No Bake Cookies

07.12.2018

Who can resist the nostalgic No Bake Cookies from childhood? This no bake oatmeal cookie 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

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!).

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.

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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 for No Bake Cookies

  • 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 These Easy No Bake Oatmeal 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 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 don’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 a few extra tablespoons 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.

Summer Cookies

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

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No Bake Cookies

 

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No Bake Cookies

5 from 6 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.

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
Servings: 29
Calories: 215 kcal

Ingredients

  • 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)

Instructions

  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*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 57mg 2%
Potassium 170mg 5%
Total Carbohydrates 33g 11%
Dietary Fiber 3g 12%
Sugars 15g
Protein 4g 8%
Vitamin A 2.1%
Calcium 2.3%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
NO BAKE COOKIES. 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. #nobakecookies #cookies #recipe #chocolatecookies #oatmealcookies #recipe

54 comments

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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

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