I suspect my recipe is one of the best available, and the frequent requests for it only confirm my suspicions. But my recipe didn’t come easy. That’s for sure!! I can’t begin to count how many times I tried to make these cookies and failed. It seemed like either they never set up or turned to dust when handled. After coming to terms with my cookie inadequacies, I resolved to create the perfect nobake recipe. For about a month, I made several batches a day, with each one having a slight variation from the previous. (You’re probably remembering now that I’m a scientist, and I assure you that during this time I spent in the kitchen, you could accurately include the adjective “mad”.) Because diligence produces results, eventually I had what I considered to be the best recipe for the cookies, and now I’d like to share it with you.
Enjoy!
- 2 cups sugar
- ¼ cup cocoa (I use Hershey’s)
- ¼ cup condensed milk (I use Carnation)
- ¼ cup skim milk
- ½ cup (i.e., 1 stick) margarine (I use Parkay)
- ¾ cup peanut butter (I use Jif creamy)
- 1 teaspoon real vanilla extract (NOT imitation)
- 3 cups oats (I use Quaker Old Fashion that are freshly opened because stale oats make chewy cookies)
Bring sugar, cocoa, milk, and margarine to a boil while constantly stirring. As soon as the mixture is at a full and rolling boil, count off 75 seconds while continuing to stir. Remove from heat and stir in peanut butter. Once mixture is smooth, stir in vanilla extract, then add oats. Stir well and drop onto foil in desired cookie size. Cookies should set up in less than 5 minutes.
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Here’s my best estimation of the nutrition for 1 cookie (1/24th of batch).
Calories - 178
Total fat - 8 g
Saturated fat - 1 g
Polyunsaturated fat - 1 g
Monosaturated fat - 1 g
Trans fat - 1 g
Cholesterol - 1 mg
Total carbohydrates - 26 g
Fiber - 2 g
Sugars - 17 g
Sodium - 81 mg
Potassium - 12 mg
Protein - 3 g
Vitamin A - 2%
Vitamin C - 0%
Calcium - 1%
Iron - 3%
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