This post may contain affiliate links. Please read my disclosure policy.
No Bake Cookies Recipe – These simple chocolate no bake cookies make a perfect sweet treat. Made with cocoa powder, peanut butter, and oats, these cookies are always a favorite.
Looking for more delicious cookie recipes? You’ll love my Chewy Sugar Cookies, Chocolate Chip Cookies, and Peanut Butter Cookies.
These classic chocolate no-bake cookies have been one of my favorite sweet treats since I was a little girl. I remember standing as close as possible to the stove when Mama would make these so that I could help in any way possible. From pouring in the oats, to carefully stirring as I got a little older. And then, when they were ready to drop onto the parchment paper, I was always eager to have that job!
BEST No Bake Cookies Recipe
Why You’ll Love This Recipe
- Easy recipe. This cookie recipe is so easy to make and perfect for beginning cooks.
- Delicious cookies. The perfect blend of chocolate and peanut butter in every bite!
- No bake easy! There is no need to heat the oven with this favorite, easy cookie recipe.
No Bake Cookie Ingredients
For these cookies, you’ll need sugar, unsweetened cocoa powder, milk, butter, vanilla extract, salt, creamy peanut butter, and quick-cooking oats.
How to Make the Best No Bake Cookies Recipe
Making no-bake cookies is one of the simplest cookie recipes to make. There are just a few tricks to ensure they are perfect every time.
- Boil for 1 minute. Add your sugar and cocoa powder to a medium, heavy-bottomed saucepan. Whisk until thoroughly mixed. Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute. This rolling boil and boiling for 1 minute is the key! Otherwise, your cookies will not set properly.
- Add remaining ingredients. Add Remove from heat and stir in the vanilla, salt, peanut butter, and oats.
- Spoon cookies onto parchment. Drop cookies by tablespoons onto parchment paper.
- Allow cookies to dry. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.
How to Store No Bake Cookies
To store. Place cookies in an airtight container and store at room temperature for up to 3 days.
Here’s the recipe for these chocolate no bake cookies. Grab some parchment paper and make them soon!
Chocolate No Bake Cookies Recipe
- 1¾ cups granulated sugar
- 3 tablespoons unsweetened cocoa powder
- ½ cup milk
- 8 tablespoons butter cut into large pieces
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup creamy peanut butter
- 3 cups quick cooking oats
- Add sugar and cocoa powder to a medium heavy-bottomed saucepan. Whisk until thoroughly mixed.
- Add milk and butter and cook over medium-high heat. Bring to a rolling boil and boil for 1 minute.
- Remove from heat and stir in vanilla, salt, peanut butter and oats.
- Drop cookies by tablespoons onto parchment paper.
- Allow to dry for about 10-15 minutes until the no bake cookies have become firm.
Did you make this recipe?
Mention @addapinch or tag #addapinch!
Share it with the world!
From the Add a Pinch recipe archives. Originally published 2012.
There are oats so they must be healthy! Yum..even if they aren’t!!!
These look yummy! I don’t have any quick oats in my pantry. Could they be made with regular oats?
I’ve found that regular oats cause the cookies to not set as well. They end up more of a mess than as a firm cookie. I’d recommend waiting for the quick-cooking version. Sorry, but they are so worth the wait!
In a pinch – in this sort of situation, couldn’t you put the oats in a food processor?
My mom always used regular Quaker Oats – and NO peanut butter! Also we have made these since the 1950’s with the boy scouts.
I don’t remember using peanut butter either. And we used quaker oats also. Do you know if it is the same recipe as this just without the peanut butter? I would live to make them for my grandbabies
Went by the directions, taste wonderful but will not harden..what did I do wrong?
We have always used regular oats. The trick is that you only boil the chocolate mixture for 1 minute. Longer and as you mentioned they do not hold together. Boiling for only 1 minute also ensures that the dry cookies have a beautiful glossy appearance.
Boil an extra minute, or only boil one minute?
Boil for 1 minute only
The only difference between old-fashioned and quick cooking is that the oats in quick cooking have been chopped finer. You can do this with a couple of whirls in a food processor.
I made them with regular oats, the only thing was that the oats were still crunchy in the cookies instead of soft like they would of been if they cooked quicker like the quick oats do.
This has been one of our family’s go-to quick (the ingredients are always on hand) candy recipes since 1976! Every other year I make these for Christmas goodies! (Did I just date myself??)
World’s best cookies – actually more like fudge with oatmeal inside!! Amazingly easy – just be prepared to work fast in dropping the cookies onto the paper because the mixture dries fairly quickly! You might want to have a couple of feet of paper spread out because the recipe makes a lot.
My mother made these cookies for my sister and I as well. Always a favorite! I made them for my kids and now, they make them in their own the homes. Thanks for sharing!!!
Love the story behind these cookies! So sweet!
I know these are good. Thanks Robyn. Have a Swell Day!
These have been my favorite (and my whole family) as long as I can remember! And so easy to put together! Matter a fact, I think I need
to make a batch tonight…thanks for reminding me!
Nothing better than a good no-bake cookie! And chocolate too!!!
These cookies just look so divine and are perfect for this warm weather we are having so we don’t have to heat up the oven. Cheers!
I’ve made these for 50 years but my recipe as passed down from my mom did not include peanut butter and that”s how I still make them as I have a granddaughter allergic to nuts. These are delicious cookies and so easy to make!
Help! Made these cookies for my granddaughter who has allergy to peanut butter! What can I use instead of peanut butter mine were very dry and crumbly?
I have not tried these in this recipe, Vickie, but some suggestions are nut-free butters such as granola butter, sunflower seed butter, or soy butter. If she can have nuts other than peanuts, you can try almond butter.
I love No Bake Cookies. I have been looking for a No Bake recipe with peanut butter, cocoa, oatmeal and coconut. Do you have one? I have been looking forever for this. My mom used to make them but I can not find her recipe. Can anyone help me? Thank you in advance.
I would think you could easily add coconut to this recipe. You might want to reduce the oats just a touch when you add the coconut. Let me know if it works for you! Actually, I think I might get to work making them soon! They sound fabulous! 🙂
My Mom alays made these with coconut but she always used chocolate chips instead of cocoa powder and they are DELICIOUS
Can applesauce be used instead of the peanut butter?
Vickie, I have never tried this with applesauce so I can’t tell you how it would turn out.
No-Bake Cookies are so irresistible, I need to make a batch today!
How were the no bake cookies with coconut? I am making no bakes for school and the coconut sounds delicious. Hope to hear from you soon.
These no-bake cookies always make me remember making them with my mom and then my kids as they were growing up and now my grandchildren. They always love to help make fresh cookies when they come to play. Great Memories!!!!
when you say 8 tbsp of butter, isnt there a different measurement for that?…would that be a 1/4 cup or 1/3 cup? butter in chunks is not easy to measure accurately.
8 tbsp is 1 stick of butter or 1/2 cup
8 Tbsp is same as 1/2 cup – same as 1 stick of butter or margarine
8 tbsp is 1 stick of butter or 1/2 cup
Yum comes to mind! You know I pinned this one!
My grandkids luv these, we call them “cow pies”, it’s a farm thang! lol
In your directions you say to use a large scoop…..do you mean the size that one would use to make an ice cream cone with? Thank you in advance
I generally use a 1 1/2 tablespoon cookie scoop! Thanks so much!
I have had the same recipe for about 25 years, however, it was called Peanut Butter Quickies. It’s kind of like a macaroon. I also prefer to put some sweetened flaked coconut in them.
Thanx alot for this recipe, mine came out great a little crumbly but oh well they taste amazing, you made this look so easy lol. Would like to find out how to make these become alot more solid next time thanx
does anyone know if there is. Way to make these without peanut butter?? They look sooo yummy but I’m allergic to peanuts 🙁
You can use sunflower seed butter anywhere peanut butter is indicated- the texture is the same and it tastes great! Most health food stores carry it.
I substitute Nutella when I make them for my grandson who is allergic to peanut butter. I usually decrease the amount of sugar a little bit when I do them this way.
Can these cookies be put in the freezer? I like to bake ahead for the holidays….& usually bake huge batches of cookies & put them in the freezer…just wondering how these would work in the freezer.
Looks great. I will be making these tonight. Thank You
I use this recipe frequently. We love them and I like to add a few dried cranberries to the mix. They have worked well as reindeer poop at Christmas and without the cranberries I’ve called them lumps of coal. With a cute topper 3 little cookies are a nice treat.
Omg best recipe ever! I always mess these up either too hard or dont set not this recipe!! Came out perfect its a keeper thank u so much!! 🙂
I don’t know. What do you mean by large scoops? It barely made two dozen. I followed your recipe.
I use heaping teaspoons. I hope you love them. I’m craving them now! 🙂
I’ve made 2 batches of these cookies and both have not set right. Not a happy cookie camper right lol. What am I doing wrong? 🙁
Make sure that they are at a full boil for the time specified. If that hasn’t been working for you, you might need to increase that time by a minute or two for your climate. I hope that helps!
Thank you! Will try this. They taste great just a gooey mess.
Try making them when the humidity is not so high.
Can these be made gluten free, like using quinoa flakes insteas of oats?
Just tried it. ..and it turned out great 🙂
I have been looking for a recipe that was just like my grandma use to make and have been threw a lot of them in the last 3 years and this one is perfect!!! Thank you so much my kids and I have been in heaven since I found this one..
I added a little cinnamon and they were fantastic!!!!
I am 56 and this is what my dad made on regular basis. He passed when I was 12 but it is still my favorite. I have changed the recipe back when I was in early 20s to 2 C sugar, 1 stick butter, 1/2 cup milk whole milk is best, 1 top vanilla, 1 cup chocolate chips and peanut butter, 3 cups oatmeal. Boil first 3 for 1 min, add van, chips, peanut butter stir well then oats. For variations use butterscotch chips or add raisins. Give it a try
Dang phone grrr… 1 tsp vanilla
Do you mean 1 cup of chocolate chips and 1 cup of
Looking at the photo, I’m craving and wanted to have it immediately. What I love it is it is no bake and easy to do. Thank you for sharing this recipe, bookmarked it already.
I pour the mixture in dish& cut into bars when hardened
I have made these for years and always loved them. Last year we moved to higher altitude about 7000 feet and now I can’t seem to get them right. They are wither way to dry or way to runny please help cause I love these cookies. 🙂
I would try 90 second I’m at 7000 ft and turned out great
I’m dairy free. Do you think I could use coconut oil instead of butter?
I think it should work fine!
heyy!! Is it okkay if i cut the sugar in half? Can i substitute it with dates?
if they dont set what time do i need to put them in the oven for, 350? for 10 minutes?
Quick question. Can these be made without peanut butter. Very allergic to nuts?? If so what would you recommend for the peanut butter?
You could use seed butter if you want. I never tried it but it wouldn’t hurt to test it out.
This is a traditional cookie in our family too! My mom would make huge batches for Christmas parties and they’d all be gone at the end of the night. This recipe I got from my mom and ended up sharing it with the family I used to nanny for (before there was Internet or email). They loved how you can taste the peanut butter ever so slightly. I too use whole oats but after making the chocolate liquid, I pour the hot sauce over the oatmeal and peanut butter in a large bowl. The heat from the sauce melts the peanut butter, making the taste more evident and mixed evenly throughout. I also find that if you put them in the fridge after they set, they’ll last longer. Not that they ever last too long in our house! Thanks for sharing the recipe. It needs to be out there to make this world a happier, chocolatier (it’s a word now) place.
Whole oats as in regular oats, or quick cooking oats?
I had a craving for these “way back when” cookies suddenly pop into my head this afternoon and I had to find a recipe! I decided to sub with some homemade granola that I had made from America’s Test Kitchen recipe when I found myself out of oats…. Cuz that craving was not going anywhere…perfect sub!
I made these yesterday, following the recipe exactly & they are the BOMB!! Thank you
There is no way to get 3 dozen of these unless make them 1 bite or less
Oh goodness, I’m sorry it didn’t work out to 3 dozen for you.
I made these for the first time in ages today. I needed something last minute for a bake sale. I was worried I might have a problem (I had already goofed up a different item I tried to make for the bake sale!) but they were perfect. I followed the directions exactly. I used gluten free old fashioned oats and they turned out great.
For those of you asking about not using the peanut butter, we have made these forever, and my original recipe says if you leave out the peanut butter, boil for an extra 30 seconds, and add some extra oatmeal, about 1/4 cup to 1/2 cup, or coconut, or nuts. Works great.
Robyn, I had these made w/only peanut butter, they were delicious. Our entire Office loved them.
Do you think if the cocoa was left out that it would require more peanu tbutter, or the same as in your recipe.
Could I use chocolate syrup in place of the cocoa powder? These look amazing!!!
This recipe is AMAZING and my mouth is STILL watering after eating only 3 of these badboys! Will definitely be using this recipe in the future and maybe even make a few modifications!
All the recipes I find for this cookie call for boiling for 3 minutes when I double the recipe I boil it for 6 minutes. Humidity has a lot to do with these setting up. What I would like to know for consistency, is what temperature should the mixture be after the 3-minute boil?
I made these a few weeks ago following a recipe from another blogger- they were good, but not like I remembered from childhood. So I tried your recipe today and THESE are the ones I remember! 🙂 Thank you!
And the ones from our childhood are always the ones we crave, aren’t they? Love these little cookies!
i like no bakes
Here in France, we didn’t know these cookies. My friends and I loved them… several times ! They are really delicious.
Thank you for sharing your recipes.
We have always called these (cafeteria lady cookies) because they were served in the school cafeterias when I was a child. I am 61 so that was quite a few years ago. I like them because they are not overly sweet compared to some cookies.
My mom always called them “doggy drop cookies” lol I grew up calling them that so that’s what I assumed everyone called them!
I was panicked when I couldn’t find my moms recipe…yikes!! Luckily, Google led me to you. It looked really close to what I remembered. Well, they’re setting up as I type, and taste exactly as I remember from when I was a little girl. Have never been disappointed with any of your recipes-thank you!!!
Can these be made with regular oats or do they have to be made with the quick cooking oats?
Quick oats. I made the mistake around the holiday’s of sending the hubby to the store and he got the regular old fashioned oats. They were too big and thick so they never cooked through or set. Total loss! Stick with this recipe exact and they are amazing! 🙂
Does the butter have to be cols or room temperature?im so bad with cooking and baking.. And its a no bake recipe LOL
So I just had about 6 of these…I guess they’re ok : )
Love how easy they are to make, as well.
Ha ha! I’m glad you were able to make the best of it. 🙂
Wish some of ya’ll that post recipes would say the proportions to make a dozen instead of 3.
I’ll definitely work on that! Thanks so much for letting me know what type of recipes you are looking for! I do have a chocolate cupcake recipe that is sized perfectly for a dozen — frosting and all! Here’s the link to the recipe: https://addapinch.com/chocolate-cupcakes-recipe/
Umm… Divide by 3? Seems it takes more time (and negativity) to complain about that than to do the math. Just a thought.
Do you think the texture would be messed up with i subbed it with almond milk? i cant have regular milk
I just made these with Silk cashew milk and they turned out great so I would assume almond milk would work fine as well 🙂
Uh oh! I only had steel cut oats — they were quick oats, but they do not work! Use regular oatmeal!!!
how do you make these where the oats are somewhat cooked
Do these need to be kept in the fridge? They are delicious!
They do not have to be refrigerated! Just store them in a cookie jar or other container!
Will this recipe work if we leave the peanut butter out? Would it need modifications? Thank you!
As I’m mixing everything it hardens immediately regardless of weather? OR IF I cook it 1 minute or two or three??? Sooo frustrated. I used to make years ago with zero problems.
My cookies didn’t harden… anyone know what I did wrong?
It might be that the sugar, milk, butter, and cocoa powder didn’t get to the boiling temperature for long enough. I’m not an expert, but something happens to those ingredients at that temperature and they change (like when you make candy) so that they harden when they cool. The cookies will still be somewhat soft when they are all cooled, just not runny or super gooey.
These no bakes are fantastic! I have tried handfuls of no bake recipes but non have ever turned out until now! These set perfectly, and have a great texture/ flavor!! Plus you don’t have the sugary taste like other recipes have! Highly reccomened making there if you are struggling to find a recipie that both sets and has flavor!
My 1st time ever making these. Very good!!
Our 1st attempt & must admit that these cookies are quick, easy & simply Amazing!!! Honestly my kids don’t like oats but this receipe is just too good to resist & the best way to finish off the oats? Thank you for sharing this receipe.
Seems like a lot of oats. I used three cups of quick oats but they turned out to crumbly and dry. Also needs more chocolate.
Easy to make but way too sweet and I have a sweet tooth!
I am not allowed to eat chocolate or use cocoa in my diet. Could I somehow use melted vanilla/white chocolate chips for this dessert and it still have at least a similar texture? 🙂
way too dry, would barely stick together
this is totally savage!:)
Grew up on these. I am 57 now. My recipe is a bit different so am sharing with you to try. 1 stick butter, 2 cups sugar, 1/2 cup whole milk, 1 the. Vanilla, 1 cup chocolate chips, 1/2 cup peanut butter, 3 cups quick oats. Boil 1st 3 ingredients one full minute. Remove from heat, add vanilla, chips, peanut butter and stir quickly till blended then mix in oats. Drop on wax paper. Daddy sometimes made it with butterscotch chips instead of chocolate. You can also add raisins to it for extra yum.
That the way I no how to make them
OMG! I remember making these in Grade 7 HomeEc Class, they were one of the first cookies I made! Now that’s way way back in 1970! I’m getting old…but I still make great cookies! LOL!
What is the secret to make them come out shiny instead of dull?
When they look dull, that generally means that they cooked just a little too long. xo
I never heard of no bake cookies before but I would like to make them with Truvia instead of regular sugar.
Is it possible to substitute the peanut butter with something else?
I made them using Reese’s Reese Cup Spread. It’s basically the inside of a Reese Cup inside a jar. It’s absolute heaven. I’ve made them using 1/2 & 1/2 & all RC spread. They come out delicious.
Did you mean a different nut butter? I’m curious too because of peanut allergies.
Could i use a bit less sugar, say 1 cup? My daughter loves this type of cookie and they do look fantastic.
Sounds really good, I’ll give them a try. Do you know if they freeze well. I like to make large batches of cookies and then freeze them.
My mother always kept some in the freezer for when company come over. They always tasted great!
I added raisin to my cookies really good
I’m going to try them using honey instead of sugar, I hope they get solid???
These are our new favorite recipe. They’re so delicious and easy! Only problem is they’re addictive!?
They are FABULOUS with *crunchy* peanut butter too!
Have you had success using almond butter instead of peanut butter?
Yes, I make mine with Almond butter and they are fantastic! Depending on the type/brand of Almond butter you use, you may need to add a pinch of salt. The cookie comes out just as good as the PB version!
Can I use regular oats? What should I do differently?
If you add regular oatmeal, it may make the cookie tough or too chewy. The consistency will change if you use the regular oatmeal.
I added and they 1/2 of peanuts butter, we like the extra peanut butter taste. Makes them really yummy
Have also made these since I was a child (about 60 years ago!) Thanks for reminding me, because it is now time to teach my grandchild how to make them!
Sometimes mind turn out gooey and runny and sometimes the come out nice and firm. What am I doing that makes this difference?
I’m not sure, Teresa, but some possible reasons I’ve seen could be in the amount of time boiling them, or that the wrong type of oats are used by mistake. Thanks!
I also have the same problem. Is it too much heat or not long enough?
I’m not certain, Julz. If it’s too runny it could be wrong oats used by mistake or not cooked long enough. I hope that helps! Thanks! xo
It is definitely the boil time. Also you have to use instant oats. One minute isn’t long enough. Boil for 2-3 minutes stirring constantly until it is good and frothy. In the original recipe from the 1950’s the butter is not boiled, it is added along with the peanut butter, vanilla, and oat. I’ve never made a bad batch of No Bakes. I learned from the best…..My Mom!!!!
I’m sure your Mom made some delicious cookies! This is how my Mama taught me – but I’m sure there are variations on how different people make these. The recipe does call for quick cooking oats.
These delicious cookies are favorites of so many people!
Thanks so much!
My family too had been making these cookies since I was a kid and we are now on our third generation making them. Believe it or not the weather will have an effect on how they turn out. If it is raining outside they probably will not work. I know it sounds crazy but it’s true.
You have to boil them for 1 minute more makes them dry less makes them not setup.
can these by frozan?
If not, how do you store?
How long will these last if in air-tight container on the counter?
Oh my goodness, Megan, that’s a great question! I’ve never had them last long enough to go to the freezer! LOL! To store them, I just put in an airtight container on the counter or in the refrigerator for 7 – 10 days, if they last that long! 🙂
What can I use instead of peanut butter if anything
Hi Dave, There are comments here from readers that use other nut butters instead of peanut butter. For example, Comment #132 from Bonnie…she uses almond butter. I hope you enjoy the cookies! They are some of my very favorites!
Robyn, I have made these Chocolate-Peanut Butter No-Bake cookies several time, either as a “regular” or “Gluten Free” cookie. All have turned out well and are much appreciated. I have looked through most of your readers coments, but did not find a comment about Butte/Saltr, so mine is as follows. My question – the “butter” that is required, is that Salted or Unsalted butter?? There is a significant difference, e.g. using Salted (regular) butter, the total salt ingredient would be 720mg (a cube (8 tablespoons) of butter) plus 1521mg (1/4 teaspoon) = 2241mg of salt. However, when using Unsalted butter, you would only have 1521mg (1/4 teaspoon) of salt. Thank You in advance. Regards, Leigh
My rating was supposed to be 5 Star, but my finger was slower than the web site. (Smiling) Regards, Leigh
Thanks Leigh! So sweet of you!!! xo
I use salted butter. Thank you so much, Leigh! xo
HI. Just wanted to let people know I made these in central Florida (i.e. steamland) during the rainy season.
Didn’t think they would set up right, but finally they got solid enough to transfer to the refrigerator and there they dried out perfectly. Actually, I think they are even better cold. I used natural peanut butter that was not very oily and it did not want to dissolve. I had to cook the sugar mixture with the peanut butter at least another minute in addition to the 2 minutes I had already cooked it, so it would mix in. But somehow they came out great. Thank you for the recipe!
These are some of my very favorites from my childhood – I’m so glad you gave them a try and enjoyed them. Thanks so much, Liz!
The cookies are great. I.too have the problem of them not setting up right. Not sure but they seem kind of dry I have made them B4 and had the same problem. Should I book the sugar mixture longer? Thanks a bunch ???
Can you substitute a non diary milk ?
Do you have to add PEANUT BUTTER
My mom made these easy cookies when I was little (in the 50s and 60s). In fact, when I connected on Facebook with a former childhood neighbor a few years ago, one of the first things she did was to ask for the recipe so that she could make it for her grandkids. This is such a good one to make with young kids.
Omg amazing! Turned out perfect! Thank you!
These are some of my all-time favorites – I’m glad you enjoyed them! Thanks so much Amber! xo
These are a fudge lover’s dream – you can claim they are healthy because of the oatmeal! My all-time favorite cookie, and a Christmas must have even though they don’t look like Christmas! You are allowed to be “bad” at Christmas, right?
So easy & yummy even if they look like lil’ ???? pies! This recipe is a keeper – thx????
As a diabetic, I cannot indulge in these wonderful cookies. However, I do make them regularly for my other half. It is the only way I can get him to eat oats. He loves them so much I have to hide half the recipe or he’d be eating them for breakfast, lunch & supper. I add one extra ingredient to mine….a teaspoon of instant coffee. It seems to enrigh the chocolate flavor without adding a coffee taste to the cookies. I know others who use a quarter teaspoon of espresso powder, but it can be expensive.
I’m sure the espresso powder would really enrich the chocolate flavor even more! These are one of my very favorite cookies too, Debbie! Thanks so much for your comment! xo
Debbie, if you use xylitol instead of sugar, you’d only have to be concerned with the peanut butter and oats.
YUM!! I wanted to make these for a friend who is egg free. I tried one and gave the rest to her. They were the most wonderful cookies ever. She loved them and they’ve become a party favorite!! Thank you for this wonderful recipe.
What a sweet thing to do for your friend, Niamh. I’m so happy everyone loves these cookies. They have been a favorite of mine since I was a little girl.
Best recipe I have tried for these cookies. My niece and I enjoy making them and my husband REALLY enjoys eating them (well, so do my niece and I!)
I’ve made these cookies many times before using other recipes. Unfortunately, this recipe turned out to be more like soft fudge – – never drying or forming up although I followed the recipe exactly as given. I think next time I’ll go back to using old-fashioned oats. Maybe that will make a cookie that will hold together.
I’m sorry yours didn’t turn out this time, Nana. I’ve not a problem with them not forming as they should – they are some of my family’s favorites so I make them often. Thanks!
Is there a way to substitute the amount of sugar used with another ingredient? I have currently don’t have the option to run to the store to get another bag of sugar so I only have about 1/2 cup … do you have any suggestions that might help? We adore these cookies in our house!!
I’ve not used a substitute for sugar in the recipe. I’m so happy you enjoy these so much, Sarah! xo
It was great
Can you use margarine instead of butter?
I’ve not made it with margarine, Crystal so I can’t say how it turns out. Thanks!
Love love the flavor. But for some reason after an hour they have not harden at all. What did I do wrong?
Just made these. They are absolutely the easiest and best so far. Turned out perfect.
Glad you like them, Becky! These have been one of my favorites as long as I can remember! xo
Yes, I made these cookies and also doubled the recipe. They turned out beautiful and so very good. I think this recipe will be the only one I need to use from now on. Nothing but great!
I am happy you like them too, Sue! I’ve always been a fan of them myself! Thanks!
If the cookies don’t then they need to be cooked longer. It is a little tricky as to how long to cook. If you cook them too long they get crumbly. I think the humidity might have something to do with the length of Ike to cook. So the optimum cooking time is somewhere between one and two minutes after they come to a rolling boil.
I agree regarding the humidity. I haven’t tried this recipe yet, but in the past if the humidity is high the cookies didn’t seem to do as well..Looking forward to trying this recipe for my Christmas get togethers.
These are the BEST no bake cookies I have ever made. All other recipes have been thrown out. This is the only one I use.
So good 👍
Over the years I have made a LOT of these. Occasionally the oatmeal gets swapped out for an equal amount of either shredded coconut or crunchy chow mein noodles. To add a ‘festive’ touch quickly press one or two dried cranberries atop each cookie as they are formed. Yummylicious.
Instructions are easy to follow. The ingredients are commonly found in anyones cupboard. Yes, a great starter recipe for any skill set in the kitchen. The one minute boil very important. They came out perfect for me.
I’m so glad you found them easy and delicious too, Nancy! They’ve been a favorite since I was a child! Thanks!
Yummy!! turned out well.
So glad I stumbled onto your website! The key I had been missing from my grandmother’s recipe for this, which said COOK for 1 minute, clearly must have meant BOIL for one minute. So thrilled to have this finally figured out!
So glad you are here, Sherrell! xo
These are a childhood favorite of mine too! As easy as they are, I still ask my mom to make them for me when I visit (and I’m 51! Ha!) So many memories of making these with my mom, when I was a little girl. My favorite part was watching the butter melt. I’ve been craving them for a few days, so thanks for posting the recipe! I’m going to attempt with almond milk, so wish me luck!
I still have the original recipe card in my handwriting when I was in middle school and made them in Home Economics class. They are certainly delicious and easy to make.
Leaving out the cocoa to make a peanut butter cookie only, would that work? Anybody ever try it? I make these a lot and they are very good. Just wondering about leaving out the cocoa.
I’ve never tried leaving the cocoa out of these cookies, Paula. I’m not sure how they’d turn out without it. Thanks!
The original recipe I have said margarine but I use butter. It also says to add walnuts or coconut. I always use coconut but my mother uses walnuts- I think is is 1/2 cup but I have to look for my recipe to recheck.
Do the oats actually get cooked ?? It says boil & remove from heat add remaining items then drop so I wondered about the oats cooking. Thanks, Jim
I like to add extras like raisins or chocolate chips at the very end.
Thanks so much Mary! xo
We used Hershey’s Cocoa! Delicious!
Thanks Michah! xo
My mom always made these cookies and they were my all time favorite growing up. When she passed, I was devastated that I did not have her recipe. What a Christmas treasure to find it here on your website!!! They turned out perfect and delicious!? Blessings to all and Merry Christmas!!
I hope you enjoy them – they’ve been a favorite of mine since I was a little girl. I’m so happy to have you here! Merry Christmas Denise! xo
I always had my idea of a rolling boil until this elder lady ,whom was an awesome cook ,ask me my definition of a rolling boil. I was wrong. She had told me a rolling boil is when it’s boiling real good and you can’t stir your bubbles out. I have went by this judement of. Rolling boil in jelly’s and things and I have to say I have been successful.
These are so addictive! I’ve made them for years and LOVE them! My favorite cookie!
These are one of my favorite cookies, too. Takes me back to my childhood every time I make them.
can you use chocolate chips instead of cocoa?
I’ve never made this with chocolate chips. My family has always made it with cocoa powder.
Can’t wait to make these. Do you have the fiber content as well?
There is 1 gram of fiber in each cookie. I added fiber content to the nutrition information on the recipe. Enjoy!
Can I use almond milk in the recipe instead of the milk? Before asking the question I checked the other comments. Didnt see it.
I’ve never tried these cookies with almond milk but I see no reason why it wouldn’t work. Hope you enjoy!
I have a problem with the cookies turning out dry rather than shiny and moist and chocolatey. Have you got a solution for that?
I’m really not sure what happened. The only reasons I can think these would be dry are if they cooked too long, old fashioned oats were used instead of quick cooking oats, or if too much oats were added. Make sure you let the mixture come to a full rolling boil and then time it for exactly 1 minute, no longer. Hope this helps. Thanks
Easy recipe to follow, They turned out great! Added 1/2 cup of dry roasted peanuts to add a bit of crunch.
Thanks, Shelley. I’ll have to try adding the peanuts sometime. That sounds great. xo
Salted or unsalted butter?
I use salted butter, Sarah. Enjoy!
I added chopped walnuts and a handful of coconut! Yummm
I put a little cayenne pepper (just a little heat) turned out well. chocolate and heat often goes together
Just made these, they turned out great! Just what we wanted. This will be my go to recipe when I need a quick cookie. They set up very well, excellent chocolate/ peanut butter flavor. They were so yummy!
Cheryl, these have been a favorite cookie in my family since I was a little girl. I am so happy you loved them, too. Thanks!
This is sooooooooooo good! Definitely will make again.
Thanks, Paloma. These have been one of my favorites since I was a little girl. So glad you loved them, too.
I agree that there is something off about this recipe. We made these for years from an old women’s guild cookbook which unfortunately was lost in a move. I tried this recipe twice, the first time we used natural peanut butter and thought perhaps that was why they were so soft and wouldn’t set. We used regular the second time with the same result; even putting them in the fridge didn’t help. I will try another, I suspect more sugar and longer boiling time may be the keys.
I’m not sure why you are having problems with these not setting. I make these all the time and never have a problem with them setting. Make sure this comes to a full, hard, rolling boil, then start timing for one full minute. I haven’t tried these with natural peanut butter so I’m not sure if that would be an issue.
I found a version of this recipe into which I had written boil 3 full minutes. Unfortunately I just made a counter full of sludge, using a 1 minute recipe. LOL.
My recipe is similar and we’ve loved it for years. We use 2 cups sugar and 1/2 cup Cocoa though. We don’t use salt either. If you use too much peanut butter they won’t set.
For us, they are great tasting and really fun to make.
The sugar is not the problem as I cut the sugar in half & everything is fine. I suspect the wrong kind of oats are being used &/or they’re not boiled long enough.
I first learned how to make these when I was a girl scout in the ’60s, but I don’t remember them having milk in it, as we made them outdoors over a fire when camping. Good luck! 😊🙏
Can these be frozen?
I have never frozen these cookies, Trish. They don’t last that long at my house! But they can be frozen. Just make sure they are stored in an airtight container and freeze up to 3 months.
Can I leave out the peanut butter?
I haven’t made this without peanut butter, Libby.
Robyn: Can you please clarify something for me? I don’t understand when some ladies commented that they modified this cookie recipe by using ‘roasted peanuts, or walnuts, or shredded coconut’. These ingredients sound delicious, but does this mean INSTEAD of the oatmeal? Or IN ADDITION TO the oatmeal?? I got it when someone stated that sometimes they add chocolate chips in the end. But I just didn’t know if everyone meant to add ‘everything’ to your original recipe or just add some things that are different than oatmeal?? Just wanted to make sure I understood what everyone was talking about..,….thanks for letting me know what you think! Debra Aline
Debra, I think they always add the other ingredients such as nuts or coconut.
Yes these are just additions to the recipe. Always do the oatmeal
Some of the BEST cookies I’ve ever made! Love them!
Just 10 minutes for no-bake cookies, great to cook with my kids. Thanks a lot for sharing, Robyn!
I always loved making these with my mother when I was little and then with my son.
My favorites are the ones with coconut instead of peanut butter, im just not a fan of peanut butter but they are my husbands favs so I do make both.
Can you use something else besides milk? Like sweet condensed milk or Carnation can milk?
Just wondering because sometimes I want these but have milk or enough milk to make them.
I also have never had a problem with making these cookies and I set a timer for one minute when rolling boil begins and I immediately remove from heat to another cold burner.
Renee, you could use Carnation canned milk but I wouldn’t use the sweetened condensed milk.
I’m addicted to these
I failed to thoroughly read directions before making these. I’ve made them before, but it has been years. I neglected the 1-minute hard boil, and my cookies did not set. I was able to salvage them by 1) adding in more oats than recipe called for and 2) freezing them on the parchment paper and then storing in freezer. They still tasted great; I just needed to grab one (or three) from freezer when I wanted one. They are actually pretty refreshing on a hot day when eaten ‘frozen.” They did not hard-freeze. They stayed soft but firm enough to eat without making a mess.
I am glad you found a way to keep these cookies, Sharon. I bet they are good frozen on a hot day.
I new to using Almond milk do you think it would be ok to substitute it for the milk. I’ve made this recipe for years. I’ve just worked up an allergy to milk🙄. Thanks Robyn
I haven’t made these with almond milk, Susan, but someone said she had made them with Silk cashew milk and they turned out great. I don’t see any reason that almond milk would not work in these cookies. Let me know how they turn out for you.
These are great made with almond milk! Makes the chocolate nice and creamy!!!
Can I use buttermilk koi
I’ve never made these with buttermilk, Diane, so I can’t tell you how they would turn out.
would xylitol work in this recipe ?
Jeanna, I have never tried making this with xylitol so I can’t tell you how it would work.
I tried it with monk fruit sugar they’re fantastic
Love your recipe’s l can’t wait to make them Thank you so much for sharing
Thank you, Shirley.
Can I make these without the peanut butter?
Sandra, I haven’t made these without the peanut butter but others have said they add coconut or add more oatmeal instead.
Robyn, I just absolutely love your recipes!!!! Each one turns out soooo good!!! Have a Very Happy Christmas and a great New Year to you and your family!!!
Thank you, Audrey. I’m always thrilled to hear when people love these recipes. Hope you and you family have a Merry Christmas and Happy New Year, as well.
can you leave the peanutbutter out without altering the recipe?
Judie, I haven’t made these without the peanut butter but others have said they add coconut or add more oatmeal instead.