No-Bake Cookies are one of those simple treats I make when I want something sweet but do not want to turn on the oven.
They are chocolatey, peanut buttery, and full of oats. Soft, rich, and so easy.
I love making these on busy afternoons or when I need a quick dessert for family. They come together fast, and there is something comforting about a recipe that has been around for years.
In my small Raleigh kitchen, these are always a safe bet.
Why You’ll Love This No-Bake Cookie Recipe?
- No oven needed, which is great on warm days.
- Comes together in under an hour.
- Made with simple pantry ingredients.
- Makes a big batch for sharing.
- Easy cleanup with just one saucepan.
- Great for last-minute dessert needs.
What Kind of Oats Should I Use?
This recipe calls for quick-cooking oats, and that is what I recommend. They soften nicely and help the cookies set just right.
Old-fashioned oats can work if that is what you have, but the texture will be a little chewier and the cookies may not hold together quite as well.
I would not use instant oatmeal packets because they often have added flavors and sugar. Plain quick oats are best here.
Options for Substitutes
- Salted butter works fine. Just skip adding extra salt.
- Almond butter can replace peanut butter if needed. The flavor will change slightly, but it is still good.
- Dairy-free milk can be used if that is what you keep on hand.
- Old-fashioned oats can be used in place of quick oats, but expect a heartier texture.
- If you prefer a deeper chocolate flavor, you can use dark cocoa powder instead of regular unsweetened cocoa.
Watch Out for These Mistakes While Cooking
- Make sure the mixture reaches a full rolling boil. That quick 60 seconds helps the cookies set properly. Set a timer so you do not guess.
- Do not boil for too long. If it goes much past 60 seconds, the cookies can turn dry and crumbly.
- Stir well after adding the oats. Every oat should be coated so the cookies hold together.
- Let them cool completely before moving them. They need that time to firm up.
What to Serve With No Bake Cookie Recipe?
These cookies are great on their own, but you can also serve them with:
- A cold glass of milk
- Hot coffee in the afternoon
- A scoop of vanilla ice cream
- Fresh strawberries on the side
- Packed into lunch boxes as a sweet treat
Storage Instructions
- Store the cookies in an airtight container at room temperature for up to 4 to 5 days.
- If your kitchen is warm, you can keep them in the refrigerator to help them stay firm.
- They also freeze well. Place them in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Let them thaw at room temperature before serving.
How To Make No Bake Cookie Recipe?
Ingredients
- 1/2 cup (115 grams) butter, sliced into pieces
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon pure vanilla extract
- 3 cups (300 grams) quick-cooking oats
Instructions
Step 1:
Before you begin, gather and measure all of your ingredients. Line two large baking sheets with parchment paper and set them aside.
Step 2:
In a large saucepan, combine the butter, sugar, milk, and unsweetened cocoa powder. Place the pan over medium heat. Stir often as the butter melts and everything blends together smoothly.
Step 3:
Once the mixture comes to a full rolling boil, set a timer and let it boil for exactly 60 seconds. Stir occasionally while it boils.
Step 4:
Remove the saucepan from the heat. Stir in the peanut butter and vanilla extract until smooth and fully combined. Add the quick-cooking oats and stir until all the oats are evenly coated and mixed in well.
Step 5:
Drop spoonfuls of the mixture onto the prepared baking sheets. You can use a spoon or a 1.5 tablespoon cookie scoop for even portions.
Step 6:
Let the cookies cool for 20 to 30 minutes, or until set. Then serve and enjoy.
No Bake Cookie Recipe
Ingredients
Method
- Before you begin, gather and measure all of your ingredients. Line two large baking sheets with parchment paper and set them aside.
- In a large saucepan, combine the butter, sugar, milk, and unsweetened cocoa powder. Place the pan over medium heat. Stir often as the butter melts and everything blends together smoothly.
- Once the mixture comes to a full rolling boil, set a timer and let it boil for exactly 60 seconds. Stir occasionally while it boils.
- Remove the saucepan from the heat. Stir in the peanut butter and vanilla extract until smooth and fully combined. Add the quick-cooking oats and stir until all the oats are evenly coated and mixed in well.
- Drop spoonfuls of the mixture onto the prepared baking sheets. You can use a spoon or a 1.5 tablespoon cookie scoop for even portions.
- Let the cookies cool for 20 to 30 minutes, or until set. Then serve and enjoy.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 151 kcal |
| Carbohydrates | 23 gm |
| Fat | 6 gm |
| Protein | 3 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.
