No Bake Cookies


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


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No Bake Cookies

5 from 31 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
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
Calories: 215 kcal
Author: Jaclyn


  • Keith A Hughes: Just got done making a batch. This is my first time EVER making them. Wish me luck, and I’ll let you know how they turned out. They look good! June 22, 2019 at 7:56pm Reply

    • Keith: Well my first batch didn’t set up till overnight. I tried to make them again last night and I think I boiled them for to long, cause they set up within 8 minutes. They are a little dry. I will end up perfecting this treat with little tweeks. But over all it is a super easy recipe. Love to make them. Thanks for sharing the recipe! June 25, 2019 at 9:38am Reply

      • Jaclyn: Yes I hope you are able to perfect them! Glad you find them easy to make. These are one of my favorites! June 25, 2019 at 9:46am Reply

  • Elma: We called them raggidy Robin’s June 22, 2019 at 4:42pm Reply

  • Carrie: I just started this and realized I’m using old fashioned oats…guess I’ll see what happens. 😹 June 22, 2019 at 10:40am Reply

    • Jaclyn: Some recipes online use old fashioned oats I just prefer the texture of quick oats, so it should be fine. June 22, 2019 at 4:53pm Reply

  • Christina: Followed the recipe and they turned out great, reminds me of when I was a kid but better :)! June 15, 2019 at 6:31pm Reply

  • Connie Carr: I wonder why your cookies ALWAYS look shiny? Do you add something that I don’t? Mine taste great but like I said, no sheen. June 12, 2019 at 3:16pm Reply

    • Jaclyn: This are shown shortly after preparing them. Once they sit a while they don’t have quite the same sheen since the moisture absorbs into the oats :). June 12, 2019 at 8:15pm Reply

  • Pam: Perfect perfect June 10, 2019 at 4:46pm Reply

  • Lisa Lynne: I just made your no-bake cookies. I did everything you said including one minute on the boil. 3 level scoops of Oats instant oats and they’re dry there’s no dropping anyting! How can I add more liquid? I use salted butter and creamy peanut butter 1% milk. June 9, 2019 at 3:55pm Reply

    • Jaclyn: Sorry to hear that, are you sure an ingredient wasn’t forgotten and everything was properly measured? If so next time you could try a little more milk and/or a shorter boiling period. June 9, 2019 at 6:34pm Reply

    • Donna: Instant oats is different than quick oats….that may be the problem! June 11, 2019 at 12:54pm Reply

      • Jo: I actually made this with cacao powder I made in Peru last year. Kept everything else the same. Delicious! And I used almond milk and alternative butter so the people in my life who have severe allergies can enjoy these classic childhood cookies too! Thanks for the recipe! June 20, 2019 at 5:46pm Reply

  • Laura: Perfect every time I make them! Made exactly as written. :) June 4, 2019 at 2:15pm Reply

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