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No Bake Cookies
July 26, 2018
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This No Bake Cookies recipe has been in my husband’s family for the last 50 years! You only need one pot and ten minutes to make them. A sweet dessert everyone loves!
These No Bake Cookies are the perfect dessert when you’re short on time. You just need a stovetop to boil these suckers and voila–10 minutes to a whole huge batch of awesome delectable cookies. The flavor of these is to die for- chocolate and peanut butter, a classic combination! (A deadly combination, in my opinion.) And the oats add great texture as well. YUM.
Ingredients for No Bake Cookies
These no bake cookies have been so popular for so many years because they are 1. delicious 2. easy 3. fast 4. delicious 5. and did I mention delicious? Yup! Super good any way you look at it! Here’s what you need:
- Butter – use salted or unsalted butter. This helps bring together the other ingredients (milk and peanut butter mainly).
- Milk – dissolves the dry ingredients and adds creaminess.
- Sugar – to sweeten! This is also the main component that sets up the cookies.
- Rolled Oats –for best results, use old fashioned rolled oats. If you only have the quick-cooking kind of oats, reduce the amount by 1/4 cup.
- Cocoa Powder – use unsweetened cocoa powder. For this recipe, I used the Hershey’s specialty dark cocoa, but any regular cocoa powder will work perfectly, as long as it is unsweetened.
- Creamy Peanut Butter – do not use all-natural peanut butter for this recipe; It prevents the cookies from setting completely. So reach for the Jif or Skippy smooth peanut butter.
- Vanilla Extract – to flavor!
Tips and Tricks
My husband grew up eating these No Bake Cookies and they probably are his all-time favorites. This is a recipe his mom (my mother in law) has been making for over 50 years. It’s a family recipe that has literally been passed down through generations.
- Pre-Measure Ingredients: pre-measure your ingredients because this no bake cookie recipe is a quick one! This would be a great activity to do with your kids to help build their confidence in the kitchen.
- Boiling: we aren’t going for a simmer, we want a full-blown boil. If you don’t melt the sugar completely, you will get that granulated sugar texture in the cookie.
- Set a Timer: setting a timer ensures that you don’t overboil your sugar mixture! You want the sugar to dissolve completely within that minute because it helps set the cookies.
How to make No Bake Cookies
I usually make regular sized no bake cookies and then one huge cookie just for my husband. I suppose it makes him feel good because he could say “I only ate one cookie today!” HAHA. For full details see the recipe card down below.
- Start out with granulated sugar and butter in a pot. Add in some milk and set over the heat to boil.
- While that butter and sugar mixture is cooking away, get the rest of your ingredients ready: oats, cocoa powder, peanut butter, and vanilla.
- After the butter, sugar, and milk have boiled, remove from heat, stir in the pre-measured ingredients and scoop onto wax paper or silicone mats.
- The cookies will be ready when they have set and peel cleanly from the wax paper. No refrigeration required!
More Cookie Recipes to Try!
- Actually Perfect Chocolate Chip Cookies
- Chewy Oatmeal Cookies
- Monster Cookies
- Peanut Butter Blossoms
If you loved these No Bake Cookies you are sure to love these other cookie recipes!
The printable recipe card is below 🙂
No Bake Cookies
This No Bake Cookies recipe has been in my husband's family for the last 50 years! You only need one pot and ten minutes to make them. A sweet dessert everyone loves!
Ingredients
- 1/2 cup butter or margarine
- 1/2 cup milk
- 2 cups sugar
- 3 cups oats
- 1/2 cup cocoa powder I used dark chocolate cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- In a large pot, bring butter, milk, and sugar to boil. Stir while boiling 1 minute. Remove from heat. Quickly stir in remaining ingredients until combined. Immediately scoop into cookies and place on waxed paper or aluminum foil. Allow 5-10 minutes to set and cool.
- **Its a good idea to have all the ingredients you stir into the boiled mixture pre-measured, so the process is quick and the cookie 'batter' comes together properly.
Nutrition
Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 61mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 125IU | Calcium: 17mg | Iron: 0.8mg
The recipe I grew up with, and still use, does not have peanut butter. Everything else is the same, but instead of peanut butter I use 1 cup coconut and 1/2 cup chopped pecans.
Truly a winner for those with Celiac disease! Thank you❤️ … and Merry Christmas.
I’m going to make these as a surprise for Hubby today. There’s time, right?😆
I use natural peanut butter only and have not had any problems with it.
[…] No Bake Cookies […]
[…] No Bake Cookies […]
For people that are allergic to peanut butter, try almond butter.
I’ve made these for years!! I’m not too sure I would like that dark cocoa, a little too bitter for me! I finally settled on half rolled oats and half quick oat— rolled alone made them too runny, and quick alone made them too thick. Half of each makes them perfect!!
[…] No Bake Cookies […]
[…] No Bake Cookies […]
[…] No Bake Cookies […]
[…] No Bake Cookies […]
My mom called these turtle cookies
I’m so glad I found this recipe! I used to have my grandma’s handwritten copy of this, and I haven’t been able to find it. According to my mom, they started calling these “dog cookies” after her cousin helped make them after petting the dog (but without washing her hands). I’ll be making these this weekend!
Defiantly trying these this week. With it being 120 here in AZ I do not want to turn the oven on 🙂
[…] Dark Chocolate Cookies from Lauren’s Latest […]
I just made these. They taste good, but they were a little dry. I used 1/4 cp Nutella and 1/4 cp creamy peanut butter. I think next time I’ll either use 1/2 cp Nutella and 1/2 cp peanut butter, or maybe cashew butter. I might also increase the butter and use heavy cream instead of milk. Thanks for sharing this recipe!
[…] Dark Chocolate Cookies from Lauren’s Latest […]
I just halved the recipe and replaced butter with coconut oil. My only comment is to cut the sugar down to 1/2 cup because 1 cup was still too sweet! Delish though! ! I want to make mexican hot chocolate ones?? Thoughts?
[…] Dark Chocolate Cookies from Lauren’s Latest […]
YOU CON LEAVE THE COCOA POWDER OUT AND MAKE PEANUT BUTTER NO BAKE COOKIES ALSO.
What did I do wrong! Mine came out gooey and fall apart 🙁
What kind of peanut butter did you use? And what kind of oats?
Please unsubscribe me from your blog. I will try to follow you on Pinterest but daily is overkill.
Thanks
Only you can unsubscribe! If you go to one of my emails, scroll to the bottom and click ‘unsubscribe’. I only post 3 times per week; sorry you think thats too much!
I found your blog while searching for a turkey meatball recipe. I’m really enjoying your recipes…I just have one suggestion. Lay off the “I digress” it’s all over blog world and is like nails on a chalkboard now….it’s everywhere. Lol. Love your recipes 🙂 I grew up on these no bake cookies thank you for posting the original recipe!!!!
Thank you Lauren for your amazing recipes and your encouragement to others to try things in the kitchen. I have never made no-bake cookies before and these
are Fantastic! I hope you are having a wonderful summer!
Yay! My husband who can’t eat gluten will love these!
Why just the creamy peanut butter? Shouldn’t the chunky be even better? Made similar cookies for my daughter on a regular basis over 40 years ago! Thanks for reminding me how good they were! Haven’t compared recipes yet but love the peanut butter addition!!
You are awesome!
Are you using old fashioned or quick oats? My family’s version of this recipe calls for quick oats and I’ve been having mixed results with it lately. These cookies look fabulous with the dark chocolate cocoa!
I’ve used both and they turn out perfectly either way 🙂
I also grew up with these delicious cookies. My mother’s recipe included 1 cup shredded coconut. I have a version where I substitute brown sugar for the white and do not use the cocoa. They are also lovely! I like to make a batch of each when the grandkids are coming for a visit for a nice presentation on the plate.
Do you use any special type of oats? I have read before that some people swear by Quaker Oats and some say they are too hard?
I’ve used off-brands and Quaker and haven’t noticed a huge difference. If you’re worried, use quick cooking oats instead of old fashioned.
We used to make a similar cookie using chow mein noodles instead of rolled oats. Deliciously crunchy!
Ooh, that sounds yummy!! Will have to try your version 🙂
Everytime I see this recipe it has peanut butter in it. Not everyone can eat peanut butter. Can you just leave it out or do you need to alter the recipe?