No Bake Cookies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
22 cookies
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Calories
197 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
No Bake Cookies
Description
No Bake Cookies are made by melting butter with milk, sugars, and cocoa powder over low heat, then boiling briefly to combine and set the structure. Peanut butter and vanilla are stirred in before folding in instant oats, which provide body and texture without requiring baking. Dropping spoonfuls onto cookie sheets and allowing them to cool yields chewy, chocolatey cookies with a peanut butter richness.
The preparation avoids oven use and can be done on the stovetop with close stirring to prevent scorching. Timing the boil step carefully ensures the mixture sets properly. Instant oats are preferred for texture; old-fashioned oats can be substituted with an expected change in chewiness. Whole milk is recommended for the best results.
These cookies are convenient for quick preparation and suitable when oven use is impractical. They hold well once set and can be varied slightly by milk or peanut butter type, but natural peanut butter with oil separation is not advised due to texture issues.
Ingredients
- ½ cup butter cut into Tablespoon-sized pieces, salted
- ½ cup whole milk
- 1 cup light brown sugar firmly packed
- 1 cup granulated sugar
- ¼ cup cocoa powder
- ⅔ cup peanut butter creamy
- 1 ½ teaspoon vanilla extract
- 3 cups instant oats quick oats
Instructions
- Prepare two cookie sheets by lining with wax paper and set aside.
- Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process or you run the risk of your ingredients not combining properly and your cookies not setting properly.
- Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
- Increase heat to medium and, stirring constantly, bring to a boil.
- Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it's important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
- Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
- Add oats and stir until coated in chocolate.
- Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
- Allow to cool (approximately 20-30 minutes) before serving, the cookies will harden as they cool.
Notes
- Using whole milk helps the cookies set and achieve the right texture.
- Natural peanut butter with separated oil is not recommended due to setting problems.
- Old-fashioned oats may be used but will change the cookie texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 197kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 67mg | 3% |
| Potassium | 72mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 9IU | 0% |
| Calcium | 1mg | 0% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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