Baby Ruth Candy Cookies
Deliciously rich and chewy cookies inspired by Baby Ruth candy bars, combining chocolate, peanut butter, and oatmeal for a satisfying treat suitable for all ages.
Ingredients
Instructions
- In a saucepan, mix cocoa, butter, sugar, and milk.
- Bring to a boil and cook for 1 minute.
- Remove from heat; add vanilla, peanut butter, and oatmeal.
- Mix well quickly until combined.
- Drop spoonfuls onto waxed paper.
- Cool for 1 hour before serving.
Tips & Substitutions
For a richer flavor, try using dark cocoa powder instead of regular cocoa. If you prefer a nut-free version, substitute the peanut butter with sunflower seed butter. Ensure your oatmeal is quick oats for the right texture. To make these cookies even more indulgent, consider adding mini chocolate chips or chopped nuts to the mix. For a fun twist, try drizzling melted chocolate on top before serving.
Serving Suggestions
These cookies are perfect for an afternoon snack or dessert. Serve them alongside a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. They also make a fantastic addition to a dessert platter for parties. For a fun twist, pair them with Joann'S Not Hot Nachos for a savory contrast to the sweet cookies.
Storage & Reheating
Store any leftover Baby Ruth Candy Cookies in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them, where they will last up to two weeks. To enjoy them warm, simply microwave for a few seconds until softened, but be careful not to overheat them.
Nutrition & Diet Analysis (per serving)
Each serving of Baby Ruth Candy Cookies contains roughly 1695 calories, with 58g protein, 193g carbohydrates, and 84g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (161% of the Daily Value), and dietary fiber (138% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1084mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick oats?
While rolled oats can be used, they may alter the texture of the cookies, making them chewier. Quick oats are recommended for a softer, more cookie-like consistency. If you only have rolled oats, consider pulsing them in a food processor for a finer texture before adding them to the mixture.
What can I do if the mixture is too dry?
If you find that the mixture is too dry, you can add a bit more milk or peanut butter to achieve the desired consistency. Start with one tablespoon at a time until it holds together well. Remember, the mixture should be moist enough to drop spoonfuls easily onto the waxed paper.
Can I freeze these cookies?
Yes, you can freeze Baby Ruth Candy Cookies! Place them in a single layer on a baking sheet until firm, then transfer them to an airtight container or freezer bag. They can be frozen for up to three months. When ready to enjoy, thaw them at room temperature for a few hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).