Cookies Recipe No Bake

Cookies Recipe No Bake! These Classic No-Bake Cookies take only a few simple ingredients and are extremely simple to create. These peanut butter, oat, and cocoa powder cookies are ideal for a quick dessert!

Do you have a favorite type of cookie? One that you adore and could probably devour the entire batch if you were alone with them? I’ve always enjoyed no-bake cookies, in addition to a delicious chocolate chip cookie.

My mom would make these cookies whenever we were youngsters and we wanted something delicious. And, to be honest, we seldom waited for them to completely cool before digging in.

One of my favorite things about these cookies is how simple they are to create. You can make a batch in around 15 to 20 minutes and then just wait for them to cool. Cookies Recipe No Bake!

What’s more, the finest part? You probably have everything you need right now to make them! Even if you don’t, making a batch will ensure that you have everything on hand for the next time. Believe me.

This recipe’s ingredients

Before you begin baking the cookies, I recommend gathering all of your ingredients and measuring them out. This will speed up the process, and the faster you get everything incorporated once the mixture has boiled, the better the cookies will come out. Cookies Recipe No Bake!

Here’s a short rundown of everything you’ll need:

• Butter: Because it tastes better, I like to add butter to this recipe. However, I have tested it with margarine and it works perfectly.
• Milk: You can use any type of milk in this recipe! I usually use full milk, but 2%, 1%, skim, or even non-dairy milk like almond milk can work.
• Granulated sugar: To sweeten and help the cookies set up.
• Unsweetened Cocoa Powder: This gives these cookies a lovely chocolate taste. Both natural unsweetened cocoa powder and Dutch-process cocoa powder work well.
• I recommend using no-stir creamy peanut butter, such as Jif or Skippy. Crunchy peanut butter is also OK!
• Vanilla Extract: To add taste.
• Quick-Cooking Oats: Because they’re smaller and less chewy, quick-cooking oats work best in this no-bake cookie recipe. Cookies Recipe No Bake!

How To Make Bake-Free Cookies

To begin, line two large baking sheets with parchment paper and put them aside.
In a large saucepan, mix the sliced butter, granulated sugar, milk, and cocoa powder and cook over medium heat. Once the butter has been melted, bring the mixture to a boil and cook for one minute.

Another key step is to set a timer for exactly 60 seconds after the mixture reaches a rolling boil. To put it another way, the top is entirely covered in bubbles. If you boil it for too long, the no-bake cookies will be dry, and if you boil it for too little time, they will not set correctly. Timing is everything in this situation!

Remove from the stove when the timer goes off and mix in the peanut butter and vanilla extract until blended. Stir in the quick-cooking oats until they are completely coated with the mixture. Cookies Recipe No Bake!

Then, scoop the batter with a cookie scoop and place cookies onto the prepared baking sheets. I like to flatten each one with the back of a cookie scoop or a spoon to help them cool faster.

The cookies will be extremely soft at first but will firm up as they cool. Mine often take 20 to 30 minutes to really firm up, but they’re also great warm!

Why didn’t my cookies set?

The major reason that chocolate peanut butter no-bake cookies do not set up is that the mixture was not allowed to simmer long enough. Once the mixture reaches a rolling boil, wait and set your timer. To put it another way, the top is entirely covered in bubbles. If you set the timer too soon, the cookies may not bake properly. Cookies Recipe No Bake!

If your cookies haven’t entirely set up after 20 to 30 minutes, store them in the refrigerator to harden them. Some readers have also reported that they may microwave a few cookies at a time for a few seconds to speed up the process.

Can these cookies be freezer?

Without a doubt! Once the cookies have completely cooled, place them in a freezer bag or freezer-friendly storage container and freeze for up to 3 months. When you’re ready to eat the cookies, set them on the counter to come to room temperature. Cookies Recipe No Bake!

Can I use classic rolled oats?

These cookies will be chewier if you use old-fashioned rolled oats. If feasible, I recommend using quick-cooking oats or pounding old-fashioned rolled oats in a food processor 2 or 3 times to break them down. Cookies Recipe No Bake!

Baking advice

1. Gather your ingredients and measure everything out before you begin making these cookies; it will help the entire process go much more smoothly!
2. Remove the mixture from the heat and rapidly toss in the other ingredients before scooping the mixture. If you leave it for too long, the cookies will get dry.
3. I highly recommend using a cookie scoop for perfectly round and uniformly sized cookies! Cookies Recipe No Bake, Snickerdoodle Cookies

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Cookies Recipe No Bake

Author: Allrecipesweb Cuisine:American Courses:Dessert Recipe Keys:Cookies Recipe No Bake

Difficulty:BeginnerPrep time: 20 minutesCook time: 5 minutesRest time: 45 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:115 kcal Best Season:Available

Description

These Classic No-Bake Cookies take only a few simple ingredients and are extremely simple to create. These peanut butter, oat, and cocoa powder cookies are ideal for a quick dessert!

Ingredients

• 1/2 cup (115 grams) butter (sliced into pieces)
• 2 cups (400 grams) of granulated sugar
• 1/2 cup (120 ml) milk
• 1/4 cup (20 grams) unsweetened cocoa powder
• 1/2 cup (125 grams) creamy peanut butter
• 1 teaspoon pure vanilla extract
• 3 cups (300 grams) of quick-cooking oats

Instructions

1. Before you begin, gather all of your ingredients and measure them out. Set aside two large baking sheets lined with parchment paper.
2. In a large saucepan, add the butter, sugar, milk, and unsweetened cocoa powder and cook over medium heat, stirring often, until the butter is melted and everything is thoroughly blended.
3. Bring the mixture to a boil and continue to cook for 60 seconds (set a timer!) while stirring regularly.
4. Remove from the heat and thoroughly incorporate the peanut butter and vanilla essence. Stir in the oats and stir until fully incorporated and all of the oats are coated with the mixture.
5. Spoon the mixture onto the prepared baking sheets in spoonfuls (I like to use a 1.5 tablespoon cookie scoop). Allow cooling for 20 to 30 minutes before serving.

Video

Notes

• Cookies should be refrigerated in an airtight jar at room temperature for up to a week.
• Once the cookies have completely cooled, keep them in a big freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Before serving, bring the cookies to room temperature.
• Milk: I like full milk in this recipe, but 2%, 1%, skim, or even almond milk would suffice.
• Oatmeal: You may use regular rolled oats in these cookies, but they will be chewier. If feasible, I recommend using quick-cooking oats or pounding old-fashioned rolled oats in a food processor 2 or 3 times to break them down.

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