Easy No Bake Cookies Recipe

Ingredients

• 1.5 cups Granulated Sugar (white granulated sugar, 300 g)
• 0.25 cup Cocoa Powder (unsweetened, 25 g)
• 0.5 cup Milk (whole milk, 120 ml)
• 0.5 cup Unsalted Butter (softened, 113 g)
• 2.5 cups Quick Oats (250 g, rolled oats can be pulsed if needed)
• 0.75 cup Smooth Peanut Butter (200 g, natural or store‑bought)
• 2 tsp Vanilla Extract (pure vanilla)
• 0.75 cup Optional Mix‑Ins (chocolate chips, toasted nuts, or dried fruit)

Instructions

1. Prepare Baking Sheets

   Line two baking sheets with parchment paper.

   Time: PT3M

2. Measure All Ingredients

   Measure sugar, cocoa powder, milk, butter, oats, peanut butter, vanilla, and any optional mix‑ins.

   Time: PT5M

3. Combine Base Ingredients

   In a medium saucepan, combine the granulated sugar, cocoa powder, milk, and butter. Cook over medium heat, stirring occasionally, until the butter fully melts.

   Time: PT5M

   Temperature: medium heat

4. Boil the Mixture

   Increase the heat just enough to bring the mixture to a rolling boil. As soon as it boils, set a timer for 60 seconds and stop stirring. Let it boil uninterrupted for the full minute.

   Time: PT1M

5. Add Oats and Peanut Butter

   Remove the saucepan from heat. Quickly stir in the quick oats, smooth peanut butter, vanilla extract, and any optional mix‑ins until everything is evenly coated.

   Time: PT3M

6. Portion the Cookies

   Using a 2‑tablespoon cookie scoop, drop portions onto the prepared parchment sheets. Work with speed because the mixture sets quickly.

   Time: PT3M

7. Let Cookies Set

   Allow the cookies to cool and set at room temperature for about 20 minutes. They will firm up and become chewable.

   Time: PT20M

8. Store or Serve

   Enjoy immediately, or store in an airtight container at room temperature for up to 5 days. For longer storage, freeze between parchment sheets for up to 3 months.

   Time: PT0M

Nutrition Facts

Calories

111

Protein

1.8 g

Carbohydrates

12 g

Fat

5 g

Fiber

0.6 g