Here’s a legendary and classic no-bake cookie recipe that bake sale bliss is made of! With one simple step to prevent runny or grainy cookies, you’ll be boiling up scrumptious success in five minutes flat!
If nut allergies are a concern, sunflower seed butter works great! Whichever you choose, I recommend a creamy peanut or nut butter without any added sugar or oils.
- 2 cups of sugar
¼ cup of unsweetened cocoa powder
- 4 ounces of unsalted butter (1 stick)
- ½ cup of whole milk
- 1 tablespoon of vanilla extract
- ¼ cup of unsweetened, no-additive peanut butter (or any pure nut or seed butter)
- 2½ cups of oatmeal, instant or old fashioned*
- pinch of salt
- Seasonal or holiday sprinkles, optional
- Measure all ingredients out, and lay around two feet of wax or parchment paper on your counter top. Have ready a wooden spoon, a flexible spatula and an ice cream scoop or two large spoons.
- Combine sugar, salt, cocoa powder, milk and butter in a medium sauce pot. If using a candy thermometer, secure it now.
- Over medium-high heat bring mixture to a boil, stirring just once to make sure ingredients are incorporated.
- Boil until the mixture reaches 230° F (thread/syrup candy stage), then immediately remove from the heat. On average, this takes about two minutes on medium-high heat.
- Stir in vanilla, then add the peanut butter whisking to combine completely. Add oats in small amounts until mixture thickens and can be scooped, but is still shiny.
- Pour or scoop cookies onto wax paper, and decorate immediately with sprinkles if you like.
- Let cool completely and remove gently from paper. Store sealed at room temperature for about a week, or freeze.
I tend to use whichever oatmeal I have on had, which is most often old-fashioned. With old-fashioned oats, you may need to use a quarter or half a cup more than with instant, as old-fashioned absorb less moisture.
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