Everybody loves no bake cookies. But sometimes the real trick is to Make your No Bake Cookies Right! If you don’t, you can get runny blobs that don’t set up or dried out crumbles that just fall apart. This is a frequent treat I am often asked to make so hubs can take them to work. As a result, I have actually made a print out sheet with the recipe on it. As soon as someone tries them they always ask for the recipe. I will go through the process I take to make these awesome cookies, which are super moist and chocolaty. They are every ones favorite to fill those chocolate cravings when there is nothing else in the house.
Lets get ready to make your no bakes!
Always get all your supplies ready to go, all ingredients and a heavy 2 to 3 quart pan. Since once you start you really can’t walk away from them. This is the secret to the success of the cookies. They require constant stirring until the mixture boils, and keep boiling for a timed 3 minutes. Then it’s kind of a whirlwind to the finish. Working fast you add the peanut butter, vanilla, and lastly the quick oats. Stir it up and be ready to drop them on tin foil or waxed paper fast.
Lets make those no bake cookies!
Add your stick of butter into the pan. Using real butter is always my preference since it gives the best flavor. Pour your 2 cups of sugar over the top. Then add your 1/2 cup of unsweetened cocoa, with the 1/2 cup of milk.
Make sure you have your peanut butter all ready to go, measured out 1 cup. Have your quick oats ready with a dry ingredient cup ready to measure the 3 cups out. Also, have your bottle of vanilla ready with a teaspoon. You can get a piece of tin foil or parchment paper ready as well to put the cookies on.
Now that you are all ready to take the pan to the stove top, turn it on and start stirring. Let the ingredients mix and constantly stir until it starts to boil. Once you get to a good rolling boil, you need to maintain temperature there and constantly stir for 3 minutes. You want it to bubble really good, while you continuously stir it and watch the timer.
Now that the timer has made it to 3 minutes, take the pan off the heat. Get ready to put the last 3 ingredients in quickly. First the peanut butter, then add the vanilla. Don’t be alarmed when the alcohol vapors come off the vanilla from hitting the hot liquid. Stir the mixture until it’s uniform, and remember to go some what fast.
Your No bake cookies are almost done!
Now, add the quick oats one cup at a time and stir. Working fast so it doesn’t set up on you to quickly. Start dropping by tablespoon full onto your parchment paper or tinfoil. Depending on how much you have on each spoon will dictate the cookie size of course. I can usually get around 21 or 22 cookies per batch, but I like these cookies large! To make sure the cookies stay moist, put them in a air tight container while they are still warm. They should be firm enough to pick up, and slightly warm to the touch. Put a layer of parchment or tinfoil in between each layer of cookies to prevent them from sticking. Putting the warm cookies in the airtight container while still warm assures they retain the moisture for creamy goodness!
There is a slightly different version to these cookies that is also very delicious. All you need to do is substitute Coconut peanut butter for the regular peanut butter. Then replace 1 cup of the quick oats with shredded coconut, or a coconut and chopped nut mixture. The coconut will add a certain degree of moisture as well to the cookies. Both types are absolutely the most delicious cookies ever. The recipe is listed below, along with the variation. You should have more success if you follow some of these tips to make your no bake cookies right. Let me know how they turn out!!
no bake cookies recipe
- 1/2 cup of butter – (1 stick)
- 2 cups of sugar
- 1/2 cup of unsweetened coco powder
- 1/2 cup of milk – (sometimes I use cream)
- 1 cup of peanut butter – (sometimes I use coconut peanut butter)
- 1 tsp. of Vanilla
- 3 cups of quick 1 min. oats (substitute 1 cup of shredded sweetened coconut, or 1/2 cup each of coconut and finely chopped nuts for 1 cup of the quick oats)
