Easy No Bake Cookies Recipe
Easy No Bake Cookies Recipe is a easy American recipe that serves 38. 111 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 8 min | Cook: 29 min | Total: 47 min
Cost: $4.20 total, $0.11 per serving
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
Prepare Baking Sheets
Line two baking sheets with parchment paper.
Time: PT3M
Measure All Ingredients
Measure sugar, cocoa powder, milk, butter, oats, peanut butter, vanilla, and any optional mix‑ins.
Time: PT5M
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
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
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
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
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
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
Dietary info: Vegetarian, Can be made vegan by using plant‑based butter and non‑dairy milk
Allergens: Dairy, Peanuts, Gluten (possible cross‑contamination in oats)
Ingredient Substitutions
- Instead of Granulated Sugar: coconut sugar, brown sugar (will change flavor)
- Instead of Cocoa Powder: Dutch‑process cocoa, unsweetened chocolate melted
- Instead of Milk: almond milk, soy milk
- Instead of Unsalted Butter: margarine, coconut oil (will add flavor)
- Instead of Quick Oats: rolled oats (chewier texture)
- Instead of Smooth Peanut Butter: almond butter, cashew butter
- Instead of Vanilla Extract: vanilla bean paste, almond extract (use less)
- Instead of Optional Mix‑Ins: shredded coconut, mini pretzels
Equipment Needed
- Baking Sheet
- Parchment Paper
- Medium Saucepan
- Wooden Spoon
- Measuring Cups
- Timer (optional)
- Cookie Scoop
Critical Steps — Do Not Skip
- Boil the mixture for a full 60 seconds without stirring.
- Stir in oats and peanut butter immediately after removing from heat.
- Portion the mixture quickly before it sets.
- Allow cookies to set for about 20 minutes before eating.
Chef Tips from the Video
- Use room‑temperature butter for a smoother melt.
- Quick oats give the best texture; pulse rolled oats in a food processor if that's all you have.
- For extra flavor, toast the optional nuts before adding.
Troubleshooting
Cookies are too soft and never firm up.
Make sure the mixture boiled for the full 60 seconds. If needed, return to low heat and boil an additional 15‑30 seconds.
Cookies are overly hard and crumbly.
You likely boiled too long. Next time reduce the boil time to exactly 60 seconds and remove from heat promptly.
Oats are not fully coated and texture is dry.
Stir the oats in immediately after removing from heat while the mixture is still liquid, ensuring every oat is wet.
Storage
Refrigerator: Not recommended; cookies may become hard.
Freezer: Freeze between parchment sheets in an airtight container for up to 3 months.
Room temperature: Store in an airtight container for up to 5 days.
Make-Ahead Tips
- Prepare a full batch and freeze; individual cookies freeze well between parchment sheets.
- Portion and freeze raw mixture in silicone muffin trays for quick grab‑and‑go snacks.
Frequently Asked Questions
What is the cultural significance and history of preacher cookies in Southern American cuisine?
Preacher cookies, also called cow pies or mudballs, originated as a quick‑fix treat when a traveling preacher arrived unexpectedly and a housewife needed a fast snack. The recipe spread throughout the rural South and became a beloved, nostalgic treat at church gatherings and family picnics.
What are the traditional regional variations of no‑bake peanut butter chocolate oat cookies in the Southern United States?
In some Southern regions the recipe uses melted butter and brown sugar for a deeper flavor, while others add crushed pretzels or coconut for texture. Some families swap cocoa powder for melted chocolate, creating a richer, fudgier version.
How were preacher cookies traditionally served in the South?
They were typically served on a simple plate or in a paper bag at church socials, church picnics, and after‑service gatherings, allowing guests to grab a sweet bite while chatting.
What occasions or celebrations are preacher cookies associated with in Southern culture?
Preacher cookies are common at church bake sales, potlucks, family reunions, and holiday gatherings such as Christmas and Easter, where a quick, crowd‑pleasing sweet is needed.
What makes no‑bake peanut butter chocolate oat cookies special in Southern cuisine?
Their special appeal lies in the combination of pantry staples—sugar, cocoa, butter, peanut butter, and quick oats—creating a chewy, chocolate‑peanut butter flavor without an oven, perfect for hot Southern summers.
What authentic traditional ingredients are used in Southern preacher cookies versus acceptable substitutes?
Traditional ingredients include granulated white sugar, unsweetened cocoa powder, whole milk, unsalted butter, quick oats, and smooth peanut butter. Substitutes like almond milk, coconut oil, or rolled oats work but will slightly alter flavor or texture.
What other Southern dishes pair well with no‑bake peanut butter chocolate oat cookies?
They pair nicely with a glass of cold milk, iced tea, or a slice of homemade banana pudding. For a savory contrast, serve them alongside fried chicken or collard greens at a potluck.
What are the most common mistakes to avoid when making no‑bake peanut butter chocolate oat cookies?
Common mistakes include not boiling the sugar mixture for the full 60 seconds, over‑boiling which makes the cookies hard, and waiting too long to stir in the oats, which can cause uneven coating.
Why does this no‑bake cookie recipe use a 60‑second boil instead of a longer simmer?
A precise 60‑second boil dissolves the sugar and raises the temperature just enough for the cookies to set quickly without becoming overly hard. Longer cooking drives off too much moisture, resulting in a brittle texture.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Canel, specializes in quick, approachable home‑cooking tutorials that focus on classic comfort foods, easy desserts, and practical kitchen hacks for everyday cooks.
Last updated: August 21, 2026
