No Bake Cookies

No Bake Cookies Recipe -- quick and easy to make, and as good as ever! |

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 Recipe -- quick and easy to make, and as good as ever! |

No Bake Cookies

You'll love this quick and easy No Bake Cookies recipe! A true chocolate-y and chewy delight!


  • 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 parchment paper, and let cool until hardened.

Once you stir in the oats, the cookies go from gooey to set up pretty quickly.  So I'd recommend prepping your parchment 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

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

No Bake Cookies Recipe -- quick and easy to make, and as good as ever! |

Leave a Comment:


  1. noobcook — April 11, 2010 @ 11:04 pm (#)

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

  2. Michelle — April 12, 2010 @ 7:54 am (#)

    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.

  3. Maria — April 12, 2010 @ 5:12 pm (#)

    These are always a favorite!

  4. SMM — April 13, 2010 @ 12:04 am (#)

    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.

  5. The Nervous Cook — April 13, 2010 @ 8:03 am (#)

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

  6. Meagan — April 14, 2010 @ 10:38 am (#)

    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!

  7. kelli — April 18, 2010 @ 5:12 pm (#)

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

  8. Someone — May 21, 2010 @ 2:45 pm (#)

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

  9. Amanda — January 15, 2012 @ 9:17 pm (#)

    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.

  10. micah mcdanile — January 23, 2012 @ 10:39 pm (#)

    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.

  11. Ashley — January 31, 2012 @ 10:22 am (#)

    How many cookies does this receipe make?

    Thank you!

  12. Ashley — January 31, 2012 @ 10:23 am (#)

    How many cookies does this receipe make?

  13. Genene — May 12, 2012 @ 1:45 pm (#)

    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


    • sue — May 29th, 2012 @ 12:44 pm

      is there any cooking with the pistachio no bakes??

      • Genene — May 29th, 2012 @ 7:02 pm

        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.

  14. Drew Marcy — June 12, 2012 @ 8:42 pm (#)

    These cookies are GREAT! Thank you for this.

    • ali — June 13th, 2012 @ 7:31 am

      Thanks, Drew! Glad you enjoyed them!

  15. Newby — July 8, 2012 @ 7:10 pm (#)

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

  16. Judy Liddy — September 5, 2012 @ 3:53 pm (#)

    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!

  17. sylphie — September 21, 2012 @ 3:58 pm (#)

    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.

  18. Brenda — December 23, 2012 @ 3:18 pm (#)

    is there any no bake cookies that does not need oats

    • Minnie — July 22nd, 2013 @ 8:06 pm

      You could try rice krispies cereal as a substitute for the oats for a different texture :)

      • Minnie — July 22nd, 2013 @ 8:07 pm

        You could also use chopped nuts

  19. Shelby — July 8, 2013 @ 6:33 pm (#)

    These cookies are really yummy

  20. Barella — July 12, 2013 @ 1:39 am (#)

    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.

  21. Joan Roux — November 7, 2013 @ 11:56 am (#)

    These look delicious will try.

  22. Becky — January 26, 2015 @ 8:56 pm (#)

    First time I have EVER been successful with “no-bake” cookies! Very good:)

  23. Polanie van Vollenhoven — August 18, 2015 @ 8:47 am (#)

    The recipes is awesome

  24. Stephanie — September 12, 2015 @ 8:08 am (#)

    This is my mom’s recipe exactly. We use creamy peanut butter, but I have friends whose recipes specify crunchy. And there are alternate recipes that ask for one cup peanut butter. Sylphie is right about the rolled oats, they work better even though the recipe calls for quick. Micah is right, too, about the boiling time. In my area the timing is longer for a firm, slightly crumbly cookie (up to 3 minutes!). But we like it gooey so we only boil for 45 seconds. Then eat out of the pot.

    • Hayley @ Gimme Some Oven — September 14th, 2015 @ 7:51 am

      That’s awesome Stephanie, thanks for sharing this with us! :)

  25. Phoenix — March 11, 2017 @ 1:33 pm (#)


    • Hayley @ Gimme Some Oven — March 12th, 2017 @ 8:48 am

      We’re so happy you enjoyed them!


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