No Bake Cookies

Classic No bake cookies are the best cookies to make when you’re craving something sweet. They are made with basic pantry staples (no flour or eggs needed) and they take no time at all to make, I’m talking 10 minutes prep and 20 minutes to set, easy! Not only are they easy but they are insanely delicious, and bound to be a family favorite. They’re rich and fudgy with an incredible peanut butter and chocolate flavor that’s impossible to resist.

So whether your looking for a quick and easy sweet treat or just don’t want to turn on the oven these no bake cookies are for you. Check out my step by step recipe below including helpful photos, important notes on ingredients, and my top tips. Love cookies as much as I do? Make sure to check out my oatmeal cookies with raisins as well as my whole collection of delicious cookies!

What you need to make this recipe

Cocoa powder – this adds an incredible chocolate flavor, use 100% cocoa if possible just choose your favorite brand.

Oats – quick cooking oats are best for this recipe I don’t recommend using old fashioned oats because they will make the cookies extra chewy and slightly drier.

Peanut butter – use peanut butter without excess oil such as Jif (pictured above) or Skippy. I like to use creamy peanut butter but you can use crunchy peanut butter too for added texture.

Sugar – granulated sugar works best not only for flavor but to help the cookies set.

Butter – butter adds flavor and helps the cookies set, I recommend using unsalted because the peanut butter already has salt added. Do not use margarine, coconut oil, or anything else or they won’t set.

Vanilla – make sure to use real vanilla extract and not essence.

Milk – I use whole milk to make my no bake cookies but you can use any milk you like even non dairy milk such as almond milk is fine.

How to make No Bake Cookies

1. Add the oats and peanut butter to a bowl and set aside.

2. Add the butter, milk, sugar, cocoa powder in a medium saucepan and bring to a boil.

3. Boil the mixture for exactly 1 minute.

4. Remove from the heat and add the oats, peanut butter and vanilla.

5. Stir until fully incorporated.

6. Use a cookie scoop to scoop out the cookies onto a baking sheet and allow to set for 20-30 minutes.

Pro Tips for making this recipe

• Have all your ingredients set out before you start.
• Set a timer when the mixture is boiling, cooking for too long makes dry cookies but if it’s not cooked enough the mixture will not set properly.
• Once you combine all the ingredients together work quickly to scoop the cookies onto parchment paper or they will start to stiffen up.
• A cookie scoop will help you have even-sized and uniform cookies.
• You can place your parchment paper on a cold worktop or baking tray, whatever is easier for you.
• You can add a teaspoon to instant espresso for extra flavor in this cookie recipe.
• Butter is the only way to go here, do not use margarine or coconut oil.
• You can swap the peanut butter for any nut butter you like such as almond butter just make sure it’s not too oily.
• You can add in chocolate chips, dried fruit, rice krispies, or shredded coconut if you like.
• You should see the cookies starting to set pretty quickly but they will take at least 20 minutes to set completely.
• You can double this recipe to make more cookies.

Frequently Asked Questions

My cookies didn’t set, what did I do wrong?

Your cookies won’t set if you don’t boil the mixture for long enough. I highly recommend using a timer so you aren’t guessing when the minute is up. If you boil them for too long they will be too dry. If you’re having problems with them setting try chilling them in the fridge to firm up.

Can I use old fashioned rolled oats instead of quick oats?

The reason I use quick oats is because they absorb the liquid quicker while giving the cookies a slightly chewy texture. Old fashioned oats are much bigger and don’t absorb the liquid easily making your cookies much chewier. If you have old fashioned oats I recommend blitzing them into smaller pieces in a food processor first.

Can I make variations?

Definitely, these cookies are amazing with roughly chopped roasted peanuts mixed in, dried fruit such as raisins, cherries or cranberries, shredded coconut, and even chocolate chips for an extra chocolate hit.

How long do they last, can they be frozen?

These cookies will keep well in an airtight container for up to 1 week or can be refrigerated for 2 weeks. You can freeze the cookies for up to 3 months, thaw them completely before serving.

If you’ve tried these Classic No Bake Cookies then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!