How do you make no-bake cookies without a thermometer?

If you don't have a thermometer, or don't want to deal with it, a boiling time of two and a half minutes on medium-high heat generally works on most stoves (for my recipe). After a couple of batches on your own, you'll definitely know. To err on the side of caution, boil less. You can always add more peanut butter and oats to thicken the mixture. But sadly there's really no great way to fix one that hardens on you in that pot.

Why do boiling times in recipes vary?

Boiling times in recipes vary because many recipe publishers don't know that temperature is the best way to ensure a successful batch. Classic recipes for no-bake cookies have been handed down for generations. Long before culinary science gained steam. So the practice most likely wasn't mentioned in the original written recipe. For best results, track the temperature of the boiling syrup with a digital kitchen or candy thermometer and aim for 230° F. Or a few degrees lower if the recipe you're using calls for excessive peanut butter (more than a quarter cup).

What do I do with failed no-bake cookies?

If your no-bake cookies are too wet and thin, it's not too late to fix them! You can thicken it up by adding more peanut butter and/or oats. But do so a little at a time and stir well. The hot mixture will also thicken as it cools, so it should be a thick but pourable consistency when you start scooping. You can also return the mixture to a boil to thicken it, but I don't recommend doing so if you've already added the peanut butter and oats. If your cookies failed and are dry, sadly they can't be saved easily. But you can crumble the mixture for ice cream topping, milkshakes, or other desserts.

Foolproof Recipe for No-Bake Cookies [Versatile]

Ingredients

Scale

2 cups of granulated sugar
¼ cup of unsweetened cocoa powder
4 ounces or 1 stick of unsalted butter
½ cup of milk, whole recommended
1 tablespoon of vanilla extract
¼ cup of peanut butter (or any nut or seed butter)
2 cups of quick-cooking oats or 2¼ to 2½ cups of old-fashioned
Pinch of salt
Seasonal or holiday sprinkles, optional

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Instructions

Measure and gather. Measure all the ingredients out before you begin. And lay out parchment or wax paper to scoop the cookies onto. If you're winging it without a thermometer, I'd keep extra peanut butter and oats nearby the stove or wax paper. If you're using a candy thermometer, attach it to the pot before you turn on the heat.
Boil to 230° F. Combine the granulated sugar, cocoa powder, butter, and milk in a medium-sized pot and set the heat to medium-high. Stir the ingredients as they melt and warm. Once the mixture is at a rolling boil, you don't need to stir anymore. Boil until the temperature reaches 230° F/110° C and immediately remove the pot from the stove. If you're using a meat thermometer, make sure at least an inch of the tip is submerged in the mixture for an accurate reading. If you aren't using a thermometer, see the Notes section for the best approach.
Add the remaining ingredients. First, whisk in the vanilla extract and peanut butter. Then slowly stir in the oats until the consistency is shiny and easily scooped. You want the cookies to spread slightly but hold a little height and a round shape. I often test the mixture by scooping one cookie onto the parchment paper, and watching how fast it spreads. If it's too thin, I add a little more oats. If it's downright soupy, I add more peanut butter. If it's too thick for some reason, start scooping what you can into cookies before it all hardens in the pot!
Scoop the cookies. With a one or two-inch ice cream scoop with a release or two spoons, scoop the mixture quickly onto your wax or parchment paper. Allow the cookies to cool completely before removing them. The cookies will spread a little, and set shiny.
Store. Keep the cookies in an airtight container at room temperature or chilled. Refrigeration can help harden cookies that set a little too soft. Always serve at room temperature for the best flavor and texture.

Notes

Chef's Tips

Without a thermometer. If you don't have a thermometer, or don't want to deal with it, a boiling time of two and a half minutes on medium-high heat generally works on most stoves (for this recipe). After a couple of batches on your own, you'll definitely know. To err on the side of caution, boil less. You can always add more peanut butter and oats to thicken the mixture. But sadly there's really no great way to fix one that hardens on you in that pot.
Test a cookie. When in doubt, scoop one cookie onto the wax paper to see how it acts. If it spreads quickly and flat, the mixture needs more peanut butter or oats (your choice). If the scooped cookie doesn't settle somewhat flat and round, it will still be delicious. But you most likely boiled a bit too long.
Experiment with different nut and seed butter. This recipe calls for just the right amount of peanut butter (in my humble opinion). So it takes well to substitutions since you're relying on the right boiling temperature to set the cookies (not loads of peanut butter). For no-bake cookies without peanut butter, try almond butter, cashew butter, mixed nut butter, or sunflower seed butter. Depending on the occasion and who's partaking, I hold back a little sugar. The cookies are still rich and plenty sweet.
Add festive touches. Around holidays I garnish the scooped cookies with appropriately-colored sprinkles for festive no-bake cookies. Crushed nuts, shredded coconut, and chopped seeds like pumpkin are also delicious. Sprinkle any garnishes on right after you scoop the cookies before they cool.

Types of Oatmeal

I tend to use whichever oatmeal I have on hand, which is most often old-fashioned. With old-fashioned oats, you may need to use half to a cup more than with quick-cooking. Old-fashioned oats absorb less moisture and the syrup will thicken less. This recipe is not designed for instant oats.

For Cannabis Cookies

It came to my attention that readers looking to make weed cookies are ending up here. Go figure. Edibles. Edible Times. I guess Google isn't as smart as we thought, after all. But if that's you, thanks for coming! And here's what to do: As a starting point, replace half of the butter in the recipe with cannabutter. You can certainly replace the entire stick of butter with ½ cup of cannabutter, depending on how strong you want the cookies. And for the richest most delicious no-bake edibles, do scroll up for tips on how to make no-bake cookies. They're truly scrumptious even without the weed.👩🏻‍🍳 Dorky Legal Disclaimer: Don't do drugs. And only participate in cookie-making behaviors that you are of legal age for. And that are legal in your state.

Author: Christina
Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Cookies
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 Cookie
Calories: 181
Sugar: 20.8 g
Sodium: 134 mg
Fat: 7.3 g
Carbohydrates: 28.3 g
Fiber: 1.4 g
Protein: 2.5 g
Cholesterol: 12.8 mg

Keywords: recipe for no bake cookies, chocolate peanut butter no bake cookies, no bake cookies without peanut butter