NO-BAKE COOKIE RECIPE
These cookies can probably be traced back to Eve. My mom made these growing up and I always made them in college. There are many versions but this is my favorite.
John made me promise years ago that I would only make these once a year since he can’t help himself from eating the whole batch. I’m always surprised when I find people who have never heard of them.
If you’ve never heard of them, you are the LAST person to not have this easy recipe. No worries. Now you do! Made with super simple ingredients.
In this last HOT month of summer I’ve had a lot of requests for No-Bake recipes so I added a label on the left for all of the recipes that don’t require you to turn your house into an oven. But between you and me, I’m not against using my oven even in these melting hot temperatures.
My husband keeps our house at Arctic cold temperatures so the only way I can get a little warmth in my bones without blatantly turning up the thermostat is to turn on the oven. Shhh…it’s a secret.
WHAT ARE THE INGREDIENTS IN NO-BAKE COOKIES?
- Oats – I like to use old-fashioned oats but quick oats can be used as well.
- Peanut butter – not natural peanut butter
WHY ARE MY COOKIES CRUMBLY?
In this step the sugar mixture is boiled. The mixture should be brought to a boil and then timed for one minute.
Two things to avoid:
- If you don’t boil it long enough, the cookies will not set up.
- If you boil it too long the cookies will be dry and crumbly.
Stir in the oats, peanut butter, and vanilla.
You can use quick oats or old fashioned oats. I personally like the texture of old fashioned oats better.
Using a cookie scooper helps to make these all uniform in size.
CAN THESE BE FROZEN?
Yes, these can be frozen in a freezer bag or a freezer-safe container.
OTHER COOKIE RECIPES:
- Chocolate Crinkle Cookies
- Sprinkle Cookies
- S’mores Cookies
- Soft Chocolate Chip Cookies
- Chewy Coconut Lime Sugar Cookies
- 3 cups old-fashioned oats, (quick-cooking oats can be used too but have a different texture)
- 1 cup creamy peanut butter, (crunchy peanut butter can also be used)
- 1 tablespoon vanilla extract
- pinch of salt
- 1/2 cup butter
- 1 3/4 cups white sugar
- 1/2 cup whole milk
- 1/3 cup unsweetened cocoa powder
- In a large bowl, add the oats, peanut butter, vanilla, and a pinch of salt. Set aside.
- In a medium saucepan bring the butter, sugar, milk, and cocoa to a boil for one minute. To make sure cookies set up properly wait until mixture comes to a complete FULL rolling boil and then start the timer for one minute. For best results do not over boil the cookies or they will be dry. Remove from heat.
- Very quickly add the cocoa mixture to the oat mixture. Stir well and drop spoonfuls of the chocolate mixture onto wax paper or parchment paper (it helps to use a cookie scoop). Let them set up and cool. Store in an airtight container.