Simple No-Bake Cookies Recipe
No-bake cookies are a versatile, foolproof dessert that anyone can make. Whether you stick to the classic recipe or get creative with add-ins, these cookies are guaranteed to satisfy your sweet tooth without breaking a sweat.
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Equipment
- heavy bottom saucepan
- Parchment lined baking sheet
- measuring cups/spoons
Ingredients
- 3 cups QUICK oats (not cook or steel-cut types)
- 2 cups sugar
- 1/2 cup butter (1 stick)
- 1/2 cup milk (dairy or plant based)
- 1/4 cup cocoa powder
- 1/2 cup peanut butter (or other creamy nut butter)
- 1 tsp vanilla extract
- pinch of salt (optional, but balances the sweetness)
Instructions
- Line a baking sheet with parchment paper or wax paper and set aside.
- Pre-measure oats and peanut butter into separate bowls, set aside.
- In a medium saucepan, combine the butter, sugar, milk, and cocoa powder. Heat over medium heat, stirring frequently, until the mixture comes to a rolling boil. Let it boil for EXACTLY 1 MINUTE while continuing to stir.
- Remove the saucepan from the heat and immediately stir in the peanut butter, vanilla extract, and a pinch of salt (if using) until smooth.
- Fold in the oats until they’re fully coated with the chocolate mixture.
- Using a spoon or cookie scoop, drop dollops of the mixture onto the prepared baking sheet. Let the cookies cool and set for about 30 minutes at room temperature, or speed up the process by chilling them in the refrigerator.
- Once set, your cookies are ready to enjoy! Store leftovers in an airtight container for up to a week.
Notes
*Calories are approximate
Tips for Success
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- Timing Matters: Boil the mixture for exactly 1 minute. Over-boiling can lead to dry cookies, while under-boiling may make them too soft.
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- Choose the Right Oats: Quick-cooking oats work best for the right texture. Avoid using steel-cut oats, as they’re too tough.
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- Customize Your Cookies: Try adding shredded coconut, mini chocolate chips, or chopped nuts to the mix for extra flavor and texture.
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- Allergy-Friendly Swaps: Use sunflower seed butter or almond butter instead of peanut butter, and gluten-free oats if needed.
Servings: 24 servings
Calories: 110kcal
