No Bake Cookies are such a yummy treat to make when you’re pressed for time or just want a little something sweet right now. Made with simple pantry ingredients, they come together in a snap. My kids love them as an after school snack with a tall glass of cold milk. My husband whips them up on a lazy weekend afternoon as we’re playing board games or watching movies. And no bake means you don’t need to heat up the house with your oven. Just a little stove top stirring and you’re done!
How To Store No Bake Cookies
You can store no bake cookies at room temperature or in the refrigerator for up to 2 weeks in an airtight container before they start losing quality. No bake cookies do not NEED to be refrigerated but they can be if you prefer. Refrigerator space is sparse in my house so I like to just keep them on the counter in a large, airtight Tupperware. To keep them from sticking together, place the cookies on a single layer in the container, then add a layer of wax or parchment paper over the top before adding the next layer of cookies.
Can You Freeze No Bake Cookies?
Yes! Just place the cookies on a large baking sheet and place the cookies in the freezer until frozen (1-2 hours). Once frozen, place them in an airtight container or a Ziplock bag and freeze for up to 2 months. To thaw, just place cookies in a single layer at room temperature until thawed and ready to eat.
Are No Bake Cookies Gluten Free?
No bake cookies are gluten free as long as you use gluten-free oats. Not ALL oats are GF so be SURE to check the packaging before preparing for someone who can’t have gluten. Otherwise, all the other ingredients are gluten-free and you are good to go!
Tips for the Perfect No Bake Cookie
- When boiling the butter, sugar, milk and cocoa you want to make sure to boil it long enough that the cookies will set up properly, but not too long or the cookies will turn out dry, hard and crumbly. Follow the directions in the recipe card below for the perfect cooking times.
- Try to avoid switching out ingredients in this recipe. Many recipes can swap out sugar for sugar substitutes but these cookies need the real thing to cook up right. Everything in moderation, right? Enjoy a cookie and eat salad later.
- If you do want to add a little something extra, you could toss in chopped nuts, coconut, or even mini chocolate candies.
- Make sure to use unsweetened cocoa powder when making this recipe. Anything else will make them too sweet.
- Old fashioned oats or quick oats work well in this no bake cookie recipe. So feel free to use whatever you have on hand.
- Store these cookies in an airtight container and store at room temperature for up to a week. They freeze beautifully for up to three months.
More Yummy Cookie Recipes
Whether you’re looking to whip up something quick and easy or want to wow guests with gorgeous treats, we have dozens of cookie recipes to choose from! Here are a few of our favorites:
Learn how to make no-bake cookies 3 different ways! The classic no-bake cookie is a chocolate peanut butter and oatmeal cookie that is perfect for hot summer days. Using the same concept, you can also make a no-bake chocolate chip cookie and a no-bake snickerdoodle cookie! Pin it for Later »
No-Bake Cookies Overview
- Skill Level: Beginner
- Techniques Used: Making a Simple Fudge
A classic no-bake cookie is an oat based cookie flavored with peanut butter and chocolate. These cookies come together with just a few short minutes on the stove and require no oven time.
The idea of no-bake cookies is a perfect template to make tons of flavors. Below I will show you have to make the traditional chocolate oatmeal no-bake cookie along with a no-bake chocolate chip cookie and a no-bake snickerdoodle cookie. But the possibilities are endless!
How to Make No-Bake Cookies
When you really analyze a no-bake cookie, you are essentially making a simple fudge mixture with additional flavorings and add-ins. There are a few ingredients that I keep the same in all of my no-bake cookie variations: butter, milk, sugar, and oats. The other ingredients can be changed out depending on the flavor you are going for.
Boil the Fudge Mixture
You will start on the stove in a saucepan with the milk, butter, sugar, and the thickening agent. For traditional no-bake cookies (or any variety that you want to have a chocolate flavor) we are using cocoa powder. If you want the cookie base to have more of neutral cookie flavor (like a chocolate chip or sugar cookie), use flour here.
Stir the mixture as you bring it up to a boil over medium heat. Allow the no-bake cookie base to boil for 1 full minute. This amount of time is needed to set the cookie once it cools.
Stir in your Add-Ins and Oats
Once the mixture is done boiling, stir in any flavorings, add-ins, and your oats. The oats are what binds these cookies together here so they cannot be left out. I like to use quick-cooking oats because I prefer the texture in these cookies, but rolled oats can be used as well.
You can add nut butter, various extracts and spices, chopped nuts, dried fruit, etc… If you are adding chocolate chips, wait to add these until the mixture cools down slightly so they don’t completely melt into the dough.
Scoop & Let Set
Once all of your no-bake cookie dough is mixed together, scoop mounds of dough onto parchment or wax paper lined baking sheets. These cookies will need about 30 minutes to set at room temperature and will set in about 15 minutes in the refrigerator.
No-bake cookies do not need to be refrigerated. Store them in an airtight container at room temperature for up to 1 week.
Tips, Tricks, & Techniques
Chocolate Peanut Butter No-Bake Cookies (Classic No-Bake Cookies)
These are the original and most classic no-bake cookie. Use unsweetened cocoa powder as the thickener and stir in peanut butter as an add-in. I prefer chunky peanut butter for a little extra texture.
No-Bake Chocolate Chip Cookies
Use flour as the thickener and in vanilla. Allow the dough to cool slightly before stirring in chocolate chips. I also like to sprinkle a little flaky salt over the top of these to make them extra special!
No-Bake Snickerdoodle Cookies (aka Cinnamon Sugar Cookies)
Use flour as the thickener and add some cinnamon and cream of tartar to the dough (the cream of tartar is optional but will give them the classic snickerdoodle tangy flavor). Sprinkle the tops with cinnamon-sugar before they are set.
No Bake Oatmeal Cookies are a breeze to make and almost impossible to mess up! They are the perfect cookie if you aren’t the most confident in the kitchen, but still so delicious that everyone will think you’re a true master chef. You can never go wrong with chocolate and peanut butter. These are gluten-free friendly too! Just make sure the oats you use are certified gluten-free. We can never decide between these or a classic Oatmeal Chocolate Chip so we usually make both!
Add the oats the right way.
It’s easy to dump the entire amount of oats in at once, but for the best cookies add the oats a cup at a time. I love them a little softer so I sometimes add a little less oats, but if you want a heartier more oat filled cookie, then add more oats. Stop adding oats when the mixture looks good. It won’t change too much while drying so you’ll have a good sense of what they will be like before scooping all of them out.
Don’t boil for too long.
It’s important to bring the mixture to a boil to make sure everything melts together well, but all it needs is a minute. Letting it boil for too long will cause the cookie to be grainy and no one wants a grainy cookie.
How long will these keep?
Hands down the best part about these cookies is that they stay good for dayssss. My family calls them “road trip” cookies. We would make them for every family vacation and they would stay good for the whole trip and were the perfect snack while driving cross-country! Nostalgia at its finest.
Chocolate No Bake Cookies were a staple in my childhood home. My mom would pack me a lunch every day for school and always had a treat to include. These chocolatey, oaty, super chewy and moist cookies were one of our favorites.
Plus, No Bake cookies are such a fast and easy dessert, especially when you have a bunch of kids to feed! They were always a huge hit and I would share them with all of my friends.
Since you don’t even need to turn on your oven, No Bakes are supposed to be super easy for anyone to bake. Even us kids could help mom make them.
So when I tried to make them recently and they didn’t turn out as awesome as mom’s, I had to figure out why!
Whether they turn out dry and crumbly, or a totally gooey, too wet mess, there’s got to be a reason. Stick around and I’ll share what I’ve found so we can all have deliciously perfect No Bake cookies!
Why Don’t My No Bake Cookies Harden?
There are a few key things that can cause no bake cookies to be too gooey or too dry. For the most part the success of your cookies will be based on temperature, ingredient consistency, and humidity in the air.
But most problems are caused by either boiling too long (or not long enough).
Most No Bake cookie recipes call for butter, milk, sugar, and cocoa to be melted and then brought to a boil. If your cookies consistently turn out too dry, it is probably because you are boiling it for too long. The sugar mixture needs to thicken enough to hold the cookies together.
But if you don’t boil long enough, the cookies won’t form properly and they’ll be a floppy mess. If you overcook the sugar, the dough just crumbles and doesn’t stick together then either.
Another weird reason that your cookies might not set properly is the weather! If it’s rainy or very humid, there might be too much moisture for the cookies. Even if you have perfected your boiling time, the moisture might still make a mess of your cookies.
But don’t worry! I have the solution so you can make perfectly formed cookies every time.
How to Fix No-Bake Cookies
If your cookies are too wet and don’t set, try boiling the mixture a little longer. Don’t start timing until it is at a full boil, and then it should be about 1-2 minutes of boiling. If your No Bakes are crumbly and dry, stick closer to 1 minute.
Another way to be sure your sugar mixture is at the right stage to set is the temperature. If you have a candy thermometer use this to check your mixture’s heat. It should be around 235-240 degrees Fahrenheit before you remove it from the heat.
If you don’t have a thermometer, there’s still a helpful trick to check your sugar. While you cook, keep a bowl of ice water nearby. After the 1-2 minute boil, drop a little bit of the sugar mix into the ice. When you pick it up, it should form into a soft ball in your hand, indicating it’s at the right temperature.
If humidity is your issue, try boiling a little bit longer than normal and aim for the higher end of the temperature range. But you can’t control the weather completely, so you may just want to try on another day!
Feel like you need a cookie, like, right now? I feel the same 99% of the time. While many of my recipes are easy and quick to make, it doesn’t get any easier than this recipe. So whenever you feel lazy and craving something sweet, make these chocolate no bake cookies. They have a cookie shape, but they’re more like a snack with a chewy gooey texture and flavors of peanut butter and chocolate – all the good stuff. It’s dangerous to have them around, especially if you work from home.
Rolled Oats or Quick Oats?
I’ve tries these no bake oatmeal cookies both with old-fashioned/rolled oats and quick oats, and I highly recommend using quick oats. They are smaller and finer and give the cookies the best texture. Rolled oats are ok to use but the cookies will be crunchy and harder to chew. If rolled oats is all you have on hand, you can easily make quick oats by processing them in the food processor a few pulses, until coarsely (not finely) ground. Make sure not use instant oats for this recipe.
How to Make No Bake Cookies
No Bake Cookies are very simple, quick, an easy to make. All you need to do is mix a few ingredients together in a saucepan, and let it boil for a minute or two, then remove from heat and add peanut butter and vanilla extract. In another bowl place the oats, and then pour the chocolate peanut butter mixture over the oats, and mix to combine. If the mixture is soft at this point, the cookies will be flat. If you prefer them thick, leave the mixture at room temperature for several minutes until it thickens slightly, and shape them as you like. The mixture will be super shiny at first but it will start to lose that shine once the cookies firm up.
Keep the Cookies in the Fridge
The cookies will be too soft at room temperature so keep them in the fridge for up to a week. Eat them straight out of the fridge, or, if you prefer them softer, leave at room temperature for several minutes.
Cooking Australian food
How To Make No Bake Cookies Recipe?
How do you make no bake cookies from scratch?
Ingredients 1/2 cup (115 grams) butter, cut into pieces. 2 cups (400 grams) granulated sugar. 1/2 cup (120ml) milk. 1/4 cup (20 grams) unsweetened cocoa powder. 1/2 cup (125 grams) creamy peanut butter. 1 teaspoon vanilla extract. 3 cups (300 grams) quick- cooking oats.
What Causes No Bake Cookies not to set up?
But most problems are caused by either boiling too long (or not long enough). Most No Bake cookie recipes call for butter, milk, sugar, and cocoa to be melted and then brought to a boil. Another weird reason that your cookies might not set properly is the weather!
Can I use tin foil instead of wax paper for no bake cookies?
Can you use aluminium foil when baking cookies? Yes, if you do not have parchment paper on hand, you can use aluminum foil to line the pan. Just make your cookies, place on “your” cookie sheet and bake! Just be sure to take a peek during the baking time as you don’t want to over bake.
Can you bake no bake cookie dough?
This is dough you can eat raw. Or if you ‘re crazy enough to try it, you can bake it too! To bake our dough: heat your oven to 350 degrees, bake for 10-12 minutes, and then enjoy some doughlicious cookies!
What can I bake If I don’t have eggs?
What can I use instead of eggs when baking? Water. If the cupboard is truly bare, then water can actually work wonders to replace an egg in a cake. Acids and bicarbonate of soda. Flax and chia seed. Cream cheese. Plant milks. Aquafaba (chickpea water) Apple sauce.
How long does it take for no bakes to set up?
It doesn’t take long for the cookies to set up. They will be soft set in 30 minutes, but you can pop them in the refrigerator so the set up faster.
How do you fix overcooked no bake cookies?
To salvage dry no bake cookies, all you need to do is make a new batch of boiled sugar. Once you have cooked your sugar just right, simply add each cookie to it one at a time and wait for every piece to soften into the mix. Once the cookies become soft, mix all the ingredients together until you get a thick mix.
Can you put no bake cookies in the fridge to harden?
Can you put no bake cookies in the fridge to harden? You shouldn’t need to put your no bake cookies in the fridge to firm up. BUT, if for some reason your cookies don’t set up after 20-30 minutes, you can stick them in the fridge at that point and everything will turn out fine.
How do you harden cookies?
One common trick to hardening soft cookies is to simply stick them back in the oven for a little bit longer. You will want to keep a close eye on them to make sure that they only harden and that they do not begin to overbake and burn.
Can I use parchment paper instead of foil?
Just think of this simple rule: “Sweet treat, parchment sheet. Grill or broil, go with foil,” Brown says. Parchment is preferable for baked goods and delicate dishes, while foil is best for cooking that involves high heat (broiling and grilling).
Can I use foil instead of parchment paper for cookies?
Yes, certainly you can. For that matter, you can simply grease the cookie sheet itself, although that means scrubbing after baking. Cooking times would be the same as for parchment. You CAN bake cookies on aluminum foil, but you should be aware that they will cook faster and the bottoms will brown more and get crispy.
Can you use wax paper instead of parchment paper for baking cookies?
Wax paper features a thin, waxy coating on each side that makes it both nonstick and moisture-resistant (though it tends to absorb more water than parchment ). It’s a great substitute for parchment if you ‘re looking to save money, as parchment paper usually ends up costing twice as much.
Why does cookie dough taste better than cookies?
Cookie dough expands. It’s a more concentrated form of the cookie itself. You’re getting more cookie taste per bite, simple as that.
Can you bake the cookie dough Cafe?
Can I bake your edible cookie dough? No, the gourmet edible cookie dough you purchased is made specifically for consuming unbaked. It does not include the ingredients necessary for making delicious baked cookies.
Can you bake edible cookie dough into cookies?
CAN EDIBLE COOKIE DOUGH BE BAKED? Because this recipe contains no eggs or leavening, it won’t bake up like a regular cookie would. If you want to bake cookies, check out some of these favorite recipes: Soft & Chewy Sugar Cookies.
Hi there! It’s been a few days since I’ve sat down to write a blog post and yet, I’m still staring at the crummiest weather ever. I’m pretty much convinced Ohio has decided to just skip summer.
The weather is definitely making for an interesting summer break for Elle. Because summer to a five-year-old means shorts, flip-flops, and pool days. Even when it’s hovering around 60 degrees.
We’re trying to make the best of it with crafts, playing school and lots of trips to the library, but my girl is getting bored.
One of my favorite ways to eliminate some of the summer boredom is getting her involved in the kitchen.
From whipping up our favorite banana bread and homemade strawberry lemonade to these no bake cookies, I’m keeping my little babe busy and creating some fun kitchen memories!
THESE ARE THE BEST NO BAKE COOKIES
It’s pretty obvious that I bake a lot. You guys know this about me by now.
And although I love to step out of my comfort zone and whip up delicious things like Blueberry Cream Cheese Kolaches and Churro Cream Puffs, sometimes I crave the simplest of sweets, like no bake cookies.
When I was a kid, I remember my mom whipping up batches of these chocolate-peanut butter no bake cookies for my brother and me, and chocolate chow mein noodle cookies for my dad. We always referred to them as haystacks.
Do you remember those?
We’d gobble up that chocolate-peanut butter goodness in no time, and think Mom was the best baker ever.
Little did we know that those no bake cookies and her rice krispie treats literally came together in minutes, without even turning on the oven. Kids are so easy to impress.
Honestly, even though I now know how simple these cookies are to make, I still adore them. I love recipes that combine chocolate and peanut butter, such as peanut butter blossoms or peanut butter pie, and these are even easier.
HOW TO MAKE NO BAKE COOKIES
The great thing about no bake cookies, like so many of my no bake recipes, is that they require just a handful of ingredients that you probably already have in your fridge and pantry. Butter, milk, peanut butter, oats and cocoa are all you need.
I prefer creamy peanut butter, but you can definitely use crunchy for a little added texture.
Even though these cookies mix up quickly, you definitely need to make sure that you bring the cocoa mixture to a full rolling boil and then let it boil for a full 90 seconds, or the cookies won’t set up properly.
They’ll still taste delicious, but you’ll be left with crumbly bits of cookie instead of actual cookies.
After that, it’s as easy as mixing in the peanut butter, vanilla and oats and using a cookie scoop to portion out the cookies.
You can leave the no bake cookies as mounds or you can flatten them with the bottom of a glass – it’s up to you!
Remember these cookies the next time you’ve got a major craving for something sweet and have absolutely no desire to turn on the oven. They’ll cure any hankering you have, and you’ll only have one pot to clean.
I call that a win-win. You’ll also look like a major culinary rock star when you take them to your next potluck. Because as it turns out, adults are just as easy to impress as kids when cookies are involved.
Delicious Chocolate Treat Ready in Fifteen Minutes
The one chocolate treat that anyone can make is a No Bake Cookie. A combination of oatmeal, chocolate, and peanut butter, No Bake Cookies can be easily prepared in less than fifteen minutes. No Bake Cookies were affectionately called “doodoo cookies” in my house growing up. If you follow these easy steps you can prepare enough chocolate delight for all of your friends to enjoy. First mix three cups of oatmeal, two cups of chocolate morsels, one teaspoon of vanilla extract, and three tablespoons of oatmeal in a large mixing bowl. Set the bowl to the side because you won’t cook any of the ingredients in the bowl, hence the name No Bake. Next mix one half cup of milk, one stick of margarine, and two cups of butter in a small saucepan. Slowly melt the butter with the milk, but make sure that the sugar doesn’t stick to the bottom of the pan. Then, bring the ingredients to a rapid boil, constantly stirring all throughout the liquid. After boiling for one minute, pour the liquid into the dry ingredient bowl. Stir with great intensity as you pour, so that the chocolate and the butter mesh properly. Also, you don’t want to over stir or beat the mixture too much; therefore, use your arm the old fashioned way. After your mixture is thoroughly mixed it will begin to thicken as it cools. It is important to begin making your cookies quickly. Lay out sheets of aluminum foil on the counter to place your cookies on. The cookie dough at this point should have the consistency of pancake batter. Take a tablespoon and begin scooping the dough out onto the aluminum foil. Let the cookies cool down and harden, and then enjoy one of the easiest cookies to make. No Bake Cookies are a great alternative to the normal dough baked cookie. Also with No Bake Cookies there is hardly any cleanup, and very little energy used to make them. This recipe should yield twenty to twenty-two cookies, it just depends on how big your tablespoon is.
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