Easy No Bake Cookies

Why You’ll Love This Recipe

• No Baking Required: Ideal for hot days or when you want a quick dessert without heating up the kitchen.

• Simple Ingredients: Uses pantry staples like oats, cocoa, and peanut butter.

• Quick Preparation: Ready to enjoy in about 30 minutes.

• Kid-Friendly: A fun recipe to make with children, offering a hands-on cooking experience.

• Customizable: Easily adaptable with mix-ins like chocolate chips or nuts.

Ingredients

• ½ cup unsalted butter

• ⅓ cup cocoa powder

• ½ cup milk

• 1 ½ cups granulated sugar

• ⅓ cup brown sugar (light or dark)

• 3 cups quick oats

• ⅔ cup creamy peanut butter

• 2 teaspoon vanilla extract

• ½ teaspoon salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Line two large baking sheets with parchment paper or silicone baking mats.

2. In a 3-quart saucepan, combine granulated sugar, brown sugar, butter, milk, and cocoa powder.

3. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, set a timer and boil for exactly one minute.

4. Remove from heat and stir in 2 cups of the quick oats until well coated.

5. Add peanut butter, vanilla extract, and salt. Stir until the peanut butter is fully melted and the mixture is smooth.

6. Stir in the remaining quick oats until combined.

7. Using a medium cookie scoop or two spoons, drop spoonfuls of the mixture onto the prepared baking sheets.

8. Let the cookies sit at room temperature for about 20 to 30 minutes, or until they are set and firm to the touch.

Servings and Timing

• Servings: Approximately 24 cookies

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

• Setting Time: 20–30 minutes

Variations

• Add-ins: Incorporate chocolate chips, chopped nuts, or dried fruits for added texture and flavor.

• Flavor Twist: Use almond butter or sunflower seed butter instead of peanut butter for a different taste.

• Dietary Adjustments: Opt for gluten-free oats to make the recipe suitable for those with gluten sensitivities.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 1 week.

• Refrigeration: For a firmer texture, refrigerate the cookies.

• Freezing: These cookies freeze well. Place layers of cookies between sheets of wax paper in an airtight container for up to 3 months.

FAQs

How do I know when the sugar mixture has boiled for one minute?

The mixture will begin to bubble vigorously, and the edges will show signs of boiling. Start your timer once this happens.

Can I use old-fashioned oats instead of quick oats?

Quick oats are recommended for the best texture. Old-fashioned oats may result in a chewier cookie.

Is it necessary to use parchment paper?

Parchment paper prevents sticking and makes cleanup easier, but silicone baking mats or a greased surface can also work.

Can I add chocolate chips to the mixture?

Yes, fold in chocolate chips after removing the saucepan from heat for a melty chocolate experience.

Are these cookies gluten-free?

If you use certified gluten-free oats, these cookies can be gluten-free.

Can I substitute margarine for butter?

Yes, margarine can be used as a substitute for butter in this recipe.

How can I make these cookies vegan?

Use a plant-based butter substitute and ensure the oats are certified gluten-free and vegan-friendly.

Why are my cookies too soft?

The sugar mixture may not have boiled long enough. Ensure it reaches a full boil and is boiled for exactly one minute.

Can I make these cookies ahead of time?

Yes, these cookies can be made ahead and stored in an airtight container for up to a week.

Can I use crunchy peanut butter?

Crunchy peanut butter can be used, but it may affect the texture and consistency of the cookies.

Conclusion

Easy No Bake Cookies are a timeless treat that combines simplicity with indulgence. Their quick preparation and customizable nature make them a go-to dessert for any occasion. Whether you're looking for a last-minute snack or a fun baking project with kids, these cookies are sure to satisfy.

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Easy No Bake Cookies

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Easy No Bake Cookies are a quick and delicious treat combining chocolate, peanut butter, and oats, perfect for a no-oven dessert that’s family-friendly and customizable.

• Author: Janet
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: Approximately 24 cookies
• Category: Dessert, Snack
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup unsalted butter

⅓ cup cocoa powder

½ cup milk

1 ½ cups granulated sugar

⅓ cup brown sugar (light or dark)

3 cups quick oats

⅔ cup creamy peanut butter

2 tsp vanilla extract

½ tsp salt

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Instructions

1. Line two large baking sheets with parchment paper or silicone baking mats.
2. In a 3-quart saucepan, combine granulated sugar, brown sugar, butter, milk, and cocoa powder.
3. Bring the mixture to a boil over medium heat, stirring occasionally. Once boiling, set a timer and boil for exactly one minute.
4. Remove from heat and stir in 2 cups of the quick oats until well coated.
5. Add peanut butter, vanilla extract, and salt. Stir until the peanut butter is fully melted and the mixture is smooth.
6. Stir in the remaining quick oats until combined.
7. Using a medium cookie scoop or two spoons, drop spoonfuls of the mixture onto the prepared baking sheets.
8. Let the cookies sit at room temperature for about 20 to 30 minutes, or until they are set and firm to the touch.

Notes

• Add chocolate chips, chopped nuts, or dried fruits for extra texture and flavor.
• Use almond butter or sunflower seed butter as a peanut butter alternative.
• Use gluten-free oats to make this recipe gluten-free.
• Store cookies in an airtight container at room temperature for up to 1 week.
• Refrigerate for a firmer texture or freeze up to 3 months with wax paper layers.
• Use parchment paper or silicone mats for easy cleanup and to prevent sticking.
• For vegan cookies, use plant-based butter and certified vegan oats.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 14g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 15mg