butter and Oatmeal No-Bake Cookies
Level
Easy
Prep
15 minutes
Cook
5 minutes
Servings
30 cookies
A very easy, one-pot cookie recipe that can be made ahead of time. Vegan butter sticks can also be substituted for the butter.

This “gluten free” recipe was developed using products either labeled as “gluten-free” or likely to be gluten free based on the ingredients typically listed on the products’ labels. Nevertheless, we cannot guarantee that any non-Nestlé product in this recipe is gluten free. We recommend reading all product labels thoroughly, checking with the food’s manufacturer for gluten content if the product is not labeled as “gluten free,” and being careful to keep gluten-containing ingredients away from the recipe ingredients and recipe preparation area.
KEY INGREDIENTS
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Cocoa
8 oz.
INGREDIENTS
  • 1 cup natural cane sugar
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 cup (1 stick) butter or vegan butter sticks, cut into pieces
  • 1/2 cup NESTLÉ® CARNATION® Almond Cooking Milk
  • 3 1/2 cups quick-cooking oats
  • 1/2 cup crunchy peanut butter
  • 1 teaspoon vanilla extract
MAKE IT
Step 1
Line baking sheets with wax paper.
Step 2
Combine sugar and cocoa in large saucepan. Add butter and milk. Bring to a boil over medium heat, stirring occasionally, for 1 minute. Remove from heat. Stir in oats, peanut butter and vanilla extract.
Step 3
Drop by level cookie scoop onto prepared baking sheets. Dough will be sticky. Press down lightly with back of spoon or scoop.
Step 4
Refrigerate at least 30 minutes before serving. Store refrigerated between layers of wax paper in airtight container for up to 5 days.
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