Description
These No Bake Cookies are a nostalgic treat, reminiscent of Grandma’s classic recipe. Rich with cocoa and peanut butter, combined with quick oats for a chewy texture, these cookies come together quickly without any baking required. Perfect for a quick dessert or snack, they set into deliciously fudgy bites with minimal fuss.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 cups quick oats
- Pinch of salt
Wet Ingredients
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter (or nut-free spread)
Instructions
- Prepare the Mixture: Melt the butter in a medium saucepan over medium heat. Add milk, granulated sugar, and unsweetened cocoa powder, stirring to combine. Bring the mixture to a boil and let it cook for 1 to 2 minutes, stirring occasionally to prevent burning.
- Add Peanut Butter & Vanilla: Remove the saucepan from heat. Stir in the peanut butter and vanilla extract until fully incorporated and the mixture is smooth and creamy.
- Mix in Oats: Add the quick oats and a pinch of salt to the chocolate mixture. Stir thoroughly until the oats are fully coated and the dough becomes thick and slightly sticky.
- Form the Cookies: Line a baking sheet with parchment paper or a silicone mat. Using a spoon, drop spoonfuls of the cookie mixture onto the sheet, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon to shape the cookies.
- Let Them Set: Allow the cookies to cool at room temperature for 30 minutes to 1 hour until they firm up. Alternatively, place them in the refrigerator for faster setting.
- Serve: Once set, the cookies are ready to be enjoyed as a delicious, no-bake treat.
Notes
- Use natural peanut butter or a nut-free spread if preferred.
- Quick oats are best for texture, but old-fashioned oats can be substituted for a chewier cookie.
- Refrigerate cookies if you want them to set faster or prefer a firmer texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a richer flavor, use whole milk instead of low-fat milk.
