Mrs. Roth's No-Bake Chocolate Peanut Butter Oatmeal Balls
Adapted from Recipes and their Cooks, from the Berks-Lehigh Farmer Magazine (1967) /Submitted by Mrs. Curtis Roth // These no-bake cookies are a real treat, and come together with very little effort. They're perfect for a crowd and is a perfect recipe to make with children, too!
Ingredients
- 3 cups quick cooking oats (or rolled oats for a chewier texture)
- 1 cup granulated sugar
- 1/2 cup shredded coconut (sweetened or unsweetened, based on your liking)
- 12 tablespoons salted butter, melted (6 ounces)
- ¼ cup unsweetened cocoa powder, sifted
- ¾ cup evaporated milk (6 ounces which is half a standard 12-oz can)
- ½ cup peanut butter (smooth or crunchy)
- Optional: Extra coconut for rolling
Instructions
- Line a large cookie sheet with parchment and set aside.
- In a large bowl, stir together the oats, sugar, and coconut and set aside.
- In a medium saucepan, whisk or stir together the melted butter, sugar, cocoa, and evaporated milk. I find that whisking helps incorporate the cocoa powder better.
- Cook over medium heat, stirring frequently, until it comes to a boil.
- Boil for 1 minute, stirring often to avoid burning, then add the peanut butter.
- Turn off the heat and stir until the peanut butter is fully incorporated.
- Stir the chocolate mixture into the oat and coconut mixture.
- Place in the refrigerator until the dough is cool and fully set, about 30-40 minutes. This will make the dough easier to handle.
- Remove from the refrigerator and drop the dough in approximately 2” rounds on the lined cookie sheet.
- Place back into the refrigerator to set again for about an hour.
- Once firm and set, you can shape them into balls. Roll in coconut if you desire, for a decorative touch.
- Store in an airtight container in the refrigerator for up to one week, though best within the first few days.
Notes
Yield: Approximately 32 balls