No Bake Cookies
User Reviews
4.9
No Bake Cookies
Description
No Bake Cookies are an oat-based dessert that uses melted butter, sugar, milk, and cocoa powder boiled briefly to form a chocolate syrup base. Peanut butter and vanilla extract are stirred in to add richness and flavor. Quick oats absorb the mixture, providing chewiness and structure without baking. The cookies are portioned onto lined baking sheets and left to cool until firm.
This recipe relies on boiling the syrup for exactly one minute to ensure proper consistency so the cookies set correctly and hold their shape. The texture is fudgy and slightly dense with pronounced chocolate and peanut butter notes.
The cookies can be stored at room temperature for up to five days or refrigerated for longer freshness, making them practical for make-ahead treats or casual sharing. Variations include using different nut butters or adding mix-ins like nuts or coconut for texture diversity.
Use traditional unsweetened cocoa powder and quick-cooking oats for best results. Substitutions like non-dairy milk or alternate nut butters are possible but may affect setting or flavor.
Ingredients
- ½ cup butter unsalted
- 2 cups granulated sugar
- ½ cup milk whole or 2%
- 4 tablespoons cocoa powder unsweetened
- Pinch salt
- ½ cup peanut butter
- 2 teaspoons vanilla extract
- 3 cups oats quick-cooking
Instructions
- Add the butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan.
- Bring to a rapid boil and let boil for 1 minute.
- Remove from heat.
- Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
- Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
- Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Notes
- Use unsalted butter or omit extra salt if using salted butter.
- Whole or 2% milk works well, but non-dairy options can be substituted carefully.
- Traditional unsweetened cocoa powder is recommended; chocolate chips can replace cocoa powder but will alter texture.
- Creamy peanut butter sets cookies better than natural types with excess oil.
- Quick oats absorb liquid best; old-fashioned oats are not advised for this recipe.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to 2 weeks; freezing is possible for up to 3 months.
- Consider adding nuts, raisins, or shredded coconut for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 28mg | 1% |
| Potassium | 48mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 170IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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