Introduction

No bake cookies are a quick and delicious treat that requires no oven time. Made with oats, peanut butter, and cocoa, these chocolatey delights come together in minutes and set into perfect bites for sharing or snacking.

A stack of three thick, round cookies with a rough and chunky texture, showing visible oats embedded in the dark brown dough. The cookies are placed directly on a white marbled surface, with blurred background elements that include silver containers and other cookies. The overall color is warm chocolate brown with the oats giving a slightly uneven, bumpy look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sugar
1/2 cup milk
1/2 cup unsalted butter
1/4 cup cocoa powder
3 cups quick oats
1 cup creamy peanut butter
1 tablespoon vanilla extract

Instructions

Step 1: In a large pot, combine the sugar, milk, butter, and cocoa powder. Slowly bring the mixture to a boil while whisking continuously.
Step 2: Once boiling, allow it to boil for one minute without whisking, timing carefully to avoid overcooking.
Step 3: Remove the pot from heat and stir in the quick oats until thoroughly combined.
Step 4: Add the peanut butter and mix well until smooth.
Step 5: Stir in the vanilla extract and mix again.
Step 6: Lay parchment paper on a flat surface and spoon the cookie mixture into individual cookie shapes.
Step 7: Allow the cookies to set for 15-30 minutes until firm. If your kitchen is warm, you can speed up the process by placing them in the fridge.

Tips & Variations

Use quick oats for the best texture and consistency in your cookies.
Be sure to use real unsalted butter, not margarine, for optimal flavor and setting.
Prepare and measure all ingredients before starting to work efficiently and avoid overcooking.
If your home is warm, refrigerate the cookies to help them set faster.
Try reducing sugar slightly if you prefer a less sweet treat, or add a pinch of salt to balance flavors.

Storage

Store no bake cookies in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator where they will firm up more. To enjoy, let refrigerated cookies come to room temperature or microwave briefly to soften.

How to Serve

The image shows several round chocolate oat cookies with a rough, bumpy texture from the oats mixed in. The cookies are dark brown and look soft but dense, with some small cracks on the surface. They are placed closely together on a white crinkled paper that rests on a white marbled surface. The cookies fill most of the frame, with one cookie focused sharply in the front and others blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I double the recipe?

Doubling no bake cookies can be tricky because the mixture needs to cook evenly and set properly. It’s best to make individual batches to ensure good texture and consistency.

Can I use brown sugar instead of white sugar?

You can try substituting brown sugar, but it may slightly change the texture and flavor. The recipe works best with white sugar, and if you do try brown sugar, keep stirring until it dissolves before boiling.