Preacher Cookies?
This is just one of many names this little cookie has been given over the years. My mother-in-law, Chris, used to just call them ‘No-Bakes’ and one of my co-workers called them ‘Spoon Cookies’. I’ve always referred to them as Preacher Cookies or No-Bake Preacher Cookies. The story being that if you found out the preacher was coming over and you wanted something to serve, you could whip these up real quick and you don’t even need to turn on the oven. Now, not many folks these days have the preacher just stopping on by willy nilly but that is the funny story behind these. All I can say is my Dad is a preacher and I have no doubt he would jump for joy if anyone decided to make these for him when he visited. Or rice pudding, he really loves rice pudding. 🙂
Easy and delicious
These really do whip up pretty fast. And chances are, you probably have all the ingredients already sitting in your pantry. They are perfect for that sweet tooth that pops up outta nowhere. If you like Reese’s Peanut Butter Cups then this is the cookie for you!
Ingredients:
3 cups quick-cooking (1-minute) oatmeal (uncooked)
2 cups sugar
1 stick (1/2 cup) salted butter
1/8 tsp salt
1/2 cup milk
1 cup creamy peanut butter
1 tsp vanilla extract
1/2 cup milk chocolate chips
1 tbsp butter
Directions:
Pour quick-cooking oatmeal into a large bowl and set aside. Roll out some wax paper onto your counter.
In a medium pot, add in sugar, butter, salt and milk and turn heat up to medium-high.
Stir well as butter melts and bring the mixture to boil. Allow to boil for one minute then remove from heat.
Then add in vanilla extract and peanut butter and stir until smooth.
Pour warm mixture over oatmeal.
Stir well.
Then scoop dough and drop about a tablespoonful on wax paper. Continue until you’ve used all the batter. I find this easiest to do with one of these spring-loaded scoopers. It makes quick work. 
If you prefer, gently smash down the cookies with your fingers.
In a microwave safe bowl, add in chocolate chips and butter.
Microwave in 20-second intervals (stirring after each time) until chocolate is melted. 
Drizzle melted chocolate over cookies.
Allow the cookies to cool completely. Then store in an airtight container.
Enjoy!
Recipe adapted from South Your Mouth
- 3 cups quick-cooking (1 minute) oatmeal uncooked
- 2 cups sugar
- 1 stick salted butter 1/2 cup
- 1/8 tsp salt
- 1/2 cup milk
- 1 cup creamy peanut butter
- 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1 tbsp butter
- Pour quick-cooking oatmeal into a large bowl and set aside. Roll out some wax paper onto your counter.
- In a medium pot, add in sugar, butter, salt and milk and turn heat up to medium-high.
- Stir well as butter melts and bring the mixture to boil. Allow to boil for one minute then remove from heat.
- Then add in vanilla extract and peanut butter and stir until smooth.
Pour warm mixture over oatmeal.
- Stir well.
Then scoop dough and drop about a tablespoonful on wax paper. Continue until you've used all the batter.
- If you prefer, gently smash down the cookies with your fingers.
- In a microwave safe bowl, add in chocolate chips and butter.
- Microwave in 20-second intervals (stirring after each time) until chocolate is melted.
- Drizzle melted chocolate over cookies.
- Allow the cookies to cool completely. Then store in an airtight container.
I have been making these since the sixties but my recipe had cocoa in it making them a chocolate fudge type version. I also believed that was part of the setting up process so I am excited to see this version. My daughter-in-law does not like chocolate (she also has other faults) so she will be happy.
“she also has other faults” lol!
Your review made me “Laugh out Loud” 🙂
Can I substitute the peanut butter for something else… My son has a peanut allergy.
Is there a substitute you usually use? I’m not really that familiar with alternatives but I think if there is a product that you are used to using instead of peanut butter, it should work here. 🙂
Try almond butter. That’s what I’m going to do.
If I may ?? Almond butter cashew butter? It’s hard when allergies come on to play.. God bless you and your son xo
I love these cookies! So yummy!
I’m going to try this since my husband loves peanut butter cookies. Like one of the other ladies, I have the chocolate version recipe. Thank you for this!
Would you say these would be gluten free since you do
Do not add any flour
Linda, in essence yes this recipe is gluten free. You would have to be sure to get quick oats specifically marked gluten free though because they are often processed on equipment that also processes gluten ingredients. Likewise you would want to be sure you had a fresh jar of peanut butter that hasn’t been cross contaminated. I’m not sure how familiar you are with gluten free so I’ll offer a little extra advice in case it helps…. A lot of products are naturally gluten free but the manufacturing process puts them in contact with gluten making them unsafe for those with gluten intolerance or celiac disease. Always check your labels for the marking “gluten free” because even trace amounts of gluten can make them/you very ill.
I made these tonight and, two hours later they are still VERY soft. I used the exact ingredients/measurements…any ideas?
I think you didn’t cook the liquid long enough as instructed in the recipe and /or didn’t get enough oatmeal in
the recipe . Or your weather was too humid. Weather can make a big difference in some recipes.
I too have made this for many years since the 70’s. They are under many different names called sauce pan cookies,
candy cookies,etc., Mine are a little easier to make as you mix in cocoa with butter and milk,etc.,and then you drop by spoonful onto wax
paper and you are done..Also the wet cooked mixture is so good you want to eat it by the spoon or drink. This is before you add the oatmeal.