No Bake Cookie Recipe
Easy No Bake Cookies mix up fast on the stovetop with chocolate, peanut butter, and oats, chewy and fudge like for quick cravings and sharing.
Servings: 24
Equipment
Ingredients
- 2 cups sugar
- ¼ cup unsweetened cocoa powder
- ½ cup unsalted butter
- ½ cup milk
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 3 cups quick-cooking rolled oats
Instructions
- Combine sugar, cocoa powder, butter, and milk in a medium saucepan over medium-high heat. Once it comes to a boil, start a timer and boil for 1 minute (use a candy thermometer to make sure the mixture is at 230 degrees).
- Remove from the heat and stir in peanut butter and vanilla until smooth, then stir in oats.
- Drop heaping tablespoons onto a parchment paper–lined cookie sheet and let cool for at least 30 minutes before serving.
Video
Notes
Store. Store in an airtight container at room temperature for up to a week. In an airtight container in the refrigerator, they can last up to 2 weeks.
What kind of oats to use. Quick-cooking oats are smaller and absorb liquid more easily, which makes the cookies more soft and chewy. If you use old-fashioned oats, the cookies will have a less chewy texture.
Nutrition
Serving: 1cookie | Calories: 206kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 49mg | Potassium: 120mg | Fiber: 2g | Sugar: 18g | Vitamin A: 126IU | Calcium: 19mg | Iron: 1mg