1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (42g) Recipe makes 24 servings
Calories 178
Calories from Fat 68		(38%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 57mg		2%
Potassium 87mg		2%
Total Carbohydrate 25.4g		8%
	Dietary Fiber 1.4g	5%
	Sugars 17.3g
Protein 3.5g		6%
detailed view... how is this calculated?

Mud Cookies - Aka - Chocolate No Bake Cookies

Recipe #158428 | 7 min | 5 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Wollysam
Mar 3, 2006

This is a childhood favorite my mother use to make.

SERVES 24 (change servings and units)

Ingredients

2 cups sugar
1/2 cup butter
3 tablespoons cocoa
1/2 cup evaporated milk or milk (I use evaporated milk)
1 teaspoon vanilla
1/2 cup peanut butter (I use crunchy PB)
3 cups oatmeal (I prefer old fashioned oats, not quick cooking)

Directions

1
Combine butter, cocoa, sugar, and milk in a large saucepan.
2
Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
3
Add vanilla and peanut butter mixing well.
4
Stir in oats.
5
Quickly drop onto waxed paper by the spoonful or desired amount.
6
Let cool and enjoy.
7
Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #938586

On Aug 26, 2009

I love these...Mom has been making these as long as I can remember back I usually approximate the ingredients, which sometimes turns out badly so I used yours for consistency, perfect. For Chef #1091891: You probably didn't get it to the right boiling point, if you don't boil it long enough your cookies won't set, if you boil them too long they'll be too dry or crumbly. Also, you need to use quick oats because OF oats don't have enough time in the liquid to get soft so the texture will be wrong...the sugar amount shouldn't be cut because it is important to helping your cookie hold together and set right...if you're avoiding too much sugar try to sub some splenda in place of the sugar but not all splenda. These are definitely for those with a sweet tooth and who like chocolate, so sorry about the "too sweet" there's really no way around it, these are wonderfully rich and perfect with milk.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1091891

On Jun 27, 2009

made these tonite for company..did not go over well. What is the texture supposed to be like on the finished cookie? Mine turned out very sticky, even after being in the fridge for a few hours. Once they were on the serving plate they started to "melt" Had to scrape them off the plate with a knife. I cut the sugar to 1 1/2 cups, still VERY sweet, and used a little less than 1/2 cup margarine, not butter, also used o/f oats, not quick. If i make them again, I think I might cut out almost all of the margarine, if not all, as the pb is greasy enough. Will have to experiment.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Charishma Ramchandani

On Mar 4, 2006

These are absolutely addictive little bundles of joy This is one of my household favourites that always is a blast when I bake 'em.

5 people found this review helpful

Was this review helpful to you? YES | NO

From: GinaGirlio

On Jun 23, 2006

I was craving something sweet, but I wanted something that was easy, and something that didn't require turning the oven on as it is muggy and hot here, and I remembered these cookies that my sister use to make when we were kid's. I looked them up and found this recipe and just made them..I forgot how yummy these are!! Not to mention easy!! Thank you!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 24 reviews