Why won't my no bake cookies harden?

The most likely reason is that the sugar mixture did not boil long enough. It needs a full 1 to 2 minutes at a rolling boil to reach the right stage. Boiling too briefly leaves too much moisture in the mixture and the cookies stay soft.

Can I use old fashioned oats instead of quick oats?

You can, but the texture will be different. Old fashioned oats are thicker and chewier, and they do not absorb the mixture as well. Quick oats give you a smoother, more cohesive cookie.

How long do no bake cookies last?

Stored in an airtight container at room temperature, they keep well for 4 to 5 days. In the refrigerator, they last up to a week. Frozen, they are good for about 2 months.

Can I make no bake cookies without peanut butter?

Yes. You can substitute almond butter, sunflower seed butter, or even tahini. Keep in mind that the flavor will change slightly, but the texture should still work if you use a similar consistency spread.

Classic No Bake Cookies Recipe the Whole Family Will Love

Description

These classic no bake cookies are chewy, fudgy, chocolatey, and packed with peanut butter flavor, made on the stovetop with simple pantry ingredients and no oven required.

Ingredients

Scale

1/2 cup salted butter
1/2 cup milk
1 1/2 cups white sugar
1/2 cup brown sugar, firmly packed
1/2 cup creamy peanut butter
3 cups quick oats
1 teaspoon vanilla extract
4 tablespoons unsweetened cocoa powder
1 dash cinnamon (optional)

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Instructions

Line a baking sheet with parchment paper or wax paper and set aside.
Measure all ingredients before starting, because the recipe moves quickly once boiling begins.
In a medium saucepan, combine the butter, milk, white sugar, and brown sugar.
Cook over medium heat, stirring frequently, until the butter melts and the sugars dissolve.
Bring the mixture to a full rolling boil and let it boil for 1 to 2 minutes without stirring.
Remove the pan from the heat immediately.
Stir in the cocoa powder, peanut butter, vanilla extract, and cinnamon until smooth.
Add the quick oats and stir until fully coated.
Drop spoonfuls of the mixture onto the prepared baking sheet.
Let the cookies set at room temperature for 20 to 30 minutes, or chill in the refrigerator until firm.

Notes

Boil time is the key to getting the cookies to set properly. Use quick oats and creamy peanut butter for the best texture. On hot or humid days, let the cookies firm up in the refrigerator.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 174
Sugar: 18g
Sodium: 60mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 3g
Cholesterol: 11mg