Inside: Get a recipe for an easy, 30-minute weeknight pasta that feels extra-special.
Reader comment:
I have used many no bake cookie recipes over the years and this one is my absolute favorite.
When I say these are THE BEST No Bake Cookies, I mean it. Because they have the distinction of winning a No Bake Bake-Off. Of sorts.
In fourth grade, a friend of mine and I were boasting about how great our mom’s cookies were. Both of us loved No Bake Cookies and both of us were convinced our mom made the very best ones.
So we decided to make it interesting. We asked each of our mothers to make a batch and pack one in our lunch boxes for a cafeteria showdown taste test.
Turns out, her mom’s were actually better.
Once I recovered from my shock, I swallowed my pride and asked for the recipe. And I’ve been making them ever since.
Ingredients You Need For No Bake Cookies
Sugar: Use white granulated
Cocoa
Butter: I use butter but one reviewer swears by swapping in margarine, FYI.
Milk
Peanut Butter: I use natural for many recipes but not this one. Using natural peanut butter results in drier cookies, so use regular peanut butter.
Vanilla Extract
Oats: I prefer old-fashioned oats, but you can use quick oats as well. They’ll just be a bit less chewy.
How to Make No Bake Cookies
Combine the sugar, cocoa, butter, and milk in a large saucepan and stir over medium-low heat until combined.
Turn heat to medium and cook, stirring occasionally, until mixture comes to a full boil. Boil for one minute, stirring occasionally. (Watch the clock closely–if you don’t boil them long enough, they will not set. Boil them too long, and they will be dry.) Remove from heat.
Add peanut butter, vanilla, and oatmeal to mixture and stir until combined.
Drop by the tablespoon onto a baking sheet (I use a cookie scoop like this one). Cool, then remove from sheet with a spatula, and store in an airtight container.
Questions about No Bake Cookies
What’s the best way to store No Bake Cookies?
Once the cookies are cooled and hardened, store them in an airtight container and use within a week (but I doubt they’ll last that long!).
Can you freeze No Bake Cookies?
Yes! Simply place the (cooled) cookies in a freezer bag, seal out the air, and store in the freezer. Allow to thaw…or eat them frozen (they’re still good that way!).
Can I use crunchy peanut butter instead?
Yes, It obviously adds more texture. Be sure it is regular crunchy peanut butter (not natural) for best results.
Yes. I have made these with 1 3/4 cup sugar (instead of two cups) and they turned out well.
Can you swap in honey instead of white sugar?
No. The texture will be all wrong. I know there are “health-ified” versions of these cookies out there–with coconut sugar, chia seeds, and what have you–but I’m a purist when it comes to No Bakes. I’d rather make the real deal and enjoy them a couple times a year.
How do you fix No Bake Cookies that don’t set up?
Boiling the mixture for less than a minute will produce cookies that are too soft. If you haven’t portioned out all of your cookies, adding some additional oats to the batter may help a bit. Next time, be sure to follow the one-minute-boil rule exactly, starting the timer when the mixture reaches a full boil.
How do you fix No Bake Cookies that are too dry?
Boiling more than a minute may lead to cookies that are too dry. Next time, only boil the mixture for one minute, starting the timer when the mixture reaches a full boil.
The BEST No Bake Cookies
Yield: 30
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
These No Bake Cookies are rich, soft, and ready in minutes.
Ingredients
2 cups sugar, white granulated* (see notes)
3 tablespoons cocoa
6 tablespoons butter
1/2 cup milk
1/2 cup peanut butter, regular, not natural* (see notes)
1 teaspoon vanilla
3 cups old-fashioned oats, or quick oats
Instructions
Combine sugar, cocoa, butter, and milk in a large saucepan and stir over medium-low heat until combined.
Turn heat to medium and cook, stirring occasionally, until mixture comes to a full boil. Boil for one minute, stirring occasionally. (Watch the clock closely--if you don't boil them long enough, they will not set. Boil them too long, and they will be dry.) Remove from heat.
Add peanut butter, vanilla, and oatmeal to mixture and stir until combined.
Drop by the tablespoon onto a baking sheet. Cool, then remove from sheet with a spatula, and store in an airtight container.
Notes
If you'd like to use less sugar, I have made these with 1 3/4 cup sugar and they turned out well.
Natural peanut butter will result in drier cookies. Stick with regular peanut butter.
Easy No-Flour Peanut Butter Oatmeal Cookies (4 Ingredients!)
Old-Fashioned Graham Cracker Cookies
The Very Best 4-Ingredient SunButter Cookies (Nut-Free + Peanut-Free!)
These Cookies Can Help Your Kids Learn to Like Lentils
Heart Cookies With Raspberry Buttercream
I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Hi! I'm Sally, a registered dietitian and mom.
I believe that EVERY mom can feel successful and confident about feeding her kids. Join my subscriber community and I'll send you my best kid-tested recipes.
If you've glanced at other no-bake cookie recipes then you'll see how important it is to boil the sugar mixture long enough which will help the cookies to set. Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny.
Most no-bake cookies have some sticky ingredient to hold it together. If you used something sticky like butter, peanut butter, melted marshmallows or melted chocolate I would pop them in the fridge, so they firm up. If that doesn't help, I would completely dip them in melted chocolate and let them harden in the fridge.
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.
How do you fix no bake cookies that didn't set up? If they don't set, try placing them back in your pan and reheating them, bringing them to a boil until they reach 230°F.
Baking at 375 degrees F as opposed to a lower temperature will help cookies stay soft: they'll bake faster which means they aren't in the hot, drying air of the oven too long. Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.
the more you mix cookie dough. the more the gluten develops and they become hard and dry and an unfavorable texture. reason no 3 you're over baking them. make sure you take them out when they're just slightly golden brown.
Scoop the finished cookie batter into spoon-sized rounds onto parchment paper, then let the cookies cool and set for 25 to 30 minutes. You can enjoy them right away, or store for up to five days in an airtight container at room temperature.
Why are my no bake cookies grainy? One common reason is overcooking or undercooking the mixture when boiling the ingredients. Make sure to boil the mixture for precisely one minute. Overboiling can lead to a grainy texture, as can using granulated sugar that hasn't completely dissolved.
Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.
The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.
How Do You Fix Gooey No-Bake Cookies? Freeze them. Once you have added the peanut butter and oats, the only option to fix gooey no-bake cookies is to freeze them so they will hold together enough that you can eat them. It might not be perfect, but it's not the end of the world and they will still be delicious!
Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.
Because it will take longer for the cookies to bake, there's more time for water to evaporate, and they will come out dry instead of moist and chewy. They'll also look pale, as the Maillard reaction responsible for browning doesn't occur until at least 284°F.
Here are some common reasons: Underbaking: Cookies might not have been baked long enough. Ensure you follow the recommended baking time in the recipe and adjust based on your oven's characteristics. Too much moisture: Excess moisture, either from ingredients like eggs or butter, can result in soft cookies.
Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture.
“If you store cookies in the fridge, they will dry out,” Amanda says. The dry, cold air sucks the moisture right out of them. Instead, keep your cookies at room temperature, or freeze them for later. Store Sourdough Chocolate Chip Cookies the right way to keep their just-baked softness.
You didn't press the batter down before sliding them into the oven. Your cookies will end up chewy when you leave the batter as-is. How can I make my cookies crunchy? Adding more butter to your recipe, baking your cookies longer, and letting them cool on the baking sheet will help give you crunchier cookies.
Address: 55021 Usha Garden, North Larisa, DE 19209
Phone: +6812240846623
Job: Corporate Healthcare Strategist
Hobby: Singing, Listening to music, Rafting, LARPing, Gardening, Quilting, Rappelling
Introduction: My name is Foster Heidenreich CPA, I am a delightful, quaint, glorious, quaint, faithful, enchanting, fine person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
