i am making No Bake Oatmeal Cookies As long as I can remember. This is one of the first things I learned to make as a kid, I used to make them for my family on the weekends because my mom doesn’t care much for sweets (though make sure to supervise the kids while making it!).
He always had a craving for something sweet and was ready to eat it effortlessly. Plus everyone in my family loves them, and I’m sure most.
Easy Peanut Butter Chocolate No Bake Cookies Recipe
These simple drop cookies give your oven a break: They start on the stovetop — where all the ingredients are mixed — and then finish setting in the fridge. These are also perfect for making with kids:
All ingredients are pantry staples, easy to clean and no raw eggs. If allergies are a concern in your family, substitute Nut butter With your favorite smooth nut or seed butter such as almond, cashew or sunflower butter.
Chocolate and Peanut Butter Flavored No Bake Cookies Recipe
It’s pretty much the same recipe as when I was younger but I added a little more cocoa and peanut butter here and there, because why not?? It’s a flavor combo I could never resist!
Store the cookies in an airtight container in the refrigerator and make cool treats after school or as a special snack. This recipe also makes a large batch of cookies (5 dozen!), so keep that in mind the next time you need a gift-worthy dessert.
Line a baking sheet with wax paper or parchment.
Bring sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then simmer for 1 minute.
Remove from flame. Add oats, peanut butter, vanilla and salt and stir to combine.
Drop spoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cool and firm, about 30 minutes.
Refrigerate in an airtight container for up to 3 days.
Delicious no-bake cookies made with instant oats, peanut butter and cocoa. For best results, start when the mixture comes to a full boil; That’s the trick to making successful cookies.
If you bake too long, the cookies will become dry and crumbly. If you don’t boil enough, the cookies won’t bake properly.
All you need for this recipe is 3 ingredients no bake cookies
- sugar
- butter
- the milk
- Cocoa without sugar
- Vanilla
- Quick oats
- Nut butter
How many ingredients are needed to bake chocolate no-bake cookies?
- 1 ¾ cup white sugar
- ½ cup butter
- ½ cup milk
- 4 tablespoons unsweetened cocoa powder
- ½ cup crushed peanut butter
- 3 cups quick-cooked oats
- 1 teaspoon vanilla extract
- Wax coated paper
instructions
Combine sugar, butter, milk and cocoa in a medium saucepan; Bring to a boil, stirring often. Boil for exactly 1 1/2 minutes. Remove from heat and stir in peanut butter. Add oats and vanilla; Stir until well combined.
Drop by spoon onto waxed paper. Let it cool until it hardens.
Best no bake cookies A nostalgic childhood favorite! This recipe has a classic chocolate peanut butter flavor combo and the perfect chewy, fudgy texture. And I’m pretty sure they’re the easiest cookies on the planet to make.
How to Make Chocolate No Bake Cookie Recipe
Line two baking sheets (or spread a long sheet of parchment on the counter) first with parchment paper or set 29 cupcake liners.
Then combine the sugar, butter, cocoa powder, and milk in a 2.5-3 quart saucepan.
Set the saucepan over medium heat (I like to use the largest burner on the stove) and begin to simmer. Cook, stirring constantly, until it comes to a boil, then when it comes to a full boil, stop stirring and let it boil for 1 minute.
Remove the mixture from the heat and immediately add the vanilla, peanut butter and oatmeal. and shake to mix well.
Drop mixture 2 tablespoons at a time onto prepared parchment (a medium cookie scoop works well here or just use two tablespoons).
Set the cookies then enjoy! Transfer it to the refrigerator if you want to speed up the setting. Store cookies in an airtight container at room temperature.
Tips for No Bake Oatmeal Cookies
After 20-odd years of making these, I’ve learned a few things along the way.
Don’t just bring the mixture to a boil (where the sides of the mixture rise) before the 60 second count it has to start boiling completely (bubbles in the middle).
Don’t use old fashioned oats, I think instant oats are a must. The cookies will not be the same and they will not be soft.
Hopefully, the recipe should be perfect for you, but if they’re a little soggy, boil 15 seconds longer next time, if they’re dry, boil 15 seconds less. The amount of time the liquid takes to boil will determine how set the cookies are and how moist they will be.
I like creamy peanut butter but if you like crunchy peanut butter you can use it here, just add an extra 1/4 cup so the consistency isn’t affected.
Use real butter, never margarine. It has a bad taste which will affect the taste of the cookies and added water so your result will not be as good.
Then stick with the extra cocoa and peanut butter listed in the recipe, making it a bit richer than you remember. I also cut the sugar listed in the recipe by 1/4 cup.
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