1 208 208 208c52 0 99. No bake cookies mounds of sugary, peanut buttery, chocolate goodness are incredibly addicting.
They take only minutes to make and if you’re really desperate and don’t want to wait for them to set, you can eat the mixture straight from the bowl! As soon as I took my first bite, I immediately thought that they tasted like the icing for the Texas Sheet Cake that I love so much. The peanut butter and oats help to cut the sweetness and add great flavor and texture. You should let the mixture come to a full rolling boil and then time exactly 1 minute from there. They do not need to be refrigerated.
They are also a perfect candidate for freezing! Just pop them in a freezer ziploc bag and they’ll be good for at least a couple of months. Simply replace the cocoa powder with 1 cup of semisweet chocolate chips. Yes, soy milk or almond milk will work in this recipe. You can also eliminate the peanut butter entirely without modifying the rest of the recipe. You can replace the butter in this recipe with margarine, vegetable oil, canola oil, or coconut oil.
Can I use old-fashioned oats instead of quick-cooking oats? You can, but the texture will be quite different. Quick-cooking oats are smaller, so they absorb liquid more readily. Omit the peanut butter and add 1 cup sweetened flaked coconut to the mixture with the oats. Yes, you can find recipes for vegan versions here, here and here. I love having quick, easy recipes on hand for a simple sweet treat. Plus, no-bake recipes are perfect for the summertime when the last thing you want to do is turn on the oven.
Whatever the occasion, I guarantee this is a recipe that you’ll want to stash away and use time and time again. Bring to a rapid boil and let boil for 1 minute. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats. Let cool until set, about 30 minutes. Instagram so I can see it!
Join My Special Email Series The Ultimate Guide to Holiday Baking Join me for a special 4-day email series full of planning, baking, and sharing holiday treats! Keep an eye on your inbox for your first email from Brown Eyed Baker. I believe that anyone can learn to confidently make recipes worthy of celebration. Do you have a favorite cookie? One that you absolutely love and could probably eat the entire batch if you’re left alone with them? And to be honest, we hardly ever waited for them to cool completely before we dug in. You can prepare a batch in about 15 to 20 minutes, then all you have to do is wait for them to cool.
You probably have everything on hand to make these right now! And even if you don’t, once you make a batch you’ll make sure to have everything on hand for next time. Butter: I prefer to use butter in this recipe because it tastes better. I have tested it with margarine though and it does work just fine.
Milk: Any kind of milk will work in this recipe! Natural unsweetened or Dutch-process cocoa powder both work great. Peanut Butter: I recommend using a no-stir creamy peanut butter like Jif or Skippy. Crunchy peanut butter is fine too! Quick-Cooking Oats: I find that quick-cooking oats work best in this no-bake cookie recipe because they’re smaller and not quite as chewy. The butter, sugar, milk, and cocoa powder in a large saucepan after it’s been melted together and boiled for one minute.
A rubber spatula rests inside the saucepan. Next, combine the sliced butter, granulated sugar, milk, and cocoa powder in a large saucepan and place it over medium heat. Once the butter is melted, bring the mixture to a rolling boil and allow it to boil for one minute. Now here’s another important thing, set a timer for exactly 60 seconds once the mixture comes to a rolling boil. In other words, the top is completely covered in bubbles. The no-bake cookie mixture in a large saucepan after the peanut butter and vanilla has been mixed in.