Diana's Desserts - www.dianasdesserts.com
See more recipes in Cookies 
No Bake Chocolate Refrigerator Cookies
in Guest Recipe Book
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Average Rating:
(total ratings: 4) [Read reviews] [Post a review] |
| Servings: Makes 32 cookies |
| Comments: Fast & Easy!!! Delightful |
Ingredients:  2 cups granulated sugar (or 1 cup Splenda sugar substitute) 3 tbsp. baking cocoa 1/2 cup (1 stick/4 oz./113g) butter 3 cups quick cooking oats Pinch of salt 1 teaspoon vanilla extract 1/2 cup peanut butter You will need: 2 sheets of wax paper 1 medium saucepan or pot 1 or 2 cookie sheets or baking sheets |
| Instructions: Line 1 or 2 large cookie sheets or large baking sheets with wax paper. 1. In medium saucepan combine sugar (or Splenda, if using), cocoa and butter. 2. Heat mixture on low heat until butter is melted and sugar and cocoa are blended well. 3. In a large mixing bowl, combine oats, salt and vanilla. Add melted butter mixture. Mix in peanut butter. Combine well. 4. Spoon out teaspoons of the mixture onto wax paper lined pans. 5. Refrigerate for 2 hours. Enjoy. Makes 32 cookies. |
| Source: Great Grandmother |
| Submitted By: Justina |
| Date: January 15, 2007 |
Reviews
Reviewer: Anita
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Easy and delightful indeed, but where do i add in the peanut butter?
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Easy and delightful indeed, but where do i add in the peanut butter?
Reviewer: MIMI
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To clarify: peanut butter is stirred in to the liquid content AFTER the vanilla has been added.
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To clarify: peanut butter is stirred in to the liquid content AFTER the vanilla has been added.
Reviewer: Diana, Diana's Desserts
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Hi Anita, The person who submitted this recipe forgot to say when to add the peanut butter. You mix it in with the oats, salt and vanilla and melted butter....Diana, Diana's Desserts
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Hi Anita, The person who submitted this recipe forgot to say when to add the peanut butter. You mix it in with the oats, salt and vanilla and melted butter....Diana, Diana's Desserts
Reviewer: MIMI
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Our family has been making these for 50+ years. Over med-low heat bring oleo, sugar, salt and milk and cocoa to a slow boil. After you see the first bubble, count off one minute. Now remove pot from stove. Stir in vanilla. Stir in the remaining dry ingredients. We add 1/3 cup of coconut and sometimes use crunchy peanut butter. Option #2: 1/2 cup oleo, 2 c sugar, 3 Tlb cocoa, 1 c grated apple, pinch of salt,3 c quick oats, 1 c chopped nuts, 1 tsp vanilla, 1/3 c coconut(optional). Melt oleo. Add sugar,cocoa,apple,& salt. Boil 1 min. Remove from heat. Add nuts, oats, coconut. We have never refrigerated the no-bakes. If cookies are too hard- boiled too long. If cookies are too soft- not boiled long enough. Recently we discovered Dutch processed cocoa...excellent!
Rating:
Review:
Our family has been making these for 50+ years. Over med-low heat bring oleo, sugar, salt and milk and cocoa to a slow boil. After you see the first bubble, count off one minute. Now remove pot from stove. Stir in vanilla. Stir in the remaining dry ingredients. We add 1/3 cup of coconut and sometimes use crunchy peanut butter. Option #2: 1/2 cup oleo, 2 c sugar, 3 Tlb cocoa, 1 c grated apple, pinch of salt,3 c quick oats, 1 c chopped nuts, 1 tsp vanilla, 1/3 c coconut(optional). Melt oleo. Add sugar,cocoa,apple,& salt. Boil 1 min. Remove from heat. Add nuts, oats, coconut. We have never refrigerated the no-bakes. If cookies are too hard- boiled too long. If cookies are too soft- not boiled long enough. Recently we discovered Dutch processed cocoa...excellent!