This is an updated version of an old classic. No bake cookies are so quick and easy, I have made them often through the years when I get a chocolate craving. There is something about them that can’t be beat! I add potato chips for variation on the original, you just have to try them this way!
When I had the deli, I made so many batches of no bakes, it was crazy. That’s a good thing! I learned a few tricks along the way, it’s not just using the right recipe but how you follow the directions that can make a big difference. My directions will turn out delicious and soft cookies. I can’t help myself….I always sample one as soon as they are set up enough to handle. I just love them when they are still warm. I came up with this variation when I was asked to make some without the coconut, which was in my regular recipe. Winner!!! I thought of the substitution because I love chocolate potato chips.
I use a cookie scoop dip them out of the pan, partly so they are all the same size and partly because it’s faster. This is a cookie that needs your full attention for it to turn out right. Speed is important. For that reason, I measure all the ingredients out before I make the chocolate mixture that I cook.
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- 2 Cups Sugar
- ½ Cup cocoa
- ½ Cup butter
- ½ Cup whole milk
- 2 tsp vanilla
- ½ Cup peanut butter
- 1½ Cups quick oatmeal
- 1½ Cups potato chips, lightly crushed
- ½ Cup walnuts, optional
- Line two cookie sheets with parchment paper.
- Combine the sugar and cocoa in a 4 qt. saucepan. Add the butter and sugar, but don't turn the heat on yet.
- Measure the peanut butter, oatmeal and potato chips, leaving the these ingredients in their measuring cups. Measure the walnuts, if using. Have vanilla handy.
- Turn the heat on medium, under the saucepan. Stir mixture constantly and bring to a full boil. Remove from heat and add vanilla and peanut butter. Quickly stir in oatmeal, chips and nuts (if using). Immediately spoon cookies onto parchment paper, spreading slightly. Work quickly so that cookies don't set up in the pan.