| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 7 dozen |
Ingredients
- 3 cups quick-cooking rolled oats
- 1 1/4 cups Jif® Extra Crunchy Peanut Butter
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1/2 cup honey
- 1/4 cup butter
- 1/4 tsp. salt
Instructions
- HEAT oven to 350 degrees F. Place rolled oats in a 15 x 10-inch baking pan. Bake 15 minutes or until toasted. Cool.
- COMBINE peanut butter, chocolate chips, honey, butter and salt in medium saucepan.
- HEAT over low heat, stirring occasionally, until peanut butter and chocolate are melted and mixture is well blended. Add toasted oats; mix thoroughly.
- DROP from teaspoon onto waxed paper. Chill until firm. Store, tightly covered, in refrigerator.
Nutrition Facts
| Serving Size | 1 of 84 servings |
| Calories | 54 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 1 g |
| Cholesterol | 1 mg |
| Sodium | 8 mg |
Reviews
This is the best no bake recipe for this cookie that I have ever made. Toasting the oats adds so much to this cookie. I will definitely be making these often.
Absolutely heavenly for kids and adults alike! Toasting the oats made gave this longtime favorite recipe an even more excellent taste and texture. These are so easy – and little ones can participate! Great, great recipe!