No Bake Cookies (+Video)
These No-Bake Cookies are so simple to make! Packed with chocolate flavor and oatmeal for a satisfying and easy treat that everyone loves!
A DELICIOUS NO BAKE COOKIE
If you have never had these delicious cookies before, you are absolutely missing out. Grandma’s No Bake Cookies are a timeless classic that spans generations. They are super simple to make with easy, pantry staple ingredients. If you want the perfect gift giving cookie this year, or just want an easy to whip up treat, then you need to make Grandma’s No Bake Cookie recipe.
FREQUENTLY ASKED QUESTIONS:
Cocoa, peanut butter, butter, sugar, milk and quick cooking oats. Every traditional no bake cookie is made with some variation of these ingredients.
Boiling. The boiling process is what is needed to thicken the chocolate mixture. This is why it is important to boil the mixture long enough. Once your mixture starts to boil you will want to keep it at a boil for 60 seconds. This is the amount of time needed to make sure that your cookies set up properly. It is ok to slightly go slightly over that time, but going under might cause your cookies to not set up properly.
Then, as the butter and chocolate and peanut butter cool, it will then take on a firmer, chewy texture.
Yes. These can cool on aluminum foil but you will need to make sure it is non-stick foil or spray the aluminum foil with nonstick spray or they will stick to the foil as they cool. I recommend using parchment paper or wax paper for best results.
If they are unrefrigerated, no bake cookies are best eaten within 3 days. Just make sure to keep them in an airtight container. If they are refrigerated in an airtight container, they will last about 10 days.
No Bake Cookies can be frozen by placing in a freezer bag and separating layers with wax paper so they don’t stick together. They will keep for up to 3 months. Defrost on the counter top or in the refrigerator.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- unsalted butter – you can use salted butter, just leave out the additional salt in the recipe.
- brown sugar – I prefer light brown sugar but you can use dark brown, it just has more molasses in it so will give a deeper flavor.
- unsweetened cocoa powder – use any brand you love, Hershey’s cocoa powder is the most common brand found at grocery stores, you’ll find it in the baking aisle of your grocery store.
- creamy peanut butter – you could even use chunky peanut butter if you prefer.
- quick cooking oats – they must be quick cooking oats, if you use old-fashioned or steel cut oats, they will be too hard and difficult to chew.
HOW TO MAKE NO BAKE COOKIES:
Line 2 baking sheets with parchment or wax paper and set aside. In a medium saucepan over medium-high heat melt butter.
Add brown sugar and stir to combine.
Add cocoa, milk, and vanilla extract and mix to combine.
Allow the mixture to come to a rolling boil and cook for 1 minute.
Remove from the heat and add the peanut butter and stir until it melts in and is combined.
Next, add the oats and stir to combine with a wooden spoon or silicone spatula.
Use a medium cookie scoop or tablespoon to drop batter 1 inch apart on the cookie sheet about 15 cookies per sheet.
Allow the cookies to cool and set. You can also set them up in the refrigerator for about 30 minutes if you would like them to cool quickly.
WANT MORE DELICIOUS RECIPES?
No-Bake Cookies (+Video)
- ½ cup (1 stick) salted butter
- 1 ¾ cups brown sugar
- 4 Tablespoons unsweetened cocoa powder
- ½ cup milk (I use 2% or higher milk fat)
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- 3 cups quick cooking oats
- Line 2 baking sheets with parchment or wax paper and set aside. In a medium saucepan over medium-high heat melt ½ cup (1 stick) salted butter.
- Add 1 ¾ cups brown sugar and stir to combine.
- Add 4 Tablespoons unsweetened cocoa powder, ½ cup milk and 1 teaspoon vanilla extract and mix to combine.
- Allow the mixture to come to a rolling boil and cook for 1 minute.
- Remove from the heat and add ½ cup creamy peanut butter and stir until it melts in and is combined.
- Next, add 3 cups quick cooking oats and stir to combine with a wooden spoon or silicone spatula.
- Use a medium cookie scoop or tablespoon to drop batter 1 inch apart on the cookie sheet about 15 cookies per sheet.
- Allow the cookies to cool and set. You can also set them up in the refrigerator for about 30 minutes if you would like them to cool quickly.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Easily double this recipe to have more on hand or to give out as gifts.
- Only use quick cooking oats (not old fashioned oats). Please pay attention to the packaging as they are very easy to confuse one for the other.
- Make sure that you use unsweetened cocoa powder and not dutch process.
- You can quicken your set up time by placing these in the refrigerator for 30 minutes.
- These can be frozen, see my tips above.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
I do remember my mom making these every year for Christmas but if I recall correctly, I think she used Rice Krispies in place of the quick Oats.