Classic No Bake Cookies

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
Learn about The Spruce Eats' Editorial Process
Updated on 12/19/22
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
no bake cookies

The Spruce Eats / Abby Mercer
Prep: 15 mins
Cook: 1 mins
Total: 16 mins
Servings: 16 servings
Yield: 32 cookies
Nutrition Facts (per serving)
252 Calories
11g Fat
36g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 252
% Daily Value*
Total Fat 11g 14%
Saturated Fat 5g 23%
Cholesterol 16mg 5%
Sodium 77mg 3%
Total Carbohydrate 36g 13%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 4g
Vitamin C 0mg 0%
Calcium 71mg 5%
Iron 5mg 26%
Potassium 103mg 2%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These no-bake chocolate oatmeal cookies are a classic recipe that everyone loves for their taste and simplicity. The combination of creamy peanut butter, melted chocolate, and hearty oatmeal makes for a chewy, fudgy, and sweet cookie no one can resist. Plus, they don't require any special equipment, cutting, or decorating. They're ready in minutes so you can get your sweet fix as soon as possible.

Instead of mixing up a dough, portioning it out or rolling and cutting, and baking, these no-bake cookies are made on the stovetop. The sugar, cocoa, and milk are boiled for one minute flat—set a timer, since the timing is important—before being stirred together with peanut butter and oats. Drop the mixture onto waxed or parchment paper by the spoonful, wait for them to set up, and enjoy.

No-bake cookies are great for hot summer days when you don’t want to fire up the oven or anytime you need a dessert fast. Take them to your next potluck or bake sale since they're egg free and gluten free (as long as you use gluten-free oats).

“These no-bake cookies are to die for. They come out sort of like a fudge candy texture so make sure to keep them in a cool place or in the fridge. Regardless, they’re definitely worth the extra care.” —Noah Velush-Rogers

Classic No Bake Cookies/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1/2 cup (4-ounces) unsalted butter

  • 2 cups granulated sugar

  • 1/2 cup milk

  • 1/4 cup cocoa powder

  • 3 cups quick oats

  • 1/2 cup peanut butter

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Gather the ingredients.

    no bake cookies ingredients gathered

    The Spruce Eats / Abby Mercer

  2. Line a baking sheet or clean surface with waxed paper or parchment paper.

    parchment paper lined baking sheet

    The Spruce Eats / Abby Mercer

  3. Melt the butter in a medium saucepan over medium-high heat.

    butter melting in sauce pan

    The Spruce Eats / Abby Mercer

  4. Add the sugar, milk, and cocoa powder. Stir well, cooking until the mixture comes to a rolling boil. Set a timer and boil, without stirring, for exactly 1 minute. Remove from the heat.

    sugar and other ingredients added to melted butter in sauce pan

    The Spruce Eats / Abby Mercer

  5. Stir in the oats, peanut butter, and vanilla.

    oats, peanut butter and vanilla being folded into ingredients in sauce pan with spatula

    The Spruce Eats / Abby Mercer

  6. Drop by the spoonful onto the waxed or parchment paper. Allow to cool and set up until firm before serving.

    no bake cookie dough being spooned onto baking sheet

    The Spruce Eats / Abby Mercer

Tips

  • Use quick oats for a chewy but tender texture. If you prefer a heartier, chewier cookie, you can use rolled oats.
  • The key to successful no-bake cookies is to bring the sugar and butter mixture to a rolling boil and then boil for exactly 1 minute. Keep a close eye on the mixture and set a timer.
  • If your kitchen is warm, you can put them in the fridge to set up. You can store them in the fridge, too.
  • If you're gluten free, double-check that all ingredients are certified gluten free before making.

How to Store and Freeze

  • Store cooled no-bake cookies in an airtight container or zip-top bag at room temperature for up to seven days.
  • If your kitchen is warm or you want to store the cookies for longer, stash them in the fridge for 10 to 14 days.
  • You can also freeze no-bake cookies. Store in a zip-top freezer bag for up to three months. Defrost in the fridge before enjoying.

Why didn’t my no-bake cookies set?

If your no-bake cookies don't set up after sitting at room temperature, try putting them in the refrigerator for at least 30 minutes. If they still aren't solid, you probably did not boil the mixture long enough. Next time, make sure to bring the mixture to a rolling boil and boil for one minute.

Can I use foil instead of waxed paper for no-bake cookies?

Save yourself a headache by spooning your no-bake cookies onto waxed paper or parchment paper to harden—they'll stick to a bare baking pan. Lightly greased aluminum foil will also work.