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 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.

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

More Cookie Favorites to Try

No Bake Cookies

 

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No Bake Cookies

5 from 10 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.

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66 comments

  • JJ: My partner and I have always called them “kitchen cookies” because we’d add in whatever we had at hand (“everything but the kitchen sink!”), like rasins or chopped almonds, etc. I think my favorite batch had crystalized ginger and some coconut. Thanks for sharing! It was nice to remember and make these today :) July 14, 2018 at 6:12pm Reply

    • Jaclyn: It’s funny to hear the different things everyone calls them :). It sounds delicious everything you and your partner would add to them, thanks for the ideas! July 15, 2018 at 7:55pm Reply

  • Ashley A.: Growing up we called these preacher cookies- in our old cookbook it said if you looked out the window and saw the preacher’s buggy coming toward your house for an unannounced visit, by the time he made it to the door you could have your cookies ready. July 12, 2018 at 3:16pm Reply

    • Jaclyn: Lol I love that! July 12, 2018 at 3:56pm Reply

  • Denise: I have made these and love them, but my question is why after they cool and set, do they lose their gloss. This happens everytime, so I don’t want to make them to give away or to serve other people with the way they look. Can you explain ? July 12, 2018 at 3:03pm Reply

    • Jaclyn: I’m no food scientist but I’m assuming the nice sheen is coming from moisture in the cookies, as they rest and dry they loose the sheen plus the oats absorb more of that moisture. If your cookies are setting and are dry though I’d recommend boiling the mixture 15 seconds less than what you normally do, that helps with the sheen a little too so they aren’t super dull. July 12, 2018 at 4:34pm Reply

  • Alyssa: Love this post! My family and I have been making these cookies for as long as I can remember! We always called them Boiled Cookies.:) I love the idea of using Ghiradelli cocoa powder! We have always used Hershey’s, do they have similar taste? July 12, 2018 at 7:52am Reply

    • Jaclyn: I think Ghiradelli is better, I just started buying it a few weeks ago and have loved it so far! It makes great brownies. July 12, 2018 at 4:42pm Reply

  • Anna: Jaclyn, do you think I could swap out the cocoa powder for powdered peanut butter? My husband can’t have chocolate but loves peanut butter. July 12, 2018 at 7:33am Reply

  • Renee: When I was young my entire family loved these cookies. We called them Boiled Cookies (I guess because you “boil” the ingredients.) Now I need to make some! July 12, 2018 at 6:20am Reply

    • Jaclyn: Fun memory! Glad they remind you of being a kid too :)! July 12, 2018 at 4:41pm Reply

  • Abbie: My mother got this recipe from a man named Tex, so our family has always called them Tex cookies. We now have 3 generations that love Tex cookies. July 12, 2018 at 6:08am Reply

    • Jaclyn: What a fun and unique name! July 12, 2018 at 4:41pm Reply

  • Sarah: I grew up calling these Idiot Cookies. I have no idea why, but they’re amazing. Side note, I’ve made these with Old Fashioned rolled oats and they were great! March 11, 2018 at 4:06pm Reply

    • Jaclyn: Ha ha – so glad you like them! March 12, 2018 at 10:33am Reply

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