There is something about the classic combination of chocolate and peanut butter that is just irresistible. Those flavors come together with oatmeal in these classic no bake cookies to create a soft fudgy cookie that is as easy to make as it is delicious.
If you poke around here on the blog for a while you’ll see that I have a love for sweets and chocolate and peanut butter is one of my favorite combinations. My “Take 5” Peanut Butter Balls, Peanut Butter Brownies, and my Peanut Butter Chocolate Chip Larabar Balls are only a few of the recipes I have that highlight this delicious combination.
I even have a healthified version of no-bake cookies that is made with better for you ingredients. However, until now I haven’t posted my favorite recipe for classic no bake cookies, so I thought it was high time.
These are an absolute favorite in my house. Over the last several weeks, while we (and the rest of the world) have been home all the time I have made at least 5 batches… maybe more, I’ve pretty much lost count. They are a fantastic comfort food, great for lunches or snacks…
and if you really want to go for it they do have oatmeal in them so … breakfast?
What kind of oats do I need for these no bake cookies?
These no bake cookies are made with quick cook oats, and I want to add as a note before we get started that there is definitely a difference if you make them with traditional oats. I *may have* grabbed the wrong container and not paid attention while making a batch and used regular oats.
They still got eaten, they were still tasty, but the texture was off. Traditional oats are thicker and tougher and without the opportunity to cook they stay that way resulting in a weird texture that is a bit dry in your mouth.
There are some recipes where the two kinds of oats are interchangeable but I wouldn’t recommend it here.
Troubleshooting your no-bake cookies
Why are my no bake cookies dry instead of fudgy?
Why are my no bake cookies not setting properly?
The texture of no bake cookies is dependent on how long the sugar mixture boils on the stove. If it boils too long they end up on the drier side and can fall apart, if it doesn’t boil enough then they don’t set properly.
I personally like mine on the fudgy side so my method is to bring it to a boil count to 30 and then remove it from the heat. Some recipes say to boil a minute but I find that is too much.
However, if you don’t boil it enough then they are too soft, but I find that it is best to err on the side of less time. Once you make a batch or 2 you’ll find the sweet spot for the perfect texture.
Here’s what you’ll need to make these no bake cookies-
1- Stick Butter
2- Cups Sugar
1/2- Cup Milk
1/4- Cup Cocoa Powder
2- tsp Vanilla
1- Cup Peanut Butter (I use creamy)
1/4- tsp Salt
3- Cups Quick Cook Oats
Wax paper or parchment paper
Before you get started lay out a length of wax paper or parchment paper about 2 feet long.
In a medium size pan melt your butter over medium heat, add in sugar, cocoa powder, milk, vanilla and salt.
Increase heat to medium/ high and bring mixture to a boil. Let it boil for about 30 seconds and then remove from heat.
Add in peanut butter and stir until well incorporated. Next add in oats and stir until they are evenly mixed.
Now using a dough scoop or spoons scoop out even amounts on parchment paper. I use a medium size scoop and it results in about 30 cookies, but the amount you’ll get will depend on the size scoop you use
Let them cool until set (about 30-45 minutes). Then they’re ready to eat!
They keep really well in an airtight container, although in my house they don’t last very long!
- 1- Stick Butter
- 2- Cups Sugar
- 1/2- Cup Milk
- 1/4- Cup Cocoa Powder
- 2- tsp Vanilla
- 1- Cup Peanut Butter (I use creamy)
- 1/4- tsp Salt
- 3- Cups Quick Cook Oats
- In a medium size saucepan melt butter, add in salt, vanilla, sugar, milk and cocoa powder.
- Bring to a boil over medium/high heat boil for about 30 seconds and then remove from heat.
- Mix in peanut butter and stir well.
- Mix in oats until well incorporated
- Scoop mixture onto wax paper or parchment paper using a medium size scoop.
- Allow to cool until set- about 30-45 minutes.