No Bake Cookies
These classic No Bake Cookies are rich chocolate peanut butter cookies with chewy oats, made completely on the stovetop. They’re fast, kid-friendly, and perfect for potlucks, bake sales, or an easy weeknight treat.
Ingredients
- 1/2 cup unsalted butter 1 stick / 113 g; if using salted butter, reduce added salt slightly
- 2 cups granulated sugar white sugar; you can swap up to 1/2 cup with light brown sugar
- 1/2 cup whole milk 120 ml; 2% works too; for dairy-free, use unsweetened oat or almond milk
- 1/4 cup unsweetened cocoa powder about 22 g; Dutch-process gives darker color and more intense flavor
- 1/4 teaspoon kosher salt to balance sweetness
- 1 teaspoon pure vanilla extract avoid imitation if possible
- 1/2 cup creamy peanut butter about 130 g; classic shelf-stable style (Jif/Skippy); avoid very runny natural PB
- 3 cups quick oats about 255 g; not instant packets; gives classic chewy texture
Instructions
- Line 2 baking sheets with parchment paper or silicone baking mats. Clear some counter space so you can scoop the cookies quickly once the mixture is cooked.
- In a medium saucepan (about 3-quart), combine the butter, sugar, milk, cocoa powder, and salt. Set over medium heat and stir gently as the butter melts, scraping the bottom and sides so nothing scorches.1/2 cup unsalted butter, 2 cups granulated sugar, 1/2 cup whole milk, 1/4 cup unsweetened cocoa powder, 1/4 teaspoon kosher salt
- Once the mixture is smooth and starting to steam, continue stirring and bring it to a full rolling boil, with big bubbles across the entire surface. Boil for exactly 60–75 seconds, stirring constantly, then immediately move to the next step. Boiling too short makes sticky cookies that don’t set; too long makes them dry and crumbly.
- Turn off the heat and slide the pan off the burner. Immediately stir in the vanilla and peanut butter until completely smooth and glossy; the mixture should look like a thick, shiny chocolate sauce.1 teaspoon pure vanilla extract, 1/2 cup creamy peanut butter
- Pour in the quick oats and stir quickly but thoroughly to coat every flake. The mixture will thicken as you stir; keep going until it looks uniform and quite thick. If it seems very runny, let it sit in the pan for 1–2 minutes so the oats can absorb more liquid.3 cups quick oats
- Using a medium cookie scoop (about 1 1/2 tablespoons) or two spoons, drop mounds of the mixture onto the prepared baking sheets, leaving a little space between each. If you like, gently nudge or shape the edges to make them rounder, or leave them rustic.
- Allow the cookies to cool at room temperature until firm, about 30–40 minutes. If your kitchen is warm or humid, place the trays in the refrigerator for 20–25 minutes to help them set.
- Once the cookies are set and no longer sticky to the touch, enjoy one and transfer the rest to an airtight container for storage.
Notes
Boil time is crucial: a full rolling boil for 60–75 seconds helps the cookies set properly. On very humid days, the cookies may stay softer; chill them and consider adding an extra 1/4 cup oats next time. Do not use instant oatmeal packets, which are cut too fine and often pre-sweetened. Different cocoa brands vary in intensity; if yours is very strong, you can reduce it slightly the first time. Using a cookie scoop and gently pressing the tops can give a smoother, more uniform look. This is an excellent beginner recipe for kids—with an adult handling the boiling step, kids can help measure, stir in the oats, and scoop.
Nutrition
Calories: 150kcal
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