No-bake oatmeal cookies are the perfect solution when you’re craving something sweet but don’t want to spend a lot of time in the kitchen.
Whether you’re a seasoned baker or new to the kitchen, no-bake cookies are a quick and foolproof way to indulge your sweet tooth without turning on the oven. They’re sure to be a hit with kids and adults alike, making them a great option for family gatherings, bake sales, or just a cozy night in.
Everyone Enjoys Making No-Bake Oatmeal Cookies
Growing up in the South, we often avoided turning on our oven in the summer. However, even as a kid, my slight obsession with cookies was present year-round. That is when I discovered these easy, no-bake cookies in one of my kid-friendly cookbooks.
This easy dessert recipe has become a favorite for me now that I am a grandmother. I enjoy having the kids help make them. The older ones can stir the pan, and the young ones have fun stirring the oats and coconut in and scooping the cookies onto a baking sheet. The best part is that they all love them!
If you enjoy easy desserts as much as I do, be sure to try my no-bake chocolate peanut butter pie or Pumpkin Spiced Cookies.
Ingredients Shopping Tips
This recipe is great because all the ingredients are usually kept on hand in your pantry and refrigerator. Have a craving for something sweet? Make no-bake cookies in a jiffy!
- Butter: It’s important to use real butter instead of margarine. You can choose salted or unsalted butter, whichever you prefer.
- Sugar: Granulated white sugar
- Milk: I like to use whole milk; however, 2% or even non-dairy milk will work great.
- Cocoa: For this recipe, I used Trader Joe’s cocoa powder; however, Hershey has a special dark cocoa that would also be amazing.
- Peanut Butter: Try to choose a creamy peanut butter that does not have a lot of oil. If your peanut butter is oily, I suggest stirring it well before measuring it out.
- Vanilla: Use real, not imitation, vanilla for the best flavor.
- Oats: I suggest using quick-cooking oats, not old-fashioned oats, for the best flavor and texture.
- Coconut: Shredded coconut, sweet or unsweet, adds a nice flavor to the cookies. However, if you don’t like coconut, by all means leave it out. The cookies will still be great.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make No-Bake Cookies
Combine and Boil
- In a medium size quart saucepan, add the butter, sugar, milk, cocoa powder, and salt.
- Using medium-high heat, bring the mixture to a boil. Once boiling, allow it to boil rapidly for one minute.
- Remove pan from heat.
Combine
- Stir in the peanut butter and vanilla extract until smooth.
Add Dry Ingredients
- Next, stir in the oats and coconut.
Scoop Cookies and Chill
- Using a medium cookie scoop that is about 2 tablespoons in size, scoop and then drop the cookies onto a baking sheet lined with parchment paper.
- Let the cookies cool by placing the pan into the refrigerator for 30 minutes.
- After the cookies harden, store them in an airtight container in your refrigerator for up to 2 weeks. If you prefer, you can store them at room temperature in an airtight container for up to 5 days.
Gina’s Tips For Recipe Sucess
- Be sure to use quick-cooking oats, not old-fashioned oats, for the best flavor and texture.
- Don’t skip the chill time after you make the cookies. The oatmeal needs time to absorb the other ingredients and harden.
Variation Ideas
- Milk: You can use whole, 2%, skim, or nut milk.
- Peanut Butter: For a nice crunch addition to the cookies, you could use crunch peanut butter. You could also swap the peanut butter for almond butter or sunflower seed butter. Just keep in mind that you do not want a lot of oil because the cookies will not set up correctly.
- Oats: I suggest only using quick oats. Using plain, old-fashioned rolled oats will not absorb the other ingredients well, and the texture of the cookies will be hard and chewy.
- Add-Ins: Toss in a 1/2 cup of chopped nuts, chocolate chips, raisins, or dried cranberries.
Cookie Recipes To Try
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
No Bake Oatmeal Cookies
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- ½ cup butter
- 2 cups granulated sugar
- ½ cup milk, whole or 2%
- 4 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- ½ cup peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
- 1/3 cup coconut flakes
Instructions
Prepare Base
- In a medium-sized saucepot, combine the butter, sugar, milk, cocoa powder, and a pinch of salt.½ cup butter, 2 cups granulated sugar, ½ cup milk, 4 tablespoons unsweetened cocoa powder
- Place the pot over medium-high heat and bring the mixture to a boil. Once it starts boiling, let it continue boiling rapidly for 1 minute, stirring occasionally. Be careful not to let it boil longer, as this could make the cookies too hard.
- Take the pot off the heat. Stir in the peanut butter, salt and vanilla extract until the mixture is smooth and well combined.1/8 teaspoon salt, ½ cup peanut butter, 2 teaspoons vanilla extract
Add Dry Ingredients
- Stir in the oats and coconut flakes until everything is evenly mixed.3 cups quick-cooking oats, 1/3 cup coconut flakes
Scoop Cookies and Chill
- Using a medium cookie scoop (about 2 tablespoons in size), drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
- Place the baking sheet in the refrigerator for about 30 minutes to let the cookies cool and harden.
Stoarge
- Once the cookies are firm, store them in an airtight container in the refrigerator for up to 2 weeks. If you prefer, you can also store them at room temperature for up to 5 days.
Notes
- Milk: You can use whole, 2%, skim, or nut milk.
- Peanut Butter: For a nice crunch addition to the cookies, you could use crunch peanut butter. You could also swap the peanut butter for almond butter or sunflower seed butter. Just keep in mind that you do not want a lot of oil because the cookies will not set up correctly.
- Oats: I suggest only using quick oats. Using plain, old-fashioned rolled oats will not absorb the other ingredients well, and the texture of the cookies will be hard and chewy.
- Add-Ins: Chopped nuts, chocolate chips, raisins, or dried cranberries.
