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Prep 15min
Total30min
Servings42
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Ingredients
2
cups quick-cooking oats
2/3
cup peanut butter
1 1/3
cups flaked coconut
1/4
cup unsweetened baking cocoa
1
teaspoon vanilla
2
cups sugar
1/2
cup milk
1/4
cup butter or margarine
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Steps
1
Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
2
In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
3
Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
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Set a timer for 60 seconds once your mixture really starts to boil to make sure you don’t overcook or undercook your cookie mixture. If you don’t boil long enough your cookies won’t set right and if you boil them for too little they will be dry.
Use a cookie scoop to make scooping your cookies easier and faster. If you don’t have a cookie scoop available, use an ice cream scoop instead.
When storing your no-bake oatmeal cookies, wait until your cookies have completely cooled and place them in an airtight container between sheets of wax paper to keep them from sticking together.
Add a light and nutty crunch by trying crunchy peanut butter instead of creamy!
