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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 60.4
  • Total Fat: 2.4 g
  • Cholesterol: 0.1 mg
  • Sodium: 25.0 mg
  • Total Carbs: 9.7 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.2 g

View full nutritional breakdown of No Bake Peanut Butter Chocolate Oatmeal Cookies calories by ingredient
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No Bake Peanut Butter Chocolate Oatmeal Cookies

Submitted by: GRUMPYGRAMS
No Bake Peanut Butter Chocolate Oatmeal Cookies

Number of Servings: 48

Ingredients

    1/2 C. Fat Free Skim Milk
    1 C. Splenda
    1 C. Granulated Sugar
    1/4 C. Cocoa-(unsweetened powder)
    1/2 C. Promise Margarine

    1/3 C. Reduced Fat Skippy Creamy Peanut Butter
    3 C. Quick Oats
    1 teaspoon Vanilla Extract

Directions

Mix together the milk, Splenda, sugar,cocoa, & Promise margarine in a saucepan. Bring to a boil, & boil at a reduced heat for 3 minutes. Stir continuously to prevent burning.
Remove from heat, & add the peanut butter, vanilla, & quick oats. Mix well into the hot mixture. Then drop by teaspoon onto wax paper, & slightly flatten. Cool.

Makes approx. 48 cookies--depending on how big of a spoonful you use. Mine were approx. 1 1/2 inch across.

**Originally, I made these using all Splenda (2 Cups, but to me, it had a slight after taste. Maybe it's just me! Feel free to try the recipe using all Splenda if you want. They were ok, just not great!**

Number of Servings: 48

Recipe submitted by SparkPeople user GRUMPYGRAMS.






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Member Ratings For This Recipe


  • Very Good
    3 of 3 people found this review helpful
    Great chocolate treat. I used all Splenda and substituted almond milk for skim milk and PB2 for peanut butter to further reduce the calories. Yummy! - 3/18/12

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  • Incredible!
    3 of 3 people found this review helpful
    These were very easy and very good. Might try increasing the splenda/decreasing sugar next time for fewer calories, but otherwise very tasty! I used skippy natural peanut butter, though, not reduced fat. Came out great! - 8/2/09

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  • Incredible!
    3 of 4 people found this review helpful
    Full of chocolaty goodness and filling too! I used all Splenda and Natural Peanut butter. - 5/11/09

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  • Good
    2 of 3 people found this review helpful
    Still a bit too much splenda aftertaste I think. Next time I think I would just use less sugar/splenda all together as this would be better a little less sweet. - 11/8/09

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  • Very Good
    1 of 1 people found this review helpful
    Not as sweet as original fudge recipe, but still satisfying. Mine was a little dry/crumbly, but I didn't follow recipe to the letter. - 1/28/11

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  • Very Good
    1 of 1 people found this review helpful
    Yum! A great quick dessert. I didn't use splenda, I used sun crystals instead (1c), they were so good! Thanks. And I only got 25 cookies out of the recipe. - 1/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    Oh boy, these are way too dangerous for me... I ate 3 formed cookies, and a couple spoonful as I was putting them out... long before they were cool. So did my girls.... - 9/29/10

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  • O.K.
    1 of 2 people found this review helpful
    Yikes sugar overload! I kept the recipe the way it is but its waaaaaaaaaaaaaaaaaaay too sweet. I'm gonna have to scale the sugar/splenda down considerably, its unedible like this. - 9/27/10

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  • Very Good
    1 of 1 people found this review helpful
    these were yummy, but when we tried to make them--didn't jell into cookies, so makes more like a great dip for fruit or such. - 7/21/10

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  • 1 of 1 people found this review helpful
    I used the new pb that is super high in Omega 3. I also added extra daily fiber to it and you couldn't even taste it. They are yummy! - 2/28/10

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  • Very Good
    1 of 1 people found this review helpful
    This is an old time favorite, a little to much splenda after taste but not that bad. I will make again. Thanks - 1/25/10

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  • Incredible!
    1 of 2 people found this review helpful
    Tried Splenda too. Does anyone know what the nutritional value is with just using Splenda? - 10/24/09

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  • Incredible!
    1 of 2 people found this review helpful
    Amazingly delicious and easy to make. YUM! - 7/28/09

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  • Good
    1 of 2 people found this review helpful
    Very good - 6/27/09

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  • Very Good
    1 of 2 people found this review helpful
    I used splenda also, very good, will make again - 5/17/09

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  • Very Good
    1 of 2 people found this review helpful
    very good - 12/2/08

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  • 1 of 2 people found this review helpful
    This is so good - not too sweet, but two of these satisfies my sweet tooth! - 5/29/08

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  • 1 of 2 people found this review helpful
    Will make again for our Seniors For Life Program in Colebrook, NH - 5/10/08

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  • Incredible!
    1 of 2 people found this review helpful
    Oh So delicious!
    && Oh so healthy! - 4/11/08

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  • Very Good
    1 of 2 people found this review helpful
    YUUUUUUUUUUUUMMMMMMMMMMMMMYYYYYYYY - 12/9/07

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  • Very Good
    1 of 2 people found this review helpful
    Very easy to make and a hit with the family. - 12/9/07

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  • The original version was always my favorite cookie growing up. I always eat way too many though. I will try it like this. I always just spread mine on waxed paper and then cut into squares. Much easier than trying to spoon out before they turn hard. - 6/13/13

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  • Delicious! I don't believe in artificial sweeteners, so I only use the 1 c. of sugar. Still sweet enough. I don't know how you get 48, though. I've made this twice and never gotten more than 30, and that includes the 'test' bites while making them! - 2/16/13

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  • These were wonderful. I can't wait to make more...this could be bad. - 1/25/13

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  • I love these cookies and because of all the oats in them I pretend they are health food. - 1/19/12

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  • I love these. They taste just as good as the full calorie version. Used I Can't Believe It's Not Butter Light instead of Promise & it took off calories, but kept everything else the same. I think the sugar/Splenda mix worked, because I didn't taste the Splenda at all (and I hate it so I would!). - 12/20/11

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  • They were so yummy! I could not taste the Splenda so maybe it was just me. I am thinking about trying it again in the future and using all Splenda. The cookies will not set up very well if you just let them cool on your counter put them in the refrigerator for a while and then they will set up. - 12/2/11

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  • Baaaaadddd (too good) cookies. Don't stop well with them! - 10/9/11

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  • After reading the comments, I used 1 cup of sugar, didn't use the Splenda at all, and they came out fantastic! They have a rich, dark chocolate taste and aren't overly sweet at all. These are seriously my new favorite cookie! - 8/12/11

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  • This was my first Spark recipe that I made and it turned out great. It was easy to make and my mom and siblings liked them a lot. There was a bit of a splenda aftertaste so i might use a little less next time. - 8/4/11

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  • 0 of 1 people found this review helpful
    We have the original recipe. I haven't used it in some time. I thought I would try this. After the critique of Splenda, and the SPARKS telling me practically every night I haven't eaten enough, I might check out the sugar calories, then decide which way to make it. Thank you for the recipe. - 12/27/09

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  • Incredible!
    0 of 3 people found this review helpful
    I can't wait to make these. I love the original version, but these sound great!! - 11/18/08

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