Home » Desserts » Classic No Bake Cookies

Classic No Bake Cookies

Making candy and anything that requires boiling to a set temperature is never my thing. But these classic no bake cookies are easy, easy, easy and don’t require any of the fuss of candy making.

Jump to Recipe        Print Recipe

no bake cookies on a table with a big glass of milk

[FREE Download] 11 Easy Food Swaps Your Body Is Begging For

Do food labels confuse you? Cut through the clutter with these easy, practical ingredients you can put to use right away!

    This cookie starts wars. Big ones.

    No bake cookies have been around for decades, and so has this recipe. It’s nothing new, but it’s mine and it’s made the way that I like a no bake. I like mine soft-ish.

    I’ve eaten some that are hard. Like a sugar-coated, grainy, dry, hard rock. Gag.

    When I posted this recipe originally I called it a “no fail no bake” because (I’m still sticking to my story) that these have never failed to set up for me. Well, after about 500,000 Facebook views I received more than one nasty comment from readers saying things like “These are terrible!” and “Mine ran all over the counter and I had to throw them all out! What a waste!” and my personal favorite” “Three cups of oats?! That’s absurd! Who puts three cups of oats in a no bake cookie?!

    Oh snap. I do lady, I do.

    no bake cookies on a pan with milk and cocoa powder on the side

    But being the professional that I am, I held my peace and said nothing.

    So here’s what I say before you try these: they come out soft. They hold together, but they are soft. Be warned. And remember there are starving children in Africa, civil wars ruining lives, and bad things happening everywhere–this, IS A COOKIE. Let’s keep some perspective, shall we?

    no bake cookies on a table with a big glass of milk

    Classic No Bake Cookies

    A traditional no bake cookie that sets up soft and delicious.
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 10 people
    Author Rachel Ballard

    Ingredients
      

    • 1 stick butter or margarine
    • 2 cups granulated sugar
    • 1/2 cup evaporated milk
    • 1/2 cup cocoa
    • 3 cups quick cooking oats
    • 1 cup creamy peanut butter almond or sunflower may work as well
    • 1 teaspoon vanilla

    Instructions
     

    • Cook the first four ingredients in a sauce pan over medium high until the butter melts completely and the sugar dissolves most of the way. 
    • Allow the mixture to just start to bubble and cook one minute over medium-low heat.  
    • Turn off heat and add the peanut butter, oats and vanilla and stir well. 
    • Drop by spoonfuls onto wax paper to cool. Allow a longer set time for humid days or you may need to place them in the fridge to firm.

    Nutrition

    Calories: 528kcal
    Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
    Course Dessert
    Cuisine American

    Similar Posts

    42 Comments

    1. 5 stars
      The batter tastes amazing but mine aren’t setting very well, too soft to hold together at all. Do you have any troubleshooting suggestions? Should I just try sticking them in the freezer for them to harden then let them thaw a bit before serving?

      I really don’t want to toss them but I also don’t want them running all over the place.

      The batter is so dang yummy!!!! ??

      1. Hey Melissa,

        You know, sometimes no bakes are super quirky. I’d think that probably what happened is that they needed a tad more boiling time on the stove. Maybe you boiled a little more gently than I do for that minute. If you find that they are really soft, you can try the freezer, yes, but they will go soft on you again once they thaw. :/ I’d say next time if that should happen, put them back in the pot and add a few more oats to thicken them some more. Maybe just a half cup or so. That’s a last resort. Your best insurance is to make sure you get that full rolling boil for one minute when you’re making them. Try ‘er again! –Rachel

      1. You know Dawn, I’ve never made these without chocolate because that’s really what they are–chocolate and peanut butter. You’re welcome to leave it out but I fear you’ll be left with a gummy peanut butter concoction you may not enjoy. Plus, when you “bake” (I use that term loosely here, these are more of a candy than a cookie) you change the chemical structure of the ingredients and they may or may not even set up as they should.

    2. 5 stars
      I LOVE this recipe and have used it multiple times (its bookmarked in my phone). Thank you for sharing, and for ignoring those without a politeness filter! By the way, if you start making these only to find you don’t have enough white sugar (cause taking the time to measure stuff before you start is a pipe dream around here lol) brown sugar works just as well. 🙂

      1. Hey Charity, GREAT tip on the brown sugar. I’d say it just gives a little extra depth to the flavor with the molasses in there. Sounds like something I’d like! And I’m so glad you enjoy them–they are a family favorite for sure! –Rachel

    3. 5 stars
      Thank you for your delicious no bake cookie recipe they turned out perfect for me – my mom used to make them and I couldn’t remember how to make them. don’t worry about the negative Nelly’s some people are just not happy unless they’re complaining and being negative. Keep up the good work! ? I definitely appreciate it !

      1. Thank you Kathy! It seems like this recipe is a hard one for a lot of people to find and we all know how much we love them! I’m dangerous with a batch. I’m so glad that they worked for you and that they brought back that sweet memory of your mom. That’s what it’s all about. I hope you enjoy them many times to come. –Rachel

    4. I have been making no bakes for years, my original recipe called for regular milk , one day I realized I was out f milk after putting sugar and butter in the pan, grabbed the evaporated and have never looked back No bakes are THE COOKIE LOL. I never bring ANY HOME when I take them. My sons teammates request them all the time. Have made a few variations , like leaving out the cocoa and stirring in 3/4 cup of strawberry jam when I add the peanut butter!

      1. They are THE COOKIE, aren’t they Rebecca?! I know what you mean. I’ve heard of a ton of variations but never strawberry jam and peanut butter. That’s like a PB&J no bake. That’s just wrong. You need to stop that madness. No–don’t stop–but that’s still madness. 🙂

      1. Thanks Anne. Even though these are great it was a real wake up call to me to read the mean comments some people just aren’t afraid to leave…I’m growing a pretty thick skin though. 🙂

      1. Gosh Maggie I hope they work for you! I get a lot of negative Nancy folks who say they don’t. If they fail, just eat ’em out of the pot with a spoon. 🙂 Let me know how they work out for you!

    5. 5 stars
      Love your story Rachel!! Wish I had a batch right now! Thank you for all the stories and recipes you share!

    Leave a Reply

    Your email address will not be published.

    Recipe Rating