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!
Recipe Notes
I use a two tablespoon cookie scoop when measuring out the cookies and usually get about 30-32 cookies.
Love no-bake recipes? Try these easy Peanut Butter Cup Pudding Pops next!
You can find all of my no-bake recipes here too.
So I am pregnant and wanted lactation cookies (I made them all the time to increase milk production and for some reason couldn’t help my cravings 😂😂). I decided to make no bake cookies because they are somewhat close in flavor but requires less ingredients and a lot less time 😉. I am so glad I found your recipe. I have made 4 batches, 2 at a time, to make sure I have enough for a veteran function tomorrow. They are fantastic!! I keep eating the batter while trying to scoop them out 😂. I am honestly surprised I had anything left for the cookies! If you plan to make more than one batch at a time make sure you move quickly when adding the oats. You have to stir them up quick to evenly distribute the chocolate. Thanks for the wonderful recipe!!
So glad you liked the cookies, Jeanette! 🙂
cooked oats or dry oats from the box or i am just not so smart
You use dry oats for these cookies.
I’ve tried several times to make them but gave up, won’t set. So I fear these cookies. But I love them!!!
Hi, Rene! No-bake cookies can be a little tricky. Are you setting your timer for 60 seconds once the mixture comes to a rolling boil (the top should be completely covered in bubbles)? If not, then the cookies likely won’t set properly. If you are, then you can try boiling the mixture for 90 seconds. Also, keep in mind that sometimes other factors like humidity can cause them to not fully set. A reader recently told me that if she has trouble with no-bake cookies that aren’t setting she microwaves them for a few seconds and they set up. Hope that helps!
Setting on wax paper after making sure they boil enough usually works for me.
Try adding an additional cup of oats to help firm them up. It works for me.
We always boiled ours for 2 minutes instead of 1. But now that I live in Florida with high humidity all the time, I boil them for closer to 3 minutes in order for them to set up.
We used to make these cookies in the barracks kitchen back when I was in the Air Force in the early 70s. It was a favorite of the hospital personnel where I worked as a lab tech. Later when my husband and I were first married, I used to make these and he would take them to work. I had the recipe written on a 3×5 card and he could not read what I had written… the card said Coco Drops… he thought it said Cow Drops so that is what he told everyone were he worked. Ha ha … I thought you would enjoy the story… I’m making these for the Fourth of July tomorrow.
That’s hilarious, Susan! I’ve actually had some readers tell me they call them cow patties. So funny! Hope you enjoy the cookies! 🙂
God bless you for all you do.
Would like to ask:can the granulated sugar be replaced with dates for those who would wanna stay off sugar.
Thanks
Do you mean just regular dates? If so, I wouldn’t suggest it for this recipe.
These turned out amazing my brother added some instant coffee to give a nice kick and it was amazing
Instant coffee is a great idea! Glad to hear that the cookies turned out great, Brooks.
Can I use jaggery powder instead of sugar.
I’ve never use it, so I’m not sure.
I tried using jaggery.. since its a healthier option for kids.. i used just 300gms though. N I boiled for around 2 mins. It turned out good.. thank u so much for this recipe..
So glad to hear that it worked well in these cookies! Thank you for sharing, Babita 🙂
These are my new favorite cookie! They are so addicting. I am not a baker, and love the simplicity of this recipe.
So glad you liked the cookies, Alex!
Mine never look this pretty. They taste good but look like little piles of chocolate oatmeal.
If I’m just making them for us I usually just scoop them with a spoon and don’t worry too much about shaping them. But a cookie scoop really helps to make them prettier! I just scoop the mixture, drop it on the parchment paper, and then use the back of the scoop to flatten them a little. You can also use a spoon to kind of help shape them as you go 🙂
Love the simplicity of this recipe sadly mines didn’t set properly still soft. I am guessing I should have let it boil longer and used a stopwatch, instead of the time on the microwave. Overall great taste I would use less sugar on my second try at these.
Hi, June! I always suggest setting a timer to make sure that the mixture cooks for the recommended amount of time. I’m glad you liked the taste of the cookies though!
What to do if to dry
If they’re too dry, the mixture boiled too long. You can still scoop it and make cookies, they may be crumbly but should still taste fine.
Can I use old fashion oats instead of the minute oats
You can use them, but I do prefer to use quick oats. You can also pulse them a few times in a food processor to make them smaller, but old-fashioned oats will be fine!
I looked up a recipe five days ago on your website and now I am having a problem closing your site. I have tried to close it out and turning my computer off, but every time I turn my laptop back on and your website page still keeps pops up and I can’t get it to go off no matter what I do. It is very irritating to say the least when I’m trying to look up something. What can I do to get it off or close it out. Having this much trouble getting out of your site I may not go on it again. I have never had this much trouble with any other sites I’ve gone on.Would appreciate any help you can give me to get off your site. Thank you, Martine Harris
Hi, Martine. I’m not sure what you mean, there’s no reason my site should keep popping up for you. Did you accidentally set my site as the homepage on your web browser? That would be the only thing that I can think of that would cause that.
I’ve been making these cookies for years and it hasn’t always been me making them I should say my whole family has been making them for years and your recipe is pretty much what we use but I would like to just tell everyone in here saying how their cookies aren’t setting up, Try cutting the milk down to 1/4 cup and if you still have trouble just to throw them in the refrigerator for 12-24 hours without covering them, THEY WILL set right up for you!!!! Oh Martine not able to get this site to keep popping up, in your browsers settings check out privacy then choose clear site history and COOKIES and happy no bake to yah! Lol,
Thanks for sharing about cutting down on the milk. I haven’t tried it yet, but that may be helpful for others!
Is there a diabetic version? I made them for my husband and his squad and one person is diabetic. Trying to figure out a way to do.
I’ve never tested these with a sugar substitute, so I’m not quite sure.
I have made these cookies with swerve the same way. Just sub sugar for swerve or use half and half.
Thanks for sharing, Jennifer! Glad to hear that it works well!
Hi Danielle,
Thanks so much for sharing this yummy recipe! Can I know if I cut down the sugar slightly to 300 or 350g, will it result in the cookies not able to set well or unable to set at all?
Also, how much coffee powder should I add if I’d like to have a taste of coffee in the cookies? 🙂
You can cut the sugar down to 350 grams and they should set up just fine. The coffee powder will just depend on your personal preference and how strong it is as well. I would maybe try 1-2 teaspoons and add more if you prefer a stronger taste.
Hi Danielle,
Thanks so much for your reply & advice!
Will be trying them out tomorrow & hope everything goes well… thanks again! 😉
Hi,
Wonderful recipe u have here! Quick question — do u flatten/press down each cookie after dropping them onto the baking sheet as I understand a cookie scoop will produce a heaped scoop of mixture. How far do u space each cookie apart also?
Hi, Zoe! I do use the back of the cookie scoop to help spread them out just a little bit. You don’t have to leave a lot of space between them, just enough to where they don’t touch.
Thank you! 😊👍
Mine never hardened. What should I do?
You can put them in the refrigerator for an hour or so and see if that helps. One reader told me that when this happens, she will put a few on a plate, microwave them, and let them cool and that helps them set up too. Hope that helps!
I generally dislike the taste of peanut butter, probably because I loved it and had too much of it as a child.Is there a substitute for that?
I haven’t tried subsituting the peanut butter for anything else. Another no-stir nut butter may work though.
After keeping in the refrigerator to get firm. Then how do we store it if we need to make a batch for a 2 weeks or even more? or is it only make it for the day kind? I wanted to give my kid as a snack and needed it to be stored thats why inquired. hope to hear from you
You can store them on the counter for up to one week (or keep them in the refrigerator). If you want to store them longer, you might want to freeze some of them and then thaw them to room temperature.
Great recipe! I added some peanut butter morsels to the bath, after I formed the cookies on my sheets I added them as decoration. The old man wants to take some to work lol, so I’m making another batch for him to bring.😁Thanks for the super easy recipe. I look forward to trying your oatmeal cookies in the different variations.
Peanut butter morsels sound like a great addition, Angela! Glad you liked the cookies!
Hi I love no bake cookies and other desserts u dont have to bake I make my husbands favorite dessert alot peanut butter pie I use heavy whipping cream in it and it makes for a lite and fluffy pie not heavy like when u use store bought cool whip but no bake cookies r easy and fast when u want something sweet thanks for the recipe
I love them too, Carena!
OMG! I tried these cookies for the first time today and I am going to need to make a batch every week. Seriously! They are so delicious, soft and sweet. I am going to add slightly more peanut butter next time just because my boyfriend and I love that taste. Thank you for bringing these into my life 🙂 Laura from the UK x
So glad you liked the cookies, Laura! I have a peanut butter version that doesn’t use cocoa powder here too: https://www.livewellbakeoften.com/peanut-butter-no-bake-cookies/.