Description
Classic No-Bake Cookies are a quick and easy treat combining rich cocoa, creamy peanut butter, and hearty oats without the need for an oven. Perfect for a speedy dessert or snack, these cookies come together in just 10 minutes and set quickly at room temperature, offering a chewy, chocolatey delight that’s both comforting and satisfying.
Ingredients
Scale
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup milk
- 1/2 cup peanut butter (creamy or crunchy)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 cups quick oats
- 1/4 teaspoon salt
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside to use later for forming cookies.
- Boil Mixture: In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Stir continuously to blend the ingredients and prevent burning until the mixture comes to a rolling boil.
- Timing is Key: Allow the mixture to boil for exactly 1 minute to ensure proper consistency, then promptly remove the pan from the heat.
- Mix in Remaining Ingredients: Stir in the peanut butter, vanilla extract, salt, and quick oats until the mixture is fully combined and evenly coated with the chocolate mixture.
- Form Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared parchment-lined baking sheet, spacing them evenly.
- Let Them Set: Allow the cookies to cool at room temperature for about 30 minutes or until they have firmed up and set properly.
- Enjoy & Store: Serve the cookies immediately for the best texture, or store them in an airtight container to keep them fresh for later enjoyment.
Notes
- Use quick oats for the best texture; old-fashioned oats may make the cookies too chewy.
- Peanut butter can be creamy or crunchy, depending on personal preference.
- Ensure to boil the mixture for the full one minute to achieve proper cookie consistency and prevent them from being too soft.
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free option, substitute milk with almond or oat milk and use dairy-free butter.
