Looking for a delicious, easy no-bake treat? These delectable cookies are filled with chocolate, peanut butter, and oats and perfect for a sweet snack.
No-bake cookies are the world’s answer to “I need a cookie and I need it now.”
These classic cookies are fudgy, sweet, and delicious.
where did no-bake cookies originate?
Classic no-bake cookies exploded in popularity in the 1950s when such ingredients as Crisco and margarine hit the market.
They are also called PREACHER COOKIES or COW PATTIES. Melt butter, cocoa, sugar, and milk on the stove-top and stir in quick oats and peanut butter.
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how to make EASY no bake cookies
Ingredients you will need:
My preference is to use salted butter. I use the Land O’ Lakes brand. I do not recommend margarine or a butter substitute unless you are making a vegan version.
You’ll need granulated sugar for these cookies.
For this recipe, choose unsweetened cocoa powder, like the Hershey’s Brand. (As opposed to Dutch-processed cocoa powder.)
Choose any of your favorite type of milk. I used 2% in this recipe.
Add 1 teaspoon of vanilla extract. I prefer pure extract, not imitation flavoring.
Because consistency and texture are important when making no bake cookies, I recommend a brand of creamy peanut butter that does not separate, such as Jif or Skippy.
If you do use a natural peanut butter that separates, be sure to mix very well before adding to the cookies.
It’s important to use QUICK OATS and not OLD-FASHIONED OATS!
If you use salted butter you don’t need to add additional salt. However, I like to cut the sweetness with an additional dash of salt.
Tools you’ll need
Can you freeze no bake cookies?
Yes! You can freeze no bake cookies. If your cookies are soft, chill for a couple hours first, not touching, before transferring to a freezer-safe Ziplock.
Thaw in the Ziplock fully before opening.
How long do no bake cookies last?
These chocolate, peanut butter oatmeal no bake cookies last up to 2 weeks in an air-tight container.
Help! Why are my cookies soft?
If you do not bring the mixture of butter, sugar, cocoa, and milk to a full boil for 1 minute, the cookies may be soft and not fully set.
Refrigerate the cookies to help them firm up.
Are no-bake cookies gluten-free?
Good news for the gluten-free crowd, no bake cookies are gluten-free.
TIPS on making no bake cookies
- I prefer using salted butter AND an additional dash of salt to balance the sweetness.
- Be sure to bring the mixture to a full boil for one minute.
- If cookies are soft, refrigerate to firm up.
- Use butter, not a butter substitute.
- Peanut butter that does not separate is easiest to work with.
- I find QUICK OATS work better than old-fashioned oats.
- A cookie scoop (about 2 tablespoons size) is great for cookies of uniform shape.
Meaghan’s super secret tip to make the best no bake cookies
For thicker, fudgier cookies, let the finished mixture rest in the saucepan (off of the heat) for ten minutes before scooping.