Note –> Non healthy recipe ahead! Non healthy recipe ahead! Okay, you’ve been warned. But man alive – some things are just worth it. Amen?
I hesitated to even write this post. I mean, there are probably 1 million No Bake Cookies recipes all over the internet. But, alas I found myself making my one millionth batch of these and I took a few pictures.
There are load of these recipes and lots of them have very different ratios, so I wanted to post my Mamaw’s version. I’ve seen it a few places as well…and I know it works. And I like sharing stuff that works. Because ain’t nobody got time for duds ’round here.
When I was in elementary school, the cafeteria got all weird and put raisins in these. PLEASE DO NOT PUT RAISINS IN THESE COOKIES. Thank you. I am an equal opportunity raisin lover, but dude…no raisins in these cookies.
A few notes about sugar
I’ve tried all sorts of sugars in these cookies. I’ve tried coconut sugar. Fail. I’ve tried sucanat. We just didn’t like them (but my friend Tara does). I’ve tried honey granules and they were just okay. But honey, these cookies just thrive on white sugar. It’s a truth. White sugar makes the best No Bake Cookies.
We try not to overindulge in white sugar around here…but dude, if I want a yummy cookie, I surely don’t feel guilty about partaking of the white sugar poison (insert sarcasm). Because it’s tasty. And I like it. And because white sugar is just better in these cookies. Just don’t eat the whole batch…in one day. Ahem.
A few notes about oats
I buy oats in bulk because we really do eat that many. I buy rolled oats…old fashioned oats. Whatever you want to call them. I’m not super fond of quick oats because I think they make oatmeal kinda pasty. But my mom likes them. And she can’t be wrong because she raised two awesome children of whom I am the eldest.
When I want oats I buy a 5 gallon bucket from Bread Beckers. But if I need gluten free oats to bake for a friend, I buy them from Vitacost. If I run out of oats, coffee, or eggs, I consider that an emergency. True story.
But, honey…these cookies are just best with quick oats. You might disagree with me, but it’s okay for you to be wrong. Quick oats. White sugar. Many, many years of cookie making can’t be wrong.
This recipe is written to use margarine. I used margarine for years and years until I discovered the wonderful world of beautiful butter. So, please use butter in these. But, I know for a fact that if you use margarine, it needs at least 65% vegetable oil in it for them to work…otherwise they never harden up. I buy butter from Sam’s club in bulk and freeze it.
You might not call these No Bake Cookies. You might call them Preacher Cookies. Or Chewie Charlie’s (you’re SO wrong, J.R.). Or Cow Pies (soooooooooo wrong). Whatever you call them, just eat them.
Sometimes these won’t harden. They are not happy with humidity. And sometimes they are hormonal and don’t like to cooperate. When that happens, we just eat them with a spoon or keep them in the fridge to stay hard. And in my younger days, I would actually microwave my hardened cookies to make them gooey again. Because a gooey cookie is a delicious cookie.
To get some different flavors, I make them three other ways:
- Chocolate as stated
- Leave out the cocoa and you’ll have a plain PB No Bake
- Use brown sugar instead of white sugar and you’ll have a Caramel No Bake
One final note – I like big cookies. Go big or go home. So, this recipe usually makes around 20-22 cookies for me. If you like tiny cookies (what’s that about?!) then you will get a lot more. If you like to eat batter from the saucepan, this won’t make any. Ahem.
What do YOU call these cookies?
Mamaw’s No Bake Cookies
- 1 stick of butter (1/2 cup)
- 2 cups sugar (white works best)
- 1/4 cup cocoa powder
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 1/2 cup peanut butter
- 3 cups oats (quick or rolled, but quick is better)
- Melt butter in a medium sized saucepan. Stir in sugar, cocoa powder, and milk.
- Bring to a rolling boil and boil 1 minute, stirring constantly.
- Remove from heat and add vanilla and peanut butter.
- Stir until peanut butter melts, working quickly so mixture stays hot.
- Stir in oats until fully coated.
- Drop cookies in desired size on a wax paper lined cookie sheet. Let stand until hardened. Store at room temp.
NOTE: If the cookies do not harden to your liking, you may store them in the fridge.
Yield: 22ish cookies for me. Based on how large you make them.