No Bake Cookies

In just 10 minutes and a couple of pantry staples, you'll have perfect No-Bake Cookies ready to devour! And I'll share with you my #1 tip for getting them to turn out perfectly every single time!

No Bake Cookies. Man. I love you.

I have a long history with this recipe. This is my mom's recipe she made us growing up and I have a weakness for these chocolatey peanut buttery bites of heaven.

I know this recipe by heart. It feels like it is a part of me in some way. I made this for my 4H project in 6th grade, I literally can't even tell you how many batches of these I have made for my high school track team over the past 10 years ( close to 100 batches I am sure). And everyone I have ever made these for can't just have one. I meannnnnn, God did give us 2 hands....to hold one cookie in each. ?

I don't know if it is the chocolate peanut butter combo - because you can never go wrong with that. Or the rich chewy texture - similar to Chewy Cornflake Peanut Butter Balls. Or that they are made with so much love. Regardless. No Bake Cookies are a comforting classic sweet treat that always brings a smile to my face (and belly).

Ingredients Needed

• Old fashion oatmeal
• Creamy peanut butter
• Butter
• Sugar
• Milk
• Cocoa powder
• Vanilla

How To Make

1. In a large bowl combine oatmeal and peanut butter.
2. Combine sugar, cocoa, butter, milk, and vanilla in a medium saucepan on the stove.
3. Turn the stove on to medium heat. Stir to combine everything.
4. As the butter melts, the chocolate mixture will start to combine. Keep stirring to make sure it doesn't burn or scorch on the bottom of the pan.
5. Once you see a couple of bubbles in the middle of the pan, start the timer for ONE full minute (exactly). You do not have to stir at this time.
6. Remove from heat immediately after the timer goes off and pour the hot cocoa mixture in the oatmeal bowl and mix well until peanut butter is melted and all ingredients are mixed together well.
7. Spoon quickly onto wax or parchment paper (ice cream scoop works best) and let cool for 10 minutes to set up.
8. ENJOY!

My #1 Secret Tip

It all comes down to the cooking time for the chocolate mixture on the stove.

Overcook for even 10 seconds and you'll end up with dry, crumbly, dull cookies.

Don't cook long enough and they will never set up.

The trick is to know exactly when to start your timer.

Once you see a couple of small bubbles start to pop up in the middle of your pan (right before it goes to a full boil) set your timer for ONE MINUTE. You want to cook for one minute exactly from this point.

If you wait till the chocolate mixture is at a full boil, then start your timer - you have waited too long and will end up with dry crumbly cookies.

If you start your timer right when you see bubbles around the edge of your pot, then you have started too soon and they will never set up all the way.

The secret is to wait for those first couple of bubbles in the middle of the pan, then start your timer for one minute. Remove from the heat immediately after the one minute is up. This will result in perfect, shiny, set up no bake cookies every single time.

I prefer and always use old fashion oats. It is what the original recipe calls for and they provide a nice chewy texture and cookie.

But, quick-cooking oats can be used if needed. They will look a little different, as quick-cooking oats are cut into smaller portions - but the taste will be the same. If quick-cooking oats are all you have on hand, go ahead and use them!

I would not recommend using steel cut oats.

If your cookies are not set up - You didn't cook the chocolate mixture long enough.

If you start your one-minute timer right when you see tiny bubbles around the edge of your pot, then you have started too soon and they will never set up all the way. The chocolate mixture needed just a little bit longer (like 10-20 seconds) to cook on the stove.

If you didn't boil the chocolate mixture on the stove long enough and your no bake cookies aren't set up all the way (meaning you cannot pick up the cookie with one hand like a normal cookie. They are too soft and fall apart), no worries. It can be mended!

Good news is, they will still taste great!

Pop the cookies (still on your parchment or wax paper and on a cookie sheet) into the refrigerator or freezer. The chilling will help them set up a little more. They will never be quite solid, and if they set out at room temp they will soften once again. But chilling will help set up enough to enjoy without falling apart.

You want to make sure and store these in the fridge until they are all eaten. Otherwise, they will go back to their soft state at room temp.

If your cookies are dry and crumbly - You have overboiled/cooked the chocolate mixture.

Unfortunately, you'll be able to tell if this is the case right away. If you have over-boiled, then as soon as you pour the chocolate mixture over the oats and start to stir, they will begin to set and get hard within 30 seconds or so.

If bad enough, it will not be possible to scoop out because they will just be crumbles.

This can happen by over boiling even by 10 seconds. It can be super tricky to get it just right. But remember my secret tip to getting perfect no bakes every single time.

The secret is to wait for those first couple of bubbles in the middle of the pan, then start your timer for one minute. Remove from the heat immediately after the one minute is up. This will result in perfect, shiny, set up no bake cookies every single time.

How to freeze - If you want to store them in the freezer for a later time, then follow the recipe below and let them cool and set completely.

Store in a freezer-safe container or bag and place them in the freezer for up to 6 months.

You can eat them frozen or set out to come to room temp (or set in the fridge for 24 hours) until thawed out.

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• Cornmeal & Lime Cookies
• Chewy Peanut Butter Butterfinger Cookies

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