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The original recipe for these Chocolate Peanut Butter Oatmeal No-Bake Cookies has morphed over time, at my house, to the point that I feel they need a new name: Kitty Krap Cookies. As much as I’d like to take credit for this brilliant and enticing moniker, I can’t.
Behold: the patty of wonderfulness. Chocolate Peanut Butter Oatmeal No-Bake Kitty Krap Cookie.
Where Did They Get Their Tasteful Name?
I have been eating these and making these since I was a little girl. Once, I made them at my girlfriend George’s house when we were in junior high. Her family adored them, but behind my back, they secretly renamed them Kitty Crap Cookies, due to their lovely, enticing/offputting appearance.
The name stuck. Because who can resist saying Kitty Crap Cookies???
Why My Recipe Is the BEST!!!
- The first ingredient change I made to the original recipe was to make them with crunchy peanut butter, because that was all we had. And wouldn’t you know it? I decided that crunch of the crunchy peanut butter added texture that I LIKED!
- The second ingredient change happened when I noticed a new brand of cocoa at the grocery store: Hershey’s Cocoa makes a Special Dark Cocoa, that really is deeper in color and is 100% cacao. I love the dark, intense chocolate flavor it brings. It’s definitely better, in my opinion, than their regular cocoa.
- One other ingredient note: by all means, us Old Fashioned Oats, rather than quick oats, if possible. Again, this is a texture issue. Old Fashioned Oats are larger – Quick Oats have been cut into smaller pieces, which makes them cook faster, if you’re having oatmeal. The crunchy texture of Old Fashioned Oats makes for a more satisfying chew.
These three ingredient notes make a huge difference in the flavor and texture of this delicious Chocolate Peanut Butter No-Bake Cookie.
Best “I NEED SOMETHING SWEET…NOW!!!” Dessert, Ever
With a name like No-Bake Cookies, you probably suspected they’d be fast. I can be eating warm, chocolatey lusciousness in 15 minutes with these things, baby! And they’re LUSCIOUS!!! So satisfying. And with peanut butter and oatmeal in them, you’re perfectly justified in telling yourself they’re almost healthy. Because they ARE….almost….
An Important Cooking Tip:
This tip is in regard to the cooking instructions, which say to boil them for one minute. I’ve made these so many times, that I’ve occasionally boiled them for less time than I should have, even though I always set the timer for one minute once the mixture starts to boil.
Here is the mistake I’ve occasionally made that YOU should avoid: Set that timer for one minute once the mixture has SINCERELY come to a boil. A few bubbles around the edge of the pan is not a sincere boil. It is only flirting with being a boil. You need to see bubbles all over the surface of the mixture. (If not, your cookies will be too runny. They won’t thicken properly.)
How to Make Kitty Krap Cookies, Illustrated:
Mix the sugar and cocoa for the Kitty Krap Cookies in a sauce pan. I usually use a whisk.
The sugar and cocoa are whisked together, here. Don’t worry if you still have a few small lumps of cocoa left.
Then, I add the butter and milk, and turn on the heat, and keep stirring, so that the cocoa and sugar dissolve in the milk.
Pretty soon, the butter will begin to melt. Look! It’s a beautiful butter flower!
We’re approaching a sincere boil, here.The bubbles on the left side of the pan will soon cover the surface, and then I’ll set my timer for one minute of cook time.
When it’s been boiling for one minute, I remove it from the heat, and then, I add the peanut butter first. It will melt quickly in all that heat, as I stir it. After it melts, I add the vanilla.
Then I add the oats. Old fashioned oats will give you the most texture, which is what I prefer. I used quick oats, once, but they weren’t quite as good.
I stir the oats in. We’re almost done now!!!
I use an ice cream scoop/cookie dough scoop to portion them out onto waxed paper. My husband titled this picture, “The Kitty Krap Dump”. I apologize.
Please: pin this on Pinterest!
The Recipe for Kitty Krap Cookies: (Chocolate Peanut Butter No-Bake Cookies)
Kitty Krap Cookies: Chocolate Peanut Butter Oatmeal No-Bake Cookies
Kitty Krap Cookies are Chocolate Peanut Butter Oatmeal No-Bake Cookies, for when I need something sweet, and I need it NOW! DELICIOUS!
Ingredients
- 2 cups sugar
- 1/4 cup Hershey's Special Dark Cocoa
- 1/4 cup butter
- 1/2 cup milk
- 3/4 cup Crunchy Peanut Butter
- 2 1/2 cups of Old Fashioned Oats (uncooked)
- 2 teaspoons vanilla extract
Instructions
- Whisk together sugar and cocoa in a heavy sauce pan. Add butter and milk, and cook over medium heat, stirring, until mixture comes to a boil.
- Boil for one minute.
- Remove from heat and stir in peanut butter, vanilla, and oats.
- Drop dough by cookie scoops onto waxed paper. Allow to cool.
Notes
Be sure the mixture comes to a full boil before you start the one minute timer.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 78mgCarbohydrates: 35gFiber: 2gSugar: 25gProtein: 5g
Cookies I Have Loved
Each one a winner! You've got to try making at LEAST one of these!!!
Kitty Krap Cookies are Chocolate Peanut Butter Oatmeal No-Bake Cookies, for when I need something sweet, and I need it NOW! DELICIOUS!
Melva Carlson
Sunday 8th of September 2024
I just made your Kitty Krap cookies, but made the mistake of adding 1 cup, not 1/2 cup milk, so of course the mixture was too thin. Tried cooking it some more, and now I have chocolate stuck to the bottom of my stainless steel pot. How to clean? At least the end result tastes good, it's sitting in a brownie pan on parchment paper.
Susan Williams
Sunday 8th of September 2024
I'm so sorry you experienced that! Give it one more try, adding the correct amount of milk. I believe you'll have a better result.