No Bake Cookies is a nostalgic childhood favorite! This recipe has that classic combo of chocolate flavor and peanut butter and the perfect chewy, fudgy texture. And I’m pretty sure they’re the easiest cookies on the planet to make!
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Easy No Bake Cookies
I haven’t been making baked oatmeal cookies for as long as I can remember. It’s one of the first things I learned to do as a kid, I did them for my family on weekends because my mom didn’t care much about desserts (be sure to supervise the kids when you make them!).
No Bake Cookies Video
They always filled the craving with something sweet and were ready to eat in no time. Besides, everyone in my family loved them, and I’m sure.
Chocolate
and peanut butter flavors
This is almost the same recipe I had when I was younger, but I added a little more cocoa and peanut butter here, because why not? It’s a combo of flavors I can never resist
! 
Ingredients you’ll need for this recipe
- Sugar butter
- Cocoa
- Milk powdered sugar
- free Vanilla
- oats
- peanut
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How to make cookies without baking
First line up two baking sheets with parchment paper (or just spread a long sheet of parchment over the counter), or have 29 cupcake liners ready
.
Then, in a 2.5- to 3-quart saucepan, combine
the sugar, butter, cocoa powder, and milk.
Place the saucepan over medium heat (I like to use the largest burner on the stove) and start beating. Cook and whisk frequently until it comes to a boil, then once it reaches a full boil stop stirring and bring to a boil for 1 minute.
Remove the mixture from the heat and then immediately add the vanilla, peanut butter and oatmeal. And stir to mix well.
Drop the mixture on the prepared parchment by dropping 2 tablespoons at a time (one tablespoon of medium cookie works well here or just use two large spoons).
Let the cookies get fixed and then enjoy! If you want to speed up the configuration of the transfer to the refrigerator. Store cookies at room temperature in an airtight container.
Tips for Unbaked Oatmeal Cookies
After 20 strange years of doing this, I’ve learned a few things
along the way.
- Don’t just bring the mixture to a simmer (where the edges of the mixture bubble) you need to start boiling completely (bubbling in the middle) before counting those 60 seconds
- Don’t use old-fashioned oatmeal, I think fast oatmeal is a must. Cookies will not be set exactly the same and will not be so tender.
- Hopefully, the recipe should be perfect for you, but if they’re too wet, boil 15 seconds more next time, if they come out dry, boil 15 seconds below. The amount of time the liquid is boiled will determine how the cookies are set up and also determines how wet they will be.
- but if you like crunchy peanut butter, you can use it here, just add 1/4 cup extra so consistency isn’t affected
- Use real butter, never margarine. It has a bad taste that will affect the taste of the cookies and has added water so that its final result is not so good.
- Then, as stated in the recipe, stick with some extra cocoa and peanut butter, it makes them a little richer than you remember. I also reduced the sugar by 1/4 cup as directed in the recipe.
.
I prefer creamy peanut butter,
.
What do you call them?
When I was a kid, we actually called these “raw cookies,” which is funny because they’re still cooked. But now I’m thinking maybe they should be called “summer cookies” because there are those days when we want a cookie but it’s so hot that no one wants to turn on the oven, right?
Of course, we will continue with No Bake Cookies. But no matter what you call these decadent treats, everyone will always love them!
More favorite cookies to try
chocolate
- crumpled
- Bites of chocolate
- Classic peanut
- Snickerdoodles
- Raspberry
- Sugar cookie Fruit pizzas
- Pumpkin chip cookies Gingerbread cookies
cookies
chip cookies
butter cookies
butter fingerprints
dipped in white chocolate 
