These Classic No-Bake Cookies only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, these cookies are perfect for an easy dessert!
Do you have a favorite cookie? One that you absolutely love and could probably eat the entire batch if you’re left alone with them? Besides a good chocolate chip cookie, I’ve always loved no-bake cookies.
Whenever we were kids and we wanted something sweet, my mom would whip up a batch of these cookies. And to be honest, we hardly ever waited for them to cool completely before we dug in.
Once I moved out on my own, I wanted to master making no-bake cookies. Several years ago, I found this recipe from All Recipes and over the years I’ve made a few small tweaks to it. I use a little more sugar and boil the recipe for a little less time, but these are still the same classic no-bake cookies everyone knows and loves.
One thing that I love about these cookies is how easy they are to make. You can prepare a batch of these in about 15-20 minutes, then all you have to do is wait for them to cool. This is one of my go-to dessert recipes when I’m short on time or just want something easy to make.
And the best part? You probably have everything on hand to make these right now! And even if you don’t, once you make a batch you’ll make sure to have everything on hand for next time. Trust me.
Before you get started making the cookies, I suggest getting all of your ingredients ready and measure them out. This will make the process go much smoother, and the quicker you get everything combined after the mixture has boiled the better the cookies will turn out.
To start, you’ll melt down some butter with sugar, milk, and cocoa powder. Once the mixture is melted down, you’ll bring it to a boil and allow it to boil for one minute.
Now here’s another important thing, set a timer for exactly 60 seconds once the mixture starts to boil. If you boil it too long, the no-bake cookies will turn out too dry and if you don’t boil it long enough they won’t set properly.
Once the 60 seconds is up, you’ll stir in some peanut butter, vanilla extract, and oats. And that my friends are how easy these cookies are to make.
In fact, I think that hardest part of making these cookies is waiting for them to cool.
Baking tips for classic no-bake cookies
- Make sure to gather your ingredients and measure everything out before you get started with these cookies, it will make the whole process much smoother.
- Be sure to set a timer for 60 seconds once the mixture comes to a rolling boil and remove it from the heat as soon as the timer goes off.
- If you find the cookies aren’t setting up properly or seem a little too wet after you’ve let them cool for about 20-30 minutes, place them in the refrigerator to help firm them up.
Classic No-Bake Cookies
Ingredients
- 1/2 cup (115 grams) butter, cut into pieces
- 2 cups (400 grams) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1/2 cup (125 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups (300 grams) quick-cooking oats
Instructions
- Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
- Place the butter, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
- Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 2 tablespoon cookie scoop). Allow to cool for 20-30 minutes, serve, and enjoy!
Notes
Love no-bake recipes? Try these easy Peanut Butter Cup Pudding Pops next!
You can find all of my no-bake recipes here too.
Could these be made with 1/2 cup veg oil instead of the butter?
I wouldn’t suggest it for this recipe. Coconut oil may work since it will solidify.
Sooo I accidentally used Steel Cut Oats! Do you think they’ll turn out still? Or did I just waste all those ingredients?
Steel cut oats are much different so I’m not quite sure that they will turn out the same.
What can I use instead of the peanuts putter? Can i just skip this step or is it going to mess up the recipe?
I wouldn’t suggest leaving it out, but you could use no-stir almond butter or something similar.
I leave out the peanut butter and they turn out great! Allergic to the stuff but I love these cookies
When I was little the cookies I ate were always shiny, and they were the best I’ve ever had I heard the trick is to make them shiny but each time I try they don’t turn out shiny any tips
Hi, Carrie! If they’re not turning out shiny, you may be boiling the mixture just a little too long. Try reducing it by 10-15 seconds next time and see if that helps.
I agree. When it says exactly one
Minute…that’s all it needs. I used to not pay attention and they were always too dry.
Crisco , about a teaspoon.
Can I use margarine in these or does it have to be the real deal butter? I prefer real butter and I know it’s better for you of the two, but margarine is what I have on hand at the moment and Im craving these badly.
Yes, I’ve used it before and they turned out just fine.
I followed this recipe step by step and my cookies never got hard one of the ingredients listed has to be the wrong amont
The ingredients listed are correct. If they didn’t harden, it’s likely that the mixture did not boil long enough. If you make them again, you can increase the boiling time 15-30 seconds and that should help.
Hi! I’ve made these several times and always turned out great! This time I was an oz short of butter and peanut butter in a double batch. Of course they did not set up correctly. What can I do now or make out of them now?
If you made a double batch, they may have just needed to boil longer. You could try refrigerating them and see if that helps them set up. If they’re not fully set up, you can microwave a few of them for a few seconds and see if that helps too. Another idea would be to just use it as an ice cream topping. Hope that helps!
Thank you! Great idea as an ice cream topper. Was thinking just roll them up into little balls and freeze…love the recipe ❤
That’s a great idea too, Wanita!
Do you have to use the vanilla extract in it or can you leave it out
It would be okay to leave it out.
Oops I used old fashioned oats, will it work?
That should be okay.
They will taste good, but chewy
If I put rolled oats in a blender first, will they be more like using quick oats?
It may make them too powdery. If you have a pulse option I would try that 2-3 times in very short bursts, a food processor works great for this too.
Just made these with my kids and they loved them! They turned out perfect and they were so shiny!
I just LOVE these ❤️😍
These do turn out fine without the peanut butter. We’ve been making them for thirty some odd years and never knew that peanut butter was an ingredient. A few walnuts pieces or a little coconut were our add ins.
Has anyone tried making them with almond milk instead of regular milk? I just ran out of milk but thinking almond milk might be too watery or something…
I haven’t, but I’ve had other readers try it and say it works fine. I’ve used skim milk several times and it works fine too.
Can I substitute the sugar with Stevia?
I haven’t tried it, but I’m not sure that they would set up properly with a sugar substitute.
I only have powdered milk on hand. How would I adjust the recipe?
You could use the powdered milk to make milk and then use the milk as called for in the recipe.
I have made these several times and they always turn out great. I have some powdered peanut butter that I”m going to use this time and am looking forward to seeing how they turn out. It will cut the calories substantially.
Need a quick and easy rice pudding and a bread pudding recipes
Hi, Patty! I don’t have a rice pudding recipe yet, but it’s on my list of recipes to work on. I do have a bread pudding recipe here.
What is the difference in using old fashioned oats vs. the quick-cooking oats? I’m super excited to try this, I haven’t made no bake cookies in forever!
Old-fashioned oats are larger, so they’ll make the cookies chewier. I do suggest quick-cooking oats though because they absorb more moisture and will help the cookies set up properly.
Can you use unsweetened chocolate chips if you dont have cocoa powder on hand.
I wouldn’t suggest it for this recipe.
Can I add caramel without ruining the cookies?
I wouldn’t recommend adding it to the mixture. If you’re using a thicker caramel sauce, you may be able to top the cookies with it or drizzle it on top.
I have tried this recipe altogether now 6 times just to make sure I wasn’t making a mistake. I followed the instructions to a tee and I have had the same results every time. My no bakes have now been sitting out all night/8+ hours now and they’re still as soupy as they were when I left them. They do taste amazing but I have to serve them in a bowl with a spoon. I have tried another recipe and that batch turned out amazing. Only reason I’m posting this is bc other people will come across this recipe and have the same problem. This recipe is great if one of the soupy properties would be reduced. I have no idea which is why I come here for recipes lol. They taste great but it’s no bake oatmeal not cookies 🙁 although you did better than I could ever do with creating my own recipe.
If the mixture is turning out too soupy, it’s because it didn’t boil long enough. Are you setting your timer once the mixture comes to a rolling boil (the top is completely covered in bubbles)? If so, you can try boiling it for about 15-30 more seconds and that will help. I find that 60 seconds is always perfect for me, but several different things can affect whether or not they set up.