These No Bake Cookies are a Favorite!
I love vintage cookie recipes! Not only do they taste amazing (that’s why they’ve been handed down several generations!), but they bring back family memories that we all cherish!
Vintage recipes are even better if they’re no fuss and no bake!
My Grandma made these for years and my mom still tells me memories of walking into the house and smelling the aroma of chocolate goodies!
She said the counters would be lined with parchment paper.
And my mom would join Grandma in the kitchen and start chopping pecans.
Because that was an additional “special” stir in.
My grandmother would actually buy them from a friend who had her own pecan tree…so they were super fresh!
My grandma was also a cocoa powder snob.
Only Hershey’s cocoa powder for that old tin can would do! :)
I’m sure my grandmother in heaven would love that I’m sharing her recipe with you!
HOW TO MAKE NO BAKE COOKIES
This is just a simple guide before you try the recipe itself!
We also have the printed FULL version below!
- Combine sugar, butter, milk, and cocoa powder together.
- Stir well with a spoon.
- Place mixture into sauce pan and gently cook on low until butter is melted.
- Increase heat to medium (not high!).
- Bring mixture to a boil. Do not turn on high because you’re in a hurry…these cookies like to heat up slowly. :)
- Stir constantly and boil for exactly one minute. Not a second more or a second less!
- Remove saucepan from heat.
- Stir in vanilla extract.
- Add oats.
- Drop no bake cookie mixture by heaping tablespoons onto parchment paper or wax paper.
- Let cookies cool before serving or storing.
Additional Add-ons for No Bake Cookies
This gives a nice crunch as well as the nutty, chocolate flavor so many of us crave!
Almond Joy candy bar lovers like this addition!
For a toasted maple touch.
Dark chocolate chips.
For those who love double chocolate flavor and a little crunch!
Gently stir these in right before spooning cookies onto parchment paper so they don’t melt!
Ingredients for No Bake Cookies
- Rolled Oats. Some prefer quick oats. Quick oats give less course texture and a chewier cookie. I use either/and/both. :)
- Peanut Butter. Use the classic peanut butter choices for this one. My Grandmother preferred using JIF creamy.
- White, Granulated Sugar. For a toastier flavor, use half brown sugar and half white sugar. Using all white sugar is the classic version and what my grandmother did. But don’t be afraid to change things up! I like it both ways!
- Whole Milk. You need the fat. I wouldn’t use any other milk unless it’s a an allergy issue.
- Butter. Salted is best. If you only have unsalted on hand, add a fresh dashes of salt at the end of the recipe to bring out all the amazing flavors!
- Cocoa Powder. Just grab the good stuff. Classic Hershey’s is the only cocoa powder (Ok….maybe Godiva’s will work too!) we use in this recipe. Grandma’s no bake cookies deserve the ingredient Grandma likes!
- Real Vanilla Extract. Don’t use the imitation stuff. Just don’t. Ewww…
Do you Have to Keep No Bake Cookies in the Refrigerator?
These are probably a classic because they don’t require refrigeration!
Keep them in an airtight container.
Can I Leave out Any Ingredients?
Yes, if you’re missing the cocoa powder, you can still make these. You’ll end up with peanut butter, no bake cookies.
If you’re missing the peanut butter, you’ll end up with a chocolate only cookie.
If you’re out of vanilla extra, try pouring a smidge of pancake syrup into the mixture.
There’s a little bit of vanilla extract in there, plus it adds a maple flavor!
More Cookie Recipes You’ll Love!
Breakfast Cookies. These are healthier and great for busy mornings!
Rainbow cookies. These are super pretty!
Snickers Surprise Cookies. Surprises tucked inside every cookie!
Salted Caramel Cookies. One of my favorites!
- 1/2 cup butter, cut into pieces
- 2 cups granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups rolled or quick cooking oats, For courser texture, use rolled. For less course and more chewy, use quick cooking
- Place the butter, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat.
- Stir often until the butter is melted and all ingredients are combined.
- Bring the mixture to a boil and allow to boil for 60 seconds (please watch the time...timing is important) stirring occasionally. In fact, set a timer!
- Remove saucepan from heat.
- Stir in peanut butter and vanilla extract until fully combined.
- Stir in oats and mix until all of the oats are coated with the mixture.
- Drop spoonfuls of mixture onto parchment paper.
- Cool cookies completely before serving or storing. Cookies gently harden as they cool.
Nutrition Information:Yield: 35 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g