No Bake Cookies

April 11, 2010 by Ali

Chocolate… Oatmeal… Peanut butter… (A little more butter…) And no oven required.

Seriously, what’s not to love?!?

Ha…ok, I know these cookies won’t win any low-cal awards. But when the cookie craving hits, and especially when I’m short on time, these classic no-bakes have long been a favorite treat. They are uber-easy to whip up, and never fail to please a crowd. I’ve included some ideas for extra add-ins below, but otherwise, I’m a big fan of the traditional recipe that’s been passed around for years.


No Bake Cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 1/2 cup (1 stick) butter
  • 1/2 cup milk
  • 2 cups sugar
  • 1/4 cup unsweetened cocoa
  • 1/2 cup peanut butter
  • 1 tsp. vanilla
  • 3 cups quick oats


In a saucepan over medium-high heat, melt butter. Then add milk, sugar, and cocoa and stir to combine while bringing to a boil. Boil for 1-2 minutes, then remove pan from heat. Stir in vanilla and peanut butter, until melted. Stir in oats.

Drop by spoonfuls onto waxed paper, and let cool until hardened.

Recipe from my mom.

(c) 2013 Gimme Some Oven. All rights reserved.

Ali’s Tip:

Once you stir in the oats, the cookies go from gooey to set up pretty quickly. So I’d recommend prepping your wax paper beforehand (or while your butter is melting!).

Also, some other fun mix-ins (while you stir in the oats) might be:

  • shredded coconut
  • peanuts
  • chopped almonds or walnuts

filed in Cookies, Desserts

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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32 thoughts on “No Bake Cookies

  1. These look delicious will try.

    - Joan Roux

  2. Thank you so much for this recipe! Our oven’s been broken for a while and I’ve been hankering to make cookies. These came out delicious and have the texture of fudge. The second batch I made I substituted honey-graham cracker pieces for the oatmeal and they came out great.

    - Barella

  3. These cookies are really yummy

    - Shelby

  4. is there any no bake cookies that does not need oats

    - Brenda

  5. I make these regularly, but I find that Quick Oats tend to absorb the liquid, making them drier than i’d like. I substitute Rolled Oats (Old Fashioned Oats) and it makes a much nicer patty.

    - sylphie

  6. I love these cookies… grew up with them… then, the recipe somehow died with my mother!! Who knew they were called “no bake cookies!” YEAH… now I have the recipe!

    - Judy Liddy

  7. Hi, thanks for this! One question though. Salted or unsealed butter?

    - Newby

  8. These cookies are GREAT! Thank you for this.

    - Drew Marcy

  9. Fabulous!!! Have you tried the pistachio pudding no bakes? They’re similar & different but oh so delicious.

    2 cups white sugar (I sue 1 1/2 c. sugar)
    3/4 cup butter (I use 1/2 c. butter)
    2/3 cup milk ( I like to use evaporated milk here)
    1 (3.9 ounce) package instant pistachio pudding mix (use the flavor of your choice really)
    3 1/2 cups quick cooking oats
    1/2 teaspoon vanilla extract


    - Genene

    • is there any cooking with the pistachio no bakes??

      - sue

      • Just the stove top… melt the butter, add the sugar milk. Bring to a boil & boil for two minutes then add pudding & the rest of the ing. I like to add chopped nuts also but that’s not for everyone.

        - Genene

  10. How many cookies does this receipe make?

    - Ashley

  11. How many cookies does this receipe make?

    Thank you!

    - Ashley

  12. The main problem with these cookies is: how long to cook them? If you cook them too long, they harden into something you could break a window with. If you don’t cook them long enough, they sit there, gooey and sticky, and you wind up scraping them off the wax paper and eating them from your fingertips.
    Some people say cook until candy thermometer reaches F280*. I’ve read : “boil until bubbles start to crawl up sides of the pan”. That works for me. Some people set the timer for 3 minutes. I think it depends on your location. Humidity plays an important roll in how these cookies set up. If you live in a humid area, cook them longer.
    As far as substitutions go, I like to substitute one cup of rice crispies for the oats. It reminds me of a “Krackle” by Hersheys. The texture is more interesting, and the cookie bonds well with the cereal and sets up better.

    - micah mcdanile

  13. You can also leave the cocoa out of it. My mother used to make them both ways when I was a kid and they are both really good.

    - Amanda

  14. My family’s recipe includes the coconut, and without any peanut butter. :3

    - Someone

  15. A favorite at our house! We make a double batch and freeze. Yum!

    - kelli

  16. Such wonderful memories. I LOVE no bake cookies, haven’t had one in ages but you’re making me want to make them again!

    By the way Ali – you’ve won a little award. Check it out at

    He he!

    - Meagan

  17. No-bake cookies have the best texture! These look awesome — way to go, Ali’s Mom!

    - The Nervous Cook

  18. At our place and growing up these babies were called
    Chocolate Coconut Haystacks. No peanut butter but a half cup of chocolate chips for extra chocolate goodness. Made them about a week ago.

    - SMM

  19. These are always a favorite!

    - Maria

  20. I love when people share their mom’s recipes. I think handing down recipes from one generation to the next is wonderful. Thanks for sharing this one.

    - Michelle

  21. I’m a lousy baker so I like no-bake stuff. Your cookies look really cute and tempting!

    - noobcook