This quick and easy recipe makes perfectly sweet, oat-filled no-bake peanut butter cookies.
Prefer bar recipes? Try my his 3 Ingredient No-Bake Peanut Butter Oat Squares!
This easy, classic no-bake cookie recipe is one I grew up enjoying. No-bake cookies are a hybrid of cookies and candy, so you get the best of both worlds! I like that it is perfect for a weekday feast.
What to expect:
- A super easy recipe that takes less than 15 minutes to make from start to finish. Plus setting time!
- The pure peanut butter flavor really shines in these cookies.
- Capacity to adapt! Below are some ideas on how to switch up this recipe.
- Granulated sugar
- butter
- kosher salt
- milk
- pure vanilla essence
- creamy peanut butter
- quick cooking oats
- Add sugar, butter, salt and milk to 5 quarts pot Or a medium-heat Dutch oven. Bring the mixture to a boil, stirring frequently. Bring to a rapid boil for 2 minutes, then remove pot from heat.
- Stir in vanilla and peanut butter until smooth. Add oatmeal and mix.
- Arrange a large baking sheet parchment Or wax paper.Use 1 1/2 tbsp cookie scoop Divide mixture among pans. Flatten cookies slightly and let cool completely for about 30 minutes before serving or storing.
- Cook the sugar mixture long enough to dissolve all the sugar.To ensure this, I bring mine to a rapid boil for 2 minutes. The base is essentially the glue that holds everything together, so cooking it properly can make a big difference.
- Once you’ve mixed everything together, you may be tempted to add more oats to the mixture as it doesn’t seem thick enough.
- You can flatten the cookie a bit as you scoop it to mimic the look of a cookie, but you can also leave it like a little mound!
- Be sure to skim the cookie mixture off the lined baking sheet.
Old-fashioned oats or quick-cooking oats?
This recipe requires oatmeal to be cooked quickly. Quick oats are cut smaller than traditional or rolled oats, so they cook faster. This is a no-bake recipe where you don’t have to worry about the “cooking” aspect, so the reason you use quick oats is the texture. I think the smaller the oats, the more “cookie-like” the texture.
Replace and add:
There are many ways to make this recipe yourself. A simple addition to these cookies is easy to make funny.
- Add coconut for extra flavor. We recommend omitting the 1/2 cup oats and adding 1/2 cup shredded coconut.
- chocolate chips!Minis work well in this recipe. It is recommended to add the mixture after it has cooled slightly so that it does not melt. You can also dip it in slightly melted chocolate or drizzle it on top.
- Use crunchy peanut butter for extra crunchiness. Alternatively, chop some peanuts and mix them in.
- Substitute another extract for vanilla for a unique flavor. Try coconut or almonds!
- Sub the almond butter peanut butter!
- Add maple syrup or honey.
- Try cookie butter or Biscoff instead of peanut butter!
The great thing about no-bake cookies is that they have a long shelf life, both in and out of the refrigerator. Alternatively, store these in the refrigerator for up to 2 weeks or freeze in an airtight container for up to 1 month.
Explanation
This easy no-bake cookie recipe is an old favorite. The chewy texture of oats and sweet, creamy peanut butter can be made in just one pot!
- 2 1/2 cups Granulated sugar
- 3/4 cup butter
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups creamy peanut butter
- 4 2/3 cups quick cooking oats
- Place sugar, butter, salt, and milk in a 5-quart sauce pot and place over medium heat. Bring the mixture to a boil, stirring frequently. Bring to a rapid boil for 2 minutes, then remove pot from heat.
- Stir in vanilla and peanut butter until smooth. Add oatmeal and mix.
- Arrange a large baking sheet parchment Or wax paper.Use 1 1/2 tbsp cookie scoop Divide mixture among pans. Flatten cookies slightly and let cool completely for about 30 minutes before serving or storing.
Note
Store cookies tightly closed at room temperature for up to 7 days.
Store cookies tightly closed in the refrigerator for up to 2 weeks. For maximum freshness, seal and freeze for up to 1 month.
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