No Bake Cookies

July 12, 2018  ·  Published June 2, 2012

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No Bake Cookies are such a nostalgic childhood favorite! This recipe has that classic chocolate peanut butter flavor combo and the perfect chewy, fudgy texture. And I’m pretty sure they’re the easiest cookies on the planet to make!

No Bake Cookies

Easy No Bake Cookies

I’ve been making no bake oatmeal cookies for as long as I can remember. It’s one of the first things I learned how to make as a kid, I’d make them for my family on the weekends because my mom didn’t care much for dessert (be sure to supervise kids when making these though!).

No Bake Cookies Video


They always filled the craving for something sweet and they were ready to eat in no time. Plus everyone in my family loved them, and me the most I’m sure.

Chocolate and Peanut Butter Flavors

This is almost the exact same recipe I had when I was younger but I did add in a little bit more cocoa and peanut butter here, because why not?? It’s a flavor combo I never can resist!

No Bake Cookies

Ingredients You’ll Need for This Recipe

  • Sugar
  • Butter
  • Milk
  • Unsweetened cocoa powder
  • Vanilla
  • Quick oats
  • Peanut butter

No Bake Cookies ingredients butter sugar milk cocoa powder quick oats peanut butter vanilla

How to Make No Bake Cookies

First line two baking sheets with parchment paper (or just spread a long sheet of the parchment onto the counter), or have 29 cupcake liners set out.

Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk.

No Bake Cookies mixing sugar cocoa powder butter and milk in saucepan

Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute.

No Bake Cookies boiling sugar cocoa mixture in saucepan

Remove the mixture from heat then immediately add in vanilla, peanut butter and oatmeal. And stir to blend well.

no bake cookies mixing in oats peanut butter and vanilla

Drop mixture onto prepared parchment dropping 2 Tbsp at a time (a medium cookie scoop works well here or just use two large spoons).

Let cookies set then enjoy! If you want to speed up setting transfer to refrigerator. Store the cookies at room temp in an airtight container.

No Bake Cookies spooning mixture onto baking sheet

Tips for No Bake Oatmeal Cookies

After 20 some odd years of making these I’ve learned a few things along the way.

  • Don’t just bring the mixture to a simmer (where the edges of the mixture bubbles up) it needs to start fully boiling (bubbling up in the middle) before counting down those 60 seconds.
  • Don’t use old fashioned oats, I think quick oats are a must. The cookies won’t set up quite the same and they won’t be as tender.
  • The recipe should hopefully turn out perfect for you but if they’re a bit too wet, boil 15 seconds longer the next time, if they came out dry, boil 15 seconds under. The amount of time the liquid is boiled will determine the way the cookies set up and also determines how moist they’ll be.
  • I prefer creamy peanut butter but if you like the crunch of crunchy peanut butter you can use that here, just add an extra 1/4 cup so the consistency isn’t effected.
  • Use real butter, never margarine. It has a bad flavor which will effect the flavor of the cookies and it has added water so your end result won’t be as good.
  • Then as listed in the recipe stick with the bit of extra cocoa and peanut butter, it makes them a bit richer than you remember. I also cut back on the sugar by 1/4 cup as is listed in the recipe.

What do You Call Them?

When I was a kid we actually called these “uncooked cookies” which is funny because they are still cooked. But now I’m thinking maybe they should be called “summer cookies” because there’s just those days when we want a cookie but it’s so hot no one wants to turn the oven on, right?

Of course we’ll still stick with No Bake Cookies. But no matter what you call these decadent treats everyone will always love them!

No Bake Cookies

More Cookie Favorites to Try

No Bake Cookies


No Bake Cookies

4.98 from 67 votes

A super fast, super easy to make cookie made with chewy oatmeal, rich cocoa and creamy peanut butter. They're perfectly fudgy and always just too good to resist! A childhood favorite that I'm still making all the time.

Servings: 29
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 20 minutes
Total Time 33 minutes


  • 1/2 cup (113g) salted butter
  • 1 3/4 cups (350g) granulated sugar
  • 1/3 cup (32g) unsweetened cocoa powder
  • 1/2 cup (120ml) milk
  • 1 tsp vanilla extract
  • 2/3 cup (160g) creamy peanut butter
  • 3 cups (275g) quick oats (don't use old fashioned oats)


  1. Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.

  2. In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk. 

  3. Set over medium heat, and cook stirring frequently until it reaches a full boil. 
  4. Allow mixture to boil 60 seconds without stirring. 
  5. Remove from heat, immediately add in vanilla, peanut butter and quick oats. 

  6. Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners. 

  7. Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).

  8. Store cookies in an airtight container at room temperature.

Nutrition Facts
No Bake Cookies
Amount Per Serving
Calories 215 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 57mg2%
Potassium 170mg5%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 15g17%
Protein 4g8%
Vitamin A 105IU2%
Calcium 23mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: No Bake Cookies
Author: Jaclyn

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  • Cindy costin

    It would be nice if you said how much of each ingredient we needed instead of just listing them!!!!!!

    • Jaclyn

      Jaclyn Bell

      If you scroll down the page there’s a recipe box with measurements.

  • Stacey Leleck

    Is this recipe able to be trippled? Or should I just make them one batch at a time?

    • Jaclyn

      Jaclyn Bell

      I haven’t tried so I couldn’t say for sure, I’m guessing it would be fine.

  • Cindy Green

    Sounds like the recipe I lost that was my grandma’s and my mom gave to me. I used to make them all the time! We called them Boiled cookies! Going to make some right now! Thanks

  • Heather M. Whipple

    Hey I thought these were no bake cookies?
    Why do you boil the ingredients? I though the cookies don’t touch heat at all? I am looking for a no bake and no boil cookie recipe.
    I guess I am going to keep on searching.

    • Kaylee

      If you don’t boil the ingredients and just mix them in a bowl then they turn out lumpy and the ingredients won’t mix correctly. You will not find a recipe for these cookies without boiling the first set of ingredients. And these don’t bake in an oven, once the mixture is done you remove it from the heat and then add the oats and vanilla, place on parchment and let them set. You don’t bake them.

  • Sandy Devine

    I’ve made these cookies every which way but loose I think.
    I tried this recipe the other day, and all I can say is thank you.
    This was truly better than mine my 28 year old son told me. He didn’t know this was a little different than I normally make them. And they were truly amazing this time.
    I’ve always done them with 6 cups of oats. I guess doubling the recipe for 30 years and this way is the key, and kinda forgetting them. Lol.
    I put everything that you were supposed to put in the pan and turned it on, on my new gas stove in our new home.
    I so love my new kitchen because I got the almost kitchen of my dreams.
    But I turned the pan on and started to put the dishes away and almost completely forgot about it. When I turn back around and saw them bubbling, I stirred them and let cook one minute. Turned off stove and added everything else.
    I’m here to tell you, THANK YOU FROM THE BOTTOM OF MY HEART. They turned out the best they have in 30 years.
    Your extra going up or down on the time I believe is what made it completely delicious.
    The only thing I did differently was I used half Nutella and half regular jiffy peanut butter. Absolutely amazing.
    So THANK YOU for your recipe.
    It made all the difference in the world.
    I will no longer make them double batch as I think that’s what caused them to be a little dry last few times and adding the extra peanut butter last few times to runny. Your recipe hit the nail on the head.

    Oh by the way, after cooling, they only lasted about 10 minutes. My son said not only were the extra good, these are truly his favorite cookie of all time.
    So I’m making any batch tonight, it’s 10:30 pm here in Vincennes, Indiana and he will be coming here tomorrow morning to pick up his daughter who stayed tonight with nana and papa to help make homemade chicken and noodles and cookies.
    She’s 9 and when she comes to our house, she gets to cook. She can actually make cookies herself now. We help with the ovens as we don’t want her burned. But she can make homemade from scratch chicken and noodles, meatloaf, mashed potatoes, biscuits and gravy and so much more. She doesn’t get to do these things at home and she says this is her special time with nana and papa.
    We love that.
    I could go on and on. But I will stop. Anyway, again thank you for your sharing your recipes with all of us.
    I’m working on your chocolate chip cookies next.
    You are amazing. Thank you