Classic No Bake Cookies
Creamy, chocolatey, and impossibly easy — these Classic No Bake Cookies are the kind of comfort treat that feels like a warm hug in cookie form.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Medium Saucepan
- Spoon
- Wax Paper or Parchment Paper
Ingredients
Ingredients
- 1 stick Butter Cut into pieces and ready to melt
- 2 cups Sugar Measured level
- 1/2 cup Milk Room temperature
- 1/4 cup Cocoa Powder Unsweetened, sifted if clumpy
- 2 teaspoons Vanilla Extract Ready to add
- 1 cup Creamy Peanut Butter At room temperature for easy stirring
- 1/4 teaspoon Salt Or to taste (use fine salt)
- 3 cups Quick Cook Oats Measured and leveled
Instructions
- In a medium saucepan, melt the butter over medium heat. Watch closely so it melts evenly and does not brown.
- Stir in the salt, vanilla, sugar, milk, and cocoa powder. Whisk constantly until the mixture is smooth with no lumps.
- Bring the mixture to a rolling boil — this means bubbles should continue to rise and break across the surface. Let it boil for about 30 seconds while stirring constantly, then immediately remove from heat.
- Stir in the peanut butter until it is completely melted and smooth. This will create a glossy, fudgy sauce.
- Add the quick oats and mix until fully incorporated, making sure every oat is coated with the chocolate-peanut mixture.
- Using a medium-size scoop or spoon, drop mounds of the mixture onto wax paper or parchment paper. Aim for even sizes so cookies set uniformly.
- Allow the cookies to cool and set for about 30-45 minutes at room temperature, or place them in the refrigerator for 15-20 minutes if you want them firm faster.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For a firmer texture, refrigerate for up to 1 week.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 50mg | Potassium: 100mg | Fiber: 2g | Sugar: 10g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg