Description
Grandma’s No Bake Cookies are a quick, easy, and delicious treat made with cocoa, peanut butter, and oats. Ready in just 15 minutes, these classic cookies don’t require any baking and are perfect for satisfying a sweet tooth with minimal fuss.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter (or nut-free spread)
Dry Ingredients
- 1 1/2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 cups quick oats
- Pinch of salt
Instructions
- Prepare the Mixture: Melt the butter in a medium saucepan over medium heat. Add the milk, granulated sugar, and cocoa powder, and bring the mixture to a boil. Let it cook for 1-2 minutes, stirring occasionally to combine and dissolve the sugar.
- Add Peanut Butter & Vanilla: Remove the saucepan from heat and stir in the peanut butter and vanilla extract. Mix until the mixture turns smooth and creamy, ensuring everything is well incorporated.
- Mix in Oats: Add the quick oats and a pinch of salt to the saucepan. Stir continuously until the oats are fully coated with the chocolate mixture and the dough becomes thick and slightly sticky.
- Form the Cookies: Line a baking sheet with parchment paper or a silicone baking mat. Drop spoonfuls of the cookie mixture onto the sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon to shape them.
- Let Them Set: Allow the cookies to cool at room temperature for 30 minutes to 1 hour until they are firm. To speed up this process, place the cookies in the refrigerator to chill and set faster.
- Serve: Once fully set, enjoy these delightful no bake cookies as a quick snack or dessert.
Notes
- Use quick oats for the best texture; old-fashioned oats will make the cookies chewier.
- You can substitute peanut butter with any other nut or seed butter for different flavors.
- If you prefer firmer cookies, refrigerate them longer or overnight.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free option, use a seed butter like sunflower seed butter.
