Quick and Easy No Bake Cookies

When you want something sweet, no-bake cookies can be ready in under 20 minutes. There are just 8 essential ingredients, best of all, you don’t have to wait for them to cool down!

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If you have a well-stocked baking cupboard, you should have all the ingredients. This no-bake cookie recipe is so tasty, fast, and straightforward. But be careful, you could get addicted.

Easy No Bake Cookies

These easy no-bake cookies were one of the first recipes I ever made as a child. They bring back memories of childhood and are still a favorite of mine.

The peanut butter and chocolate combine to create a delightfully chewy treat. And, let’s be honest, who can say no to peanut butter and chocolate? It’s a tried and tested recipe that never goes out of fashion in our family.

These no-bake cookies are an ideal treat for when you want something delicious. Keep them in an airtight container for a quick snack after school. Or save them for a sweet treat to go with a cup of coffee.

The recipe is so simple and really easy to follow, plus when you combine the delicious ingredients, it’s difficult to go wrong. Let me show you how to make no bake cookies.

Ingredients for No Bake Cookies.

There’s nothing special about the ingredients. They are staples that you will find in a kitchen pantry. I certainly make sure that I always keep these basics to hand to rustle up some quick and easy no-bake cookies.

Quick Oatmeal. It’s the oats that give this traditional cookie the chewy texture that makes it so delicious. I like to use quick oats, but regular oats work just as well. Remember, using regular oats it will result in a chewier, thicker texture.

Peanut Butter. You can use creamy or crunchy peanut butter; the choice is yours. However, I believe the crunchy variety provides the ideal texture. Every mouthful has a little crunch. But, it’s up to you, so let your taste guide you!

Cocoa Powder. Use the unsweetened variety as you’ll be adding sugar later on. Your no bake cookies will be bursting with chocolate taste.

Brown and White Sugar. This recipe works well with half white and half brown sugar. However, you can mix it up and use either just white or just brown. Swapping the sugars will give your cookies a completely different taste, so why not experiment?

Milk. For these traditional no-bake cookies, I suggest you use whole milk. However, if you prefer to use 2% milk or even non-dairy milk, give it a try and see how they turn out. You may find that you like the results of using different milk, or your dietary needs may dictate what you use.

Butter. The recipe uses salted butter but If you only have unsalted butter in the fridge, mix 1/4 teaspoon of salt with the butter. You can also use vegan butter, nut butter or coconut oil if preferred.

Extract of Vanilla. What’s a dessert without vanilla extract? Make sure you use vanilla extract and not vanilla essence. Extract of vanilla has a deeper taste, and vanilla essence can taste synthetic.

No Bake Cookies: A Step-by-Step Guide

Before you begin, I suggest getting all of your ingredients together and measure them in preparation. It may take a few minutes, but it certainly pays off and makes the whole baking experience smoother. Now, follow this no bake cookie recipe for the perfect no bake cookies.

  1. Place the cocoa, sugar, milk, and butter in a medium saucepan. Over a low to medium heat, slowly bring them to a gradual boil. You must do this very slowly while stirring the mixture with a wooden spoon or spatula. Keep the saucepan on the heat and boil for 60 seconds, and keep stirring.
  2. After boiling, remove the pot from the heat. Mix in the oats, peanut butter, and vanilla extract. Combine thoroughly.
  3. Allow to cool for approx. 1 minute, then drop teaspoonfuls of the mixture onto wax or parchment paper or a baking sheet.
  4. Leave the cookies to cool until they set.
  5. Enjoy!

Tips & Tricks For Perfect No Bake Cookies

  • Patience is required: do not pour the mixture onto the wax paper while it is still hot! Leave the mixture to cool first. This also helps the cookies to form more easily.
  • You could try putting the cooled mixture in the refrigerator for up to10 minutes. This will speed up the chilling process.
  • For this recipe, use only real butter and try to avoid margarine. Unless you are using a vegan alternative like coconut oil. Remember that this will make the cookies taste like coconuts — which is no bad thing.
  • When it’s raining, don’t bake these cookies! The pressure in the environment stops the cookies from adequately setting. Crazy but true!
  • If you don’t want it to be overly sweet, try reducing the amount of sugar. Experiment with different quantities to get the taste that you like.
  • For a different-tasting cookie, use almond extract in place of vanilla extract.
  • Add chopped nuts to your cookies for extra crunch. Chopped almonds work well.
  • While the recipe asks for rolled oats, quick oats can also be used. Quick oats provide more delicate cookies, while rolled oats have an excellent chewy feel.
  • As you cook, keep stirring the mixture. The stirring helps the cookies to combine and stops the ingredients from separating.
  • Before removing the mixture from the heat, ensure that it has reached a complete rolling boil. This guarantees that the no-bake cookies will set once they are on the wax paper.
  • Beware of overcooking the ingredients, as this will result in dry cookies.
  • Add some shredded coconut to your cookies to give them a unique flavor. Coconut has a distinct taste that complements peanut butter and chocolate!
  • For creamy cookies, use creamy peanut butter — simple!
  • Are you looking for a more nutritious option? Use date syrup in place of sugar and coconut oil rather than butter. These two ingredients will give your cookies some real punch!
  • A small pinch of salt can help your cookies taste better. However, go easy on the salt if you’ve already used salted butter.
  • The wonderful thing about these no bake cookies is that they’re simple to experiment with. Try different ingredients to enhance the flavor and texture. Cream cheese, mashed banana, and apple puree are all great alternatives to butter. The result is healthier, softer cookies.
  • Adding some raisins or other dried fruits will make your cookies really chewy with bursts of sweetness.
  • Try adding other ingredients like poppy seeds, chia seeds, or pumpkin seeds. There’s nothing you can’t add to these cookies, so why not give it a try!

What Is The Shelf Life Of No Bake Cookies?

When kept at room temperature, baked cookies will last approximately a week. There is no need to refrigerate them. However, I suggest storing them in an airtight container to prevent them from going soft.

You can chill them in the refrigerator. In fact, I often eat my cookies straight from the freezer. That brings us nicely to the next question.

Can No-Bake Cookies Be Frozen?

100%! These cookies can remain in the freezer for up to 3 months.

I keep two at a time in tiny Ziploc bags and take them out of the freezer whenever I want a quick snack.

Can You Substitute Instant Oats For Old-Fashioned Oats?

Yes, absolutely. Ultimately, it’s down to personal choice. I like to use quick oats because they have a wonderful texture. However, it depends on what you prefer.

Traditional oats will make the cookies thicker and chewier, but you may prefer that. If all you have is available in your kitchen is old-fashioned oats, you’ll be alright!

Help! My Cookies Are Crumbly And Dry!

Are your cookies are all dry or crumbly? It’s probably because you boiled the ingredients for too long or used too high a heat during the cooking process.

It is critical to bring them to a boil gently. I understand how tempting it is, but keep them on medium heat. I’m guilty of increasing the temperature in recipes to get things ready quicker, but it may rapidly destroy the cookies.

During the boiling process, patience is required, and I guarantee it will be worth the wait.

Why Didn’t My No-Bake Cookies Set Properly?

If your cookies did not set after being left to cool, it is probably because you took them off the boil too soon.

Humidity may also have an impact on how the cookies come out. If you prepare them on a humid day, you may need to boil them for a longer time. This recipe is a bit of trial and error, so have a few practice runs to get them right.

But here’s a simple tip for you. Place your cookies in the refrigerator if they do not set correctly or if they seem a bit too moist. This will help the cookies to set and may even speed up the process.

Oat and Chocolate No Bake Cookies

Cuisine: American Recipe

Servings: Makes 24 Cookies

Preparation: 8 Minutes

Calories: 350 kcal

Make oat and chocolate easy no bake cookies with just 8 simple ingredients. Use peanut butter, chocolate, and oats for a tasty, traditional cookie that you can make ready to eat in under 20 mins.

INGREDIENTS.

  • 1⁄2 cup butter or butter alternative
  • 1 1⁄2 cups of white sugar
  • 1⁄2 cup of light brown sugar
  • 1⁄2 cup whole milk or use a milk alternative
  • 4 tablespoons of unsweetened cocoa powder
  • 1⁄2 cup of crunchy or creamy peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups instant or traditional oats

METHOD

1.Place the cocoa, sugar, milk, and butter in a medium saucepan. Over a low to medium heat, slowly bring them to a gradual boil. You must do this very slowly while stirring the mixture with a wooden spoon or spatula. Keep the saucepan on the heat and boil for 60 seconds, and keep stirring.

2. After boiling, remove the pot from the heat. Mix in the oats, peanut butter, and vanilla extract. Combine thoroughly.

3. Allow to cool for approx. 1 minute, then drop teaspoonfuls of the mixture onto wax or parchment paper or a baking sheet.

4. Leave the cookies to cool until they set.

5. Eat and enjoy!

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Cassie brings decades of experience to the Kitchen Community.
She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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