No Bake Cookies
These classic No Bake Cookies are soft, chewy chocolate peanut butter oatmeal cookies made on the stovetop with simple pantry ingredients. They set as they cool, need no oven, and are perfect for quick treats, potlucks, and after-school snacks.
Ingredients
- 1/2 cup unsalted butter 1 stick / 113 g; salted butter is okay, reduce added salt slightly
- 2 cups granulated sugar about 400 g; can replace up to 1/4 cup with brown sugar
- 1/2 cup milk about 120 ml; whole or 2%; or full-fat oat/almond milk for dairy-free
- 1/4 cup unsweetened cocoa powder about 20 g; natural or Dutch-processed
- 1/2 cup creamy peanut butter about 130 g; classic shelf-stable peanut butter works best
- 3 cups old-fashioned rolled oats about 255 g; quick oats okay for softer cookies; avoid steel-cut oats
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt reduce if using salted butter
- 1/2 cup shredded sweetened coconut optional add-in
- 1/2 cup chopped peanuts optional add-in, for crunch
- 1/4 cup mini chocolate chips optional add-in; stir in at the end
- 1-2 tablespoons ground flaxseed optional add-in
- flaky sea salt optional, for topping
Instructions
- Line 2 large baking sheets with parchment paper or silicone baking mats. Clear some counter space so you can work quickly once the mixture is ready.
- In a medium to large heavy-bottomed saucepan over medium heat, add the butter and let it melt completely, stirring once or twice so it doesn’t brown.1/2 cup unsalted butter
- Stir in the granulated sugar, milk, and cocoa powder. Mix until the mixture is smooth and no dry cocoa streaks remain, scraping the sides and bottom of the pan.2 cups granulated sugar, 1/2 cup milk, 1/4 cup unsweetened cocoa powder
- Turn the heat to medium-high and bring the mixture to a full rolling boil, where it bubbles across the entire surface. Once it reaches a full boil, set a timer for 60–75 seconds and keep it gently boiling, stirring often. Do not overboil, or the cookies may turn dry and crumbly.
- As soon as the timer goes off, remove the pan from the heat. Immediately stir in the peanut butter, vanilla extract, and salt until the peanut butter is fully melted and the mixture is glossy and smooth.1/2 cup creamy peanut butter, 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt
- Add the oats and fold them in until every oat is well coated and the mixture thickens to a scoopable consistency. If using shredded coconut, chopped peanuts, or ground flaxseed, stir them in now.3 cups old-fashioned rolled oats, 1/2 cup shredded sweetened coconut, 1/2 cup chopped peanuts, 1-2 tablespoons ground flaxseed
- Using a cookie scoop (about 1 1/2 tablespoons) or a regular spoon, drop mounds of the mixture onto the prepared baking sheets, leaving a little space between each cookie. Gently flatten with the back of the spoon if you prefer a flatter cookie shape.
- If desired, sprinkle flaky sea salt or press a few mini chocolate chips onto the tops of the warm cookies so they adhere.1/4 cup mini chocolate chips, flaky sea salt
- Allow the cookies to cool at room temperature until firm and set, about 20–30 minutes. If your kitchen is very warm or humid, place the trays in the refrigerator for 10–15 minutes to speed up setting.
- Once the cookies are firm and easy to pick up, serve and enjoy with milk, coffee, or tea.
Notes
Boil time is crucial: 60–75 seconds at a full rolling boil helps the cookies set properly. Underboiling can lead to cookies that don’t firm up; overboiling can make them dry and crumbly. Old-fashioned oats give a chewier texture, while quick oats yield softer cookies. You can reduce the sugar to about 1 1/2 cups for a less sweet, slightly softer cookie. Store in an airtight container at room temperature for 3–4 days, in the refrigerator for up to 1 week, or freeze for 2–3 months (thaw at room temperature for 15–20 minutes).
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