No Bake Cookies


The No Bake Cookie, its a classic that will never be forgotten. I made dessert in my home probably every Sunday growing up because my mom didn’t care much to make dessert but I always wanted it. These were the dessert I made most often, probably from the time I was about 5 years old. We always called them Uncooked Cookies, which is actually more fun to say than No Bake Cookies. These are the perfect 5 minute dessert to make when you are craving chocolate, something deliciously sweet or when you open you flour jar only to find there are only a few tablespoons remaining. Since I’ve made these countless times I’ve learned a few tips along the way. The amount of time you boil the mixture determines how set/dry they will be, margarine is out, it’s banned =) butter only in these babies, NEVER substitute old fashioned oats in place of quick oats and the best way to serve them up – in paper muffin cups.

This morning I set out to create my own version of the classic No Bake Cookie. I tried three ways, with buttermilk, coffee creamer and with real cream. Which did I like best? Real cream of course! They all had their own unique and delicious flavor but the cream version was my favorite. My mom always taught me every thing is better with a bit of cream in it. I think it gave the cookies just a hint of creaminess and richness. I hope you love this version! If you don’t have cream you could just add an additional 1/4 cup milk in it’s place to stick with the original version. Enjoy!


No Bake Cookies

Yield: 2 dozen


  • 1/2 cup salted butter
  • 2 cups granulated sugar
  • 1/4 cup cocoa powder
  • 1/8 tsp salt
  • 1/4 cup heavy cream*
  • 1/4 cup milk*
  • 2 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 3 cups quick oats (DON'T use old fashioned oats)


  1. In a medium saucepan combine butter, sugar, cocoa, salt, cream and milk. Bring mixture to a rolling boil over medium heat, stirring occasionally, then allow mixture to boil 45 seconds without stirring. Remove from heat, add in vanilla, peanut butter and quick oats. Stir mixture until combine then, working with 2 large spoons, immediately divide mixture evenly among 24 paper muffin cups (for bigger cookies you could do about 16). Allow to rest at room temperature until set.

Recipe Notes

*alternately you can use 1/2 cup half and half in place of 1/4 cup cream and 1/4 cup milk. I just always keep milk and cream on hand rather than half and half so it's what I used.


  • MyFudo™: I remember “no bake treats” are the only treats I am entitled to make when I was a young girl in braids a couple of decades ago. I am not allowed to use the oven without an adult helping me, so I always make do with no bake desserts. This dessert is a reminescence of my happy childhood. Thanks! June 4, 2012 at 2:49am Reply

  • tammkey: what if i have no 1/2&1/2 or cream and just milk? July 4, 2012 at 7:51am Reply

    • Nancy Bell: I think I’ve always used just milk… August 12, 2013 at 7:34am Reply

  • Jan: -have a family member allergic to chocolate, so I am going to try this w/o chocolate. Maybe add chopped walnuts. July 4, 2012 at 10:10am Reply

    • Anonymous: You can use Carob Powder in place of cocoa. There is no caffein in Carob, can be purchased in a bulk food store. October 29, 2012 at 12:58pm Reply

  • Jaclyn: tammkey – milk would work just fine. I hope you enjoy.
    Jan without chocolate would be delicious too I think, it would just be like a no bake peanut butter cookie, yum! July 4, 2012 at 2:16pm Reply

  • Jean: I learned to make these since first allowed to start cooking.I was only 8-9.Always thought and believed it was my grandmas family recipe.She only used milk and we used 1 cup.The peanut butter we use 1 cup.I don’t let mine boil at a rolling boil quiet 3 min. because my family likes them very gooey.
    A few exchanges I use in place of smooth peanut butter sometimes I use the crunchy.A good milk or cream substitute is evaporated milk.I use half of a cup mixed with half cup of water.I don’t care for raisins but if you do you can add some of them or some crasins or you can try any kind of nut you like to the recipe.
    If you are diabetic(I am) you can use splenda instead of sugar or half of each to cut back on the sugar or on calories if you are watching your weight. July 31, 2012 at 10:55pm Reply

  • Anonymous: When I make no bakes ( not the same recipe) I use 1/2 oats & 1/2 coconut which I like real well. August 12, 2012 at 4:59am Reply

  • Sherrie Green: I also love these cookies. They were my girls favorites. I use almand flavoring instead of vanilla. It brings out the flavor of the chocolate. August 12, 2012 at 8:26am Reply

  • LaOhioAngel: I’m going to try using flavored coffee creamer instead of the cream. August 12, 2012 at 12:35pm Reply

  • bardude: I’ve been looking for this recipe for months. I love this cookie. The coconut addition sounds great. August 12, 2012 at 4:26pm Reply

  • bardude: I’ve been looking for this recipe for months. I love this cookie. The coconut addition sounds great. August 12, 2012 at 4:47pm Reply

  • Anonymous: Used to make these always when young, we called them Top of the stove cookies…..and also added coconut November 13, 2012 at 5:49pm Reply

  • Elizabeth: I remember making them with my mom anf grandmother. They used evaporated milk and theu tasted fantastic.

    November 14, 2012 at 12:20pm Reply

  • Leona: We always called them Boiled Cookies, but some people call them Oatmeal Fudge, especially if poured into a greased pan and cut into squares. I have also heard them called Cow Patties. November 15, 2012 at 1:35pm Reply

  • susan J smith: Please be very careful when letting children make these cookies– they should not be left unattended the boiling chocolate will cause SERIOUS BURNS — BE ATTENTIVE WHEN MAKING THESE COOKIES WITH CHILDREN PLEASE !! November 15, 2012 at 4:50pm Reply

  • M Stewart: My mom made these every year for Christmas, it is now a tradition for me as well. I will sometimes substitute crunchy peanut butter for a little additional peanuts. December 4, 2012 at 8:53am Reply

  • sue: I make these for my family but have always called them reindeer poop. Grandkids really get a kick out of the name but its what I have always called them. Serve them with hot chocolate topped with snowman droppings. ( Mini marshmallows) December 10, 2012 at 12:23pm Reply

  • N Lader: How do I make these without the peanut butter? I remember a recipe from when I was a kid that didn’t require buttermilk or peanut butter. December 31, 2012 at 7:37pm Reply

    • Jaclyn: I’ve been wondering if they can be made without peanut butter, so I’m not sure? I know there is a nutella version out there but I’d imagine if they don’t have peanut butter then more butter would need to be added. January 1, 2013 at 12:21am Reply

    • Julie: A lady that used to go to our church always made them without PB. They always looked so good, but I always loved them with PB. I’m sure there are recipes out there. Maybe just try Googling PB free no bakes. March 28, 2017 at 7:15am Reply

  • fashionrb: can you make it with chocolate chips if you do not have cocoa? April 24, 2013 at 7:14pm Reply

  • georgia: We always know them as Missouri Muds. Here in Missouri of course May 17, 2013 at 8:42pm Reply

  • FRAN: My mom used to make these all the time, but we used coconut, and no peanut butter. They were always a favorite with my own kids too. July 30, 2013 at 6:59pm Reply

  • nana: has anyone ever made these cookies using almond bark instead f chocolate? awsome August 5, 2013 at 6:37am Reply

  • Jackie: A memory. I made a version of these when I was in nursing school when I was home for a weekend and shared them with other students. One of them called them “disease” cookies because you couldn’t eat just one. That became their name. I graduated in 1960 so this is a long ago memory and a lot of cookies later. September 23, 2013 at 11:58am Reply

    • Jaclyn: What a fun memory :), I love how food can carry memories! September 27, 2013 at 7:19am Reply

  • regina: I learned to make these cookies in school .I made them for my 5 brothers often so we called them the 5 brothers cookies, now our children are carrying on the tradition. May 30, 2014 at 2:12pm Reply

  • Julie Mikolowski: My brother cannot have milk or butter or any dairy for that matter. He’s not allergic, it’s a disease he has, and cannot consume any dairy at all. A non – dairy version would be very helpful. I would more than likely use almond milk or coconut milk, and I would have to use Blue Bonnet Lactose Free Margarine. I’ve made them this way before but they don’t seem to want to set up. Their always gooey. He loves them, but I wish they’d turn out better. The end result is never consistent & I’m embarrassed to bring them to gatherings, where other people will see them. The dairy products are the only things that need to be substituted with the products I mentioned earlier. March 28, 2017 at 7:06am Reply

    • Jaclyn: I would maybe try boiling the mixture longer with those substitutes (probably twice as long and see if that helps). I would also recommend coconut oil instead of margarine, margarine has water and that may be part of the problem. March 29, 2017 at 7:10pm Reply

      • Julie: Okay, thank you! I’ll have to give that a try. April 1, 2017 at 6:26pm Reply

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