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I made my first batch of no bake cookies at 2 AM during finals week in college, and I’ve been hooked ever since. The whole point is that you don’t need an oven. Just a saucepan, a few minutes, and basic pantry ingredients.

These cookies are chewy, peanut buttery, and slightly fudgy from the cocoa. They set up on the counter while you do other things. No waiting around for your oven to preheat, no checking timers, no hot kitchen in summer.

The recipe is pretty forgiving too. I’ve made it dozens of times with slightly different measurements, and it turns out fine every time. The biggest variable is getting your boil time right, which I’ll explain below.

What These Cookies Are Good For

No bake cookies are perfect for those moments when you want something homemade but don’t have the energy (or the time) for actual baking. They’re great for potlucks, bake sales, or keeping in your freezer for late night snacking. I’ve also packed them in lunch boxes since they travel well and don’t crumble.

The peanut butter version is probably the most popular. The combination of chocolate, oats, and peanut butter hits that spot when you’re craving something sweet and satisfying without being too fancy.

How to Store Them

Let the cookies set completely before storing. That takes about 30 minutes at room temperature, or 15 minutes if you pop them in the fridge.

Store them in an airtight container at room temperature for up to a week. If your kitchen runs warm, keep them in the fridge so they hold their shape better. They also freeze well for up to 3 months. Just separate layers with parchment paper so they don’t stick together.

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 1/2 cup milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup creamy peanut butter
• 3 cups old fashioned oats
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Line two baking sheets with parchment paper or wax paper. Set them aside so they’re ready when you need them.
2. Combine sugar, butter, milk, and cocoa powder in a medium saucepan over medium heat. Stir frequently until the butter melts and everything is smooth.
3. Bring the mixture to a rolling boil. This is when bubbles appear across the entire surface, not just around the edges. Let it boil for exactly 1 minute while stirring constantly.
4. Remove the pan from heat immediately after the minute is up. Add peanut butter, vanilla, and salt. Stir until the peanut butter is completely melted and mixed in.
5. Add the oats all at once and stir quickly to coat everything evenly. Work fast because the mixture starts setting pretty quickly once the oats go in.
6. Drop spoonfuls onto your prepared baking sheets. I use about 2 tablespoons per cookie, but honestly you can make them whatever size you want.
7. Let them sit at room temperature until firm. About 20 to 30 minutes usually does it. If they’re not setting, pop them in the fridge.

A Few Notes

The boiling time matters more than you might think. Too short and the cookies stay soft and never fully set. Too long and they get dry and crumbly. One minute at a true rolling boil is the sweet spot.

Use old fashioned oats, not quick oats. Quick oats make the texture mushy. Old fashioned oats give you that chewy bite that makes these cookies so satisfying.

If you want your cookies to look neat and uniform, use a cookie scoop. If you don’t have one, two spoons work fine. Just don’t stress about perfect shapes. These are rustic cookies.

Natural peanut butter (the kind that separates) doesn’t work as well here. The texture comes out grainy. Stick with regular creamy peanut butter like Jif or Skippy for best results.

Some people add shredded coconut or chopped nuts for extra texture. If you go that route, add about 1/2 cup along with the oats. Personally I keep mine simple, but I get the appeal of mixing it up.