Ingredients
Ingredients (Makes 24 cookies)
- 3 cups quick-cooking oats, uncooked
- 2 cups sugar
- ½ cup milk
- 1 cup peanut butter (creamy or crunchy)
- 1 stick + 1 tablespoon unsalted butter, divided
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Optional Add-ins:
- ½ cup chocolate chips (for extra richness)
- ½ cup shredded coconut (for a tropical twist)
- ½ cup chopped pecans or walnuts (for crunch)
Instructions
Step-by-Step Instructions
1. Prep Your Baking Sheet
- Line a baking sheet with parchment paper or wax paper.
2. Melt Butter & Sugar
- In a medium saucepan, melt butter over medium heat.
- Add sugar, milk, and cocoa powder, stirring until combined.
- Bring to a boil and let it boil for 1 minute (this helps the cookies set).
3. Add Peanut Butter & Oats
- Remove from heat and stir in peanut butter, vanilla, and salt until smooth.
- Mix in quick oats (and optional add-ins if using).
4. Shape the Cookies
- Drop spoonfuls onto the prepared baking sheet.
- Flatten slightly with the back of a spoon.
5. Let Them Set
- Let cookies cool at room temperature for 30-40 minutes until firm.
- For faster setting, refrigerate for 15 minutes.
Notes
Tips for the Best No-Bake Cookies
✅ Boil the mixture for exactly 1 minute – Too long makes them dry, too short makes them sticky.
✅ Use quick oats – They absorb moisture better than old-fashioned oats.
✅ Want them extra chewy? – Add ½ cup mini marshmallows before mixing in oats.
✅ Store properly – Keep in an airtight container for the best texture.