This recipe has been a popular choice in my home and on the blog for years. It’s time it received a facelift with new photos that give it justice. These tasty cookies are so easy to make and require no pre-heating. It’s a dump and cook recipe, drop and dry, and it’s my favorite.
You have probably had these cookies before by their classic name No Bake Drop Cookies, but around our house we call them Sunday Cookies. It’s a name adopted by my best friend from childhood (still going strong 30+ years late). The name came about when she would make them traditionally on Sundays with her dad, hence Sunday Cookies. Since then the name has stuck with me.
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup butter
- 4 tbsp. cocoa
- pinch of salt
- 1/2 tsp. vanilla
- 1/2 cup peanut butter
- 3-4 cups quick oats
- Mix the first 4 ingredients in a medium saucepan.
- Continuously stir, bringing it to a rolling boiling for 1 minute.
- Remove from heat and add salt, vanilla, and peanut butter.
- Lastly, start adding the quick oats. Most recipes call for 3 cups. I tend to eyeball and continue to add until my mixture is thick enough for a spoon to stand up in it.
- Drop the cookies on a cooling rack lined with wax paper.
- Wait for them to dry and ENJOY!
-Grab yourself one of these handy measuring cups. It makes measuring peanut butter, molasses, and butter a cinch. Nothing is wasted and no more scrapping with a spatula.
– Bring your mixture slowly to a boil. If you heat it too quickly you risk the sugar not fully dissolving. You will be left with a cookie that is grainy and tastes like burnt sugar.
-Have all your ingredients measured beforehand. Helps the risk of your mixture setting up before you get all the ingredients added.
-For faster drying, flip your cookies once they’ve set on top.