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.
If you would like you can just melt the butter in the microwave and mix in the rest of the ingredients, but use less milk to help set your cookies faster! Great recipe !
Can I use old fashioned parts instead of quick cooking?
You can, but the cookies will be a lot chewier. I really recommend quick-cooking oats, since they’re smaller they tend to work better.
You can put your old fashioned oats in your food processor or blender and turn them into quick oats!
Made these with almond milk and a little added cream of tartar to thicken it a little and they turned out great! Thanks for the recipe!
So i’ve been making these for several decades. This is the first one i’ve seen that called for “milk” instead of evaporated milk. I’m happy to report it didn’t seem to make a difference either way in turnout. The author is as precise as can be on it being crucial to allow it to boil a FULL minute once it has COMPLETELY started boiling (not just a couple bubbles starting to form). Overcooking, well, i’ve had it where it was just TOTALLY “crumbles” afterwards. there wasn’t enough moisture to even form cookies but i can tell you what!! you will NEVER have a better bowl of oatmeal the following morning if you use those crumbles with heated water in it, LOL. I’ve had them come out like soup before too (way underboiled) and NEVER harden even after 2 days in fridge. I have since perfected the process and again state, this recipe works just fine if you follow the directions. It’s so easy a Daveman can do it. I have numerous times 😉
Additionally, I’ve modified the no bake ingredient list to use 4 cups (takes more than oats to absorb) of coconut flakes and they come out the same as with oatmeal but obviously with a little different taste/texture and are VERY GOOD!!!
Also tried with 3 cups of crisped rice cereal instead of oats, and that one didn’t come out that great because the crisped rice got “soggy” if you will, as they hardened. I may try it again like you would making riced krispie treats, and drizzle the boiled mix onto it in a baking pan to see if it comes out any better.
Just sharing some alternatives to oatmeal that I’ve personally tried, and the results found. The coconut no bakes went so fast i wouldn’t have gotten to even TRY one had i not taken one that broke when putting them in the tin to take for that party 🙂 They were a HIT!
If I reduce the amount of sugar,will it come out same?
I’ve reduced the sugar by 1/4 cup and they turn out fine. I haven’t tried reducing it more than that though.
Did you use sweetened coconut or unsweetened? Thank you! I may try to add a combo of both oats and coconut. I love putting chocolate chips and coconut in chocolate chip cookies, so it sounds yummy!
If I cut the recipe in half do I still let it boil the same amt of time?
Yes, I’ve cut it in half and still let it boil for 60 seconds.
I’ve been making these for decades. As you’ve noted, the cooking time is crucial. What I started doing is skimping a little on the oatmeal and that way the cookies are never dry.
Made these with my 2 year old twins. They were nibbling more than they were putting them on the sheets. Haha.
They crumble when you eat them, so I’m not sure what I did wrong. As far as taste goes though, hubby said these are the best ones I’ve made! Thanks for a simple yet tasty recipe!
Hi, Nicole! If they were a bit crumbly, the mixture may have been just a little overcooked. Just make sure to set the timer for exactly 60 seconds as soon as it comes to a rolling boil and that should help.
I have made these for decades and finally figured out that if I dump the entire batch onto the waxed paper so it is no longer in a hot pan, the cookies does not dry out.
Thank goodness for YOU! I lost my mother’s recipe for the no bake cookies and was very upset! I remembered the ingredients, but not how much of each! I used to make these all the time for my grown son who loooves them and wanted to make them now and have been absolutely lost without my mother’s recipe card! I’ve had bad dentures made recently and have lost 30 lbs. because I can’t eat a thing unless it’soft and these are perfect for both eating and gaining back some weight! THANK YOU! A lifesaver!
Came across this recipe about two hours ago and just tried a few cookies from my first batch. My kids absolutely love them! Definitely a new family fave for us. Read the previous reviews and timed the cooking part and all turned out perfect. I placed the trays in the fridge though so we only had to wait about 15 minutes. Easy to make with ingredients readily in most pantries, highly recommend.
Thank you, Thank you, Thank you for this recipe. Amid the craziness, I needed some comfort and nostalgia today. My mother used to make these some 50+ years ago. I have her recipe but the quantities and times have been crossed out and changed over the years so I don’t know which are correct. Your recipe and the tip on the rolling boil for exactly 60 seconds made for perfect cookies like I remember from my childhood. I made a half recipe and even that worked perfectly. I don’t think as a child that our house ever had creamy peanut butter so I know my mom used crunchy which I used today and she also added chopped pecans. I add them as well. I didn’t have enough quick cook oats so I had to add in some old fashioned oats. My cookies are a little chewy, but still delicious. Again, thank you for the recipe. You have made me a very happy girl!! (OK, a very happy old lady!!!)
So glad you enjoyed the cookies, Anita!
YUM! Pecans sound SO good with this recipe! Did you toast them first? I usually do, but I’m thinking I definitely should if I add to a no-bake cookie recipe since they won’t get a change to, well… bake at all!
So just coming home from the nursing home after 2 surgeries, I can’t lift anything heavy due to the partial numbness in my hands , I wanted something sweet and decided on no bakes. Well I lost myrecipe and Google came up with yours. Followed it exactly and they came out perfect. Now I can make double peanut butter and the chocolate ones. Thank you again!
best recipe for no bake cookies I have ever had. Thanks so much. 1 minute boiling right on the mark.
These turned out perfectly! And so delicious. Thanks for the special tips of boiling time and having everything ready ahead.
These cookies were so easy to make. The came out perfect The next time I will add perhaps coconut.
My mom’s recipe calls for just 2T cocoa but also 1tsp of cinnamon. Lots of people ask why they’re better than others – I say it’s because of the “secret ingredient”. And yes, a full boil for 1 minute is crucial!
I would never think of cinnamon.. going to try 🙂
If you get them too dry, you can add 4-5 Tbsp milk to add some moisture. MAKE SURE to add 1 Tbsp at a time, stirring in between to make sure not to add too much. I would not add more than 5Tbsp as mine were basically dry sand and that was even a bit much. If you doo add too much milk here, a few more oats until the right consistency is achieved will spice it back up.
I only had 2 cups of quick oats and so I added 1 cup of coconut flakes. They turned out delicious!!
Ok so every time I make these, even if the fudge part sets up perfectly, the oatmeal in them does NOT cook/soften and stays this raw chewy texture. Not like a good chewy, but like flakes of cardboard chewy.
What am I doing wrong?? How do you get the oatmeal to soften??
Are you making sure to use quick oats? If you use old-fashioned rolled oats that may be why?
Hi I have been making these cookies since I was a young girl at my aunst house! That was 6 decades ago and I still make them for church and anytime for just us two now! Joan
Can I leave out the Peanut Butter? And should I use salted or unsalted butter?
I haven’t tried leaving out the peanut butter, but it may be okay. You can use salted butter instead of unsalted.
Wahoo- I have the ingredients! going to make tomorrow as part of my baking adventures.
Can I use Milo powder instead of cocoa powder?
I honestly haven’t tried it, so I’m not quite sure.
Just wanted to let you know that I made these with Earth Balance Buttery Sticks, Almondmilk and Lakanto Golden to make them vegan and sugar free and they turned out beautifully. I did add a teeny bit more oatmeal but not sure if I had too. Thanks for the recipe. Xo
When making no bakes, I like to add 2 Tbls. corn syrup (reduce the sugar by 2 Tbls.) to the stovetop ingredients to be boiled. This assures a chewy cookie which holds its shape and it adds a bit of shine to the finished cookie. I also add the peanut butter along with the other ingredients to be boiled. Perfect results every time.
Thank you 🙂
Made a great after dinner snack
I don’t know what I did wrong? They were super runny and gooey! 😥
Hi, Jennie! If they turned out runny then it’s likely that the mixture didn’t boil long enough. Did you set your timer after the mixture came to a rolling boil?
Haven’t made no-bake cookies for a few years so I came across this recipe to try yesterday (my first ‘baking’ adventure! 😂) and it worked perfectly! Set out all of my ingredients ahead of time and it was a super quick and even soothing process from start to finish. Side note – I discovered that our dairy milk did NOT pass the sniff test, so I used oat milk instead and there’s not a bit of difference in the final product, imo. Thanks for including your tips! Worked great and almost gone already!
This recipe is amazing!! I am definitely saving it! Soooo good!! Thank you sooo much!
So good, as a single I was wondering if these Can be stored. In the freezer?
Yes, absolutely! You can just thaw them to room temperature when you’re ready to enjoy them.