|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
No-bake cookies are so quick and easy, they're a great last-minute dessert for potlucks, bake sales, or for keeping handy for when a sugar craving strikes. They're also great as a summertime treat since there's no need to turn on the oven—instead of baking, these cookies cook for just a few short minutes on the stovetop.
Most no-bake cookies are chocolate and peanut butter flavored, or chocolate and coconut, but these oatmeal cookies are flavored with brown sugar, butter, and pecans. They're chewy, sweet, and nutty. Penuche cookies are a nice alternative if you're not in the mood for chocolate and are easy to customize by switching out the nuts or adding some cinnamon.
Egg-free and gluten-free, these no-bake penuche cookies are great for a bake sale, potluck, or any gathering that might include some dietary restrictions. They're a good project for kids who are interested in baking since they don't involve the oven.
- 3 cups quick-cooking oats
- 3/4 cup pecans (finely chopped)
- 1 1/2 teaspoons vanilla extract
- 2 cups light brown sugar
- 1 stick butter
- 1/2 cup milk (or evaporated milk or half and half)
Steps to Make It
Gather the ingredients.
In a large bowl, combine the oats, chopped pecans, and vanilla.
Combine the brown sugar, butter, and milk in a saucepan and bring to a full rolling boil. Boil for exactly 1 full minute.
Remove from the heat and immediately pour over the oat mixture and stir to blend thoroughly.
Drop by spoonfuls onto wax paper and let cool completely. The cookies will set as they cool but will remain slightly soft.
How to Store and Freeze
- Store no-bake cookies in an airtight container at room temperature for up to a week. You can also store them in the fridge for up to 10 days.
- No-bake cookies can also be frozen. Store in a zip-top freezer bag for up to two months. Defrost before enjoying.
- This recipe calls for quick-cooking oats for a chewy but tender texture. Rolled oats can also be used but will make for an extra chewy cookie. If you're gluten-free, be sure to use certified gluten-free oats.
- Be sure to boil the no-bake cookie mixture for exactly one full minute. This will ensure that the cookies will set up and have a pleasing texture. If you don't boil for long enough, the cookies will be runny; if you boil for too long, they can be crumbly.
- You can add up to 1/4 cup of peanut butter along with the oats for a nutty version.
- After stirring in the oats, add up to one cup of chocolate chips or other chips like butterscotch.
- Add 1/2 cup dried fruit like raisins.
- Swap the pecans for chopped almonds, walnuts, or macadamia nuts.
- Add 1/2 teaspoon cinnamon for a little spice.
What Can I Use Instead of Wax Paper for No Bake Cookies?
Parchment paper or lightly greased aluminum foil will work in place of waxed paper when making no-bake cookies. It's important to spoon out the cookies onto a lined surface so that they don't stick to a pan or plate as they set up.