These no bake oatmeal cookies are a guilty pleasure of mine, they hold immense nostalgia. This was the first recipe I was allowed to make completely on my own. Whether it was an indwelling love for baking, or the draw of autonomy, I made No Bake Oatmeal Cookies a lot! As simple as these should be, as a kid, I struggled to execute them well. Even though we had countless batches of no bake oatmeal goo, we still joyfully grabbed a spoon and enjoyed! These treats are extremely good, even during these early lessons. Thankfully, my skills have advanced with maturity and much practice!
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These are one of my favorite cookies. Check out one of my other favorite cookies, our White Chocolate Ship Snickerdoodle.
If I'm every craving a quick treat, or a bit of home, these can be prepared at a moments notice with ingredients typically kept on hand. This recipe is simple in form, and content, but does require a watchful eye during the boiling process. If the butter, sugar, and cocoa mixture doesn't boil for a full minute, the cookies won't set up correctly. If it boils much over this, the mix becomes candy. Now, that's not a bad thing in flavor, but it won't produce the desired cookie texture we are seeking here.
This step is where I faltered often as a child. However, I also suspect my difficulties resulted from attempting to microwave the ingredients in lou of using the stove top. Something about the microwave process didn't yield the correct texture, so learn from my past experience. Stick to the stove top, trust me. Sometimes basic recipes call for traditional processes. Just go with it!
On the same note, quality of ingredients matters here too. Top quality butter, milk, and coca power truly lends a flavor hand. Don't skip the sprinkle of sea salt at the end, either. It will elevate these kid friendly sweets in to the world of adult guilty pleasures!
🥘 Ingredients
Just 7 simple ingredients, you probably already have!
- Salted Butter
- Granulated Sugar
- Unsweetened Cocoa Powder
- Milk
- Vanilla Extract
- Creamy Peanut Butter
- Quick Oats (don't use old fashioned oats)
See recipe card for quantities.
🔪 "No Bake" Instructions
- Start by lining two baking sheets with parchment paper or set out approximately 29 cupcake liners.
- In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
- Set over medium heat, and cook stirring frequently until it reaches a full boil.
- Allow mixture to boil 60 seconds without stirring.
- Remove from heat, immediately add in vanilla, peanut butter and quick oats.
- Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets
- Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
- Store cookies in an airtight container at room temperature.
⏲️ "No Bake" Baking Time
While there is not traditional baking in the oven, hence the name, prudent care during the boil step is important. f the butter, sugar, and cocoa mixture doesn't boil for a full minute, the cookies won't set up correctly. Shoot for around 60 seconds.
💭 Top tip
If you boil the mixture too much, it will turn into more of a candy mixture than cookie. Don't stress - just get a spoon and enjoy. The flavor will be there, but it won't produce the desired cookie texture. You'll just have to try again another day. 🙂
📋 Cookie Recipe
📖 Recipe
Equipment
- 1 medium-large sauce pot
- 1 medium mixing bowl
- 1 heavy duty spatula
- 1 parchment paper for lining counters or pans
Ingredients
- ½ Cup Salted Butter (113 g)
- 1 ¾ Cups Granulated Sugar (350 g)
- ⅓ Cup Unsweetened Cocoa Powder (32 g)
- ½ Cup Milk (120 ml)
- 1 teaspoon Vanilla Extract
- ⅔ Cup Creamy Peanut Butter (160 g)
- 3 Cups Quick Oats (275 g)
Instructions
- Line two baking sheets or the counter with parchment paper. I'm always for less dishes so I skip the baking sheets and simply put parchment paper down.
- In a medium saucepan combine butter, sugar, cocoa, and milk.
- Set over medium heat, and cook stirring frequently until it reaches a full boil.
- Allow mixture to boil 60 seconds without stirring.
- Remove from heat, immediately add in vanilla, peanut butter and quick oats.
- Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto parchment paper.
- Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
Nutrition
☕ Best With a Good Cup of Coffee
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