Raggedy Robins Recipe

Today I am sharing Raggedy Robins recipe with all of you.

I am very excited to share a true “Throw Back Thursday” recipe with you.  I love to think about the recipes that have inspired me.  Inspired me to be a better cook or baker. 

Inspired me to conquer new techniques or cooking methods.  Well, let’s not get too serious.  This is just a fun, easy recipe that takes me back to my childhood. 

Raggedy Robins was one of those great recipes I have from when I was first learning to cook.  This recipe really made me fall in love with baking and sweets. 

Raggedy Robins

I remember making them first in Girl Scouts and then in a home economics class in middle school. 

But, truth be told, I have been making these for the last 45 years, even using it as a recipe to teach my own children how to cook. 

It is a simple recipe that requires no baking and the blend of chocolate and peanut butter just melt in your mouth. 

So, enjoy a little bite from my past that is wrapped with lots of special memories.

Raggedy Robins

Raggedy Robins

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Dessert
Servings 2 Dozen


  • 2 cups white sugar
  • cup unsweetened cocoa
  • ½ cup butter (1 sick)
  • ½ cup milk
  • 1 teaspoon vanilla
  • ½ cup creamy or crunchy peanut butter
  • 3 cups oatmeal
  • ½ cup chopped peanuts (optional)


  • Prepare a baking sheet with wax paper or parchment paper. In a saucepan place sugar, cocoa, butter, and milk. Cook over medium high heat. Bring to a slight boil and cook for 1 minute. Remove from heat and stir in vanilla and peanut butter. Stir until smooth and combined. Stir in oatmeal and peanuts. Drop by tablespoon onto prepared baking sheet. I use a medium stainless steel scoop and then press down each ball slightly. Cool completely. Store in an airtight container.


These cookies are unbaked cookies, so no oven time is required. You can cool them in the refrigerator to help them harden a bit quicker.
Keyword Raggedy Robins

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