This quick and easy recipe makes no-bake peanut butter cookies that are perfectly sweet and filled with oats.
Do you prefer a bar recipe? Try my no-bake 3-ingredient peanut butter oat squares!
This easy classic no-bake cookie recipe is one I grew up with. No Bake Cookies are a cross between a cookie and a candy so you get the best of both worlds! I love how easy they are to make and how perfect they are for gift giving or as a weeknight treat.
What to expect:
- Super easy recipe that takes under 15 minutes from start to finish. Plus some set-up time!
- Pure peanut butter flavor really shines in these cookies.
- Adaptability! I’ve given some ideas on how to modify this recipe below!
- granulated sugar
- butter
- Kosher salt
- milk
- Pure vanilla extract
- Creamy peanut butter
- Fast cooking oats
- Place the sugar, butter, salt and milk in a 5 quart saucepan or Dutch Oven over medium-high heat. Bring the mixture to a boil, stirring frequently. Boil quickly for 2 minutes and then remove the pot from the heat.
- Beat in the vanilla and peanut butter until smooth. Add the oats and stir until combined.
- Line a large baking sheet with parchment paper or parchment paper. Using a 1 1/2 tablespoon cookie spoon, spread the mixture over the pan. Flatten the cookies lightly and allow to cool completely, about 30 minutes, before serving or storing.
- Make sure you boil the sugar mixture long enough to dissolve all of the sugar. I quickly cook mine for 2 minutes to ensure this. The sugar/butter/milk base for this recipe is essentially the glue that holds everything together, so cooking it right really makes a difference.
- You may be tempted to add more oatmeal to the mixture once you’ve mixed it all together because it doesn’t seem thick enough. Don’t worry, as the mixture cools it will thicken due to the oats absorbing moisture.
- You can flatten the cookies out a bit as you hollow them out to mimic a more cookie-like look, but you can also leave them more like little mounds!
- Make sure to scoop the cookie mixture out of a lined baking sheet. This makes them much easier to remove and store, and also makes cleaning a breeze.
Old Fashioned Oats or Quick Cooking Oats?
This recipe calls for quick cooking of oatmeal. Fast oats are cut smaller than old-fashioned oats or rolled oats, which means they cook faster. Since this is a no-bake recipe, you don’t have to worry about the “cooking” aspect, the reason you use oatmeal is for texture. I find that the texture is a bit more “cookie-like” on the smaller oatmeal. You can definitely use old-fashioned oats in this recipe, it will just create an even tougher texture.
Substitutions and additions:
There are many ways to make this recipe your own. Simple additions to these cookies are an easy way to make them interesting!
- Add coconut to add even more texture. I would recommend leaving out 1/2 cup of oats and adding 1/2 cup of shredded coconut.
- Chocolate Chips! Minis are great for this recipe and I would recommend adding them after the mixture has cooled slightly so they don’t melt! You can even dip them in a little melted chocolate or drizzle over them!
- Use crunchy peanut butter for more texture…or chop up some peanuts and fold them into the mixture.
- For a unique flavor, use a different extract instead of vanilla. Try coconut or almond!
- Replace the peanut butter with almond butter!
- Add a dash of maple syrup or honey.
- Try cookie butter or biscoff instead of peanut butter!
The great thing about no-bake cookies is that they last a long time in and out of the fridge. They’ll stay fresh for up to a week when stored airtight at room temperature… maybe even longer! Or store these in the fridge for up to two weeks or freeze in an airtight container for up to a month.
description
This easy no-bake cookie recipe is an old-fashioned favorite. Sweet and creamy peanut butter with a chewy oat texture, all made in 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 Cook oatmeal quickly
- Place the sugar, butter, salt and milk in a 5 quart saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Boil quickly for 2 minutes and then remove the pot from the heat.
- Beat in the vanilla and peanut butter until smooth. Add the oats and stir until combined.
- Line a large baking sheet with parchment paper or parchment paper. Using a 1 1/2 tablespoon cookie spoon, spread the mixture over the pan. Flatten the cookies lightly and allow to cool completely, about 30 minutes, before serving or storing.
Remarks
Store cookies airtight at room temperature for up to 7 days.
Store cookies in an airtight container in the fridge for up to 2 weeks. Freeze airtight for up to a month for best freshness.
Keywords: Cookies and cups, no bake cookies, no baking recipe, cookies
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