Classic No-Bake Cookies

No-bake cookies — the kind made with oats, peanut butter, and chocolate — are a classic dessert and an easier option than homemade cookies from scratch. Mothers and grandmothers around the country regularly make this stovetop cookie, to varying results. I remember at least a few times eating failed no-bake cookies with a spoon because they never fully set.

Here’s my secret to better no-bake cookies: Think of the process more like candy-making than cookie baking. I’ll walk you through how to master the process so they turn out right every single time.

• These cookies are so easy to make! Sugar, cocoa powder, butter, and milk are cooked together, and then oats and peanut butter are stirred in – that’s it.
• They’re soft and tender, but firm enough to pick up and pack. If you’ve struggled with no-bake cookies in the past, this step-by-step recipe is for you.

• Old-fashioned rolled oats: Use old-fashioned rolled oats (not steel cut or instant).
• Smooth peanut butter: Such as Jif or Skippy.
• Granulated sugar: You’ll need 2 cups of granulated sugar.
• Unsweetened cocoa powder: Cocoa powder gives the cookies a rich, chocolate flavor.
• Unsalted butter: Always use unsalted butter.
• Milk: Use whole milk for this recipe.
• Vanilla extract: Adds vanilla notes to the cookies.

Many no-bake cookie recipes give you indicators for what the sugar-butter-milk mixture should look like in the pan, or will ask you to cook the mixture for an exact number of minutes. But everyone’s stove is a little different, as is everyone’s interpretation of terms like “rapid boil.” That’s why I recommend using a candy thermometer, which ensures you’ll cook the mixture to the correct temperature. This might sound fussy, but it’s worth it to have consistently set cookies.

No-bake cookies are essentially bound together with fudge. For the fudge to properly set, the mixture needs to reach 230ºF before being removed from the heat.

1. Line two baking sheets with parchment paper. Line 2 baking sheets or a work surface with parchment paper.
2. Measure oats and peanut butter into a bowl. Add the old-fashioned oats and smooth peanut butter to a medium bowl and have these standing by.
3. Whisk together the sugar and cocoa powder. Place the granulated sugar and cocoa powder in a large saucepan and whisk to remove any lumps.
4. Bring the butter and milk to a boil. Cut the butter into 8 pieces. Add the butter, whole milk, and vanilla extract to the saucepan. Bring to a boil over medium-high heat. Once the mixture is boiling, boil for 1 minute — the boil should be thick and foamy and reach a temperature of 230ºF. You can stir the mixture with a heatproof spatula as needed while the mixture cooks.
5. Remove from the heat and stir in the oats and peanut butter. Remove the saucepan from the heat. Add the oats and peanut butter, and stir vigorously to coat.
6. Drop the cookies by the tablespoon onto the prepared baking sheets. Working quickly, use a small ice cream scoop or 2 spoons to drop tablespoons of the cookie dough onto the parchment paper.
7. Cool the cookies. Let the cookies cool until they are firm to the touch, 20 to 30 minutes.

Store for up to five days in an airtight container at room temperature.

We’ve retested the recipe and clarified when the sugar and cocoa powder are used. Once the oats and peanut butter are mixed in, the cookie dough does solidify and can turn crumbly, so it’s best to scoop out the individual cookies as quickly as you can.  – June 2024