No Bake Oatmeal Cookies
No Bake Cookies require no oven time at all! Made with just seven ingredients, these oat-based cookies contain everyone’s favorite combo: peanut butter and chocolate.
Servings: 32 cookies
Measure and prepare all of your ingredients ahead of time because you will need to work fast to get the best results. Line a few cookie sheets or a clean countertop with parchment paper or wax paper.4
In a large pot, melt the butter, cocoa powder, sugar, and milk over medium heat, stirring regularly.
As soon as the mixutre begins to boil in the center, set a timer for 1 minute and continue to stir the mixture at a rolling boil.5,6
As soon as time is up, remove the pot from heat and stir in the peanut butter and vanilla extract until combined.
Quickly stir in the oatmeal and drop spoonfuls of the mixture onto the parchment paper and allow them to cool for at least 20 minutes to set.7
- Unsalted butter may be used but you'll want to add 1/2 teaspoon of salt if you do.
- Sun butter may be used in place of peanut butter for a nut-free alternative. You can also increase to 1 cup of peanut butter if you want a stronger flavor.
- Make sure to use 1-Minute Oatmeal, not instant oatmeal (too soft) or old fashioned oats (too hard).
- No Bake Cookies are super easy to make, but they also need to be prepared quickly. So measure out all of your ingredients before you begin cooking and keep the peanut butter, vanilla, and oatmeal close by so you can grab it quickly when you’re ready for it.
- It’s so important to stick to the timing on these so they don’t turn out hard and dry. 60 seconds is key! And the time should start as soon as the middle of the mixture begins to boil!
- If it’s the dead of summer or it’s rainy out, you may want to cook the mixture for an additional 5 seconds since the moisture in the air might make it hard for the cookies to set.
- Once the cookie mixture is prepared, you’ll want to work quickly to drop the cookies onto the prepared surface. You want to get all of the mixture out of the pan quickly and reduce the risk of overcooking. You can definitely just use a mixing spoon to drop the mixture onto the parchment paper to make your cookies, but if you want to have perfectly sized cookies, I recommend using a medium cookie scoop – this should give you 30 to 32 evenly sized cookies.
Calories: 139kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 102IU | Calcium: 12mg | Iron: 1mg