No Bake Cookies

No Bake Cookies are loaded with chocolate, peanut butter, and oats. They come together so quickly and are made right on the stove top. If you’re in need of a yummy treat ASAP, make these cookies!

These No Bake Cookies are a childhood favorite of mine! I made these all the time as a teenager, in college, and now as a mom for my kiddos (and me of course!). They are the perfect treat for when you need a treat and fast. For more quick and easy desserts, try Scotcheroos or Funfetti Dunkaroo Dip.

Peanut Butter No Bake Cookie

Growing up, I knew these cookies as “No Bake Cookies” but thanks to my husband, my kids know these as “poop cookies” (insert eye roll). It turns out this classic cookie actually has a lot of other names– Cow Patties, Mississippi Mud Cookies, Raggedy Robins, and Preacher Cookies. What do you call them?

No Bake Cookie Ingredients:

• Granulated Sugar– This is the best type of sweetener for these cookies to achieve a delicious fudgy texture.
• Unsweetened Cocoa Powder– Use a high quality powder such as Hershey or Ghirardelli.
• Milk– Any percent fat milk works. If needed, use a diary free substitute.
• Butter– Offers the best flavor and texture.
• Salt– This little amount of salt helps to accentuate the other flavors in the cookie.
• Creamy Peanut Butter– I always use either JIF or Skippy for this recipe. If you are allergic to peanut butter you can use a different nut butter.
• Oats– I like to use old fashion oats
• Vanilla– Pure vanilla extract is more expensive but it is worth it.

HOW TO MAKE NO BAKE COOKIES:

1. Line a baking sheet with parchment or wax paper and set aside.
2. Add sugar, cocoa powder, milk, and butter to a 3 quart sauce pan over medium heat and bring to a boil while stirring occasionally. Let it boil for 1 minute and then remove from the heat.
3. Stir in the vanilla and peanut butter until melted and then stir in the oats until evenly distributed and coated in chocolate.
4. Use a large spoon or large trigger scoop to spoon out the batter and drop it onto the prepared baking sheet 2 inches apart.
5. Let cookies cool until set (about 20-30 minutes).

What substitutions can I make?

I personally like using old fashion oats but if you don’t have them on hand you can use quick cooking oats.

If you choose to use crunchy peanut butter, add an extra tablespoons.

A non-dairy milk substitute will work in place of regular milk. You can also use evaporated milk.

I do not recommend making any other substitutions to this recipe, otherwise you will not get the desired outcome.

HOW TO STORE NO BAKE OATMEAL COOKIES:

Store in an airtight container. Best if eaten within 3 days.

These cookies are also great frozen. Freeze in an air tight container for up to 3 months.

TOOLS USED TO MAKE CHOCOLATE NO BAKE COOKIES:

• Pot & Skillet Set– These pots and pans have a heavy bottom making them sturdy and cook the food evenly. I use the 3-quart pot for making No Bake Cookies.
• Trigger Scoop– I love all three of these! The large is great for portioning muffin and cupcake batter, the medium is perfect for cookies, and the small is great for truffles.
• Wax Paper or Parchment Paper– You can use either one of these non-stick papers for these cookies.

LOOKING FOR MORE COOKIES? CHECK OUT THESE:

• Monster Cookies
• Chocolate Chip Cookie Bars
• Crumbl Chocoalte Chip Cookie
• Lucky Charm Sugar Cookies
• Peanut Butter Blossoms