No Bake Cookies
This nostalgic childhood favorite features the classic combination of peanut butter and chocolate, in a chewy, fudgy cookie. Super easy to make, ready in minutes, and there’s no need to fire up the oven. These winning gems are a must for your cookie recipe repertoire!
This recipe was written for the Arizona Republic.
These swoon-worthy, melt-in-your-mouth cookies are just as welcome at breakfast as they are dessert! While not considered “diet food”, these cookies are crammed with heart-healthy soluble fiber from the oats, protein from the peanut butter, and antioxidants from the cocoa. Yes, there’s also butter and sugar, but these wholesome cookies are undeniably satisfying, so you can calm your sweet tooth and stay satisfied.
Here’s what you’ll need for these no bake cookies
- Butter. Creamy butter makes the base of this cookie dough and partners innately with the sugar and cocoa. The butter is first melted to blend ingredients, and then firms up when cooled, creating a perfectly firm cookie. You may use salted or unsalted butter. Pro tip: Butter adds a wonderful flavor, creaminess, and it ensures that the cookies firm up. Do not use margarine; margarine contains water and this will affect the outcome of your cookies.
- Sugar. Granulated sugar provides the sweetness necessary to transform the unsweetened cocoa into divine chocolate (the butter helps with that too). Use regular granulated sugar, or minimally processed granulated sugar. Note: Do not be tempted to use brown sugar; the cookies won’t hold their shape.
- Milk. Milk is used to give the oats something to soak up and since it’s boiled before adding the oats, it has a delicious, scalded milk flavor. I strongly suggest using whole milk for its richness.
- Cocoa powder. Cocoa powder not only adds a deep chocolate flavor to these cookies, it acts as a thickener and binder, which holds the ingredients together. Note that since these cookies have no leavening (baking soda or baking powder), you can use either regular/natural cocoa powder or Dutch process cocoa powder. What’s the difference? Natural cocoa powder is naturally acidic and provides a sharp, citrusy finish. Dutch process cocoa is washed in an alkaline solution to neutralize the acidity, creating a smoother, more mellow finish. They both work in these cookies, so choose your favorite variety/brand.
- Peanut butter. Few things rival the marriage of peanut butter and chocolate, and these cookies showcase their natural affinity. You can use your favorite brand for these cookies, just note that freshly ground peanut butter doesn’t firm up as well; commercially processed peanut butter is ideal here. I used creamy peanut butter, but if you like a little crunch, use crunchy peanut butter and add 1/4 cup (since the peanuts take up some room). If desired, you may substitute an equal amount of almond butter.
- Oats. Oats provide the bulk for these cookies, and quick-cooking oats are an absolute must. Quick-cooking oats are rolled oats that are steamed to partially cook and then rolled thinner than old-fashioned oats. Because they’re smaller and thinner, they absorb the liquid ingredients quickly and firm-up nicely. Traditional rolled oats won’t soften fast enough for this recipe and your cookies will not be tender. For gluten-free cookies, ensure that your oats are gluten-free.
- Vanilla extract. While only slightly detectable, vanilla extract provides a warm sweetness while elevating the flavor of the chocolate.
Two important tips for these no bake cookies!
- Have all ingredients measured and ready before you start. This recipe comes together quickly, so it’s best to have everything measured in advance. Once the liquid ingredients have boiled for the appropriate time, the remaining ingredients are folded in immediately. There’s no time for measuring once the hot liquid is ready.
- Boil the mixture, don’t just simmer it. The first step in this recipe involves combining the butter, sugar, cocoa, and milk in a saucepan and bringing the mixture to a boil. The mixture needs to come to a rolling boil (not a simmer) and stay that way for 60 seconds. Boiling the liquid for this precise amount of time will guarantee that your cookies are moist and firm enough to hold their shape. If you fail to boil the mixture long enough, the cookies may be runny and not set up. If you boil longer than 60 seconds, the cookies will be dry and crumbly. Pro tip: If possible, don’t make these cookies on a humid or rainy day; the excessive moisture in the air may prevent the cookies from setting up.
How should you store your no bake cookies? Store these no bake cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or freeze them for up to 3 months.
No Bake Cookies
This nostalgic childhood favorite features the classic combination of peanut butter and chocolate, in a chewy, fudgy cookie. Super easy to make, ready in minutes, and there’s no need to fire up the oven. These winning gems are a must for your cookie recipe repertoire!
Ingredients
- 2 cups granulated sugar
- 1/2 cup 1 stick butter
- 1/2 cup milk, preferably whole milk
- 1/4 cup plus 1 teaspoon unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 1/2 teaspoons vanilla extract
- 3 cups quick cooking oats, not old-fashioned rolled oats
Instructions
- Line two large baking sheets with parchment paper or silicone mats.
- In a medium saucepan, combine the granulated sugar, butter, milk, and cocoa powder.
- Set the pan over medium-high heat and bring to a rolling boil, stirring frequently. Once the mixture reaches a rolling boil, stop stirring and cook for exactly 60 seconds.
- Remove the pan from the heat and immediately stir in the peanut butter and vanilla. Stir until the peanut butter is incorporated. Fold in the oats.
- Using a medium cookie scoop (2 tablespoons), drop the mixture onto the prepared pans. If desired, use a smaller spoon to create more cookies. Press the cookies down gently (with your fingers or the back of the cookie scoop), until about 1/2-inch thick.
- Let stand at room temperature for 30 minutes, until set. If desired, refrigerate to speed up the process.
- Store the cookies in airtight container at room temperature for up to 3 days, in the refrigerator for up to 2 weeks, or freeze them for up to 3 months.
Calories: 174kcal, Carbohydrates: 25g, Protein: 3g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 11mg, Sodium: 56mg, Potassium: 90mg, Fiber: 2g, Sugar: 18g, Vitamin A: 126IU, Calcium: 16mg, Iron: 1mg