by Michelle
July 26, 2023
Jump to Recipe
4.90 (116 ratings)These easy no bake cookies with chocolate, peanut butter, and oatmeal are a classic; they come together in minutes and are great to make with kids. Sometimes called “preacher cookies”, they are the perfect after-school treat, a must for holiday cookie trays, and the best “just because” cookie.
Why You Will Love This Recipe!
These cookies are perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time to make a full-blown batch of cookies. They are also great for the dog days of summer when the last thing you want to do is turn on the oven.
These mounds of sugary, peanut buttery, chocolate goodness are incredibly addicting (I’ve often thought these cookies taste like the icing for the Texas sheet cake I love so much). I guarantee they will on repeat at your house!
Cookie Ingredients
A short list of pantry staples is all you need for these cookies. I’ve included substitution tips in the list below:
- Unsalted Butter– If you use salted butter, omit the salt called for in the recipe. The butter in this recipe can be replaced with margarine, vegetable oil, canola oil, or coconut oil.
- Sugar– Regular granulated sugar.
- Milk– Whole or 2% milk is perfect for this recipe. You can also use non-dairy milk such as soy milk, oat milk, or almond milk.
- Cocoa Powder– Regular unsweetened cocoa powder (i.e. traditional Hershey’s cocoa) is best! If you do not have cocoa powder, you can replace it with 1 cup of semisweet chocolate chips.
- Peanut Butter– Creamy peanut butter is traditional, but you can use chunky for a little crunch! You can also substitute any other nut butter (or Sunbutter),so long as it is not natural, as there will be too much oil, which will keep the cookies from setting properly. You can also eliminate the peanut butter without modifying the rest of the recipe.
- Vanilla Extract–Homemade vanilla extractor store-bought are both awesome options!
- Quick Oats– These are key to this recipe! Quick-cooking oats are smaller, so they absorb liquid more readily. They work well in this recipe because they absorb the melted mixture and give structure to the cookies; using old-fashioned oats will result in a much chewier/oatier cookie.
Add-In Ideas
Feel free to play around with different ingredients based on your preferences! Here are some ideas to try:
- Chopped nuts (pecans would be great!)
- Raisins
- Shredded coconut
How to Make No Bake Cookies
First, prep! This recipe moves fast, so having everything ready to go before starting helps everything go much more smoothly. Measure out your ingredients and line yourbaking sheetswithparchment paperbefore you begin.
Now let’s go!
- COMBINE:In a medium saucepan, add the butter, sugar, milk, cocoa powder, and salt.
- BOIL:Bring to a boil over medium heat. Once at a rolling boil, boil for 1 minute, then remove from heat.
- STIR:Off heat, stir in the peanut butter and vanilla extract, then stir in the oats.
- DROP:Using a medium cookie scoop (2 tablespoons full), drop onto prepared baking sheets.
- SET:They can set at room temperature, which takes about 30 minutes.
Storage and Freezing Instructions
The cookies can be kept in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.
The cookies can also be frozen (in an airtight container or freezer-safe ziploc bag) for up to 3 months.
Recipe FAQ
Why Are They Called “Preacher Cookies”?
Sometimes no bake cookies are also referred to as “preacher cookies”. The reason?
The story goes that these can be made so quickly that a housewife could look out her window and see the preacher coming for a visit; by the time he got to the house, the cookies could already be cooling.
Why Are My No Bake Cookies Sticky/Gooey or Dry/Crumbly?
If your no bake cookies are sticky and gooey, then they were not boiled quite long enough.
On the flip side, if your no bake cookies are dry and crumbly, they were boiled a tad too long. You should let the mixture come to a full rolling boil and then time exactly 1 minute from there.
However, some stoves run hotter or cooler, and things like humidity or kitchen temperature can play a role in how they set, so there may be some trial and error involved as you gauge the exact boiling time for your kitchen.
These no bake chocolate, peanut butter, and oatmeal cookies are as easy as they sound and a great recipe to make with kids if you have any little hands eager to help in the kitchen.
I love having quick, easy recipes on hand for a simple sweet treat, and I’m guessing that you do, too. I guarantee this is a recipe that you’ll want to stash away and use time and time again.
If You Like This Easy No Bake Cookie Recipe, Try These:
- No Bake Banana Split Dessert
- No Bake 5-Ingredient Granola Bars
- No Bake Butterfinger Pie
- No Bake Oreo Dessert
- No Bake Key Lime Cheesecake
Watch the Recipe Video Below:
If you make this cookie recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!❤️️
No Bake Cookies
Yield: 36 cookies
Prep Time: 15 minutes mins
Refridgeration time: 30 minutes mins
Total Time: 45 minutes mins
These easy no bake cookies are classic! The combination of chocolate, peanut butter, and oatmeal is delicious, they come together in minutes, and are great to make with kids.
4.90 (116 ratings)
Ingredients
- ½ cup (113 g) unsalted butter
- 2 cups (396 g) granulated sugar
- ½ cup (120 ml) whole or 2% milk
- 4 tablespoons (21 g) unsweetened cocoa powder
- Pinch of salt
- ½ cup (135 g) peanut butter
- 2 teaspoons vanilla extract
- 3 cups (267 g) quick-cooking oats
Instructions
Add the butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan.
Bring to a rapid boil and let boil for 1 minute.
Remove from heat.
Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Notes
- Equipment: Baking sheets / Parchment paper / Cookie scoop
- Unsalted Butter– If you use salted butter, omit the salt called for in the recipe.
- Milk– Whole or 2% milk is perfect for this recipe. You can also use non-dairy milk such as soy milk, oat milk, or almond milk.
- Cocoa Powder– Regular unsweetened cocoa powder (i.e. traditional Hershey’s cocoa) is best! If you do not have cocoa powder, you can replace it with 1 cup of semisweet chocolate chips.
- Peanut Butter– Creamy peanut butter is traditional, but you can use chunky for a little crunch! You can also substitute any other nut butter (or Sunbutter),so long as it is not natural, as there will be too much oil, which will keep the cookies from setting properly. You can also eliminate the peanut butter without modifying the rest of the recipe.
- Quick Oats – I do not recommend substituting old-fashioned rolled oats, they do not absorb the liquid in the recipe as well.
- Add-in Ideas: Chopped nuts, raisins, and/or shredded coconut.
- Storage/Freezing Instructions: The cookies can be kept in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. The cookies can also be frozen (in an airtight container or freezer-safe ziploc bag) for up to 3 months.
Nutritional values based on one cookie
Calories: 103kcal, Carbohydrates: 14g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 7mg, Sodium: 28mg, Potassium: 48mg, Sugar: 11g, Vitamin A: 170IU, Calcium: 22mg, Iron: 1.3mg
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Author: Michelle
Course: Dessert
Cuisine: American
[photos byWhitney Wright]
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Always A Day Late — Reply
I was looking for the recipe that all the kids in home-ec made in 7th grade (circa 1973) to take to a bake sale fundraiser. This did not disappoint! I was afraid they were too soft, but they soon began to set. Only trouble is not eating them myself before I get them all packaged up :)
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Louise Wagner — Reply
My almost 11 year old grandson will be spending time with me this summer. I thought it would be fun to do some cooking together. He’s always liked helping in the kitchen. I want him to learn how to make some recipes by himself. I thought that no bake cookies and English muffin pizza would be a good idea. Do you have any suggestions for other recipes to try.
Louise aka Isaac’s Grandma -
Marianne — Reply
So good! My 13 year old loves making these!
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Cheryl — Reply
Perfect and delicious, I make them for my grandkids and parents love them too.
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Some Dude — Reply
These, are something very close to them, were the cookie things the lunch ladies at our schools in SoCal used to make for our school lunches. They were called Dreamies.
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Julie — Reply
Very good!!julie
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Phil Wolfe — Reply
I used 4 tbs per cookie, that saves the embarrassment of eating 6 cookies with a glass of milk. I can say I just ate “2” cookies!!! Kidding aside, my favorite recipe.
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Kay — Reply
First time to make these cookies and they were amazing … not grainy…!!
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Lynne S — Reply
I am also from Western Pa. These cookies have been a lunchbox and bake sale staple for decades! I lost my recipe years ago while moving … so glad you posted it!
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Brenda Grindheim — Reply
As a child I got the recipe and loved it. It called for 1 tsp vanilla extract. I see your recipe calls for 2 tsp. I love that change as I did that myself over the years. It just improves the flavor so many levels. Thank you for sharing your recipe.
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Kleduc — Reply
My cookies sometimes turn out dry and crumbly. Sometimes they’re great. What am I doing wrong?
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Tammy — Reply
If they are dry and crumbly that means you are boiling them for a bit too long. You get them to a full rolling boil and them boil for 1 minute.
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Olivia LeMarbe — Reply
They tasted amazing!!!!!!! :)
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Barbara J Roskamp — Reply
Easy and so good!!
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Kathryn — Reply
This recipe is just like the ones my Mom always made. We call them “Mommy Jo cookies.” It is never a special occasion without them.
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Julie — Reply
Ive been.making these for years. Your recipe is the one ive always used and it makes the most delicious no bake. I wanted to comment on anither substitution I’ve tried. When cocoa and chocolate chips were not in the pantry I have used mutells.
Aaah-mazing results!! So tasty.
Just wanted to share that!-
Williams — Reply
What is “mutells”?
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Guadalupe W. — Reply
I used a small 1.5″ scoop and was able to make 70 cookies! I also substituted cake batter flavoring because I ran out of vanilla extract. Sucralose, Stevia, and Equal all work very well for this recipe. This is the best dessert for my lunch as I can take three of these and satisfy my sweet tooth. Thank you for this awesome recipe!
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Linda — Reply
Hello!
Help, I used a ice cream scoop. I only got 12 cookies. Had fun making these!Thanks
Linda -
Rochelle — Reply
My family loved these! Couldn’t get enough of them! So easy to make and eat!!
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Michelle — Reply
That makes me so happy!! :)
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Laura — Reply
My kid’s favorite memory and cookie !
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Beth — Reply
I’ve been making these cookies for 60 years. So easy, quick, and delicious. They are my husbands favorite.
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Vicky — Reply
Just made these and was wondering if they could be frozen? And if so for how long?
Mine are still setting. Can’t wait to try them -
Monica — Reply
I have celiac disease so I made these with gluten free oats. They came out delicious can’t tell they are gluten free. Thank you for posting this recipe
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Cathy Toms — Reply
My sister learned to make these in Girl Scouts. I have continued to fix them for a quick treat. Having lost the recipe years ago, am happy to rediscover it and will continue to make them for years.
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Ashli — Reply
I have been using this recipe for so long! It is the best!!
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Carol — Reply
Yes, I made these no bake chocolate, peanut butter, oatmeal cookies. Our family favorite. Thanks for sharing this recipe❤️🥰
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Sue — Reply
The cookies are AWESOME!! Thank you for the quick and easy fail proof receipe! :)
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Jennifer Trimble — Reply
I did use old fashion oats. They came out dry and don’t hold together in cookie form ☹️
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Frances Ourednik — Reply
They came out perfect thank you so much for a real good recipe I’ll use them at all my gatherings⭐️⭐️⭐️⭐️⭐️
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Mary Jane — Reply
This ia great recipe
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Rae — Reply
I made this recipe but I used vegetable oil instead of butter and they turned out perfect!
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Mary - Windy Meadows Farm — Reply
The only recipe that works for me! I’m embarrassed to say I could never get them right before – they were always either too dry or too soft. These are spot on every time!
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Andrew — Reply
Overall, I liked the cookies! Agree with some of the other commenters that the requisite amount of sugar is too much. I halved amount and it was just right. (A lot of store bought peanut butter has sugar in it too).
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Bridget — Reply
Way too sweet!! I put 250g in and it was still too sweet! Otherwise good recipe.
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Couponfacet — Reply
My kids love cookies. Thank you for dropping this post.
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Rebecca — Reply
It seems the cookies are a little dry but they taste wonderful.
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Aria — Reply
I don’t have butter or veg oil what can I use instead???
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Jody — Reply
We love these cookies!! Easy to make and kids enjoy helping. Thanks for sharing!!
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Sbakes — Reply
We affectionately call these Dog Food Cookies” in our house. Don’t mistake that as a negative comment! They are a family favorite. My older brother who is almost 60 now gave them this name when he was a young teen. Warning: They are highly addictive.
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Cindy — Reply
Our favorite!! My whole family loves these❤️
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QuyHa — Reply
Very detailed instructions look delicious. Don’t know if I can do it? Thank you for sharing. I love eating this
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Joni Rutten — Reply
growing up on a farm with a very large family, these were the perfect “cookie” in the Summer time, but we made them year round. My sisters & I played with the recipe changing up ingredients. We loved it with coconut and chopped pecans.
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Terry Anderson — Reply
I love coconut, using 1 cup coconut and 2 cups oatmeal, not deleting the peanut butter! I also use chunky peanut butter or add peanuts to them.
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Christi Norton — Reply
The best recipe of all. I made a batch and they turned out perfect so I quickly made another batch to share. These were everyone’s favorite dessert at the Christmas party 🙌😊 Thanks for the great instructions.
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Dee S. — Reply
My son doesn’t like chocolate. Can you suggest a substitution for the cocoa powder? Thanks in advance!
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Deborah Abajian — Reply
If unsalted butter is not available 😉 Can I use regular butter and omit the salt? Although I will definitely use your recipe as soon as I pick up unsalted butter.
Thank you……….. -
E L — Reply
I’ve made this recipe for well over 40 years. My family prefers it made with crunchy peanut butter & since I only purchase the old fashion oats that’s all I’ve ever used. I also occasionally reduce the oats & add coconut. I’m also very likely to add some chopped pecans. I don’t do instagram & the weather here precludes me making a batch today.
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Bernadette — Reply
Hi, it seems like the oats should boil for a minute, especially if you’re using old-fashioned oats. Otherwise how do they cook?
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Marty — Reply
I made them today, I haven’t made them in years, but they’re just as delicious as I remember. I usually use cocoa powder but you said chocolate chips were permissible. Very good and quick cookie to make.
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Frans — Reply
Great stuff
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Andrea — Reply
Absolutely amazing cookies I make these all the time and they are a big hit!
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Judith Khan — Reply
When I started teaching in 1969, I would make these cookies every Friday for students who had behaved themselves all week. One student got the recipe from me. His mother called to complain about the mess. Here, Mikey had COOKED the oatmeal. Please caution viewers not to cook it.
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Betsyros — Reply
Forgot the stars!
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Betsyros — Reply
The picture of these cookies brought back wonderful memories. I made these for my children so often when they were little. I don’t know who enjoyed them more – me or them! I always added raisins to them – which I loved. Many thanks for the memory.
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Judith White — Reply
We loved the orange cookies ! They are moist & delicious! I couldn’t stop eating them !!! Yummy 😋
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Michelle — Reply
Hi Judy, I’m so glad you enjoyed the orange cookies!! :)
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Toni — Reply
Yum! I didn’t have whole or 2% milk, so I used a dollop of sour cream and filled to the 1/2 cup measurement with skim milk. They turned out so yummy. I forgot how much I love these!
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LU — Reply
I first discovered no bake cookies at my local grocery store. They don’t seem to be carrying them anymore,So I am thrilled that these taste exactly the same if not better. Thank you for posting!
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Mahek — Reply
These are really amazing!
If we want to gift it to our cousins or friends how should we package it? In a box, Ziploc or what?
I want to ensure it remains in the same state it was made to be.-
Michelle — Reply
It depends on if you are just handing it off to someone or need to ship it?
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Debbie — Reply
My grands Love love these cookies and I’m a big fan
To!!!! -
Amber — Reply
What happens if you use powdered sugar instead of granulated? Asking for myself 😬
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Nicole — Reply
Great recipe! Sometimes I just use the mixture (minus the oats) and pour it into an 8 x 8 pan, pop it in the fridge until it sets and then, voila! Chocolate peanut butter fudge. Or truffles.
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Sally K — Reply
That’s a great idea.
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Kim Gallagher — Reply
My sister and I made these after school all the time when we were kids. One of my all time favorites!!!
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Emily Murphy — Reply
I just made these last night and they are my husband’s favorite! It’s also a great way to make cookies for lunchboxes without using the oven and heating up the house :)
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Sally K — Reply
One of my all time favorite treats.
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shannon — Reply
My grandma makes these often but adds about a cup of chopped pecans in them. So good!
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Susan — Reply
Thank you for reminding me of these. They are so delicious and something a little different. You are exactly right, they do remind me of the icing on a Texas Sheet Cake which is so yummy!!! I need to make these again soon.
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Tapas Biswas — Reply
ohh woww this dish are looking so tasty this is such a great idea. Thank you very much.
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Annie — Reply
The recipe I’ve been making for 30 years uses 1 cup of peanut butter, and it is perfect!!
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Dena — Reply
I’ve been eating these since I was about 10 years old. Now I am making them for my adult kids and they love them as much as I do.
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Jessica — Reply
These are a family favorite and I’ve made them before but found myself with everything measured out for a double batch but no vanilla! I thought almond extract might work so I tried it and they taste great! They did come out a little drier than I’d have liked but I’m a terrible judge of when to start my 1 minute, and it’s definitely not going to stop anyone from enjoying them 😂. Thank you for the recipe!
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Beverley Springstead — Reply
My son is gluten and dairy sensitive. I made this with coconut oil and gluten free oats and almond milk. They taste great – just like original recipe. I put a little more oats (another 1/2 cup) because they looked to runny at first. They did great but probably would have been fine with just the three cups in the recipe. Thanks for the substitution suggestions. Now I have a delicious go to recipe that everyone can love.
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Carrian — Reply
We absolutely love this classic recipe! And you can’t beat the easiness of a no bake cookie!
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Maria — Reply
Can I use Splenda instead of regular sugar?
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Dee — Reply
Hi Maria,
I think you would have a lot better outcome if you used “Swerve” it seems to do better in baked goods.
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Steve — Reply
I couldn’t find the recipe I used last time I made these and I ran across yours. Just like Mom’s.
Midway through the heating part my wife asked me to double it so she could take a batch to work.
I doubled everything but did the oatmeal 4X. Didn’t realize until I started mixing it all together.
Panic set in for several minutes while I redoubled the hot stuff then split it between two pots and eyeballed half and half to stir. My daughter grabbed one pot and we saved the whole bunch. Whew!
Just thought I’d share. -
Lorena — Reply
Can you cut back the sugar in these no bake cookies?
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Michelle — Reply
Hi Lorena, Boiling the sugar is how these cookies “set” so I wouldn’t recommend cutting too much or they may not set up properly. You can experiment, of course, and see where your sweet spot is!
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Linda — Reply
My great grandson now calls me ,,,the best baker in the world,,,because of these cookies. They always turn out super!!
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Carol Cavins — Reply
If I double the recipe, do I need to double the boiling time to 2 minutes?
Thanks,
Carol -
Bethany — Reply
Perfect… So good…
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Erin — Reply
This recipe is absolute perfection ❤️ Thank you!!!
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Randy M — Reply
No bake? Then you boil instead? I was looking for a no-cooking recipe!
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Anna — Reply
Does it matter what kind of peanut butter you used?
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Michelle — Reply
Hi Anna, I recommend a traditional “processed” peanut butter like Skippy or Jif; natural peanut butters have a bit too much oil for this recipe.
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Shannon —
thanks for your tip on this – I just made them with a natural PB and they did not set up at all. Did some searching and came across your page here and saw this comment – this was likely my mistake! I like that you mention that you can omit the PB completely – I will try that next! Thanks for all the tips! :)
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Sara Doepke —
My husband and kids don’t like peanut butter in baked goods can we use Nutella instead? I would really like to try them. Please let me know if this is an OK substitution
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April — Reply
ANY TIME I CAN MAKE COOKIES WITHOUT TURNING ON THE OVEN IS A WIN!
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Aniyah Olson — Reply
How do you think up of all of these recipes? Do you think of them yourself or have help?
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Ankita — Reply
Thank you very much for this recipe! I had never made no-bake cookies before, so this was my first time – I needed to make them vegan for some friends, so used oil and almond milk instead. I also only had old-fashioned oats with me and needed to add more than the recipe, but they came out really well!! I combined cocoa powder and chocolate chips and then drizzled some chocolate on top – so good :) thank you very much for this recipe, definitely making them again!
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Kimberly Dalsanto — Reply
Love this recipe! Easy, fun and so delicious! A great “I need chocolate! Fix”
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Elke — Reply
I just made these, and because I made them for several people, I doubled the recipe. It came out like cooked oatmeal, I could not have scooped it but instead poured it into a 9×13 and will cut into squares. My question is, if I double the recipe, should I have doubled the boiling time? I boiled for two minutes.
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Michelle — Reply
Hi Elke, It sounds like you maybe needed to boil for even longer as it was definitely too soft.
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Mary Montanaro — Reply
Hi Michelle. I just made these cookies. It’s been 2 hours and the cookies are still soft and mushy. I read your comment that perhaps the mixture didn’t boil long enough. That being said, how do I get them to harden up? Mary
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Michelle — Reply
Hi Mary, You could try popping them in the freezer! They might hit the right consistency in there.
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Joyce Kossey — Reply
I can’t tolerate chocolate anymore but loved these as a child. Does anyone have thoughts regarding the use of white chocolate or vanilla chips? Would appreciate any advice. Thanks.
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NB — Reply
The real name for these is Raggedy Robin’s. Least that’s what we were taught in 10th grade Home Economics class in 1977!! Been making them for 43 years!
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Kim — Reply
I’ve tried this recipe for the second time. My family and I totally love it. Great recipe! It reminds me of a snack I used to have at school when I was a Kimdergartner.
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Rodeo Girl — Reply
I was looking for a gluten free oat fast cookie recipe and these are great!
I opted to use almond milk and a cup of dark chocolate chunks. A good decision. I also added the peanut butter to the pot to melt it down before removing it from the heat, and in lieu of 2 cups of sugar, I used 1/2 cup of organic pure maple syrup. Delicious, and even healthier without all that sugar. They taste like a healthy peanut butter cup! -
Joni — Reply
as a teen I made these often on the farm for quick snacks & desserts. We experimented changing it up, with & without peanut butter, coconut and raisins. Still a hit and so easy to throw together.
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Emma — Reply
So good will be my go to recipe
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Samantha — Reply
I love these cookies, but I was wondering is there a way to make them where they are sloppy instead of hard?
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Michelle — Reply
Hi Samantha, You would boil them for less time if you don’t want them to set up as firmly. Enjoy!
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Sheila — Reply
Can you use Splenda in this recipe
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Michelle — Reply
Hi Sheila, I honestly am not sure if the Splenda would affect how they set up.
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J — Reply
These are delicious. I did half quick oats and half old fashioned. The mixture seemed too gooey so I added 3/4 cup more oatmeal. Yum. I’ve made many chocolate nobakes but these are a winner. My husband and I have eaten more than we’d like to admit. Our two year old was caught snitching them. Thank you for the recipe. We will make it often.
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J.C. Clapper — Reply
I couldn’t believe how good they came out. By far the best no-bake cookies I ever had. I can’t wait to try more of his recipes. 😁 You won’t regret I promise. Very easy to make to.
J.C.
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Riddhima Nair — Reply
Yummy, no-bake chocolate peanut butter oatmeal cookies. Thanks for sharing.
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Michelle — Reply
I was having a seeet tooth/chocolate craving tonight and remembered this recipe. I had exactly 1/2 cups of butter and peanut butter… it was like it was meant to be! They are cooking on my counter top now. Thank you for keeping childhood favorite recipes posted to be enjoyed as adults (I may share a cookie or two with my kids but no promises)
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Jacob Tuttle — Reply
I have made this recipe 2 times and I can’t get them to harden any suggestions??
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Beth — Reply
Love these…Mom used to make these lots and now I do…loved the video: I see how to come to rolling boil.
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Danielle Farnum — Reply
It made so many.
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Maya — Reply
Just made these cookies, they seem very similar to the ones of my childhood. Unfortunately they’ve been “setting” for 4 hours now and are still gooey. The moment the mixture came to a boil I timed it for -exactly- a minute.. I will probably go a little longer next time — but it’s hard to say if that’s the same for everyone. In the fridge they go to harden up! But I would say the flavor is delicious just from impatiently picking around the edges :)
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Mary Goddard — Reply
Can the peanut butter be omitted ? And will the cookie still set up after cooling. Can I use something else other than peanut butter? Cream cheese for instance? Coconut? I just cant use the peanut butter.
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Michelle — Reply
Hi Mary, I don’t think the cookies would set as well with something like cream cheese or coconut for the peanut butter. Maaaaaaaybe the cream cheese… if there is an allergy issue, I would recommend substituting with almond butter or Sunbutter.
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Lisha krier — Reply
Thank you so yummy and simple just the way grandma made them i lost my resipe so thanks again turned out mmm
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Deb — Reply
I made these, they’re really good but I found they were a bit too sweet, so I’m going to make them again with less sugar and more peanut butter. We’ll see.
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Beatrice Poultney — Reply
Can you also send a recipe for peanut butter no bake oatmeal cookies? Thank you.
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Michelle — Reply
Beatrice, I do not currently have a recipe for no bake peanut butter oatmeal cookies, so sorry!
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Coralie — Reply
Just made these exactly as you stated in the recipe…except I used 2 cups of the quick oats and one cup shredded coconut, and they turned out great! I have them chilling to set right now (but already sampled a couple as-is!)
Will make these again. I used to always make the Mudpies or Haystacks without peanut butter…but really like the taste of it in these.
Thank you! -
Monica — Reply
Wayyy too much sugar and butter. Skip the butter and reduce sugar to 1 c for an edible, non-greasy cookie.
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Grandma Sandy — Reply
Don’t use crunchy peanut butter. They will be too dry.
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Jenn — Reply
I like to add some shredded coconut to mine. (Same recipe, just add a half a cup of coconut)
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christine merlino — Reply
Yes, you are so correct! Many cooks make the mistake of “shutting off the heat” once the butter mixture “reaches a rolling bowl”.
It’s at “this point” they need to STIR consistantlyfor the time the recipe states”.
THEN pull it from heat source and add other ingredients and gently stir till combined well”Same with making “fantasy fudge recipe(on the bake of a jar of “Marshmellow creme) READ your directions over 2 to 3 times, and “double check again” while putting it together”.
So many cooks, “miss” the most important steps…
In making fudge, “the constant 3-4 minutes it states”starts After the mixture comes to a full rolling boil”.Otherwise you’ll have “grainy” texture.
Happy Holidays! -
christine Merlino — Reply
Tip***After removing from heat….Add crushed “plain Bugles” to this mix! and remove the oatmeal. Use “crunching peanut butter…YUM!
You are not the only one who “never heard of these till recently! and I’m 65 years old! lol
I actually see them being sold in Walmarts bakery department! -
Barbara Clifford — Reply
Easy fast to make, great taste thanks
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Gethin — Reply
These are really delicious, I was taught a bit differently and never thought to add Vanilla. The vanilla does give a sweetness to the cookies I was not used too. The texture of these was better than my old recipe. My boyfriend and nearly ate the whole batch at once. So, you know these are a winning cookie!
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Michelle — Reply
Hi Gethin, So awesome to hear you enjoyed these! Thanks so much for taking the time to leave a review! :)
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Donna Kingsley — Reply
can this also be used for peanuts, pretzels and potato stix? someone told me it is the same ?
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Michelle — Reply
Hi Donna, Ooooh I bet you could! That sounds delicious!
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Judy lask — Reply
I made a double bash , but they didn’t get hard. How can I make them get hard. I can’t get them off the paper, un less I use a spoon. They are really good
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Michelle — Reply
Hi Judy, Oh no! It sounds like maybe they needed a smidge more boiling time. You could try popping them in the refrigerator to set up and see if that helps!
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Daniel — Reply
I followed the instructions
MY cookies turned dry and crumbly
What am I doing wrong-
Michelle — Reply
Hi Daniel, You may need to cut back on the boiling time slightly. Some burners run hotter than others, and I think that’s what probably happened.
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Josie — Reply
About how many cookies will this recipe make? I need to make 10 dozen for a cookie exchange!
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Michelle — Reply
Hi Josie, Approximately 2 to 3 dozen, depending on how large you make them.
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Robin — Reply
I would very much like to make the peanut butter no bake cookies. But can you make them with out putting the cocoa in.
Because I do not like chocolate… And I just want to make the peanut butter.
Thanks-
Michelle — Reply
Hi Robin, I think that should work, though I’ve never tried it!
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Dawn Denise Rumelhart — Reply
I had these when I was a little girl we called them cow patties. Lol. I just made them a few days ago and my kids ate them in a day. And I had made 44 of them, I may have had 4 total.
I knew how to make them i just forgot about of I needed vanilla. But thank you for putting this site on I havent had these in forever and I’m so happy my 3 kids enjoyed them as much as I did when I was young. 😊-
Michelle — Reply
You are so welcome Dawn! Thrilled to hear that you and your kids enjoyed the cookies :)
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Rachel — Reply
Such a great recipe! Easy to follow and delicious results!
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Michelle — Reply
Thanks Rachel, I’m glad you found the recipe useful! Thanks for leaving a review!
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Janette — Reply
Best no bakes ever!
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Michelle — Reply
Thank you Janette, and thanks so much for taking the time to stop back and leave a review!
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Jackie — Reply
Hi. I love these things and have to tell you that tbse are the only cookies that I remember one of my grandma’s ever making.
The fact that these boiled vs baked really stuck out to me cause I remember, years later, asking her to make her boil cookies.
Unfortunately, for me, she had no idea what I was talking about and I hadn’t seen a recipe, for them, until after she had passed away.
Anyway – to me these always remind me of my grandma and make me smile.
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Michelle — Reply
Aww thank you so much for sharing this memory. I’m so sorry you lost your grandma; there really is nothing like them, xo.
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Suzanne — Reply
I have so much trouble getting my cookies to “set”????
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Michelle — Reply
Hi Suzanne, I would try boiling for an extra 15-30 seconds and see if that helps!
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Barb R — Reply
These cookies turned out great , just added smarties to them for the kids .
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Susan — Reply
I made these today and they are delicious….thanks for the recipe….Happy Thanksgiving
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Denise Carlson — Reply
Anything no-bake is FAB!!
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Stacey — Reply
Think I used too much cocoa powder in mine as they were very dark, but they still taste yummy!!!
I put mini marshmallows in as I didn’t have vanilla essence…. i must say, they turned out really wow!
Only got 20 out of the recipe, but then I must admit, mine are all different sizes and quite lopsided lol. Still learning the art of cookie making! :D -
Veronica — Reply
Love these cookies!!! I use crunchy peanut butter and add walnuts for an extra crunch!! :)
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Karen King — Reply
Can the quick one minute oatmeal be used instead. I tried a recipe very similar to this one, but it set up too fast and was very hard.
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Michelle — Reply
Hi Karen, I don’t recommend quick oats, as they will get absorbed too quickly and the texture will end up too mushy and may not set.
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Dena Whitehead — Reply
These are amazing. I remember having them in the cafeteria from first grade up. Love love love them!!!
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Roberta — Reply
This is such a classic recipe! This particular one is foolproof,due to the larger amount of peanut butter. Love it!
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Rebecca kidd Napier — Reply
Sometimes these cookies will not set up properly. They stay sticky. I have been making them for years and it
still happens at times. Suggestion?-
Michelle — Reply
Hi Rebecca, I would try boiling them just a bit longer;.
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Marsha — Reply
Mine turned out to be way too dry and crumbly. I used to make this all of that time at our beach house in the 1970s. We didn’t have an oven and they turned out perfectly .What did I do wrong?
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Michelle — Reply
Hi Marsha, If they were a little crumbly, the mixture was probably boiled just a tad too long. Usually the time is spot-on, but it can also be affected by how humid or dry the air is in the kitchen.
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Jessicah — Reply
No-bake cookies are one of my husband’s favorites! But! He only likes them warm! If you have never tried a warm no-bake cookie then you are missing out! We eat them with a spoon about 5 minutes after they are dipped out : ) still gooey and delicious!
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Jessicah — Reply
You can make “ultimate ” no – bakes by replacing some of the oats with chopped pecans and coconut. Its delicious!
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Jackie — Reply
I have always LOVED these cookies. My mom made them pretty frequently for us and when I was in junior high school and took Home Ec and started doing a good bit of cooking, this was probably one of the 1st things I learned to make. I guess I’ve been making them for about 50 years now and I never get tired of them, they just melt in your mouth. They are definitely comfort food for me!
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Danielle — Reply
These were so easy to make! I was worried that the mix was going to burn but it didn’t. I did stir it a lot. I also made them much smaller and used a tablespoon scoop. I dipped the scoop in water to make them come out easier.
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Aryth — Reply
I’m out of sugar and can’t make it to the store to get some more. Is their a sugar substitute I can use for this without changing the taste?
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Michelle — Reply
Hi Aryth, Unfortunately, I don’t know if a sugar substitution that would work in this recipe, as it’s necessary to help the cookies set up.
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Penny Lewis — Reply
These have always been my favorite cookies that my momma would make, so it seemed only perfect that I’d carry on the tradition with my kids. I lost her recipe and came across this one. Just made them and must say, they are MOMMA PERFECT!!!!!! My first Grand baby will be here in February, I sure can’t wait till he/she is old enough for Nana’s (Great-Grandma’s) No Bakes!!!! 😊😊😊
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Brenda — Reply
Very good
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sherry — Reply
Love this as a kid and still do.lol ohhhhhh so gooood
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Ashley — Reply
These are mine and my fiancés favorite cookies!!! They’re so simple and quick to make which is great…plus they are so yummy!
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Alessa — Reply
I love that this recipe uses quick cook oats! In my part of the world, we don’t get old fashioned oats which is what I’ve seen used in most recipes. I’ve always wanted to make no bake cookies and I will definitely be trying it this weekend.
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Lili — Reply
I made it but it was too sweet so I had to add a little more oats ( 1/4 of a cup). And I covered them with dedicated coconut in the end so it looked and and tasted good. Thanks for sharing this quick and easy recipe!
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Debbie Gee — Reply
I have looked for this recipe that ive made my whole life but i seem to never be able to find my recipe when i need it. But just so every one knows, the milk is supposed to be canned milk. Thats how you can guarantee them to set up every time you make them.
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Susan Burd — Reply
This is the same recipe that I have had for more than thirty years, we made these in High School , Home Econ classes. they were always a hit.
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Lola — Reply
My family has been making this recipe for as long as I can remember. Only never tried peanut butter but used coconut instead. We called them haystacks. Interesting to hear the various names from your readers. They look delish and I’ll be trying them very soon. And who can resist chocolate and peanut butter!!
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Kristy Brooks — Reply
I made these cookies and they are delicious.
On my second batch I substituted 2 tablespoons of the cocoa powder with dark chocolate cocoa powder and it was really gold too. -
Joni — Reply
I made these often growing up in a large family. They were a great quick snack and alternative to baking during Hot Summers. We learned to experiment with them adding chopped almonds, raisins and coconut, but this Recipe is great as is.
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Elizabeth Cantrell — Reply
Mine are not setting
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Emma Grabin — Reply
I made this recipe and followed the directions exactly, and while the cookies tasted great, they were sticky and gooey and did not set up, even though I put them in the freezer. I did use organic cane sugar and natural peanut butter. Could that have anything to do with them not setting up? Or were they cooked too much or not long enough? Do you think using a kitchen thermometer would help so that you know when to start the timer? Thanks for any help you can give!
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Michelle — Reply
Hi Emma, I would definitely blame it on the natural peanut butter primarily, and probably the cane sugar, as well. Natural peanut butter is too oily, which is what’s causing them to be gooey. The cane sugar won’t dissolve and crystalize the way granulated sugar would. I don’t think you need a kitchen thermometer, though!
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Natasha — Reply
Can I add semi-sweet chocolate chips with the oats to kinda make it like peanut butter chocolate fudge cookies. I seen a recipe for just peanut butter oatmeal cookies and said you could add the semu-sweet chocolate chips to make them taste like they chocolate fudge cookies. Just wondering of it would work with this one too?
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Michelle — Reply
Hi Natasha, I think it would definitely be worth trying! Sounds good! Let me know how it turns out!
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Paula — Reply
Has anyone tried using crunchy peanut butter when making these?
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Michelle — Reply
Hi Paula, I haven’t personally, but I think it would work just fine!
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Becky — Reply
I have loved these cookies since I was a kid, and decided to make a half batch for myself! I didn’t have any milk so I used chocolate coconut milk and they were fabulous! I did have to add a little bit extra oatmeal, but the coconut milk really gives them a nice bit of extra flavor.
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sheila white — Reply
I just made these but didn’t have enough oats, and they were old fashion oats, which takes longer to cook, so I used what i had -2 cups. I didn’t have unsweetened chocolate, so I used a Hershey bar. I put the Hershey bar in the hot sugar mixture first, to melt. I had no vanilla. I mixed everything in the same pot instead of mixing in a separate bowl. I added a squirt or two of Hershey syrup to the mix just before spooning onto wax paper. The remainder in the pot tastes ok, We’ll see how it turns out once cooled. I am making these for a bake sale, if they aren’t worth selling, guess who gets to eat her mistakes? yeah, it’s a win, win, situation.
Sheila -
Angry Chef — Reply
This recipie
Did
Not
Work!
They tasted weird and were clumpier than
Normal.
Not good. -
H — Reply
I made these yesterday and they were a horrible, runny mess. I did indeed follow EXACTLY the recipe, Note:: boiling for 1 minute is not enough.. The mix needs to be boiled to the soft-ball candy stage.
It was a disaster and really embarrassing. I should have known better than to follow the recipe rather than thinking out the ingredients and the process and that really it is a candy recipe that requires more time than one minute!
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Michelle — Reply
I’ve made these dozens of times and boiling it for 1 minute once it reaches a full, rolling boil is all it needs. The key is making sure it’s at a rapid rolling boil, not just simmering and not just starting to boil. It makes a big difference.
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Helen — Reply
Hi! I just made ur cookies. But something went wrong i think. It wont set. I tried to leave it on baking paper for 30mins/more but it still didnt set so i put them in the fridge. 30mins later still soft. Do i hv to put them in the freezer? It tastes great tho
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Michelle — Reply
Hi Helen, It sounds like they may have needed to be boiled a smidge longer; that would keep them from setting up properly. But you could definitely pop them in the freezer – they’re great cold!
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Bettyjotripp@gmail.com — Reply
Easy and very good. Thanks
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Barb Clark — Reply
Made these with coconut sugar for my diabetic husband. Very low on the glycemic index. He licked the spoon and the pan and…
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Heena — Reply
Hi…i used the same amount of ingriedients except i use 1 cup of sugar i use the normal one not the granulated one…. i have tried with fine sugar also…and i boil it for 2 mins but my cookies never set they are always a little sticky n mushy. I tried evrything…i also refrigarated them but after removing it becomes sticky again. What should i do?
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Michelle — Reply
Hi Heena, Reducing the sugar by half would absolutely cause these cookies not to set right. Boiling the sugar creates the texture needed to hold the cookies together.
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Anna — Reply
Wow, I have made other no-bake cookies before and they were good, but these are delicious! I’m not surprised, though, because chocolate and peanut butter make my favorite dessert combination. Thanks for sharing this recipe! It’s going to be my new go-to treat for small “just because” gifts.
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ANnie — Reply
We tried out your recipe, and with all dontespext. It turned out horrible! It smelled like smoke in the kitchen for forever!
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Marge — Reply
These are the best no bake cookies I’ve ever made! Thank you!
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JUDY WADE — Reply
I first learned to make these cookies in Texas. Same recipe except we called them COW PATTIES! LOL!
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Laura Wright — Reply
I made these cookies and they were amazing. I would’ve taken a picture but phone camera was acting up.
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Brigitte Partin — Reply
The PB Chocolate No bake cookies could I
Spread in a pan and cut into squares instead of making cookies?-
Michelle — Reply
Hi Brigitte, I definitely think you could do that!
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Sarah — Reply
I know you are glad you now have these on “your radar.” This recipe has been around a L-O-N-G time in Alabama. I remember these from my childhood, and I’m 71 now. Always one of my favorites, and I make them for my grandchildren.
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Wren — Reply
Just made these to the recipe, dough seemed too dry, added extra PB and still too dry. Cookies are crumbly and won’t hold shape. Would cut oats by a half cup next time. What did I do wrong?
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Michelle — Reply
Hi Wren, It’s possible it was boiled too long, or the heat was too high (it can certainly vary from stove to stove).
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Nancy — Reply
Turned out great added a little coconut
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Sue Lalonde — Reply
I made these and added shredded coconut and they were amazing!
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The Chahee — Reply
Craving a childhood favorite but lacking the recipe, I looked up and made these no bake cookies a few days ago using crunchy peanut butter (just like my mom would). They turned out amazing…so amazing that I just finished making a double batch to take to a work pot luck tomorrow. Terrific outcome. Wonderful, straightforward instructions. It’s a new staple in my house.
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Vandana inamdar — Reply
Hi
I made your no bake cookie and by mistake I put it in the oven at 150degree Celsius and it turned out beautiful crisp and tasty too.loved by all at home
Thank you .will definitely look into your other recipes..dying to try all -
Gypsii — Reply
Made these cookies because it’s a rainy day and wanted something sweet by didn’t want to mess up the whole kitchen. To my surprise, they taste exactly like what Mom made back in the day. Thank you. This is a keeper!
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Michelle — Reply
This makes me so happy!!
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Vicki Skonieczny — Reply
I have used the same recipe for no-bake cookies since my Girl Scout days (and I’m 47, so that’s a pretty tried and true recipe). I have tried other recipes from your blog and never been disappointed so I thought why not try your version. Well, yours is now mine!!! My recipe is in the trashcan. From 47 until….whenever…this is the only no-bake cookie I will ever make. Blew my mind. Family loved them. Thanks Michelle.
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Germaine — Reply
I grew up eating these cookies and making them
for my kids – the one thing different is that there was no peanut butter in the recipe.. but I’m going to try it with the PB such a new twist on an old delicious recipe I grew up with… -
Kathy Gillespie — Reply
These are remarkable needed something for a gathering and so I looked at pint rest and they were I made them in 15 minutes and was out the door in 30 with them in hand by the time I got to the gathering I had eaten 3 my hubby 2 and everyone there loved them a perfect 10
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Kelsey — Reply
I used this recipe for a special ESL class where I showed large groups of elementary students how to make no bake cookies. They turned out wonderful every time and the kids just loved them! I got sprinkles for them to decorate the cookies which made them cute as well. Thanks for sharing!
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Carter — Reply
Made the no-bake oatmeal, choc. and peanut butter cookies. Very simple, turned out great. Next time I’d like to use Crisco baking sticks, not butter. Any thoughts?
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Michelle — Reply
Hi Carter, I would definitely recommend butter over Crisco – much better flavor and consistency!
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Kate — Reply
These are wonderful, thank you!!!!! Just like my Mom used to make. Quick, easy and delicious! Perfect recipe!
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judy — Reply
excellent for someone with a massive sweet tooth. came out well and very easy to make. in the future i would make as small candy mold bites,keep refrigerated(taste great very cold),and use as quick energy bite. for a cookie,though i haven’t tested yet,i’d like to cut sugar in 1/2 , and butter in half and increase the oats by half and perhaps use old fashioned oats to up the chewy factor and decrease the candy texture. overall a good recipe for 2 uses.
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Martha in KS — Reply
Thanks for the reminder of the no-bake cookies. I always have these ingredients on hand & they’re so easy and delicious! I’m going to make them with my three foster girls for whom I’m a CASA today.
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the Country Wife — Reply
So I totally just stumbled upon this recipe on your blog, and I love it! Absolutely a throwback to my childhood days…now I need to make a batch! Yum!
Also, as I perused your site, I just wanted to compliment you on how beautiful it is! It is fun, easy on the eyes, and totally on my “blog designs I dig” list ;) I’m just getting started on my own blog biz and I have a whole new appreciation for the aesthetics of a website now!! Props to you and great recipes!
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Michelle — Reply
Thank you for the kind words! :)
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Audrey — Reply
In place of peanut but what can I use? I was thinking a can of chocolate icing(a small can)
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Michelle — Reply
Hi Audrey, I would recommend another nut butter or Sunbutter. A can of chocolate frosting would not work as a substitute.
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Susan — Reply
IN the no bake oatmeal peanut butter cookies can you use half and half instead of milk?
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Michelle — Reply
Hi Susan, I haven’t done it, but I think it would be just fine.
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Melissa Green — Reply
Thank you for the video to go with the recipe. It really underscores the simple goodness of these cookies. I grew up making these. My taste is to use only 2 cups of oats. Really good!
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teri — Reply
These came out wonderfully,I used salted butter and it was fine.I made 22 regular sized cookies out of this recipe.I would recommend this to anyone looking for a quick fix treat !!
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Janet Hieneman — Reply
Re: Your No-Bake Chocolate Peanut-Butter Oatmeal Cookies: I have made these cookies for 50 years. However, I do NOT milk in the first part of the recipe, I use a small can of Carnation Evaporated Milk. I think it gives the cookies a better taste. I also add 10-12 large marshmallows to the first part of the recipe and let them melt in the boiling mixture. I make the chocolate no-bakes as well as the peanut butter no-bakes. In order to make the peanut butter cookies, simply delete the cocoa (but still add the marshmallows).
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Lauren — Reply
This recipe is the perfect combination! It has just the right amount of butter, peanut butter, and cocoa. These are my favorite cookies and I’ve been looking for a great recipe and this is it!
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Veletta gilmore — Reply
They are delicious
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Jennifer Hillaker — Reply
Just made these. They are sooo good. I followed one ladies suggestion and that was to have everything already measured out and teady to mix. I also boiled exactly 1 minute. They are moist and just really good. I will stick with tjis recipe
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Izzy — Reply
First time making no bakes, they are my favorite cookie. I can tell before they even set that these will be amazing. Tastes just like i remember, and already i can tell these will crumble perfectly with the best texture. Ill be making these again!
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Carla — Reply
What is the point value and how many cookies for the point value?
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Michelle — Reply
I’m not sure what this means?
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Eugenia — Reply
I am almost 83 years old and I have been making these for years.
One of my twin sons,( now 56 years old) was 9 years old when a classmate’s mother brought these to his school for the children. Doug was so enamored with them, he copied the recipe and brought it home. My children loved to cook. I still have his hand written recipe in one of my cook books! -
Sheila BROOKS — Reply
What is the temperature of the boil
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Michelle — Reply
Hi Sheila, Water boils at 212 degrees F, so… I guess that? I didn’t measure it with a thermometer.
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Iesha Solano — Reply
Can regular butter be used instead of unsalted? Thats the one ingrediant i forgot and its chirstmas eve and store is closed ?
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Michelle — Reply
Yes, just omit the pinch of salt in the recipe.
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Janet Hieneman — Reply
I have made these cookies for 50 years and I always use “regular” stick margarine (not real butter) which is salted. I can not tell any difference, even though the recipe calls for a dash of salt. I don’t buy or use “unsalted” butter/margarine for anything.
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Tina Novak — Reply
My Mom made these for us as kids and I have wonderful and fond memories of this. As we got older we were able tohelp her. I recently Made these for Christmas gifts and recently had our family party and gave them all away. Husband was look for them the day after and said to me….I can’t believe you gave these all away. So, I’m making more today. Thank you.
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Lesley — Reply
Just made these.. last spoon from the pot tasted really good. Mine don’t look like the picture tho. I think, even tho I followed the recipe, 3 C of oats may have been too much. The pic almost look like they flowed out of the scoop & mine were kinda dry & had to be formed into rounds… not shiny either.. any suggestions??
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Michelle — Reply
Hi Lesley, I would try boiling them for about 30 seconds or a minute less next time.
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Crystal b — Reply
These only firm up if the humidity is below 50% .. just keep that in mind. If humidity is too high than they will stay gooey I in texture…
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Winnie | Induction Cooking — Reply
It is so good finding children-friendly recipes. These look delicious. I often store lots of baking dishes in the oven because I run out of room in the kitchen so it is good to have no-bake recipes on hand! I’m going to make these soon.
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Ashley D Terry — Reply
I made these no bake cookies EXACTLY AS DIRECT. but for some reason after being cooled they are still gooey :-( what did I do wrong?
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Michelle — Reply
Hi Ashley, If they are still gooey, they probably needed to be boiled just a tad longer. Unfortunately, some burners can run much hotter than others.
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Olivia Linden — Reply
This seems like if you get it right it would be a badass cookie! I did some things differently and they ended up sorta weird and I want to share my experience.
To start, I halved the recipe, ending up with 15 cookies, I think I made them a little smaller. From here I started substituting, but I thought it would work out! Salted butter, “organic cane sugar” (which has much larger sugar crystals than granulated), cacao powder, “natural” peanut butter (no hydrogenated oil), and this one I didn’t realize was different until I had finished, old fashioned oats (which I would have thrown the blender for a few pulses had I realized in time! The large chewy oat pieces did not bite nicely.
Did everything to the instructions. My cookies taste just like a pretty nice peanut butter fudge, but with an UNpleasant chew. I sorta think if I used quick-cook oats it would be more pleasant.
They are dull, there is no shine to them as in the photos above, telling me that the sugar didn’t set up the same. Might also say something about the kind of peanut butter. It was pretty different from what I imagined from the recipe. But I should have expected it as I used different ingredients.
Anyway thanks brown eyed Baker, I am going to try again. I think you got the recipe right, I just deviated too much. All that said I can’t stop eating them.-
Michelle — Reply
Hi Olivia, Thanks for the review, and for taking the time to share the changes you made!
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Archep1988@gmail.com — Reply
I am India country based. Can you please explain
what is half half?-
Michelle — Reply
Half-and-half is a common product here in the U.S. – it is basically a combination of whole milk and heavy cream (in a 1:1 ratio).
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Peggy — Reply
I made this and love it
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plasterers bristol — Reply
These sound super delicious. Thanks for sharing this recipe with us.
Simon
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Sandy — Reply
Just made these today. Super easy to make and delicious. Reminds me of a no bake cookie my Mom used to make that used coconut and chocolate. Will definitely make this again.
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Annie — Reply
I’ve made these since I was a little girl, 30ish years ago, and our family recipe is adding 1 cup of peanut butter, not 1/2 cup. Everything else is exactly the same.
If you are a peanut butter lover, add a full cup. You will not be disappointed!! -
PearlGarden — Reply
I’m heading to the kitchen to make these right now, but I was wondering if anyone has tried throwing some mini marshmallows in with the peanut butter? Would you have to reduce some of the sugar? And would the marshmallows effect how the cookies set up? Just curiosity on my part…I generally don’t mess with recipes for “baked” items because baking is much like chemistry; the amounts, etc are important for a successful outcome. And I have some mini marshmallows in the pantry.
Looking forward to these…browneyedbaker has never let me down! -
Robin Segers — Reply
I know I love them too but I have no parchment paper what do I do?
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Michelle — Reply
Hi Robin, You could use foil or wax paper coated with non-stick cooking spray.
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Angelina Hinderliter — Reply
tried this recipe and these were some runny ass cookies! I sat hear and made them word for word!!!! I hope it worked for other people because it sure didn’t work for me.
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Natasha — Reply
Made these last night for work today. They finished in minutes. But to be honest although I ADORE your blog and swear by your recipes I wouldn’t make this again. It was nice just not wow which is what I usually rate your recipes.
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Nesty Zoraida Pomare — Reply
I really thank technology for giving me the opportunity to access pages like this one. I love cooking and I will be practicing with this recipe. Thank you
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Nancy kadlec — Reply
Mmmmm. Just like we used to make when I was a kid. Thank you!
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Connie Kraft — Reply
Just made this…ooooooh so good. Best recipe Use Butter! I’ve used margarine in the past and was always gooey. Also used almond milk.. no difference.
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Connie Kraft — Reply
Some recipes I see, people have complaints of not harden, and the add this or deege, or boil longer, etc. So confusing. Mine i make always too gooey. I used to make good ones. Now I’m old.. I guess I lost touch, lol. I’m wanting these soooooo bad, and scared I’ll waste products. Reassure me this is the perfect recipe. Also can I use quick oats? Any advise, welcomed. Thanks
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David Bell — Reply
To make them even creamier, I use evaporated milk instead of regular milk. (Not Eagle brand sweetened condensed milk, but evaporated milk in the can.)
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Yvette — Reply
Classic Preacher Cookies.
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Dianne — Reply
The very excellent cooks at my old elementary school used to make these from time to time when I was small. They called them “Raggedy Robins”. All the kids loved them, and everyone was delighted when they published the recipe in the school fund-raiser cookbook. I’ve made them many times for my kids.
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Maggie Frederic — Reply
I’m looking at a batch of what on my counter of what I grew up craving which is similar but no peanut butter, but flaked coconut instead. Laughing at one of the first comments posted because we also only had them at Christmas growing up. They’re “real” name was “Haystacks”, but because of their appearance and the fact that we only used to have them at Christmas, we grew up calling them “Camel Droppings!” My boys think the name is hilarious, but they are delish no matter what you call them.
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Christina — Reply
Cook 3 min not 1 min.
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Christina — Reply
Cooked these for the first time and they never hardened. Heres my suggestions:
I added 1c. Peanut butter instead of 1/2
3/4 would prob be perfect. Not too chocolately not too peanut buttery. I like more peanut butter, so mine was perfect!
I used 2c. Oats instead of 3
I also cooked mine for 3 minutes after everything was melted and it started to boil…i then started the 3 min timer. You also wanna check by dropping mixture in cool water. If it forms a hard ball, its ready. 1 min is not long enough on med high. -
Rach O'Leary — Reply
Hi Michelle,
I’m looking for a really good oatmeal chocolate chip cookie, but haven’t found one yet. Do you have one? Thanks! :)
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Michelle — Reply
Hi Rach, I do!! Here it is :) https://www.browneyedbaker.com/oatmeal-chocolate-chip-cookies-recipe/
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Margaret — Reply
Made these and they turned out terribly dry. What did I do wrong??
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Michelle — Reply
Hi Margaret, You probably boiled the mixture too long or at a little too high heat.
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Sherri Richard — Reply
These are great cookies and soooooooo easy to make
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Nikki — Reply
Just made these tonight–yum! Thanks for a great recipe.
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Mandy Malone — Reply
Easy as 123….Turned out GREAT!!!!
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Nicole — Reply
Made these yesterday, and they are AWESOME! I added a 1/4 cup more oats cause they seemed a bit runny at first and I took the mixture off the stove as soon as it began to boil. Took about an hour to set and they were delicious. Even better the next morning after they’d been in the fridge overnight! Thanks for the recipe!
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Linda Burt — Reply
Can I use regular oats in lieu of quick cooking ones?
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Michelle — Reply
Hi Linda, Unfortunately not; they will not be able to absorb the liquid quickly enough like the quick oats can.
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Sarah — Reply
I just tried your no bake cookie recipe and it did not turn out right. I looked up the reason for no bake cookies to not harden and I found that if you dont cook them for at least 3-4 minutes, they will not set right. They will still be edible and delicious but they will be called “chewy Charlie’s” instead. Looks like I’m having chewy Charlie’s! Haha easy mistake that a lot of people make. (Even my grandmother who has baked all of her life). Timing on the boiling is the key!
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Nicole — Reply
I took mine off the stove as soon as it reached the boiling point and they set fine! I DID add another 1/4 cup of oats because the mix seemed a bit runny, but once that was done they set in about an hour.
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Linda Hensens — Reply
We called this recipe peanut butter delight growing up and I am so glad to have it again!!
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Christina — Reply
I just made these. They taste so yummy! If I don’t stop eating them though, there not going to be any left for the Christmas party. Thank you for sharing!
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Gretta — Reply
Thanks for the recipe! I made them and they didn’t set up very well – very moist to the touch and bendy (they were hard to stack because they didn’t feel solidified). Is that how they are supposed to be? Maybe I over-boiled? Thanks!
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Michelle — Reply
Hi Gretta, If they feel too soft, it’s likely that you under-boiled the mixture. I hope you can still enjoy them!
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MykellAnn — Reply
These turned out great! My husband will be very happy. Thanks for sharing! Merry Christmas!
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Cassandra Moore — Reply
I used half a bag of real chocolate chips for mine. I just mixed the oatmeal, extra peanut butter and the chocolate chips. Then I poured the boiling hot mixture over. The chocolate melted quite fast! I love no-bake chocolate cookies, especially in the summer. This summer we’ve been having way more triple digit fahrenheit days than we used to get, and I’ve been craving these. So glad I don’t have to turn on the oven for a decent chocolate hit :)
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angela — Reply
Delish…will they hold together if I blend oats to powder form
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Michelle — Reply
Hi Angela, I’m not sure, I’ve never tried that. Let me know if it works!
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Nike — Reply
can i substitute the peanut butter with nutella? and what about the measurement for sugar and cocoa powder if i use nutella? thanks..
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Michelle — Reply
Hi Nike, You could use Nutella and play around with the amounts of cocoa powder and sugar.
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Terri theHarvey — Reply
Great recipe. I’ve always had trouble making this type of cookie, not this recipe. I don’t know why they never turned out right, but they were always “lacking something.” I followed the recipes to the T, but for what ever reason, they were always horrible. Well, today I’m very pleased to say I gave them one more try, and they turned out perfect!!! My husband loved them, he couldn’t stay out of the kitchen. Every time I turned around he was either going in or coming out with “something in his mouth.” Thanks for the perfect recipe for the “no bake” cookie from my childhood!!! :)
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Sarah — Reply
So I made these with almond milk and almond butter. . .oh were they good!
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Shi'anne — Reply
This resapie my mom dad and my grandmothers and my brothers in joy. That a miracle.
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Ilona — Reply
These are cookies, which I made 20 years ago (when I was a child ;) ) very often. The recipe is exactly the same except peanut butter – we didn’t have it in Poland in 90’s at all. I made them yesterday and they’re definetely better WITH PB :)
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Shi'anne — Reply
That’s an awesome thing to do as a kid.
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Sharon Lucas — Reply
I always had trouble with No Bake Cookies. They either would not setup or were too dry and crumbly. So I have scoured the internet for tips and tricks. I read that if you use beet sugar (most off brands) instead of pure cane sugar (c&h) it does not react the same way. Also there is different water content between butter, lite margine and shorting. I made them yesterday (not sure what kind of sugar I had in the container) and they did not setup to a firm cookie. Everyone at work liked them though. Today I made sure to only use C&H sugar. They setup perfectly, but were too dry and crumbly. I think I boiled them a bit too long. To remedy this I put the dry ones in the food processer and crumbled them up. I cooked more butter and sugar on the stove and added the crumbled cookies. I cooked them until I could see that they had melted again. I added more oats and cooked another minute. This time they were too soft. So I added more oats to absorbe some of the moisture. (Tip:Both butter and sugar contain water). They didn’t setup as hard as I wanted so I put them in the freezer for a littly while. Now they’re perfect!
Begin with these tips until you have the hang of it, then you can start to play around with the recipe.
Tips I learned on the internet:
Always use a heavy bottom pan.
Start out with butter or regular margine.
Always use pure cane sugar.
Bring to a full roiling boil. Then time it for one full minute.
I have used almond milk with good results.
If they are too dry, you cooked them too long. Try to remelt them and add a little more milk. You can also drop a couple of the dry ones in a blender and make a milkshake. Yum!
If they are too gooey and did not setup add them back to the pan and cook a little longer adding more oats to absorbe some of the moisture.
You can always put them in the freezer to harden. They will still be gooey in the middle. I’d rather have them not setup all the way than too dry. Hope some of this helps you win at making No Bake Cookies. -
Jenny — Reply
I just made these for my son’s upcoming birthday party. They are delicious! Such an easy and yummy recipe! I’m going to freeze them and I hope they taste just as good at the party!
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Vickie — Reply
Thank you so much for this recipe….even though I have never been a fan of these cookies my husband and daughter LOVE them, I would cringe everytime they made their way into the shopping cart… but when you posted this recipe I knew I had make these for them! I whipped up a batch last weekend and the family LOVED then, epecially with the smaller oat texture. Within the week they were gone! Last night while watching TV it was brought up just how much they were wishing that they had some of these cookies to snack on while watching TV and the conversation went on about how much they loved your recipe….I chucked to think how I was probably going to be making this cookie often! Your recipes are always so family-worthy! Joseph is lucky to have you as his mom!
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sam — Reply
there are many different kind of oats for this recipe do you use the Quaker Oats Quick 1-Minute Oats?
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Michelle — Reply
Hi Sam, Yes, I used Quaker Oats quick-cooking oats.
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sam —
I made them for DAV (Disabled American Veteran) where my grandma goes to drop off sweets for their bake sale and everybody loved them. They sold all (about 60) within 5 min. Definitely my new go to sweet recipe. Thank you
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Audrey — Reply
These are were favorite of mine ever since I was little. My mom used to call them ‘boiled cookies’. I love them when they’re still warm – in fact, sometimes I’ll sprinkle a few drops of water on one, wrap it in a paper towel and pop it in the microwave for a few seconds. Tastes like it just came out of the saucepan!! So delicious!!
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Ashley — Reply
My mom made these all the time when I was growing up and I think they were the first cookie I ever “baked” after I moved out. Definitely boil for a full minute. If you do it for less, the sugar will make them grainy and if you do it longer, they will have a chalky texture.
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Yolanda Diaz — Reply
We made these vegan by subbing butter with a flaxseed spread, and milk for almond milk.We also added some cinnamon…only because we ran out of sugar and had to sub our cinnamon sugar! They set beautifully and were so yummy!
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Jennifer — Reply
Don’t know how I missed these on here all these years!! I’m going to make a vegan version with Earth Balance & soy milk to bring to work – I have both a vegan & a gluten-free colleague so these would be perfect! I like to bring in baked goods and end up having to buy something both of them can enjoy. This will be easier. Thanks!!
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Cheryll — Reply
We actually used to get these in our school lunches “back in the day”. They also had coconut in them which I always add. They were called “fudgies”. Yum!!
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Allison — Reply
Who remembers the childrens cookbook called Pickle in the Middle? This recipe tastes exactly like the no-bake cookies from that book. Great memories!
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Amy — Reply
I miss these cookies. I adapted this recipe with some additional ingredients to help my milk supply last winter when my son was a newborn–way easier than other “nursing cookie” recipes I found online. I think they helped, but I could no longer justify having them around the house as my son got older. I think I need to make a batch today, though, for nostalgia’s sake.
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Stacy — Reply
Another great recipe from Brown-Eyed Baker. I whipped up this recipe last night and am already receiving compliments this morning. Thanks again!!!
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Anna — Reply
These look scrupmtious :)
https://aspoonfulofnature.wordpress.com/ -
Laina Turner — Reply
I love these things.
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Elizabeth — Reply
These look delish! Thanks for sharing- I’m always up for something chocolatey and new.
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Bonny — Reply
and for a real treat add toasted almonds or pecans to this! my kids love them that way!!
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Kari — Reply
These definitely make an appearance every year around the holidays!
Kari
http://www.sweetteasweetie.com -
Pamela G. — Reply
I am SO happy to see these and that YOU did all the work of fine-tuning the recipe. Believe it or not these “No Bake” Cookies would appear every so often on our tray in the school cafeteria. Unfortunately they weren’t there every day. I know for sure we had them in the high school years (this would have been the late 70s) but I don’t remember them in either elementary or middle school. This was the closest we got to having dessert with our school lunches. Lunches were MUCH healtheir in the 60s and 70s from what I’ve seen in the past 20 years in our public schools. A child could NOT buy pizza every day and when we did have pizza it had been made in a sheet pan, cut into squares and seemed to have corn meal as part of the crust. There were NO choices of toppings, it was ALWAYS served with corn and a slice of butter bread. I imagine most people reading your blog don’t remember the days when EVERY meal, no matter where you were, included some sort of bread and butter on the table. Now back to these “No Bake” Cookies.
I suppose they figured they were considered fairly healthy containing the large amount of oatmeal and peanut butter. Anyway, I’ve always loved them. Even with having Celiac Disease and supposing to eat gluten free I make and eat these fairly often for myself AND to give away at times. Oatmeal for celiacs is an “iffy” area. Technically oats are SUPPOSE to be gluten free but most of the time oats are not recommended due to possible cross contamination that occurs in the processing facilities. I seem to do well on things with oatmeal but I cannot guarantee these will work for all gluten sensitive people out there. If you have a guaranteed source for oats against any contamination from wheat flour, etc., then here is a gluten free recipe otherwise. When I make these I not only snack on them, I’ll often grab a handful to eat for a quick breakfast. When I have them in the evening I always seem to want a nice big glass of ice-cold milk with them. By coincidence, today and tomorrow I’m working on another “care package” to send out not only to my nephew at college but I also want to do baking and kitchen gifts to some other folks I didn’t get to do for at Christmas this past year. When I see these cookies I think “childhood” despite the fact it’s something my mother never made. Her no-bake treat was potato candy. That’s something you rarely see anymore today but which I want to whip up a batch of this evening for the care package. *WARNING* with potato candy. It is VERY sweet and overall tends to satisfy the younger taste buds than for the older, more refined palate. There is another warning with that recipe, make sure you have PLENTY of confectioner’s sugar on hand and despite my mother telling me EVERY time not to do so, but I did it anyway, don’t use a big potato. You do NOT want to use one of those great big giant russet baking potatoes. Naturally as a kid I wanted as much as possible made and more than once we ended up having to run to the market for more 10X Sugar. If using a larger potato you’ll end up making enough candy for your entire county. Well….at least it will feel that way.I have more different versions of the recipe for the No-Bake Cookies than I can count and they all only vary by small things. They might include the amount of peanut butter, with or without nuts, what type of nut, how much milk, all of those sorts of things. I’ve never paid much attention when making them, I just grabbed one of them, but I do know some have set better than others and I’ve liked the flavor of some better than others. I’ve never taken the time, or spent the money or ingredients, to do the research or testing of what I like best. I’m just going to trust your work and make this my go-to version.
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Sarah E. Ashlock — Reply
These are my absolute favorite! They’re so easy to make and even easier to eat!
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Char R — Reply
This is my family’s absolute favorite cookie. It’s so easy to make and I love that I can “clean out the pan!” MMM!
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jen in pa — Reply
i love these! however, i have a non-chocolate person in my house, could i just leave out the cocoa, or would i need to alter any other ingredients?
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Silly — Reply
Absolutely! Cook the butter, milk and sugar according to recipe. Then add 3/4 cup peanut butter instead.
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Sharon Peek — Reply
I have a very old recipe from my mother-in-law in 1966. The main difference in yours and hers is coconut instead of peanut butter. She sometimes added nuts but not often. They were delicious but not quite as cookie shaped as yours. They were more random and more like miniature haystacks. I will be happy to try yours and see how they work. Everyone loves peanut butter!
Thanks for the new recipe. -
Kristen — Reply
My mom makes these – they’re called plop drops in our house and family and friends all love them.
By the way if you follow the recipe up to step three and don’t add in peanut butter or oats, it makes a fabulous ice cream topping. It’s really thin till you spread it over the ice cream then it thickens up and tastes great -
Findia Group — Reply
Very yummy
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Charlotte — Reply
Grew up eating these in school lunches in Texas
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candace — Reply
How many calories.. I am on a diet but am craving something sweeeeet.
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Brenda — Reply
I’ve made this recipe twice and its outstanding!
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Dawn Ball — Reply
does anyone know what the weight watchers points for these tasty lil buggers would be?
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Meagan — Reply
I replaced the butter with coconut oil to make them “healthy.” I reduced the sugar to 2 cups and added a little more oats. They have a slightly coconutty taste, which I love!
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Carolinaanita — Reply
I just made these cookies tonight but substituted two packages of high fiber instant oatmeal and an entire bag of puffed brown rice cereal….contains nothing but brown rice. (6ounces). I also added about a half of a cup of pecan pieces. Can I say these turned out PERFECT? I love this!
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Kelli — Reply
Thank you! Have looked everywhere for this recipe..
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Buzzz — Reply
try them with a cup of peanut butter and no cocoa!!!! Peanut butter no bakes …mmmmmmmmmmmmmm
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kristina — Reply
These are so good – I got a batch as a thank you for volunteering, I made a batch with this recipe, and threw in some raisins. Healthier, chewier & yummier…
Thanks!-
Karen — Reply
My mom all versions. My favorite was with raisins. They tasted like chocolate covered raisins! Has anyone tried making them with chocolate syrup?
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Rose — Reply
I just made these using this recipe and four hrs later… They still aren’t hard. They’re gooey and messy. Not like my grandmas. What did I do wrong?? I followed the recipe exactly…..
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Michelle — Reply
Hi Rose, If they are not setting, then the mixture was not boiled long enough. Unfortunately, stoves can vary so much by the amount of heat they put out. I would try again, and let it boil for a bit longer the next time.
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Michelle — Reply
Also, for the ones that aren’t setting, you could press them into a pan and refrigerate them, then cut into bars :)
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Frank — Reply
My mom used to make these. She used to modify the recipe sometimes. We had peanut butter only and white chocolate. We used to call them hamburger cookies. Technically, I think they are really candy. No flour in them and they rely on crystallization of the sugar to set.
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Kristalyn — Reply
This is a staple for my allergen filled house. With gluten allergies & severe peanut allergies for at least 2 of us that normally eat them, we don’t use peanut butter. We tried almond butter at first, but it didn’t give the right texture. Cashew butter, on the other hand,gives them the perfect consistency. We also decided we liked them better with old fashion oats, because they have a bit more heft to them (ran out of quick oats one day).
We keep ours in the fridge. It does something to the texture that we really like, plus they last really well in there. Hope our prove useful for others. -
jasmine — Reply
im not sure what going on im trying to get these to hard it been 20 and the still soft and not any were close to being done and a follow the directions
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Sarah — Reply
I know this comment is like years are the post was made, but I love using the sauce over ice cream or cake
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Wendy C — Reply
Made these last night with my eldest daughter. They were fun to make. Since she has a peanut/nut allergy, we substituted the peanut butter with soy butter. They turned out flatter than the pictures show, but that’s probably because of the soy butter. I think they’re super yummy, but my kids aren’t thrilled about them. I just think they’re used to crunchier, baked cookies. Oh well, more for me. And they go great with tea. :)
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Birdi — Reply
Mine did not set? :-(
I cut the amount of sugar, do you think that was why??? Help!-
Wendy C — Reply
How long did you wait? Mine took a long time to set. I let mine sit in the fridge uncovered overnight.
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Michelle — Reply
Hi Birdi, Depending on the temperature and humidity in your kitchen, it can take longer. However, if you omitted some of the sugar, then that removes some the structure, which could absolutely be why they did not set.
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Clare — Reply
I just made these and am pleasantly surprised at how easy they were and how great they turned out. I had read so many reviews on the net about no-bake cookies not setting properly unless all the circ*mstances (even humidity?) are exactly perfect and the directions/measurements are followed to a tee. Well, I had to convert all the measurements to deciliters (as I’m currently living in Sweden and that’s the only measuring cup I have), and I also have no idea if “havregryn” means rolled oats or quick-cooking oats (I’m going to assume the former), and these still turned out exactly how I had hoped!
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Lynzy — Reply
How long does it take to cool?
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Michelle — Reply
Less than an hour at room temperature.
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Tiffanie Rorick — Reply
so a quick tid bit… my mom and I used to make these and I haven’t seen anyone else do this… instead of just letting them set in the fridge then taking them out and putting them in a container, we used to set them in the freezer and when they were set we put them in a container and keep em frozen! we ate them straight out of the freezer! they are still nice and chewy! I believe they are sooo much better this way especially in the summer! also they last for about 2-3 weeks instead of one! that is if you can keep them around that long! lol
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Esther — Reply
I only have a bag of granola, no quick-cook oats. In theory, should be able to work as a substitute, but I’m not sure how. Any suggestions? It’s just grains in the mix, no berries or nuts.
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Michelle — Reply
Hi Esther, Granola will definitely not work here. Granola is made with oats that have been coated and baked. The quick oats absorb the liquid in the recipe, which is what helps set the cookies. If you use granola, that won’t happen.
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Jamie — Reply
My mom made these cookies all the time when we were growing up. They still bring back wonderful ,memories of her. The only difference that she made was that she used nestle quick instead of cocoa, probably due to having 4 girls she always had nesquick but seldom had cocoa on hand. They turned out great, and I can’t make them any other way now.
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Christy — Reply
Mine did not harden. Any thoughts?
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Michelle — Reply
Hi Christy, It was probably due to the boiling time. There are a lot of tips from other readers in the comments above about boiling the cookies. Good luck!
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Starla J — Reply
I’m going to try these right now!
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Amanda — Reply
I made these with 1 cup sugar and truvia (about 1/3c substitute for the other 1 cup sugar).
They did not harden at all.
Do you think this happened because of the truvia or because I didn’t boil long enough?-
Michelle — Reply
Hi Amanda, Unfortunately there is no way for me to say for sure. If you hadn’t substituted, I would say it was definitely not boiled long enough. I’m not sure how using Truvia would affect the cookies, as I don’t ever use sugar substitutes.
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Brooke — Reply
Do you know how many servings? And how many calories per servings? Or per cookie about 1 1/2inches by 1 1/2inches?
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Michelle — Reply
Hi Brooke, As the recipe states above, you’ll get about 2 to 3 dozen cookies from the batch, sizing them as instructed. I do not know how many calories are in each cookie.
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Carol Cook — Reply
In elementary school I traded just about anything for one of these as they were our featured dessert on the school menu now and then. I would have a stack of about 12 and eat every one. My 2nd grade teacher questioned me about why I had so many. I replied “Because I love them”. She said, “You can’t love something that doesn’t love you back.” I was insistent that anyone who had a stack of 12 must really love them. My adult son now makes these periodically and sometimes we make a double batch and put them in a greased baking dish and cut them into bars. I’ve also upped the fiber content once in a while by adding shredded coconut (about 1/4 cup). So yummy!
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Yasmine — Reply
These sound amazing! I can’t wait to make them! They really do remind me of somthing I made with my mom when I was a kid! I am excited to try making it with my kids! Was curious, would these be considered Gluten-free?
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Michelle — Reply
Hi Yasmine, To be honest, I’m not sure. I thought that oats were gluten-free, but on another post, a reader said that her father has celiac’s disease and oats are on a list of things he can’t eat. So perhaps it depends?
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HEIDI SUTTON — Reply
OMG MY ELDEST DAUGHTER LOVES THESE COOKIES AS A CHILD MY AUNTIE USE TO MAKE THEM ALL THE TIME AND I LOST THE RESIPE.. MY DAUGHTER AND I HAD A BET FOR THE DALLAS NY GAME AND IF I LOST I HAD TO MAKE THESE COOKIES FOR HER …. SO GLAD I FOUND THE RESIPE U HAVE I DO HOW EVER WHEN I MAKE THEM LEAVE OUT THE COCO.. SHE LIKES THEM WITH OUT THE CHOCOLATE FLAVOR…… A VERRY GOOD TASTING COOKIES FOR A NO BAKE I MUST ADD
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Charles — Reply
Would I be able to freeze the tasty treats nd take them out later?
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Michelle — Reply
Yes, definitely!
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Megan B — Reply
I have always loved these cookies! So glad to find the recipe again as an adult. I just made them with Splenda to see to make them a little lower in carbs/sugar but not as good! I will just have to remake them and splurge on real sugar!!
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Phyllis — Reply
I made no-bake cookies and they came out so crumbly that they couldn’t be shaped. Is there any way to fix them
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Michelle — Reply
Hi Phyllis, It sounds like they may have been boiled for too long. You could try adding a little milk and warming gently to see if you can get them to come together.
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Krystal — Reply
I know this post is super old, but I just made them, and I wanted to thank you for the recipe :)
I used 1 1/2 cups coconut sugar instead of the 2 cups of white sugar, and I used 1 cup of regular oats (given a whirl in my food processor first), 1 cup of unsweetened flaked coconut, and 1 cup of Envirokidz Organic Peanut Butter Panda Puffs, rather than the 3 cups of quick oats, just because it’s what I had on hand. I also threw in a generous squirt of caramel syrup, because I didn’t have any vanilla on hand, and I though it might help the flavor.
They came out AMAZING. Seriously amazing. Thanks again!
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Hallie Hammond — Reply
I used to make these with my mother and we forgot the recipe in a flurry of movement when she got busy with work, and now I can surprise her with the same cookies we used to make when I was younger.
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Kelli — Reply
I always have these for christmas since I can remember. My grandmother used to make them and now my mom does. We call them “oatmeal fudge”
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Lorri Martin — Reply
I ate these a long time ago, and when I saw these I was so excited! I made them for my husband and their friends when we hosted a UFC party and they LOVED them. One of our friends mentioned that it was the best cookie he has ever eaten. They are so easy and quick to make, so I decided to make these cookies my Christmas cookies and shipped them off as Christmas gifts. I sent a batch with my husband to take into work today and everyone fell in love with these. These cookies are definitely a hit. Thank you for the recipe! :)
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Cathy Terry — Reply
How do you mail these without them melting or getting gooey?
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tara — Reply
For some reason, every time I make these they come out different. Sometimes they are perfect, sometimes they don’t sit up right, and sometimes they are too crumbly and I end up with half a pot of oatmeal crumbles. They still taste good- but what’ the deal?
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Michelle — Reply
Hi Tara, The air/atmosphere can definitely affect how these boil off and how they set up. Dry air = crumbly, while moist air can cause them to not set up. The air can be affected by tons of things, including having the oven running in the kitchen, a countertop near where the dishwasher is running, etc.
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kristin — Reply
COOKIES TOO CHEWY AND DIDN’T HARDEN WELL. DID I BOIL THEM LONG ENOUGH? I DID USE REGULAR OATS, NO QUICK. THEY HAVE TURNED OUT BETTER BEFORE. HMM???
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Melanie — Reply
These are the best cookies ever. They bring back so many memories of my childhood cooking with my mother. I just found out that my husband has never had them, so I am about to make a batch for him and my daughter. It is time to start the tradition of baking these with my girl…
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Mickey — Reply
These are so perfect! I needed to make some cookies for work and I forgot about than and I always go in your site first than any others and I saw the no bake cookies and that BEAUTIFUL picture of them and I new I had to make them, everyone in the office loved than including me and I didn’t have to spend all day over a hot oven making other cookies these are the most best tasting cookies and the most no-mess easiest cookies EVER!!!
Thank you so much,
Mickey -
Bobbie — Reply
I am wondering if these no-bake cookies can be frozen? I make dozens of cookies, but have to mail many for some of the family that is out of state. I usually make the dough, roll in balls, and mail with dry ice. This way, they can bake as many or few as they like and still have that just baked result. I know these will be a hit, but need your suggestion on freezing them. Thanks, I love your cookies.
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Michelle — Reply
Hi Bobbie, If you were to freeze them, I would make them as directed, cool them, and then freeze. I haven’t done this before, so I’m not sure how they will be thawed, but I imagine they would be fine.
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JessC — Reply
when I made a batch I froze half of them. I put a sheet of parchment or wax paper between cookies and then wrapped them tightly in pastic wrap. They taste just as good frozen and they don’t really get to hard either, you could eat them slightly thawed.
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Katie — Reply
Just made these with 4oz of cream cheese and 1Tbsp of canola oil instead of milk, substituted 1 cup of coconut for part of the oats. They’re cooling now but the dough tastes good so far! We’ll see how they set!
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grant — Reply
thanks maggie,
i replied to the e-mail… du.
no one boils more than 1 min and they work.
humidity may play a role -
grant — Reply
Thankyou georgia,
They finally hardened i’m going to rite your process down. they were good even gooy.
grant -
Georgia — Reply
The recipe I have used for years has you boil the chocolate mixture for 1 minute and then remove it from heat and let it sit for 1 minute. Then you stir in the oats. When they are completely cooled, they always set perfectly.
Once I drop them on the wax paper, I let them cool for about 5 minutes, then give them a better shape for with my fingers.
These are great when you’re craving something sweet and don’t have a thing in the house. You can whip these up and eat them in 30 minutes – though they are better the next day. I never measure the peanut butter. Just put whatever looks like 1/2 to 1 cup (depending on my mood) on a piece of wax paper and dump in with the chocolate.
I’ll have to think about freezing them – maybe they won’t call my name so loudly shut in the freezer.
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Grant — Reply
I have no idea why my cookies came out sticky – they didn’t harden. does anyone know? can sugar be bad? didn’t forget p. butter and one above doesn’t boil the minute.
one year mom’s praelens (sp?) didn’t harden – made her nuts. she thought the small town got a shipment of bad brown sugar. Only one store. solved itself after a year – who knows
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Maggie the Cat — Reply
Grant, next time try boiling them longer. Sometimes things that have to “set up”, like candies, your pralines, these cookies, the humidity plays a BIG factor. I laugh when I see directions that say “boil 1 minute”. If I did that, I’d have a pile of goo. Cook them on medium for as long as it takes them to reach a good, full boil. THEN time it, adding a couple minutes. I usually have to go with 4 minutes. And if it’s very humid or rainy I just don’t bother trying, they will not turn out, period. It may take a time or two to find “your time” and then you will have to adjust for the weather each time you make them.
Also, try these cookies with coconut in place of 1/2 the oats, or in place of all the oats; it’s very tasty that way, too! Peanuts are also a good substitute. Rice Krispies are horrible in these, IMO…. chewy and weird tasting.
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Melissa — Reply
I love these! Have you tried freezing them? I am wondering how they would do in the freezer…
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Michelle — Reply
Yes! I freeze almost all of my cookies, and you could definitely freeze these.
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Lyssayn — Reply
I just stumbled across your website while searching for sugar cookie and royal icing recipes; I noticed this no-bake recipe in the sidebar and decided to check it out. I realized I had all of the ingredients in the kitchen, this would take only minutes to make, and I had nothing else in the house for dessert. I ran into the kitchen during a commercial break (OK, plus a few minutes), whipped up a batch, grabbed a couple of warm but firm cookies and threw them at hubby (gotta be nice!), grabbed a couple more for myself, and was back in front of the TV without missing a beat. Awesome, and thank you for the stellar recipe! I know the sugar cookies are going to take me longer, but my success on this recipe will carry me through!
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Nicki — Reply
I grew up on these cookies and still love them to this day!! My grandmom always made these at Christmas time, and I’m proud to say continuing the tradition! These definitely are a staple in my cookie bin! :-)
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Bandit — Reply
These are Sara’s Candy Cookies, according to my mom’s recipe card. I never knew who Sara was but we sure loved her cookies. Her recipe called for chunky peanut butter, which adds a nice crunch. Try it!
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Dana — Reply
These look great! But what’s a rolling boil?
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Michelle — Reply
Hi Dana, Basically, a full boil, not just simmering with little bubbles – big, bubbling bubbles of a boil ;-)
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Jessica — Reply
I made these earlier this week for my kids and I. They are AMAZING!!! I chilled them in the refrigerator so they would be so messy for the kids. I was thinking about seeing how they would taste with Rice Krispies instead of Oats also. Kind of like a Star Crunch. I love your website! I am always on here looking for new things to try. One day I plan to make a cookbook of all my baking/cooking creations and favorite recipes for my friends and family.
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Jessica — Reply
I made these tonight and they were fantastic! The whole family loved them.
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Tonya — Reply
Mama always called these preacher cookies. She said when the preacher would call and say he was on his way over, you had time to whip up these cookies with what you had in your pantry by the time he got to the house.
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Pene Fedro — Reply
The recipe for No Bakes that I like uses coconut. Does anyone have that recipe?
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Maggie the Cat — Reply
No, but I want it! Coconut sounds delish in these!
Also, I’ve tried these w/rice krispies instead of oats but they were just weird. The rice krispies turned chewy in the cookie. Am I doing something wrong?
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Mariel — Reply
It’s a no-bake cookie kind of day! :-) Yum!
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Ally — Reply
I made these for my friends last night & they wanted to take the rest home! Fabulous recipe. Rave reviews were shared! xo
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Nici — Reply
I’ve also been making these since I was old enough to stand at the stove and stir! We, however, always call them cow patties, since well, that’s basically what they look like! I love the ideas of adding pretzels and marshmallows, thanks for the tips!
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christel lambert — Reply
Hi there I wwas just wondering can these no bake cookies be made sugar free??
I have a 5 year old with some teeth problems and I hate to deprive him of some sweet treats every once in a while but I try suger free items so is there any way it can be done and they still turn out ok? Or if anyone has done the splenda version of it please let me know before I try to do it and it turns out like my splenda rock candy (all screwed up LOL!!)
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Michelle — Reply
I have not experimented with a no-sugar version, but I do think you would do just fine with a Splenda substitution here. I’d love to hear your results!
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Charles — Reply
I have to say these cookie are amazing! My friends and family went nuts over these tasty treats!
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Emely — Reply
This looks amazing i will make them this weekend cant wait to try them :)
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Jill — Reply
I came for the PB&J bar recipe, but ended up making these. Thank you for such wonderful memories, because growing up these were always my favorite.
I hadn’t realized until using this recipe that you actually boiled the sugar, butter mixture, as before I’d just melted everything and put it in the fridge to firm up (poorly written hand me down recipe, I’d used before) Anyway, this is a much yummier cookie.
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GINA fLORENCIA — Reply
HI, I’ll like to try this recipe but we’re no a peanut butter kind of people (wierd ) what you think we can use insted? thanks for your help….Gina
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Michelle — Reply
Hi Gina, You could use any type of butter – almond butter, cashew butter, even sunbutter (made from sunflower seeds).
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khadijah — Reply
hAS ANYONE EVERY MADE THESE COOKIES WITH ARTIFICIAL SWEETENER ANDIF SO, WHAT DIFFERENCE IN PROCESS?
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Denise — Reply
When I was a little girl (I’m now 55) my neighbor, Mrs. Young (I still call her Mrs. Young even though she was widowed for years and eventually became Mrs. Troy), used to make these cookies. I could never get enough of them! Nothing tastes better than these cookies, warm and freshly made, along with a great big ice cold glass of WHOLE milk. Sometimes I used to eat so many that I would wind up with a stomachace, but oh so worth it!
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Ally Lynn — Reply
These cookies are delicious!! We’ve had almost the exact recipe in my family for YEARS. I think my great-grandmother got this recipe somewhere and has been passing it down…
I used to have a problem overcooking the sugar, butter, etc. mixture. Now I use a candy thermometer and letting it get up to between 226-228 degrees F makes the cookies come out perfect!
I’m looking forward to trying your version of this old classic. :-)
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Kathy — Reply
My husband makes them often and calls them –” Kids Love Cookies” Cookies– He sometimes adds raisins which makes them chewier .
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PeggyPoo — Reply
Love these! My Mema always called them “Lazy Housewife Cookies” LOL!
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Diana — Reply
This is a very old recipe, I’m a senior citizen now and we had these fabulous cookies as a child, a friend of mine is older than me and she said her family used to call them “boiled cookies” I guess because they are boiled and not baked. Whatever you call them they are the easiest, best cookie EVER
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Sean — Reply
CORRECTION: that’s supposed to be .2 cups of peanut butter.
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Sean — Reply
Here’s my “perfected” version of this recipe. I LOVE THESE THINGS!
Half-size Recipe:
3.3 tablespoons butter, organic
.5 cups sugar, Raw organic Turbinado cane sugar (less sugar, but still very sweet)
¼ cup milk – Goat milk, of course!
2¾ tablespoons cacao powder (Dagoba organic) – extra choco!
.4 cup peanut butter, bland tasting, organic creamy or chunky (a little too much makes cookies crumbly/coarse tasting and PB overwhelms chocolate flavor. PB has to be melted well into the choco)
1 heaping teaspoon vanilla, organic
1.25 cups oats, organic (more will make the cookie too dense and dilute the goodness)1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1.5 minutes.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, KEEP WARM, then stir in the oats.
5. Drop by heaping tablespoons onto lightly oiled (sunflower, tasteless) glass plate.
6. Pop in the fridge.-
VIOLAA — Reply
where are you from ? how to convert decimel point to cup or tbs measures
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Tina — Reply
The Lunch Ladies in grade school made the BEST no-bake cookies ever….haven’t had them since, but wiull surely try your recipe….just wish the pictures would print along with the recipe. Thanks!
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tara — Reply
Just to let everyone know, you can use almond milk, stevia, and any nut butter of your choice and they come out great- and super healthy. I add coconut and ground up nuts to add more nutrition and protein. Hope this helps!
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Sherri — Reply
I have a twist to this recipe from our school lunch lady! A Blonde No-Bake!
Omit the cocoa and substitute 1 1/2 cups white sugar and 1/2 cup brown sugar
in place of the 2 cups of white sugar. The only other difference in my recipe is 1 tsp vanilla instead of 2 tsp. vanilla and add a dash of salt. So Yummy!! Love your site. -
Patty — Reply
We ( four daughters) and myself make these cookies quite often. We love to eat them along with a bowl of warm salty popcorn.
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moon — Reply
I made a recipe very similar to this one, but I cannot get them to set up…any suggestions on what I might be doing wrong?? Thanks!
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Maggie the Cat — Reply
They need to boil longer than 1 minute. If it’s humid in your area or it’s a rainy day these cookies will be “fussy”. I live in a fairly humid part of the country and if I don’t boil these for about 5 minutes they just don’t set up. I see many recipes that say to boil for 1-3 minutes, and that’s still not enough.
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leonieke —
why do i always read the comments afterwards :-( just boiled them 1 minute and now I have 24 very sticky ( but very tasteful ) cookies.
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lindsayy — Reply
i just found out, i have an intolerance to wheat and gluten. soo, i cant eat anything with gluten and flour in it. which is basically the same thing as wheat. but i loved these cookies!
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Dianne — Reply
I made these gluten free with gluten free Quaker Oats. They were delicious! Awesome recipe!
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Laura Witts — Reply
I just made a batch, they came out well but my family didn’t really care for them. Cocoa powder left a bad after taste, I used unsweetened as recipe did not say but thought with all the sugar unsweetened made sense. May be if I used sweeten it would taste better.
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Sheri — Reply
Just made a batch but threw them in a greased 9×13 pan.
This recipe brings me back to 2nd grade and the thrill of making them in class. -
lindsay — Reply
i love these cookies!!! ive been craving these for such a long time, but couldnt find a good recipe!! this website is the best for baked goods, since i love to bake. i have tried many of these recipes and these are my favorite!!
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Amber — Reply
I’ve been making these cookies for years and they are so good! I don’t boil mine at all. Just heat the first 4 ingredients until the butter is melted, stir in the peanut butter, remove from heat and stir in oats. Super easy. For another shortcut, just pour the “dough” into a 9×13″ pan and let it cool at room temp then cut into bars. I’ve tried to speed up the process by placing the pan in the refrigerator right away, but the oats didn’t cook completely so the texture was off a little. The bars are easier to cut if they are cold, so I let mine cool at room temp and then chill them for a bit before cutting. These cookies are so addicting!
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Melissa — Reply
My mom used to make these! Thanks for the memory. :-)
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Michelle — Reply
Most welcome, love the warm fuzzies :)
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Barbara J Driggers — Reply
Help!!! Can I somehow bake a pumpkin pie in my slow cooker, I want one so bad and oven is still broke. I don’t like boughten pies.
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Michelle — Reply
Hi Barbara, I don’t have any experience baking in slow cookies, but hopefully some other readers may have some ideas!
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jane — Reply
I remember eating these cookies at school (was desert for the hot lunch) back in the mid-fifties. Never could find a recipe so made them from memory. These hit it right on. Thanks.
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Michelle — Reply
Aw what lovely memories! Thank you for sharing Jane, and great to know the recipe is spot-on!
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Heather — Reply
In case anyone is wondering, these work great with canola oil and almond milk if you are like me and can’t have dairy or soy. Delicious, although life isn’t really lived if you don’t have butter in it.
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Michelle — Reply
Heather, Thanks so much for the tips on substituting canola oil and almond milk!
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Pam — Reply
THANK YOU!!
I came across your site when googling Pizzelles. When I found this recipe I was taken back to my childhood. My grandmother would make these. I just made two batches for the teachers at our school.
Thanks again. I look forward to reading your blog.
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Michelle — Reply
You’re welcome Pam! I love recipes that bring back warm memories :)
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Meredith — Reply
I made these cookies once before, but I decide to be brave and make them with Sunflower seed butter (my son is allergic to peanuts). They turned out awesome. I thought he was going to miss out on one of my favorite childhood treats, but no more he thought the cookies were great too.
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Be Fresh — Reply
With the weather being as hot as it is, this was a quick and cool treat to make. Plus it tasted great!
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duch*ess of Fork — Reply
Just made these with Rice Krispies because I didn’t have any oats. They’re cooling right now and they look amazing! Can’t wait to try. :)
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SuzQ — Reply
Hey guys, I’ve been making No Bake Cookies for about 30 years (since I was about 10) and the key to them setting up is to boil them for 2 minutes. Boil two minutes, stirring constantly, and then quickly add your oats and scoop them out on to your wax paper. If you do this they harden almost instantly. Seriously, you will be eating them within about 5 minutes. Don’t boil any longer though or you will have granola! Try it, this is a family favorite and this is how we’ve always done it.
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Michelle — Reply
SuzQ, thank you for sharing your expert tips! Much appreciated!
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Lauren — Reply
Help!! I’m doing something wrong :(
This weekend marked the third time I’ve made this cookies, and I’ve only managed to get them right ONCE (the first time). This time they wouldn’t harden. Even after 45 minutes on the wax paper, they were still very gooey (we ended up eating a couple of them off the paper, with forks, but they just weren’t the same). What am I doing wrong?? My boyfriend thinks there may have been a bit too much peanut butter. Would that cause this?
Thanks!
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Wendy — Reply
The peanut butter really wouldn’t make them not set. I’ve had that problem myself a few times. Make sure they boil. Some one had a good idea, when they get to a rolling boil shut them off instead of waiting the minute. Oh yeah make sure you use quick oats.
I’ve made a few errors making these cookies. Keep trying you will get it right.
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SuzQ —
Lauren, see my post below.
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Mark — Reply
I made these many times. Last night I used Blue Bonnet instead of real butter. They also did not set, so if you are using a butter substitute, that could be the problem.
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Pamela — Reply
It’s ridiculously hot here right now, so I made these tonight. They were great…in fact a little too good – I made huge ones and ate way more than one…ekk! I added marshmellows in to half of the batch and that was tasty too. Thanks for sharing. :)
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Donna Brumley — Reply
I made these for my kids all growing up, but always included coconut. Makes a fun variation. I’m making some tonight as its too hot to bake and I plan to add some walnuts this time.
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Barbara J Driggers — Reply
Give me any recipes that you can make or bake in slow cooker, like pies or cakes. My oven is broke, no money to fix it, so everything we eat, is either slow cooked, boiled or grilled in a skillet or fried. Boy these cookies look so good.
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Wendy — Reply
I love these cookies. I make them often. My nieces ask for them at every get together, if I don’t make them, I hear about it.
I add 1/2 cup of crushed peanuts to mine and they are great. -
Magic of Spice — Reply
They look really good:)
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Kath — Reply
Well, I guess I’m a little late to the party, but these cookies look amazing! Have you heard of anyone using soy or almond milk instead of dairy milk? I know someone who has developed an intolerance for milk, but does OK with butter.
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Cynthia — Reply
My mom made these when I was growing up… and I LOVED them. I have a similar recipe, and I make it with carob powder, instead of cocoa powder, because I can’t eat chocolate. (I will pause a moment while you feel my pain.) You can’t taste the difference at all when carob is used in this recipe. I have fed it to people who swear to me that they hate carob, and they never noticed, until I gloatingly told them about it later. It makes me soooo happy to be able to have the chocolate taste without the chocolate!
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Heather — Reply
Joy, joy! I just saw your link from the Skip to my Lou blog. These cookies have been a family favorite recipe for a few generations now. As I make them ‘down here in the South’, not too many people have ever seen or tasted them (but they love them once they try them). I had a big smile as I read that you’re from PA. Explains everything – mom’s family is from Everson (teeny, tiny town). Thanks for posting and sharing this great cookie!
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Belinda — Reply
I’m from Alabama, we make them down there too. I live in Kansas now, I make them here too. :)
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Gia — Reply
Maybe it’s your recipe sweetie but we’ve always had them in the south.
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Megan — Reply
Made these yesterday. I don’t think I can ever make them again because I ate way too many! :-)
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Sue — Reply
These have been my favorite cookie since my mom made them for me when I was in Brownies(MANY years ago)! I had them for every special occasion:)
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Weng — Reply
can i use 1/2 cup granulated sugar and 1/2 cup brown sugar on this recipe?
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Michelle — Reply
Hi Weng, I haven’t tried 1/2 white and 1/2 brown, but I don’t see why not. Would love to hear about your results!
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lisa — Reply
Thanks, these r the best no bakes i have made!!
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Beth — Reply
My grandma and I used to make these together. For the sake of time, she would spread them in a pan (9×9, I think), and cut them after they set. That is another good way to make them without having to mess around with the shape.
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Kate — Reply
I just made these with my 2 1/2 year old and he loved every bit of it (especially liking the leftovers out of the pan!). He is currently sitting at the counter waiting patiently for them to set. =) Thanks for the recipe!!! Delicious!
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LilSis — Reply
My family has made this cookie recipe for years and it’s a real favorite of mine! I’m not the best at baking so this is a perfect recipe for me. Great photos!
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hedorah — Reply
I just made these tonight, so delicious~
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Tony Velasquez — Reply
VERY glad you also put a Photo of the cookies as well!
My Mom had this recipe from someone she worked with and me and her during the Holidays made them, but I havent for years.
There was a little Bakery across the street where I worked a long time ago, and they had in a case “Missouri Mud Cookies”!
Thats when I learned to actual name for them . . . and thats what they look like :D
I just shared the Recipe with 2 Ladies at a Bakery in “Old Town” Monrovia Ca. who will feature them soon!
Can’t wait! :P -
TN Lizzie — Reply
My cookies are sitting on the counter cooling.
I am sitting at the computer doing the dishes! You see, my waxed paper was small, and the left-overs have to go somewhere…
Oh, my word! I used crunchy peanut butter, so there are teeny bits of peanut in each bite. I am diabetic, and THESE are what God made Insulin for! (I only used 1.5 C. sugar, but I will have to try this with Splenda.)
Thank you for sharing this recipe! You are my new best friend! LOL
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Rose — Reply
Thank you for posting this! I was looking for a no eggless quick dessert to make (for fun and practice) I will be adding to my site soon.
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Michelle — Reply
xo – I use Quaker Oats for these, but yes using the traditional oats instead of the quick oats will definitely alter the texture. I also think you could probably substitute a cereal like corn flakes or rice krispy treats for the oats. Would love to hear about your version!
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linda — Reply
Thats what i am going to do try it with rice krispies instead of oatmeal . Of course when i make them with oatmeal I usually ad at least 2 talbelspoon of carmal topping in with the peanut butter .But i take 2 tblspns of peanut buuter out before iI add the carmel . I will let you know how they turn out
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xo — Reply
Also, would it be possible to substitue the oats for corn flakes or frosted flakes?
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xo — Reply
Hi, I made these yesterday and they were delicious, but way too chewy!
I think I used regular oats. They kind of taste heavy, the mixture is so good though .but I also found it to be a tad too sweet.Guess I’d have to use different oats next time. Will quaker oats do?
thank you for the recipe, it’s yummy! -
Emily — Reply
I just made these today with soy butter because of a child with a peanut allergy. They were awesome! I don’t know that anyone would be able to tell the difference. They were so good!
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erisgrrrl — Reply
Yum! I made this recipe for the 2nd time in a week today. Both times I used soy butter instead of peanut butter and today I used turbinado sugar instead of white granulated sugar b/c I was out. I like to put a tray in the freezer to set up superfast so we can eat them faster! :D
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Cole — Reply
A tasty alternative is to forgo the cocoa and use White Chocolate Wonderland peanut butter (it’s peanut butter with white chocolate added to it), or if Dark chocolate is your thing then they have Dark Chocolate Dreams, too. ;)
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angie — Reply
hi these were favorite around our house but we didnt put peanut butter in them when i was a kid
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Laurel — Reply
This recipe is close to one I make. Mine has coconut and no peanut butter. We call them “Specials” and we grew up making them. Definitely a family favorite.
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Michelle — Reply
Hi Micheal,
I have never used Splenda to bake with, so I can’t endorse or reject it, but if you try it in this recipe please stop back and let us know how it turns out!
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Michelle — Reply
Hi Paige,
They just need to be in the fridge until they firm up, probably about a 1/2 hour. Just check them to make sure they’re set.
Enjoy! :)
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micheal — Reply
what about using splenda
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Keith — Reply
I am 52 years-old and will never forget making these with my mom when I was a little kid! They are the first thing I ever cooked by myself! I still love them!
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Melinda — Reply
I used your recipe tonight to make cookies. I don’t know if any of your readers are diabetic, or sensitive to sugar, but there is a product that tastes like sugar called Whey Low. I use it, its low carb, calorie and low on the glycemic index. Thanks for your recipe. My cookies turned out wonderful and I can enjoy an oldie but goodie without getting sick. Thanks again!
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Diana Jensen — Reply
oops! just saw the same question. sorry :)
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Diana Jensen — Reply
Can you use regular oats instead of quick oats in this recipe?
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Jenn — Reply
I did….. my son said my cookies were much better than Grandma’s (who used quick cooking oats). I prefer the texture with regular oats.
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paige Myers — Reply
I love no-bake cookies!! my dad loves to make them… its a family tradition!!! but how long do they sit in the fridge?
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Michelle — Reply
Hi Cyndi,
I think running some regular oats through the food processor would be just fine. I think the recipe calls for quick oats since the cookies are not baked and the traditional oats are a bit larger than quick, which would make the texture a little more difficult to chew easily. Enjoy the cookies! :)
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Tammy — Reply
I was just looking for a sugar sub for no-bakes and found your site. I’ve been making these cookies since I was a kid (48 now) and we’ve NEVER used quick oats. Always have used the “old fashioned” ones. They’re delicious and have great texture (not mushy)-also better for you :D . I didn’t know anyone made them with quick oats. Also, I use a natural crunchy peanut butter (Krema) with them sometimes and they are delicious. Some versions of the recipe have chopped nuts as an option, but crunchy peanut butter does the trick-a very fine crunchiness. (Oh, I also sometimes use almond milk instead of reg milk.) My family loves these cookies! Good to see renewed interest in them (albeit three years ago now). Your pictures are encouraging me to make some, sugar substitute or not! :)
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Lynn Parris —
I made these with stevia and had to throw the whole batch away! Taste was awful…..very bitter.
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Michelle — Reply
Hi Hiratana,
Mine took about an hour to set completely, but it will vary depending on the temperature and humidity in your house. You can definitely pop them in the fridge to speed up the process; no harm!
Enjoy the cookies! :)
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Cyndi — Reply
Michelle-
I am totally craving something like this right now, but alas…..all I have are regular oats. Do you think if I gave them a quick whiz in the food processor that I could use those instead of the instant kind?
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Hiratana — Reply
Hi!
Grate cookies ! I’ll definitely make them ^^
Just a quick question : How long does it take for them to harden and can I put them in the fridge after making them so that I can speed up the process or will hat ruin them? ^^ -
Marlyn — Reply
I really love you right now! =) Thanks for sharing the recipe~ This would be useful for that time of the month when you want something fresh and sweet and don’t have the patience to do the hard work! ^_^
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jessca — Reply
i love this cookie and have been making it since i was a kid. now when i’m Craving that “sweet and salty” thing. i lay those square pretzles on the wax paper, then plop the mix on top. and they kind of set faster too!
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calianne — Reply
These no bake cookies were great!!!!!!! i am glad i looked these up. I am going to make them for my eighth grade class!!!!!!!!!!!!!!!
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Fn stewart — Reply
I love this site, made these cookies and the snickerdoodles for the coast guard mechanics that I work with so that I didn’t eat them all myself haha- they loved them! Thanks again for the great site, the guys apreciate it too :)
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Grace — Reply
mmm…I’ve made something similar to these before and they taste amazing! Best part is no bake time…but there still is the cooling factor. Anything with peanut butter isn’t likely to go wrong!
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Patty Fox — Reply
LOVE this recipe! I made these cookies this morning and was a bit short on oatmeal so I added about a half cup of Rice Krispies. Very tasty.
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Kari — Reply
I did a search for “No-Bake Chocolate Oatmeal Cookies” today, and found your site, this is exactly the recipe I was looking for!!! (lost the cookbooks a few years ago, am trying to get back some of my favorites I remember)..
Thank you, and oh, the pictures are tooooooooo much~ *lol*
Have any recipes for German Pancakes? :D
Loved finding this, I will refer my daughters here too!
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Toni — Reply
Kari-
German pancakes are a family favorite at my house and requested for everyone’s birthday breakfast!
1 cup flour
1 cup milk
6 eggs
1 stick butter
Put half stick of butter into each of 2 9″ round cake pans and place into oven set at 350. The pans pre-heat with the oven and the butter melts. (Honestly, I usually cut the amount of butter in half, but the recipe I use calls for this amount). Meanwhile, place flour, milk and eggs into the jar of a blender and blend until very thoroughly mixed and just a bit bubbly. When mixed and butter is melted, pour half of mixture into each pan and bake approximately 20 minutes, until center is set and sides have risen high. We serve with lemon wedges and powdered sugar.
Enjoy!-
Michele Bass —
If you have a pampered chef mini bundt pan, it makes the best German pancakes ever! Cast iron pans work welll too. So yummy, thanks for the recipe.
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melanie — Reply
speaking of these cookies triggering memories: i’m a teenager who has been going to the same camp for 6 years now. we always have no-bakes, and when i made these today it totally brought be back to camp memories. thanks for the recipe!
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Llama — Reply
Try adding shredded coconut too.Delish!!!
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Madi — Reply
I love no bakes !!!!!
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Michelle — Reply
Erin – Definitely try it with a nonstick pan and/or Pam. My only thought is that the cookies may slide a bit, but they should still taste great! If you go that route, please let me know how it worked out! :)
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Jan Jones — Reply
I never used Pam or parchment paper, sticking isn’t much of a problem
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Erin Brooks — Reply
:P Ya I don’t have a silpat either. (I know what kind of a baker am I?) Guess I can’t just use a nonstick pan with pam on it…?
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Patricia Spencer — Reply
I put them on aluminum foil, worked just fine. Been making these since 1967, now all my kids make them! Love them, only problem is I always eat too many. Will be making them to send my grandson in the US Navy!
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Michelle — Reply
Hi Erin,
You can use anything that they would be easy to remove them from – parchment paper or a silpat baking mat would work too. Hope that helps!!
Happy Baking :)
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Erin Brooks — Reply
Hey Michelle I want to make these but I don’t have wax paper. Is there a substitute?
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heavenvanw8 — Reply
it’s a great gift idea…
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Christine — Reply
These look absolutely delicious – they’re so simple and I can eat them! Yum!
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Stephanie — Reply
I made these tonight, and they were a hit! So easy and quick to make!
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Michelle — Reply
I love that these cookies have conjured up so many old memories of having these as children or making them with parents or grandparents. I think it’s great when recipes can trigger all sorts of good memories :)
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Michelle — Reply
Hi Heidi,
So glad you and your family enjoyed these! They’re definitely a great recipe to make with the kids. Thanks for coming back and letting me know what you thought!!
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Martha — Reply
Mom use to make these no bake cookies for us when we were kids. Some recipes really stand the test of time. They are perfect for the summer months when it seems too hot to turn on the oven too!
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Heidi — Reply
My 4 kids and I made these yesterday. We’re in the midst of “Operation-Eat-Up-All-the-Food-in-the-Pantry” so we substituted almond butter and old fashion oats. They were great! I must admit we dug into them before they were fully set, but they were loved by all. They were gone within 24 hours. Thanks for sharing!
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Cheryl — Reply
OMG I remember these from my childhood! I loved them, thanks for the reminder I must make them!
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Toby — Reply
These are my favorite! First time I had them was in the 70’s at my Grandmother’s. She called them “mud cookies” but when we started making them the name “no-bakes” seemed to win out.
When I make them now I just pour them into a lined pan and when set cut them in rectangular pieces.
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Teri — Reply
My grandaughter taught me to take the mixture off when it JUST came to a full boil (and not boil them for 1 minute). I must say she’s right. They were much creamier and not dry like they can be. So just in case you have that problem.. this will fix it. I do think these are marvelous gems!
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Risa — Reply
These seem so perfect for the hot days of summer.
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Michelle — Reply
Hi Eileen,
My apologies, I just realized this morning I forgot to put the yield in here and went to edit it and then got sidetracked! Depending on size you will get anywhere from 2-3 dozen. I hope you enjoy them!
-Michelle
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Eileen — Reply
Michelle,
HOw many cookies does this recipe make? Just curious! I may make these for a 4th of July party this weekend. They look amazing!-
Chris Louie — Reply
Oh my….these look like trouble….I am going to make these for my boys…may have to have one myself.
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Katerina — Reply
I make something similar which is delicious but instead of peanut butter has coconut!
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Linda — Reply
Coconut no bake? I have to have that recipe. Could u post it pleeeeese.:-)
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Lulu Huxley —
I always put coconut in my no-bake cookies. My recipe is exactly the same as yours, I just substitute one cup of oats for one cup of coconut. The quality of the coconut makes all the difference. I get the finely ground dry unsweetened coconut (the good stuff) from our local nut factory, not the icky sticky shredded stuff that has added sugar that they sell in the baking isle (yuck). There is nothing like the smell of freshly ground high-quality coconut.
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Lulu Huxley —
Oh, also sometimes I add Nutella (hazelnut chocolate spread) too. I just substitute half the peanut butter for Nutella. Yum.
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Brande — Reply
That sounds delicious, will definitely have to try this creation! Thanks
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Avanika (Yumsilicious Bakes) — Reply
I too have never tasted a no-bake cookie! Your picture makes me want to try one soon!!
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Julie — Reply
I love these… in my part of the world most people call them Preacher cookies. I’m not sure why, but that’s just what they’re always called. I think they’re delicious!
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Beachside Baker — Reply
Probably because, “oh no, the preacher is coming over. We need a treat for him, quick!” These are ingredients I always have on file. Thank you for this recipe, Michelle. I’m trying this one for sure!
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Andrea —
Maybe because the stove represents hell. Lol
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Eliana — Reply
I’m coming across s many great no-bake recipes. This one looks amazing and I will have to try it soon.
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Liz Brooks — Reply
I love these-but I’ve never made them! Time to give it a try I say:)
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shelly — Reply
You know, these look great! I have never tried a no bake cookie recipe because for whatever reason they never appealed to me…until NOW…these look really great…I am definitely going to try these!
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Michelle — Reply
Hi Mara,
I have to be honest – I don’t think that these are as good as a freshly baked chocolate chip cookie (what is?), but they are very tasty and a great quick recipe! So glad to hear you enjoyed the peanut butter cookies today!
-Michelle
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Sally — Reply
I’ve been making these for 50+ years. The first recipe I got was from a friend’s mom and it was called Oatmeal Fudge, which is a pretty accurate description. Comparing them to a baked cookie is like comparing apples and oranges.
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Katie — Reply
So simple! I’ll have to try this soon!
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Mara — Reply
I have to say that I have never done a no bake recipe. I always wondered if they tasted as good as a true baked recipes. But you have shown they absolutely look good. Next would be to try them out. I did try your peanut butter cookies today. I have to say that Jr. Chef almost didn’t allow the dough to make it to the sheet. It was that good. Thanks!
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Tracey — Reply
No bake cookies are the best! So simple and delicious! Yours look tasty.
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Erin — Reply
I made this exact recipe not too long ago, but just haven’t psted it yet. They are fabulous!
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Junglewife — Reply
Mmmmm…. when I was growing up we called these “monkey meat.” Don’t ask me why, I have no idea!
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Megan B — Reply
My husband calls them that, you aren’t alone! :)
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Tee — Reply
I found these a few years ago on the Quaker Oats website… the kids Loved them!
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Valerina — Reply
These would be good to make on those hot summer days when you don’t want to turn on the oven. The pictures alone are enough to make me want to go but some peanut butter. :)
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Mireya — Reply
These look amazing…and dangerous!
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Kathy Apple — Reply
These are so wonderful – a huge childhood memory. One time, my brother and I made some and forgot to put the peanut butter in. Needless to say, they didn’t harden up, but that was totally fine! We just at it with a spoon!
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ashley — Reply
i love these cookies! for some reason i only ever make them at christmas but i love using them for gifts at work cause they’re so easy and quick and i don’t have to deal with the stove all day!
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Rachel — Reply
WHOO HOO! I am SO EXCITED! I have looked EVERYWHERE for this recipe. All the other recipes I found either had no picture (so I couldn’t be sure it was really them) or the picture looked gross. YOURS LOOKS So yummy I wanna grab it right off the screen! THANK YOU! THANK YOU! YOU ARE AWESOME! I’m off to check out your other recipes. Those pictures of yours are mouth watering! WOW! Great Blog!
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Alison Lyne — Reply
We used to make these all the time when I was a kid and we called them Boiled cookies :)
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fuzzyswife —
question about cookies.. how long will they stay fresh ?
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Michelle —
Probably a week or so in an airtight container.
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Courtney —
I made these cookies and they stayed good for a month.
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Kathy Charbula —
These also freeze well and are delicious straight from the freezer!
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Lynn Brown —
We made these all the time when I was a child (1960s). We called them Cook Court Cookies. No idea why.
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Laura ~ Raise Your Garden — Reply
I agree ~ in summer, it’s too hot to use the stove. But right now, the “real feel” temp where I live in minus 23. The problem is, my stove has a hard time getting to temp! So no bake is perfect for us right now. These look splendid =)
Good luck with the website, hopefully your glitches all worked out!
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