Classic no-bake cookies need only a handful of staple ingredients. They're loaded with peanut butter, chocolate, and oats - and they take less than 30 minutes to make!
Prep Time 15 minutesminutes
Cook Time 1 minuteminute
Additional Time 1 hourhour
Total Time 1 hourhour16 minutesminutes
Servings 26
Ingredients
1 ½cups(300g)granulated sugar
10tablespoons(137g)unsalted butter, cut into pieces
½cup(120ml)milk
¼cup(21g)unsweetened Dutch-processed cocoa powder
½cup(120g)creamy peanut butter
1teaspoonvanilla extract
¼teaspoonsalt
2 ¾cups(245g)quick-cooking oats
Instructions
Measure out all the ingredients and have them ready to use. Line two baking sheets with parchment paper and set aside.
In a medium saucepan, bring the sugar, butter, milk, and cocoa powder to a boil over medium heat. Stir occasionally as it's warming up. Let the mixture boil for 60 seconds.
Remove from heat and stir in the peanut butter, vanilla, and salt until melted and combined. Add the oats and mix until well combined. Let the mixture sit for 1-2 minutes until the oats have softened and thickened slightly.
Use a 1.5 tablespoon-sized cookie scoop to drop mounds onto the prepared baking sheet. Use the back of the scoop to spread and shape the cookies if needed.
Cool the cookies for about 30 minutes or until they've hardened.
Notes
Butter: Salted butter can be used if needed. Make sure to omit the additional salt from the recipe.
Milk: Whole milk will taste the best but low-fat milk, almond milk, or soy milk will work.
Cocoa powder: Natural or Dutch-process cocoa powder will work with this recipe. Dutch-processed has a smoother chocolate flavor.
Oats: Oats labeled "quick-cooking" are necessary for this recipe. If you can't find them, you can pulse old-fashioned oats in a food processor 4-5 times so they are finer.
Make sure to measure all the ingredients and have them ready to use. This recipe moves fast and you will not have time to measure as you go.
Make ahead tip
The cookies will keep for up to 1 week stored in an airtight container in the refrigerator.
Freeze the cookies for up to 3 months. Thaw in the refrigerator overnight. Bring them to room temperature before serving if desired.