No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

No Bake Oatmeal, Peanut Butter & Chocolate Cookies |

These cookies are perfect for those moments when you are desperately craving something sweet and chocolatey, but don’t have a lot of time (or patience) to make a full-blown batch of cookies. I know that a lot of people grew up eating these as after-school snacks or saw them every year on holiday cookie trays, but believe it or not, I had never heard of them until a few years ago! These mounds of sugary, peanut buttery, chocolate goodness are incredibly addicting. They take only minutes to make and if you’re really desperate and don’t want to wait for them to set, you can eat the mixture straight from the bowl – no raw eggs to worry about!

No Bake Oatmeal, Peanut Butter & Chocolate Cookies |

As soon as I took my first bite of these I immediately thought that they tasted like the icing for the Texas Sheet Cake that I love so much. After thinking about it, the ingredients are very similar – butter, sugar and cocoa that are boiled together. The peanut butter and oats help to cut the sweetness and add great flavor and texture.

No Bake Oatmeal, Peanut Butter & Chocolate Cookies |

These really are as easy as they sound, and a great recipe to make with kids if you have any little hands eager to help in the kitchen.

I can’t believe that these cookies were off of my radar until recently… I love having quick, easy recipes on hand for a quick sweet treat. Plus, no-bake recipes are perfect for the summertime when the last thing you want to do is turn on the oven. Whatever the occasion, I guarantee this is a recipe that you’ll want to stash away and use time and time again.

No Bake Oatmeal, Peanut Butter & Chocolate Cookies |

BONUS! The No-Bake Chocolate, Peanut Butter & Oatmeal Cookie Video:

No-Bake Oatmeal, Peanut Butter & Chocolate Cookies

Yield: 2 to 3 dozen cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

No-Bake Oatmeal, Peanut Butter & Chocolate Cookies. A quick and easy recipe!


½ cup unsalted butter
2 cups granulated sugar
½ cup whole or 2% milk
4 tablespoons unsweetened cocoa powder
Pinch of salt
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats


1. Add the first five ingredients (through the salt) to a 4-quart saucepan.

2. Bring to a rapid boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.

5. Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.

6. Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.

(Recipe adapted from Ezra Pound Cake)


354 Responses to “No-Bake Chocolate, Peanut Butter & Oatmeal Cookies”

  1. ashley on June 30, 2009 at 4:46 pm

    i love these cookies! for some reason i only ever make them at christmas but i love using them for gifts at work cause they’re so easy and quick and i don’t have to deal with the stove all day!


    • Rachel on March 29th, 2011 at 8:28 am

      WHOO HOO! I am SO EXCITED! I have looked EVERYWHERE for this recipe. All the other recipes I found either had no picture (so I couldn’t be sure it was really them) or the picture looked gross. YOURS LOOKS So yummy I wanna grab it right off the screen! THANK YOU! THANK YOU! YOU ARE AWESOME! I’m off to check out your other recipes. Those pictures of yours are mouth watering! WOW! Great Blog!


    • Alison Lyne on December 12th, 2011 at 6:11 pm

      We used to make these all the time when I was a kid and we called them Boiled cookies 🙂


      • fuzzyswife on December 19th, 2011 at 12:21 pm

        question about cookies.. how long will they stay fresh ?


        • Michelle on December 20th, 2011 at 12:45 am

          Probably a week or so in an airtight container.


    • Laura ~ Raise Your Garden on February 23rd, 2015 at 8:24 am

      I agree ~ in summer, it’s too hot to use the stove. But right now, the “real feel” temp where I live in minus 23. The problem is, my stove has a hard time getting to temp! So no bake is perfect for us right now. These look splendid =)
      Good luck with the website, hopefully your glitches all worked out!


  2. Kathy Apple on June 30, 2009 at 5:10 pm

    These are so wonderful – a huge childhood memory. One time, my brother and I made some and forgot to put the peanut butter in. Needless to say, they didn’t harden up, but that was totally fine! We just at it with a spoon!


  3. Mireya on June 30, 2009 at 5:59 pm

    These look amazing…and dangerous!


  4. Valerina on June 30, 2009 at 7:03 pm

    These would be good to make on those hot summer days when you don’t want to turn on the oven. The pictures alone are enough to make me want to go but some peanut butter. 🙂


  5. Tee on June 30, 2009 at 7:25 pm

    I found these a few years ago on the Quaker Oats website… the kids Loved them!


  6. Junglewife on June 30, 2009 at 7:26 pm

    Mmmmm…. when I was growing up we called these “monkey meat.” Don’t ask me why, I have no idea!


    • Megan B on November 3rd, 2012 at 8:56 pm

      My husband calls them that, you aren’t alone! 🙂


  7. Erin on June 30, 2009 at 8:41 pm

    I made this exact recipe not too long ago, but just haven’t psted it yet. They are fabulous!


  8. Tracey on June 30, 2009 at 8:54 pm

    No bake cookies are the best! So simple and delicious! Yours look tasty.


  9. Mara on June 30, 2009 at 9:24 pm

    I have to say that I have never done a no bake recipe. I always wondered if they tasted as good as a true baked recipes. But you have shown they absolutely look good. Next would be to try them out. I did try your peanut butter cookies today. I have to say that Jr. Chef almost didn’t allow the dough to make it to the sheet. It was that good. Thanks!


  10. Katie on June 30, 2009 at 9:27 pm

    So simple! I’ll have to try this soon!


  11. Michelle on June 30, 2009 at 9:38 pm

    Hi Mara,

    I have to be honest – I don’t think that these are as good as a freshly baked chocolate chip cookie (what is?), but they are very tasty and a great quick recipe! So glad to hear you enjoyed the peanut butter cookies today!



  12. shelly on July 1, 2009 at 8:33 am

    You know, these look great! I have never tried a no bake cookie recipe because for whatever reason they never appealed to me…until NOW…these look really great…I am definitely going to try these!


  13. Liz Brooks on July 1, 2009 at 8:43 am

    I love these-but I’ve never made them! Time to give it a try I say:)


  14. Eliana on July 1, 2009 at 11:20 am

    I’m coming across s many great no-bake recipes. This one looks amazing and I will have to try it soon.


  15. Julie on July 1, 2009 at 12:19 pm

    I love these… in my part of the world most people call them Preacher cookies. I’m not sure why, but that’s just what they’re always called. I think they’re delicious!


    • Beachside Baker on February 23rd, 2015 at 9:26 am

      Probably because, “oh no, the preacher is coming over. We need a treat for him, quick!” These are ingredients I always have on file. Thank you for this recipe, Michelle. I’m trying this one for sure!


      • Andrea on August 24th, 2016 at 5:00 pm

        Maybe because the stove represents hell. Lol


  16. Avanika (Yumsilicious Bakes) on July 1, 2009 at 1:04 pm

    I too have never tasted a no-bake cookie! Your picture makes me want to try one soon!!


  17. Katerina on July 1, 2009 at 1:12 pm

    I make something similar which is delicious but instead of peanut butter has coconut!


    • Linda on June 5th, 2015 at 11:12 pm

      Coconut no bake? I have to have that recipe. Could u post it pleeeeese.:-)


      • Lulu Huxley on November 7th, 2015 at 3:53 pm

        I always put coconut in my no-bake cookies. My recipe is exactly the same as yours, I just substitute one cup of oats for one cup of coconut. The quality of the coconut makes all the difference. I get the finely ground dry unsweetened coconut (the good stuff) from our local nut factory, not the icky sticky shredded stuff that has added sugar that they sell in the baking isle (yuck). There is nothing like the smell of freshly ground high-quality coconut.


        • Lulu Huxley on November 7th, 2015 at 3:57 pm

          Oh, also sometimes I add Nutella (hazelnut chocolate spread) too. I just substitute half the peanut butter for Nutella. Yum.


  18. Eileen on July 1, 2009 at 2:04 pm

    HOw many cookies does this recipe make? Just curious! I may make these for a 4th of July party this weekend. They look amazing!


    • Chris Louie on September 9th, 2010 at 12:32 pm

      Oh my….these look like trouble….I am going to make these for my boys…may have to have one myself.


  19. Michelle on July 1, 2009 at 2:13 pm

    Hi Eileen,

    My apologies, I just realized this morning I forgot to put the yield in here and went to edit it and then got sidetracked! Depending on size you will get anywhere from 2-3 dozen. I hope you enjoy them!



  20. Risa on July 1, 2009 at 2:45 pm

    These seem so perfect for the hot days of summer.


  21. Pam Striker on July 2, 2009 at 11:35 am
  22. Teri on July 2, 2009 at 7:29 pm

    My grandaughter taught me to take the mixture off when it JUST came to a full boil (and not boil them for 1 minute). I must say she’s right. They were much creamier and not dry like they can be. So just in case you have that problem.. this will fix it. I do think these are marvelous gems!


  23. Toby on July 3, 2009 at 7:40 am

    These are my favorite! First time I had them was in the 70’s at my Grandmother’s. She called them “mud cookies” but when we started making them the name “no-bakes” seemed to win out.

    When I make them now I just pour them into a lined pan and when set cut them in rectangular pieces.


  24. Cheryl on July 3, 2009 at 1:17 pm

    OMG I remember these from my childhood! I loved them, thanks for the reminder I must make them!


  25. Heidi on July 3, 2009 at 2:54 pm

    My 4 kids and I made these yesterday. We’re in the midst of “Operation-Eat-Up-All-the-Food-in-the-Pantry” so we substituted almond butter and old fashion oats. They were great! I must admit we dug into them before they were fully set, but they were loved by all. They were gone within 24 hours. Thanks for sharing!


  26. Martha on July 4, 2009 at 7:59 pm

    Mom use to make these no bake cookies for us when we were kids. Some recipes really stand the test of time. They are perfect for the summer months when it seems too hot to turn on the oven too!


  27. Michelle on July 5, 2009 at 11:52 pm

    Hi Heidi,

    So glad you and your family enjoyed these! They’re definitely a great recipe to make with the kids. Thanks for coming back and letting me know what you thought!!


  28. Michelle on July 5, 2009 at 11:53 pm

    I love that these cookies have conjured up so many old memories of having these as children or making them with parents or grandparents. I think it’s great when recipes can trigger all sorts of good memories 🙂


  29. Stephanie on July 7, 2009 at 11:01 pm

    I made these tonight, and they were a hit! So easy and quick to make!


  30. Christine on July 8, 2009 at 12:12 pm

    These look absolutely delicious – they’re so simple and I can eat them! Yum!


  31. heavenvanw8 on July 10, 2009 at 3:38 am

    it’s a great gift idea…


  32. Erin Brooks on July 10, 2009 at 1:46 pm

    Hey Michelle I want to make these but I don’t have wax paper. Is there a substitute?


  33. Michelle on July 10, 2009 at 1:51 pm

    Hi Erin,

    You can use anything that they would be easy to remove them from – parchment paper or a silpat baking mat would work too. Hope that helps!!

    Happy Baking 🙂


  34. Erin Brooks on July 10, 2009 at 4:45 pm

    😛 Ya I don’t have a silpat either. (I know what kind of a baker am I?) Guess I can’t just use a nonstick pan with pam on it…?


  35. Michelle on July 16, 2009 at 12:16 pm

    Erin – Definitely try it with a nonstick pan and/or Pam. My only thought is that the cookies may slide a bit, but they should still taste great! If you go that route, please let me know how it worked out! 🙂


    • Jan Jones on September 22nd, 2015 at 8:32 pm

      I never used Pam or parchment paper, sticking isn’t much of a problem


  36. Madi on August 4, 2009 at 1:48 pm

    I love no bakes !!!!!


  37. Llama on August 5, 2009 at 9:17 pm

    Try adding shredded coconut too.Delish!!!


  38. melanie on August 31, 2009 at 5:23 pm

    speaking of these cookies triggering memories: i’m a teenager who has been going to the same camp for 6 years now. we always have no-bakes, and when i made these today it totally brought be back to camp memories. thanks for the recipe!


  39. Kari on October 27, 2009 at 12:02 am

    I did a search for “No-Bake Chocolate Oatmeal Cookies” today, and found your site, this is exactly the recipe I was looking for!!! (lost the cookbooks a few years ago, am trying to get back some of my favorites I remember)..

    Thank you, and oh, the pictures are tooooooooo much~ *lol*

    Have any recipes for German Pancakes? 😀

    Loved finding this, I will refer my daughters here too!


    • Toni on December 16th, 2013 at 4:28 pm

      German pancakes are a family favorite at my house and requested for everyone’s birthday breakfast!
      1 cup flour
      1 cup milk
      6 eggs
      1 stick butter
      Put half stick of butter into each of 2 9″ round cake pans and place into oven set at 350. The pans pre-heat with the oven and the butter melts. (Honestly, I usually cut the amount of butter in half, but the recipe I use calls for this amount). Meanwhile, place flour, milk and eggs into the jar of a blender and blend until very thoroughly mixed and just a bit bubbly. When mixed and butter is melted, pour half of mixture into each pan and bake approximately 20 minutes, until center is set and sides have risen high. We serve with lemon wedges and powdered sugar.


      • Michele Bass on January 26th, 2014 at 11:03 pm

        If you have a pampered chef mini bundt pan, it makes the best German pancakes ever! Cast iron pans work welll too. So yummy, thanks for the recipe.


  40. Patty Fox on October 30, 2009 at 7:35 am

    LOVE this recipe! I made these cookies this morning and was a bit short on oatmeal so I added about a half cup of Rice Krispies. Very tasty.


  41. Grace on November 2, 2009 at 10:06 am

    mmm…I’ve made something similar to these before and they taste amazing! Best part is no bake time…but there still is the cooling factor. Anything with peanut butter isn’t likely to go wrong!


  42. Fn stewart on November 6, 2009 at 8:04 pm

    I love this site, made these cookies and the snickerdoodles for the coast guard mechanics that I work with so that I didn’t eat them all myself haha- they loved them! Thanks again for the great site, the guys apreciate it too 🙂


  43. calianne on November 11, 2009 at 3:58 pm

    These no bake cookies were great!!!!!!! i am glad i looked these up. I am going to make them for my eighth grade class!!!!!!!!!!!!!!!


  44. jessca on November 18, 2009 at 1:48 pm

    i love this cookie and have been making it since i was a kid. now when i’m Craving that “sweet and salty” thing. i lay those square pretzles on the wax paper, then plop the mix on top. and they kind of set faster too!


  45. Marlyn on November 21, 2009 at 7:35 am

    I really love you right now! =) Thanks for sharing the recipe~ This would be useful for that time of the month when you want something fresh and sweet and don’t have the patience to do the hard work! ^_^


  46. Hiratana on November 28, 2009 at 12:49 am

    Grate cookies ! I’ll definitely make them ^^
    Just a quick question : How long does it take for them to harden and can I put them in the fridge after making them so that I can speed up the process or will hat ruin them? ^^


  47. Cyndi on December 1, 2009 at 11:24 pm


    I am totally craving something like this right now, but alas…..all I have are regular oats. Do you think if I gave them a quick whiz in the food processor that I could use those instead of the instant kind?


  48. Michelle on December 2, 2009 at 11:50 pm

    Hi Hiratana,

    Mine took about an hour to set completely, but it will vary depending on the temperature and humidity in your house. You can definitely pop them in the fridge to speed up the process; no harm!

    Enjoy the cookies! 🙂


  49. Michelle on December 3, 2009 at 12:12 am

    Hi Cyndi,

    I think running some regular oats through the food processor would be just fine. I think the recipe calls for quick oats since the cookies are not baked and the traditional oats are a bit larger than quick, which would make the texture a little more difficult to chew easily. Enjoy the cookies! 🙂


    • Tammy on September 17th, 2013 at 2:07 pm

      I was just looking for a sugar sub for no-bakes and found your site. I’ve been making these cookies since I was a kid (48 now) and we’ve NEVER used quick oats. Always have used the “old fashioned” ones. They’re delicious and have great texture (not mushy)-also better for you 😀 . I didn’t know anyone made them with quick oats. Also, I use a natural crunchy peanut butter (Krema) with them sometimes and they are delicious. Some versions of the recipe have chopped nuts as an option, but crunchy peanut butter does the trick-a very fine crunchiness. (Oh, I also sometimes use almond milk instead of reg milk.) My family loves these cookies! Good to see renewed interest in them (albeit three years ago now). Your pictures are encouraging me to make some, sugar substitute or not! 🙂


  50. paige Myers on December 17, 2009 at 12:25 pm

    I love no-bake cookies!! my dad loves to make them… its a family tradition!!! but how long do they sit in the fridge?


  51. Diana Jensen on December 22, 2009 at 1:00 am

    Can you use regular oats instead of quick oats in this recipe?


    • Jenn on February 3rd, 2014 at 8:33 pm

      I did….. my son said my cookies were much better than Grandma’s (who used quick cooking oats). I prefer the texture with regular oats.


  52. Diana Jensen on December 22, 2009 at 1:01 am

    oops! just saw the same question. sorry 🙂


  53. Melinda on December 24, 2009 at 10:48 pm

    I used your recipe tonight to make cookies. I don’t know if any of your readers are diabetic, or sensitive to sugar, but there is a product that tastes like sugar called Whey Low. I use it, its low carb, calorie and low on the glycemic index. Thanks for your recipe. My cookies turned out wonderful and I can enjoy an oldie but goodie without getting sick. Thanks again!


  54. Keith on December 28, 2009 at 2:02 pm

    I am 52 years-old and will never forget making these with my mom when I was a little kid! They are the first thing I ever cooked by myself! I still love them!


  55. micheal on January 3, 2010 at 1:46 pm

    what about using splenda


  56. Michelle on January 3, 2010 at 10:37 pm

    Hi Paige,

    They just need to be in the fridge until they firm up, probably about a 1/2 hour. Just check them to make sure they’re set.

    Enjoy! 🙂


  57. Michelle on January 4, 2010 at 1:10 am

    Hi Micheal,

    I have never used Splenda to bake with, so I can’t endorse or reject it, but if you try it in this recipe please stop back and let us know how it turns out!


  58. Laurel on January 21, 2010 at 12:57 pm

    This recipe is close to one I make. Mine has coconut and no peanut butter. We call them “Specials” and we grew up making them. Definitely a family favorite.


  59. angie on January 22, 2010 at 1:10 am

    hi these were favorite around our house but we didnt put peanut butter in them when i was a kid


  60. Cole on January 24, 2010 at 10:00 am

    A tasty alternative is to forgo the cocoa and use White Chocolate Wonderland peanut butter (it’s peanut butter with white chocolate added to it), or if Dark chocolate is your thing then they have Dark Chocolate Dreams, too. 😉


  61. erisgrrrl on January 25, 2010 at 8:34 pm

    Yum! I made this recipe for the 2nd time in a week today. Both times I used soy butter instead of peanut butter and today I used turbinado sugar instead of white granulated sugar b/c I was out. I like to put a tray in the freezer to set up superfast so we can eat them faster! 😀


  62. Emily on January 30, 2010 at 2:23 pm

    I just made these today with soy butter because of a child with a peanut allergy. They were awesome! I don’t know that anyone would be able to tell the difference. They were so good!


  63. xo on February 8, 2010 at 11:46 pm

    Hi, I made these yesterday and they were delicious, but way too chewy!
    I think I used regular oats. They kind of taste heavy, the mixture is so good though .but I also found it to be a tad too sweet.

    Guess I’d have to use different oats next time. Will quaker oats do?
    thank you for the recipe, it’s yummy!


  64. xo on February 9, 2010 at 1:46 am

    Also, would it be possible to substitue the oats for corn flakes or frosted flakes?
    Or maybe some sort of cereal?


  65. Michelle on February 16, 2010 at 10:29 pm

    xo – I use Quaker Oats for these, but yes using the traditional oats instead of the quick oats will definitely alter the texture. I also think you could probably substitute a cereal like corn flakes or rice krispy treats for the oats. Would love to hear about your version!


    • linda on September 24th, 2011 at 10:50 pm

      Thats what i am going to do try it with rice krispies instead of oatmeal . Of course when i make them with oatmeal I usually ad at least 2 talbelspoon of carmal topping in with the peanut butter .But i take 2 tblspns of peanut buuter out before iI add the carmel . I will let you know how they turn out


  66. Rose on February 23, 2010 at 3:07 pm

    Thank you for posting this! I was looking for a no eggless quick dessert to make (for fun and practice) I will be adding to my site soon.


  67. TN Lizzie on March 1, 2010 at 11:55 pm

    My cookies are sitting on the counter cooling.

    I am sitting at the computer doing the dishes! You see, my waxed paper was small, and the left-overs have to go somewhere…

    Oh, my word! I used crunchy peanut butter, so there are teeny bits of peanut in each bite. I am diabetic, and THESE are what God made Insulin for! (I only used 1.5 C. sugar, but I will have to try this with Splenda.)

    Thank you for sharing this recipe! You are my new best friend! LOL


  68. Tony Velasquez on March 7, 2010 at 5:24 pm

    VERY glad you also put a Photo of the cookies as well!
    My Mom had this recipe from someone she worked with and me and her during the Holidays made them, but I havent for years.
    There was a little Bakery across the street where I worked a long time ago, and they had in a case “Missouri Mud Cookies”!
    Thats when I learned to actual name for them . . . and thats what they look like 😀
    I just shared the Recipe with 2 Ladies at a Bakery in “Old Town” Monrovia Ca. who will feature them soon!
    Can’t wait! 😛


  69. hedorah on March 7, 2010 at 11:12 pm

    I just made these tonight, so delicious~


  70. LilSis on March 15, 2010 at 10:50 am

    My family has made this cookie recipe for years and it’s a real favorite of mine! I’m not the best at baking so this is a perfect recipe for me. Great photos!


  71. Kate on April 21, 2010 at 1:40 pm

    I just made these with my 2 1/2 year old and he loved every bit of it (especially liking the leftovers out of the pan!). He is currently sitting at the counter waiting patiently for them to set. =) Thanks for the recipe!!! Delicious!


  72. Beth on May 16, 2010 at 11:10 am

    My grandma and I used to make these together. For the sake of time, she would spread them in a pan (9×9, I think), and cut them after they set. That is another good way to make them without having to mess around with the shape.


  73. lisa on May 23, 2010 at 4:28 pm

    Thanks, these r the best no bakes i have made!!


  74. Weng on May 26, 2010 at 10:03 am

    can i use 1/2 cup granulated sugar and 1/2 cup brown sugar on this recipe?


    • Michelle on June 1st, 2010 at 12:00 pm

      Hi Weng, I haven’t tried 1/2 white and 1/2 brown, but I don’t see why not. Would love to hear about your results!


  75. Sue on June 15, 2010 at 10:27 pm

    These have been my favorite cookie since my mom made them for me when I was in Brownies(MANY years ago)! I had them for every special occasion:)


  76. Megan on July 4, 2010 at 2:11 pm

    Made these yesterday. I don’t think I can ever make them again because I ate way too many! 🙂


  77. Heather on July 12, 2010 at 10:37 am

    Joy, joy! I just saw your link from the Skip to my Lou blog. These cookies have been a family favorite recipe for a few generations now. As I make them ‘down here in the South’, not too many people have ever seen or tasted them (but they love them once they try them). I had a big smile as I read that you’re from PA. Explains everything – mom’s family is from Everson (teeny, tiny town). Thanks for posting and sharing this great cookie!


    • Belinda on July 22nd, 2013 at 6:41 pm

      I’m from Alabama, we make them down there too. I live in Kansas now, I make them here too. 🙂


    • Gia on September 10th, 2016 at 10:32 pm

      Maybe it’s your recipe sweetie but we’ve always had them in the south.


  78. Cynthia on July 18, 2010 at 11:26 pm

    My mom made these when I was growing up… and I LOVED them. I have a similar recipe, and I make it with carob powder, instead of cocoa powder, because I can’t eat chocolate. (I will pause a moment while you feel my pain.) You can’t taste the difference at all when carob is used in this recipe. I have fed it to people who swear to me that they hate carob, and they never noticed, until I gloatingly told them about it later. It makes me soooo happy to be able to have the chocolate taste without the chocolate!


  79. Kath on July 21, 2010 at 11:01 am

    Well, I guess I’m a little late to the party, but these cookies look amazing! Have you heard of anyone using soy or almond milk instead of dairy milk? I know someone who has developed an intolerance for milk, but does OK with butter.


  80. Magic of Spice on July 22, 2010 at 5:32 pm

    They look really good:)


  81. Wendy on July 23, 2010 at 8:33 pm

    I love these cookies. I make them often. My nieces ask for them at every get together, if I don’t make them, I hear about it.
    I add 1/2 cup of crushed peanuts to mine and they are great.


  82. Barbara J Driggers on July 24, 2010 at 1:46 pm

    Give me any recipes that you can make or bake in slow cooker, like pies or cakes. My oven is broke, no money to fix it, so everything we eat, is either slow cooked, boiled or grilled in a skillet or fried. Boy these cookies look so good.


  83. Donna Brumley on July 24, 2010 at 7:49 pm

    I made these for my kids all growing up, but always included coconut. Makes a fun variation. I’m making some tonight as its too hot to bake and I plan to add some walnuts this time.


  84. Pamela on July 24, 2010 at 10:02 pm

    It’s ridiculously hot here right now, so I made these tonight. They were great…in fact a little too good – I made huge ones and ate way more than one…ekk! I added marshmellows in to half of the batch and that was tasty too. Thanks for sharing. 🙂


  85. Lauren on July 26, 2010 at 9:25 am

    Help!! I’m doing something wrong 🙁

    This weekend marked the third time I’ve made this cookies, and I’ve only managed to get them right ONCE (the first time). This time they wouldn’t harden. Even after 45 minutes on the wax paper, they were still very gooey (we ended up eating a couple of them off the paper, with forks, but they just weren’t the same). What am I doing wrong?? My boyfriend thinks there may have been a bit too much peanut butter. Would that cause this?



    • Wendy on July 26th, 2010 at 11:36 am

      The peanut butter really wouldn’t make them not set. I’ve had that problem myself a few times. Make sure they boil. Some one had a good idea, when they get to a rolling boil shut them off instead of waiting the minute. Oh yeah make sure you use quick oats.

      I’ve made a few errors making these cookies. Keep trying you will get it right.


      • SuzQ on July 28th, 2010 at 4:01 pm

        Lauren, see my post below.


    • Mark on May 29th, 2013 at 1:23 am

      I made these many times. Last night I used Blue Bonnet instead of real butter. They also did not set, so if you are using a butter substitute, that could be the problem.


  86. SuzQ on July 28, 2010 at 4:00 pm

    Hey guys, I’ve been making No Bake Cookies for about 30 years (since I was about 10) and the key to them setting up is to boil them for 2 minutes. Boil two minutes, stirring constantly, and then quickly add your oats and scoop them out on to your wax paper. If you do this they harden almost instantly. Seriously, you will be eating them within about 5 minutes. Don’t boil any longer though or you will have granola! Try it, this is a family favorite and this is how we’ve always done it.


    • Michelle on July 31st, 2010 at 10:47 pm

      SuzQ, thank you for sharing your expert tips! Much appreciated!


  87. Duchess of Fork on August 8, 2010 at 9:17 pm

    Just made these with Rice Krispies because I didn’t have any oats. They’re cooling right now and they look amazing! Can’t wait to try. 🙂


  88. Be Fresh on August 11, 2010 at 12:02 am

    With the weather being as hot as it is, this was a quick and cool treat to make. Plus it tasted great!


  89. Meredith on August 19, 2010 at 2:21 pm

    I made these cookies once before, but I decide to be brave and make them with Sunflower seed butter (my son is allergic to peanuts). They turned out awesome. I thought he was going to miss out on one of my favorite childhood treats, but no more he thought the cookies were great too.


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  92. Pam on September 22, 2010 at 2:49 am


    I came across your site when googling Pizzelles. When I found this recipe I was taken back to my childhood. My grandmother would make these. I just made two batches for the teachers at our school.

    Thanks again. I look forward to reading your blog.


    • Michelle on September 22nd, 2010 at 7:36 pm

      You’re welcome Pam! I love recipes that bring back warm memories 🙂


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  94. Heather on October 1, 2010 at 11:13 pm

    In case anyone is wondering, these work great with canola oil and almond milk if you are like me and can’t have dairy or soy. Delicious, although life isn’t really lived if you don’t have butter in it.


    • Michelle on October 3rd, 2010 at 10:31 am

      Heather, Thanks so much for the tips on substituting canola oil and almond milk!


  95. jane on October 14, 2010 at 5:21 pm

    I remember eating these cookies at school (was desert for the hot lunch) back in the mid-fifties. Never could find a recipe so made them from memory. These hit it right on. Thanks.


    • Michelle on October 18th, 2010 at 10:45 pm

      Aw what lovely memories! Thank you for sharing Jane, and great to know the recipe is spot-on!


  96. Barbara J Driggers on October 24, 2010 at 3:01 pm

    Help!!! Can I somehow bake a pumpkin pie in my slow cooker, I want one so bad and oven is still broke. I don’t like boughten pies.


    • Michelle on October 24th, 2010 at 7:28 pm

      Hi Barbara, I don’t have any experience baking in slow cookies, but hopefully some other readers may have some ideas!


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  98. Melissa on November 21, 2010 at 3:15 pm

    My mom used to make these! Thanks for the memory. 🙂


    • Michelle on November 22nd, 2010 at 9:57 pm

      Most welcome, love the warm fuzzies 🙂


  99. Amber on December 2, 2010 at 1:47 pm

    I’ve been making these cookies for years and they are so good! I don’t boil mine at all. Just heat the first 4 ingredients until the butter is melted, stir in the peanut butter, remove from heat and stir in oats. Super easy. For another shortcut, just pour the “dough” into a 9×13″ pan and let it cool at room temp then cut into bars. I’ve tried to speed up the process by placing the pan in the refrigerator right away, but the oats didn’t cook completely so the texture was off a little. The bars are easier to cut if they are cold, so I let mine cool at room temp and then chill them for a bit before cutting. These cookies are so addicting!


  100. lindsay on December 4, 2010 at 1:49 pm

    i love these cookies!!! ive been craving these for such a long time, but couldnt find a good recipe!! this website is the best for baked goods, since i love to bake. i have tried many of these recipes and these are my favorite!!


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  109. Sheri on January 12, 2011 at 11:20 am

    Just made a batch but threw them in a greased 9×13 pan.
    This recipe brings me back to 2nd grade and the thrill of making them in class.


  110. Laura Witts on January 19, 2011 at 12:34 pm

    I just made a batch, they came out well but my family didn’t really care for them. Cocoa powder left a bad after taste, I used unsweetened as recipe did not say but thought with all the sugar unsweetened made sense. May be if I used sweeten it would taste better.


  111. lindsayy on January 19, 2011 at 2:19 pm

    i just found out, i have an intolerance to wheat and gluten. soo, i cant eat anything with gluten and flour in it. which is basically the same thing as wheat. but i loved these cookies!


  112. moon on January 21, 2011 at 9:21 pm

    I made a recipe very similar to this one, but I cannot get them to set up…any suggestions on what I might be doing wrong?? Thanks!


    • Maggie the Cat on February 13th, 2011 at 11:30 pm

      They need to boil longer than 1 minute. If it’s humid in your area or it’s a rainy day these cookies will be “fussy”. I live in a fairly humid part of the country and if I don’t boil these for about 5 minutes they just don’t set up. I see many recipes that say to boil for 1-3 minutes, and that’s still not enough.


  113. Patty on January 24, 2011 at 1:04 pm

    We ( four daughters) and myself make these cookies quite often. We love to eat them along with a bowl of warm salty popcorn.


  114. Sherri on February 2, 2011 at 10:33 pm

    I have a twist to this recipe from our school lunch lady! A Blonde No-Bake!
    Omit the cocoa and substitute 1 1/2 cups white sugar and 1/2 cup brown sugar
    in place of the 2 cups of white sugar. The only other difference in my recipe is 1 tsp vanilla instead of 2 tsp. vanilla and add a dash of salt. So Yummy!! Love your site.


  115. Pingback: Best Ever No-Bake Chocolate Peanut Butter Bars | Cooking by the seat of my Pants!

  116. tara on February 17, 2011 at 9:53 pm

    Just to let everyone know, you can use almond milk, stevia, and any nut butter of your choice and they come out great- and super healthy. I add coconut and ground up nuts to add more nutrition and protein. Hope this helps!


  117. Tina on February 19, 2011 at 12:41 pm

    The Lunch Ladies in grade school made the BEST no-bake cookies ever….haven’t had them since, but wiull surely try your recipe….just wish the pictures would print along with the recipe. Thanks!


  118. Sean on February 20, 2011 at 4:32 pm

    Here’s my “perfected” version of this recipe. I LOVE THESE THINGS!

    Half-size Recipe:
    3.3 tablespoons butter, organic
    .5 cups sugar, Raw organic Turbinado cane sugar (less sugar, but still very sweet)
    ¼ cup milk – Goat milk, of course!
    2¾ tablespoons cacao powder (Dagoba organic) – extra choco!
    .4 cup peanut butter, bland tasting, organic creamy or chunky (a little too much makes cookies crumbly/coarse tasting and PB overwhelms chocolate flavor. PB has to be melted well into the choco)
    1 heaping teaspoon vanilla, organic
    1.25 cups oats, organic (more will make the cookie too dense and dilute the goodness)

    1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
    2. Bring to a rolling boil and let boil for 1.5 minutes.
    3. Remove from heat.
    4. Stir in the peanut butter and vanilla until smooth, KEEP WARM, then stir in the oats.
    5. Drop by heaping tablespoons onto lightly oiled (sunflower, tasteless) glass plate.
    6. Pop in the fridge.


    • VIOLAA on July 18th, 2011 at 8:00 am

      where are you from ? how to convert decimel point to cup or tbs measures


  119. Sean on February 20, 2011 at 4:35 pm

    CORRECTION: that’s supposed to be .2 cups of peanut butter.


  120. Diana on March 18, 2011 at 2:11 pm

    This is a very old recipe, I’m a senior citizen now and we had these fabulous cookies as a child, a friend of mine is older than me and she said her family used to call them “boiled cookies” I guess because they are boiled and not baked. Whatever you call them they are the easiest, best cookie EVER


  121. PeggyPoo on March 20, 2011 at 7:48 pm

    Love these! My Mema always called them “Lazy Housewife Cookies” LOL!


  122. Kathy on April 1, 2011 at 11:00 pm

    My husband makes them often and calls them –” Kids Love Cookies” Cookies– He sometimes adds raisins which makes them chewier .


  123. Ally Lynn on April 16, 2011 at 6:03 pm

    These cookies are delicious!! We’ve had almost the exact recipe in my family for YEARS. I think my great-grandmother got this recipe somewhere and has been passing it down…

    I used to have a problem overcooking the sugar, butter, etc. mixture. Now I use a candy thermometer and letting it get up to between 226-228 degrees F makes the cookies come out perfect!

    I’m looking forward to trying your version of this old classic. 🙂


  124. Denise on May 12, 2011 at 8:38 pm

    When I was a little girl (I’m now 55) my neighbor, Mrs. Young (I still call her Mrs. Young even though she was widowed for years and eventually became Mrs. Troy), used to make these cookies. I could never get enough of them! Nothing tastes better than these cookies, warm and freshly made, along with a great big ice cold glass of WHOLE milk. Sometimes I used to eat so many that I would wind up with a stomachace, but oh so worth it!


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  126. khadijah on May 16, 2011 at 2:21 pm



  127. GINA fLORENCIA on May 30, 2011 at 9:56 pm

    HI, I’ll like to try this recipe but we’re no a peanut butter kind of people (wierd ) what you think we can use insted? thanks for your help….Gina


    • Michelle on May 31st, 2011 at 10:32 pm

      Hi Gina, You could use any type of butter – almond butter, cashew butter, even sunbutter (made from sunflower seeds).


  128. Jill on June 10, 2011 at 10:07 pm

    I came for the PB&J bar recipe, but ended up making these. Thank you for such wonderful memories, because growing up these were always my favorite.

    I hadn’t realized until using this recipe that you actually boiled the sugar, butter mixture, as before I’d just melted everything and put it in the fridge to firm up (poorly written hand me down recipe, I’d used before) Anyway, this is a much yummier cookie.


  129. Emely on June 23, 2011 at 7:15 am

    This looks amazing i will make them this weekend cant wait to try them 🙂


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  132. Charles on July 14, 2011 at 3:44 pm

    I have to say these cookie are amazing! My friends and family went nuts over these tasty treats!


  133. christel lambert on July 20, 2011 at 1:45 am

    Hi there I wwas just wondering can these no bake cookies be made sugar free??
    I have a 5 year old with some teeth problems and I hate to deprive him of some sweet treats every once in a while but I try suger free items so is there any way it can be done and they still turn out ok? Or if anyone has done the splenda version of it please let me know before I try to do it and it turns out like my splenda rock candy (all screwed up LOL!!)


    • Michelle on July 20th, 2011 at 10:33 am

      I have not experimented with a no-sugar version, but I do think you would do just fine with a Splenda substitution here. I’d love to hear your results!


  134. Nici on July 22, 2011 at 10:28 pm

    I’ve also been making these since I was old enough to stand at the stove and stir! We, however, always call them cow patties, since well, that’s basically what they look like! I love the ideas of adding pretzels and marshmallows, thanks for the tips!


  135. Ally on July 28, 2011 at 4:54 pm

    I made these for my friends last night & they wanted to take the rest home! Fabulous recipe. Rave reviews were shared! xo


  136. Mariel on August 7, 2011 at 4:36 pm

    It’s a no-bake cookie kind of day! 🙂 Yum!


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  138. Pene Fedro on August 16, 2011 at 2:41 pm

    The recipe for No Bakes that I like uses coconut. Does anyone have that recipe?


    • Maggie the Cat on August 16th, 2011 at 5:57 pm

      No, but I want it! Coconut sounds delish in these!

      Also, I’ve tried these w/rice krispies instead of oats but they were just weird. The rice krispies turned chewy in the cookie. Am I doing something wrong?


  139. Tonya on August 22, 2011 at 11:35 pm

    Mama always called these preacher cookies. She said when the preacher would call and say he was on his way over, you had time to whip up these cookies with what you had in your pantry by the time he got to the house.


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  141. Jessica on August 28, 2011 at 9:48 pm

    I made these tonight and they were fantastic! The whole family loved them.


  142. Jessica on September 1, 2011 at 2:01 pm

    I made these earlier this week for my kids and I. They are AMAZING!!! I chilled them in the refrigerator so they would be so messy for the kids. I was thinking about seeing how they would taste with Rice Krispies instead of Oats also. Kind of like a Star Crunch. I love your website! I am always on here looking for new things to try. One day I plan to make a cookbook of all my baking/cooking creations and favorite recipes for my friends and family.


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  145. Dana on September 7, 2011 at 8:37 pm

    These look great! But what’s a rolling boil?


    • Michelle on September 8th, 2011 at 6:17 pm

      Hi Dana, Basically, a full boil, not just simmering with little bubbles – big, bubbling bubbles of a boil 😉


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  147. Bandit on September 12, 2011 at 5:42 pm

    These are Sara’s Candy Cookies, according to my mom’s recipe card. I never knew who Sara was but we sure loved her cookies. Her recipe called for chunky peanut butter, which adds a nice crunch. Try it!


  148. Nicki on September 20, 2011 at 3:13 pm

    I grew up on these cookies and still love them to this day!! My grandmom always made these at Christmas time, and I’m proud to say continuing the tradition! These definitely are a staple in my cookie bin! 🙂


  149. Pingback: No Bake Chocolate Peanut Butter Oatmeal Cookies « Bake Me Famous

  150. Lyssayn on September 22, 2011 at 9:17 pm

    I just stumbled across your website while searching for sugar cookie and royal icing recipes; I noticed this no-bake recipe in the sidebar and decided to check it out. I realized I had all of the ingredients in the kitchen, this would take only minutes to make, and I had nothing else in the house for dessert. I ran into the kitchen during a commercial break (OK, plus a few minutes), whipped up a batch, grabbed a couple of warm but firm cookies and threw them at hubby (gotta be nice!), grabbed a couple more for myself, and was back in front of the TV without missing a beat. Awesome, and thank you for the stellar recipe! I know the sugar cookies are going to take me longer, but my success on this recipe will carry me through!


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  152. Melissa on October 6, 2011 at 12:01 pm

    I love these! Have you tried freezing them? I am wondering how they would do in the freezer…


    • Michelle on October 10th, 2011 at 4:37 pm

      Yes! I freeze almost all of my cookies, and you could definitely freeze these.


  153. Grant on October 10, 2011 at 10:24 pm

    I have no idea why my cookies came out sticky – they didn’t harden. does anyone know? can sugar be bad? didn’t forget p. butter and one above doesn’t boil the minute.

    one year mom’s praelens (sp?) didn’t harden – made her nuts. she thought the small town got a shipment of bad brown sugar. Only one store. solved itself after a year – who knows


    • Maggie the Cat on October 11th, 2011 at 12:24 am

      Grant, next time try boiling them longer. Sometimes things that have to “set up”, like candies, your pralines, these cookies, the humidity plays a BIG factor. I laugh when I see directions that say “boil 1 minute”. If I did that, I’d have a pile of goo. Cook them on medium for as long as it takes them to reach a good, full boil. THEN time it, adding a couple minutes. I usually have to go with 4 minutes. And if it’s very humid or rainy I just don’t bother trying, they will not turn out, period. It may take a time or two to find “your time” and then you will have to adjust for the weather each time you make them.

      Also, try these cookies with coconut in place of 1/2 the oats, or in place of all the oats; it’s very tasty that way, too! Peanuts are also a good substitute. Rice Krispies are horrible in these, IMO…. chewy and weird tasting.


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  155. Georgia on October 16, 2011 at 10:20 am

    The recipe I have used for years has you boil the chocolate mixture for 1 minute and then remove it from heat and let it sit for 1 minute. Then you stir in the oats. When they are completely cooled, they always set perfectly.

    Once I drop them on the wax paper, I let them cool for about 5 minutes, then give them a better shape for with my fingers.

    These are great when you’re craving something sweet and don’t have a thing in the house. You can whip these up and eat them in 30 minutes – though they are better the next day. I never measure the peanut butter. Just put whatever looks like 1/2 to 1 cup (depending on my mood) on a piece of wax paper and dump in with the chocolate.

    I’ll have to think about freezing them – maybe they won’t call my name so loudly shut in the freezer.


  156. grant on October 18, 2011 at 8:13 am

    Thankyou georgia,
    They finally hardened i’m going to rite your process down. they were good even gooy.


  157. grant on October 18, 2011 at 8:16 am

    thanks maggie,
    i replied to the e-mail… du.
    no one boils more than 1 min and they work.
    humidity may play a role


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  159. Katie on November 9, 2011 at 12:53 pm

    Just made these with 4oz of cream cheese and 1Tbsp of canola oil instead of milk, substituted 1 cup of coconut for part of the oats. They’re cooling now but the dough tastes good so far! We’ll see how they set!


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  161. Bobbie on November 14, 2011 at 9:01 pm

    I am wondering if these no-bake cookies can be frozen? I make dozens of cookies, but have to mail many for some of the family that is out of state. I usually make the dough, roll in balls, and mail with dry ice. This way, they can bake as many or few as they like and still have that just baked result. I know these will be a hit, but need your suggestion on freezing them. Thanks, I love your cookies.


    • Michelle on November 15th, 2011 at 10:43 am

      Hi Bobbie, If you were to freeze them, I would make them as directed, cool them, and then freeze. I haven’t done this before, so I’m not sure how they will be thawed, but I imagine they would be fine.


    • JessC on November 16th, 2011 at 10:04 am

      when I made a batch I froze half of them. I put a sheet of parchment or wax paper between cookies and then wrapped them tightly in pastic wrap. They taste just as good frozen and they don’t really get to hard either, you could eat them slightly thawed.


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  163. Mickey on November 20, 2011 at 4:20 pm

    These are so perfect! I needed to make some cookies for work and I forgot about than and I always go in your site first than any others and I saw the no bake cookies and that BEAUTIFUL picture of them and I new I had to make them, everyone in the office loved than including me and I didn’t have to spend all day over a hot oven making other cookies these are the most best tasting cookies and the most no-mess easiest cookies EVER!!!
    Thank you so much,


  164. Melanie on November 26, 2011 at 8:14 pm

    These are the best cookies ever. They bring back so many memories of my childhood cooking with my mother. I just found out that my husband has never had them, so I am about to make a batch for him and my daughter. It is time to start the tradition of baking these with my girl…


  165. kristin on December 2, 2011 at 6:48 pm



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  167. tara on December 12, 2011 at 8:23 pm

    For some reason, every time I make these they come out different. Sometimes they are perfect, sometimes they don’t sit up right, and sometimes they are too crumbly and I end up with half a pot of oatmeal crumbles. They still taste good- but what’ the deal?


    • Michelle on December 12th, 2011 at 11:24 pm

      Hi Tara, The air/atmosphere can definitely affect how these boil off and how they set up. Dry air = crumbly, while moist air can cause them to not set up. The air can be affected by tons of things, including having the oven running in the kitchen, a countertop near where the dishwasher is running, etc.


  168. Lorri Martin on December 12, 2011 at 9:09 pm

    I ate these a long time ago, and when I saw these I was so excited! I made them for my husband and their friends when we hosted a UFC party and they LOVED them. One of our friends mentioned that it was the best cookie he has ever eaten. They are so easy and quick to make, so I decided to make these cookies my Christmas cookies and shipped them off as Christmas gifts. I sent a batch with my husband to take into work today and everyone fell in love with these. These cookies are definitely a hit. Thank you for the recipe! 🙂


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  170. Kelli on December 14, 2011 at 10:38 pm

    I always have these for christmas since I can remember. My grandmother used to make them and now my mom does. We call them “oatmeal fudge”


  171. Hallie Hammond on October 23, 2012 at 10:59 am

    I used to make these with my mother and we forgot the recipe in a flurry of movement when she got busy with work, and now I can surprise her with the same cookies we used to make when I was younger.


  172. Krystal on October 27, 2012 at 8:46 pm

    I know this post is super old, but I just made them, and I wanted to thank you for the recipe 🙂

    I used 1 1/2 cups coconut sugar instead of the 2 cups of white sugar, and I used 1 cup of regular oats (given a whirl in my food processor first), 1 cup of unsweetened flaked coconut, and 1 cup of Envirokidz Organic Peanut Butter Panda Puffs, rather than the 3 cups of quick oats, just because it’s what I had on hand. I also threw in a generous squirt of caramel syrup, because I didn’t have any vanilla on hand, and I though it might help the flavor.

    They came out AMAZING. Seriously amazing. Thanks again!


  173. Phyllis on October 31, 2012 at 1:28 pm

    I made no-bake cookies and they came out so crumbly that they couldn’t be shaped. Is there any way to fix them


    • Michelle on November 1st, 2012 at 1:45 pm

      Hi Phyllis, It sounds like they may have been boiled for too long. You could try adding a little milk and warming gently to see if you can get them to come together.


  174. Megan B on November 3, 2012 at 8:59 pm

    I have always loved these cookies! So glad to find the recipe again as an adult. I just made them with Splenda to see to make them a little lower in carbs/sugar but not as good! I will just have to remake them and splurge on real sugar!!


  175. Charles on November 5, 2012 at 8:34 am

    Would I be able to freeze the tasty treats nd take them out later?


    • Michelle on November 6th, 2012 at 2:58 pm

      Yes, definitely!


  176. HEIDI SUTTON on November 9, 2012 at 4:36 pm



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  180. Yasmine on January 2, 2013 at 3:40 pm

    These sound amazing! I can’t wait to make them! They really do remind me of somthing I made with my mom when I was a kid! I am excited to try making it with my kids! Was curious, would these be considered Gluten-free?


    • Michelle on January 2nd, 2013 at 8:44 pm

      Hi Yasmine, To be honest, I’m not sure. I thought that oats were gluten-free, but on another post, a reader said that her father has celiac’s disease and oats are on a list of things he can’t eat. So perhaps it depends?


  181. Carol Cook on January 8, 2013 at 12:13 pm

    In elementary school I traded just about anything for one of these as they were our featured dessert on the school menu now and then. I would have a stack of about 12 and eat every one. My 2nd grade teacher questioned me about why I had so many. I replied “Because I love them”. She said, “You can’t love something that doesn’t love you back.” I was insistent that anyone who had a stack of 12 must really love them. My adult son now makes these periodically and sometimes we make a double batch and put them in a greased baking dish and cut them into bars. I’ve also upped the fiber content once in a while by adding shredded coconut (about 1/4 cup). So yummy!


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  183. Brooke on January 20, 2013 at 3:33 pm

    Do you know how many servings? And how many calories per servings? Or per cookie about 1 1/2inches by 1 1/2inches?


    • Michelle on January 21st, 2013 at 7:00 pm

      Hi Brooke, As the recipe states above, you’ll get about 2 to 3 dozen cookies from the batch, sizing them as instructed. I do not know how many calories are in each cookie.


  184. Amanda on January 28, 2013 at 4:50 pm

    I made these with 1 cup sugar and truvia (about 1/3c substitute for the other 1 cup sugar).
    They did not harden at all.
    Do you think this happened because of the truvia or because I didn’t boil long enough?


    • Michelle on January 28th, 2013 at 11:50 pm

      Hi Amanda, Unfortunately there is no way for me to say for sure. If you hadn’t substituted, I would say it was definitely not boiled long enough. I’m not sure how using Truvia would affect the cookies, as I don’t ever use sugar substitutes.


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  186. Starla J on March 20, 2013 at 3:59 pm

    I’m going to try these right now!


  187. Christy on March 26, 2013 at 9:27 pm

    Mine did not harden. Any thoughts?


    • Michelle on March 28th, 2013 at 3:00 pm

      Hi Christy, It was probably due to the boiling time. There are a lot of tips from other readers in the comments above about boiling the cookies. Good luck!


  188. Jamie on April 14, 2013 at 4:28 pm

    My mom made these cookies all the time when we were growing up. They still bring back wonderful ,memories of her. The only difference that she made was that she used nestle quick instead of cocoa, probably due to having 4 girls she always had nesquick but seldom had cocoa on hand. They turned out great, and I can’t make them any other way now.


  189. Esther on June 15, 2013 at 12:37 am

    I only have a bag of granola, no quick-cook oats. In theory, should be able to work as a substitute, but I’m not sure how. Any suggestions? It’s just grains in the mix, no berries or nuts.


    • Michelle on June 15th, 2013 at 12:57 pm

      Hi Esther, Granola will definitely not work here. Granola is made with oats that have been coated and baked. The quick oats absorb the liquid in the recipe, which is what helps set the cookies. If you use granola, that won’t happen.


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  191. Tiffanie Rorick on August 2, 2013 at 2:33 pm

    so a quick tid bit… my mom and I used to make these and I haven’t seen anyone else do this… instead of just letting them set in the fridge then taking them out and putting them in a container, we used to set them in the freezer and when they were set we put them in a container and keep em frozen! we ate them straight out of the freezer! they are still nice and chewy! I believe they are sooo much better this way especially in the summer! also they last for about 2-3 weeks instead of one! that is if you can keep them around that long! lol


  192. Lynzy on August 5, 2013 at 6:51 pm

    How long does it take to cool?


    • Michelle on August 6th, 2013 at 6:21 pm

      Less than an hour at room temperature.


  193. Clare on September 25, 2013 at 11:43 am

    I just made these and am pleasantly surprised at how easy they were and how great they turned out. I had read so many reviews on the net about no-bake cookies not setting properly unless all the circumstances (even humidity?) are exactly perfect and the directions/measurements are followed to a tee. Well, I had to convert all the measurements to deciliters (as I’m currently living in Sweden and that’s the only measuring cup I have), and I also have no idea if “havregryn” means rolled oats or quick-cooking oats (I’m going to assume the former), and these still turned out exactly how I had hoped!


  194. Birdi on September 26, 2013 at 7:54 pm

    Mine did not set? 🙁
    I cut the amount of sugar, do you think that was why??? Help!


    • Wendy C on September 30th, 2013 at 11:01 am

      How long did you wait? Mine took a long time to set. I let mine sit in the fridge uncovered overnight.


    • Michelle on October 3rd, 2013 at 12:41 pm

      Hi Birdi, Depending on the temperature and humidity in your kitchen, it can take longer. However, if you omitted some of the sugar, then that removes some the structure, which could absolutely be why they did not set.


  195. Wendy C on September 30, 2013 at 10:58 am

    Made these last night with my eldest daughter. They were fun to make. Since she has a peanut/nut allergy, we substituted the peanut butter with soy butter. They turned out flatter than the pictures show, but that’s probably because of the soy butter. I think they’re super yummy, but my kids aren’t thrilled about them. I just think they’re used to crunchier, baked cookies. Oh well, more for me. And they go great with tea. 🙂


  196. Sarah on October 8, 2013 at 4:07 pm

    I know this comment is like years are the post was made, but I love using the sauce over ice cream or cake


  197. jasmine on October 24, 2013 at 6:54 pm

    im not sure what going on im trying to get these to hard it been 20 and the still soft and not any were close to being done and a follow the directions


  198. Kristalyn on November 14, 2013 at 2:19 am

    This is a staple for my allergen filled house. With gluten allergies & severe peanut allergies for at least 2 of us that normally eat them, we don’t use peanut butter. We tried almond butter at first, but it didn’t give the right texture. Cashew butter, on the other hand,gives them the perfect consistency. We also decided we liked them better with old fashion oats, because they have a bit more heft to them (ran out of quick oats one day).
    We keep ours in the fridge. It does something to the texture that we really like, plus they last really well in there. Hope our prove useful for others.


  199. Frank on November 24, 2013 at 12:41 pm

    My mom used to make these. She used to modify the recipe sometimes. We had peanut butter only and white chocolate. We used to call them hamburger cookies. Technically, I think they are really candy. No flour in them and they rely on crystallization of the sugar to set.


  200. Rose on November 25, 2013 at 9:12 pm

    I just made these using this recipe and four hrs later… They still aren’t hard. They’re gooey and messy. Not like my grandmas. What did I do wrong?? I followed the recipe exactly…..


    • Michelle on November 25th, 2013 at 11:36 pm

      Hi Rose, If they are not setting, then the mixture was not boiled long enough. Unfortunately, stoves can vary so much by the amount of heat they put out. I would try again, and let it boil for a bit longer the next time.


    • Michelle on November 25th, 2013 at 11:37 pm

      Also, for the ones that aren’t setting, you could press them into a pan and refrigerate them, then cut into bars 🙂


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  204. kristina on December 15, 2013 at 9:38 pm

    These are so good – I got a batch as a thank you for volunteering, I made a batch with this recipe, and threw in some raisins. Healthier, chewier & yummier…


  205. Buzzz on March 1, 2014 at 12:02 pm

    try them with a cup of peanut butter and no cocoa!!!! Peanut butter no bakes …mmmmmmmmmmmmmm


  206. Kelli on March 1, 2014 at 8:35 pm

    Thank you! Have looked everywhere for this recipe..


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  210. Carolinaanita on June 30, 2014 at 12:56 am

    I just made these cookies tonight but substituted two packages of high fiber instant oatmeal and an entire bag of puffed brown rice cereal….contains nothing but brown rice. (6ounces). I also added about a half of a cup of pecan pieces. Can I say these turned out PERFECT? I love this!


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  212. Meagan on July 12, 2014 at 7:14 pm

    I replaced the butter with coconut oil to make them “healthy.” I reduced the sugar to 2 cups and added a little more oats. They have a slightly coconutty taste, which I love!


  213. Dawn Ball on September 30, 2014 at 4:24 pm

    does anyone know what the weight watchers points for these tasty lil buggers would be?


  214. Brenda on January 7, 2015 at 7:24 pm

    I’ve made this recipe twice and its outstanding!


  215. candace on January 20, 2015 at 1:10 pm

    How many calories.. I am on a diet but am craving something sweeeeet.


  216. Charlotte on January 29, 2015 at 2:03 pm

    Grew up eating these in school lunches in Texas


  217. Findia Group on February 23, 2015 at 1:58 am

    Very yummy


  218. Kristen on February 23, 2015 at 2:32 am

    My mom makes these – they’re called plop drops in our house and family and friends all love them.
    By the way if you follow the recipe up to step three and don’t add in peanut butter or oats, it makes a fabulous ice cream topping. It’s really thin till you spread it over the ice cream then it thickens up and tastes great


  219. Sharon Peek on February 23, 2015 at 7:00 am

    I have a very old recipe from my mother-in-law in 1966. The main difference in yours and hers is coconut instead of peanut butter. She sometimes added nuts but not often. They were delicious but not quite as cookie shaped as yours. They were more random and more like miniature haystacks. I will be happy to try yours and see how they work. Everyone loves peanut butter!
    Thanks for the new recipe.


  220. jen in pa on February 23, 2015 at 8:38 am

    i love these! however, i have a non-chocolate person in my house, could i just leave out the cocoa, or would i need to alter any other ingredients?


    • Silly on February 24th, 2015 at 4:46 pm

      Absolutely! Cook the butter, milk and sugar according to recipe. Then add 3/4 cup peanut butter instead.


  221. Char R on February 23, 2015 at 12:02 pm

    This is my family’s absolute favorite cookie. It’s so easy to make and I love that I can “clean out the pan!” MMM!


  222. Sarah E. Ashlock on February 23, 2015 at 12:53 pm

    These are my absolute favorite! They’re so easy to make and even easier to eat!


  223. Pamela G. on February 23, 2015 at 1:43 pm

    I am SO happy to see these and that YOU did all the work of fine-tuning the recipe. Believe it or not these “No Bake” Cookies would appear every so often on our tray in the school cafeteria. Unfortunately they weren’t there every day. I know for sure we had them in the high school years (this would have been the late 70s) but I don’t remember them in either elementary or middle school. This was the closest we got to having dessert with our school lunches. Lunches were MUCH healtheir in the 60s and 70s from what I’ve seen in the past 20 years in our public schools. A child could NOT buy pizza every day and when we did have pizza it had been made in a sheet pan, cut into squares and seemed to have corn meal as part of the crust. There were NO choices of toppings, it was ALWAYS served with corn and a slice of butter bread. I imagine most people reading your blog don’t remember the days when EVERY meal, no matter where you were, included some sort of bread and butter on the table. Now back to these “No Bake” Cookies.
    I suppose they figured they were considered fairly healthy containing the large amount of oatmeal and peanut butter. Anyway, I’ve always loved them. Even with having Celiac Disease and supposing to eat gluten free I make and eat these fairly often for myself AND to give away at times. Oatmeal for celiacs is an “iffy” area. Technically oats are SUPPOSE to be gluten free but most of the time oats are not recommended due to possible cross contamination that occurs in the processing facilities. I seem to do well on things with oatmeal but I cannot guarantee these will work for all gluten sensitive people out there. If you have a guaranteed source for oats against any contamination from wheat flour, etc., then here is a gluten free recipe otherwise. When I make these I not only snack on them, I’ll often grab a handful to eat for a quick breakfast. When I have them in the evening I always seem to want a nice big glass of ice-cold milk with them. By coincidence, today and tomorrow I’m working on another “care package” to send out not only to my nephew at college but I also want to do baking and kitchen gifts to some other folks I didn’t get to do for at Christmas this past year. When I see these cookies I think “childhood” despite the fact it’s something my mother never made. Her no-bake treat was potato candy. That’s something you rarely see anymore today but which I want to whip up a batch of this evening for the care package. *WARNING* with potato candy. It is VERY sweet and overall tends to satisfy the younger taste buds than for the older, more refined palate. There is another warning with that recipe, make sure you have PLENTY of confectioner’s sugar on hand and despite my mother telling me EVERY time not to do so, but I did it anyway, don’t use a big potato. You do NOT want to use one of those great big giant russet baking potatoes. Naturally as a kid I wanted as much as possible made and more than once we ended up having to run to the market for more 10X Sugar. If using a larger potato you’ll end up making enough candy for your entire county. Well….at least it will feel that way.

    I have more different versions of the recipe for the No-Bake Cookies than I can count and they all only vary by small things. They might include the amount of peanut butter, with or without nuts, what type of nut, how much milk, all of those sorts of things. I’ve never paid much attention when making them, I just grabbed one of them, but I do know some have set better than others and I’ve liked the flavor of some better than others. I’ve never taken the time, or spent the money or ingredients, to do the research or testing of what I like best. I’m just going to trust your work and make this my go-to version.


  224. Kari on February 23, 2015 at 2:16 pm

    These definitely make an appearance every year around the holidays!


  225. Bonny on February 23, 2015 at 3:03 pm

    and for a real treat add toasted almonds or pecans to this! my kids love them that way!!


  226. Elizabeth on February 23, 2015 at 3:26 pm

    These look delish! Thanks for sharing- I’m always up for something chocolatey and new.


  227. Laina Turner on February 23, 2015 at 4:54 pm

    I love these things.


  228. Anna on February 24, 2015 at 4:31 am
  229. Stacy on February 25, 2015 at 8:47 am

    Another great recipe from Brown-Eyed Baker. I whipped up this recipe last night and am already receiving compliments this morning. Thanks again!!!


  230. Amy on February 25, 2015 at 12:13 pm

    I miss these cookies. I adapted this recipe with some additional ingredients to help my milk supply last winter when my son was a newborn–way easier than other “nursing cookie” recipes I found online. I think they helped, but I could no longer justify having them around the house as my son got older. I think I need to make a batch today, though, for nostalgia’s sake.


  231. Allison on February 27, 2015 at 12:11 pm

    Who remembers the childrens cookbook called Pickle in the Middle? This recipe tastes exactly like the no-bake cookies from that book. Great memories!


  232. Pingback: No-Bake Oatmeal, Peanut Butter, and Chocolate Cookies | recipe bandit

  233. Cheryll on March 2, 2015 at 4:08 pm

    We actually used to get these in our school lunches “back in the day”. They also had coconut in them which I always add. They were called “fudgies”. Yum!!


  234. Jennifer on March 2, 2015 at 8:39 pm

    Don’t know how I missed these on here all these years!! I’m going to make a vegan version with Earth Balance & soy milk to bring to work – I have both a vegan & a gluten-free colleague so these would be perfect! I like to bring in baked goods and end up having to buy something both of them can enjoy. This will be easier. Thanks!!


  235. Yolanda Diaz on March 5, 2015 at 6:17 pm

    We made these vegan by subbing butter with a flaxseed spread, and milk for almond milk.We also added some cinnamon…only because we ran out of sugar and had to sub our cinnamon sugar! They set beautifully and were so yummy!


  236. Ashley on March 5, 2015 at 8:22 pm

    My mom made these all the time when I was growing up and I think they were the first cookie I ever “baked” after I moved out. Definitely boil for a full minute. If you do it for less, the sugar will make them grainy and if you do it longer, they will have a chalky texture.


  237. Audrey on March 6, 2015 at 7:11 pm

    These are were favorite of mine ever since I was little. My mom used to call them ‘boiled cookies’. I love them when they’re still warm – in fact, sometimes I’ll sprinkle a few drops of water on one, wrap it in a paper towel and pop it in the microwave for a few seconds. Tastes like it just came out of the saucepan!! So delicious!!


  238. sam on March 12, 2015 at 7:59 pm

    there are many different kind of oats for this recipe do you use the Quaker Oats Quick 1-Minute Oats?


    • Michelle on March 17th, 2015 at 3:26 pm

      Hi Sam, Yes, I used Quaker Oats quick-cooking oats.


      • sam on March 27th, 2015 at 10:10 pm

        I made them for DAV (Disabled American Veteran) where my grandma goes to drop off sweets for their bake sale and everybody loved them. They sold all (about 60) within 5 min. Definitely my new go to sweet recipe. Thank you


  239. Vickie on March 16, 2015 at 8:52 am

    Thank you so much for this recipe….even though I have never been a fan of these cookies my husband and daughter LOVE them, I would cringe everytime they made their way into the shopping cart… but when you posted this recipe I knew I had make these for them! I whipped up a batch last weekend and the family LOVED then, epecially with the smaller oat texture. Within the week they were gone! Last night while watching TV it was brought up just how much they were wishing that they had some of these cookies to snack on while watching TV and the conversation went on about how much they loved your recipe….I chucked to think how I was probably going to be making this cookie often! Your recipes are always so family-worthy! Joseph is lucky to have you as his mom!


  240. Jenny on March 17, 2015 at 6:58 pm

    I just made these for my son’s upcoming birthday party. They are delicious! Such an easy and yummy recipe! I’m going to freeze them and I hope they taste just as good at the party!


  241. Sharon Lucas on March 28, 2015 at 6:10 pm

    I always had trouble with No Bake Cookies. They either would not setup or were too dry and crumbly. So I have scoured the internet for tips and tricks. I read that if you use beet sugar (most off brands) instead of pure cane sugar (c&h) it does not react the same way. Also there is different water content between butter, lite margine and shorting. I made them yesterday (not sure what kind of sugar I had in the container) and they did not setup to a firm cookie. Everyone at work liked them though. Today I made sure to only use C&H sugar. They setup perfectly, but were too dry and crumbly. I think I boiled them a bit too long. To remedy this I put the dry ones in the food processer and crumbled them up. I cooked more butter and sugar on the stove and added the crumbled cookies. I cooked them until I could see that they had melted again. I added more oats and cooked another minute. This time they were too soft. So I added more oats to absorbe some of the moisture. (Tip:Both butter and sugar contain water). They didn’t setup as hard as I wanted so I put them in the freezer for a littly while. Now they’re perfect!
    Begin with these tips until you have the hang of it, then you can start to play around with the recipe.
    Tips I learned on the internet:
    Always use a heavy bottom pan.
    Start out with butter or regular margine.
    Always use pure cane sugar.
    Bring to a full roiling boil. Then time it for one full minute.
    I have used almond milk with good results.
    If they are too dry, you cooked them too long. Try to remelt them and add a little more milk. You can also drop a couple of the dry ones in a blender and make a milkshake. Yum!
    If they are too gooey and did not setup add them back to the pan and cook a little longer adding more oats to absorbe some of the moisture.
    You can always put them in the freezer to harden. They will still be gooey in the middle. I’d rather have them not setup all the way than too dry. Hope some of this helps you win at making No Bake Cookies.


  242. Ilona on March 29, 2015 at 5:26 pm

    These are cookies, which I made 20 years ago (when I was a child 😉 ) very often. The recipe is exactly the same except peanut butter – we didn’t have it in Poland in 90’s at all. I made them yesterday and they’re definetely better WITH PB 🙂


    • Shi'anne on April 11th, 2015 at 4:28 pm

      That’s an awesome thing to do as a kid.


  243. Shi'anne on April 11, 2015 at 4:26 pm

    This resapie my mom dad and my grandmothers and my brothers in joy. That a miracle.


  244. Sarah on May 4, 2015 at 4:17 pm

    So I made these with almond milk and almond butter. . .oh were they good!


  245. Terri theHarvey on May 27, 2015 at 11:44 pm

    Great recipe. I’ve always had trouble making this type of cookie, not this recipe. I don’t know why they never turned out right, but they were always “lacking something.” I followed the recipes to the T, but for what ever reason, they were always horrible. Well, today I’m very pleased to say I gave them one more try, and they turned out perfect!!! My husband loved them, he couldn’t stay out of the kitchen. Every time I turned around he was either going in or coming out with “something in his mouth.” Thanks for the perfect recipe for the “no bake” cookie from my childhood!!! 🙂


  246. Nike on May 28, 2015 at 6:59 am

    can i substitute the peanut butter with nutella? and what about the measurement for sugar and cocoa powder if i use nutella? thanks..


    • Michelle on May 29th, 2015 at 4:13 pm

      Hi Nike, You could use Nutella and play around with the amounts of cocoa powder and sugar.


  247. Pingback: Elegant Cakes – The Weekend Dish: 5/30/2015

  248. angela on June 29, 2015 at 7:52 pm

    Delish…will they hold together if I blend oats to powder form


    • Michelle on July 9th, 2015 at 6:59 pm

      Hi Angela, I’m not sure, I’ve never tried that. Let me know if it works!


  249. Cassandra Moore on July 4, 2015 at 5:05 am

    I used half a bag of real chocolate chips for mine. I just mixed the oatmeal, extra peanut butter and the chocolate chips. Then I poured the boiling hot mixture over. The chocolate melted quite fast! I love no-bake chocolate cookies, especially in the summer. This summer we’ve been having way more triple digit fahrenheit days than we used to get, and I’ve been craving these. So glad I don’t have to turn on the oven for a decent chocolate hit 🙂


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  253. MykellAnn on December 16, 2015 at 11:55 am

    These turned out great! My husband will be very happy. Thanks for sharing! Merry Christmas!


  254. Pingback: Elegant Cakes – The Weekend Dish: 12/19/2015

  255. Gretta on December 20, 2015 at 1:40 pm

    Thanks for the recipe! I made them and they didn’t set up very well – very moist to the touch and bendy (they were hard to stack because they didn’t feel solidified). Is that how they are supposed to be? Maybe I over-boiled? Thanks!


    • Michelle on December 22nd, 2015 at 9:51 pm

      Hi Gretta, If they feel too soft, it’s likely that you under-boiled the mixture. I hope you can still enjoy them!


  256. Christina on December 22, 2015 at 1:59 pm

    I just made these. They taste so yummy! If I don’t stop eating them though, there not going to be any left for the Christmas party. Thank you for sharing!


  257. Linda Hensens on December 29, 2015 at 12:42 pm

    We called this recipe peanut butter delight growing up and I am so glad to have it again!!


  258. Sarah on December 30, 2015 at 1:09 am

    I just tried your no bake cookie recipe and it did not turn out right. I looked up the reason for no bake cookies to not harden and I found that if you dont cook them for at least 3-4 minutes, they will not set right. They will still be edible and delicious but they will be called “chewy Charlie’s” instead. Looks like I’m having chewy Charlie’s! Haha easy mistake that a lot of people make. (Even my grandmother who has baked all of her life). Timing on the boiling is the key!


    • Nicole on February 7th, 2016 at 8:18 am

      I took mine off the stove as soon as it reached the boiling point and they set fine! I DID add another 1/4 cup of oats because the mix seemed a bit runny, but once that was done they set in about an hour.


  259. Linda Burt on January 5, 2016 at 10:31 am

    Can I use regular oats in lieu of quick cooking ones?


    • Michelle on January 7th, 2016 at 10:17 pm

      Hi Linda, Unfortunately not; they will not be able to absorb the liquid quickly enough like the quick oats can.


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  261. Nicole on February 7, 2016 at 8:16 am

    Made these yesterday, and they are AWESOME! I added a 1/4 cup more oats cause they seemed a bit runny at first and I took the mixture off the stove as soon as it began to boil. Took about an hour to set and they were delicious. Even better the next morning after they’d been in the fridge overnight! Thanks for the recipe!


  262. Pingback: Oatmeal Peanut Butter No-Bakes | Lex in Real Life

  263. Mandy Malone on February 17, 2016 at 3:31 pm

    Easy as 123….Turned out GREAT!!!!


  264. Nikki on February 20, 2016 at 7:02 pm

    Just made these tonight–yum! Thanks for a great recipe.


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  267. Sherri Richard on March 21, 2016 at 4:17 pm

    These are great cookies and soooooooo easy to make


  268. Margaret on April 3, 2016 at 4:39 pm

    Made these and they turned out terribly dry. What did I do wrong??


    • Michelle on April 11th, 2016 at 9:16 pm

      Hi Margaret, You probably boiled the mixture too long or at a little too high heat.


  269. Rach O'Leary on April 30, 2016 at 9:07 pm

    Hi Michelle,

    I’m looking for a really good oatmeal chocolate chip cookie, but haven’t found one yet. Do you have one? Thanks! 🙂


  270. Christina on May 25, 2016 at 2:57 am

    Cooked these for the first time and they never hardened. Heres my suggestions:
    I added 1c. Peanut butter instead of 1/2
    3/4 would prob be perfect. Not too chocolately not too peanut buttery. I like more peanut butter, so mine was perfect!
    I used 2c. Oats instead of 3
    I also cooked mine for 3 minutes after everything was melted and it started to boil…i then started the 3 min timer. You also wanna check by dropping mixture in cool water. If it forms a hard ball, its ready. 1 min is not long enough on med high.


  271. Christina on May 25, 2016 at 2:59 am

    Cook 3 min not 1 min.


  272. Maggie Frederic on May 28, 2016 at 7:27 pm

    I’m looking at a batch of what on my counter of what I grew up craving which is similar but no peanut butter, but flaked coconut instead. Laughing at one of the first comments posted because we also only had them at Christmas growing up. They’re “real” name was “Haystacks”, but because of their appearance and the fact that we only used to have them at Christmas, we grew up calling them “Camel Droppings!” My boys think the name is hilarious, but they are delish no matter what you call them.


  273. Dianne on May 30, 2016 at 8:58 am

    The very excellent cooks at my old elementary school used to make these from time to time when I was small. They called them “Raggedy Robins”. All the kids loved them, and everyone was delighted when they published the recipe in the school fund-raiser cookbook. I’ve made them many times for my kids.


  274. Yvette on June 10, 2016 at 6:34 pm

    Classic Preacher Cookies.


  275. David Bell on June 16, 2016 at 1:33 am

    To make them even creamier, I use evaporated milk instead of regular milk. (Not Eagle brand sweetened condensed milk, but evaporated milk in the can.)


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  277. Connie Kraft on June 22, 2016 at 3:02 pm

    Some recipes I see, people have complaints of not harden, and the add this or deege, or boil longer, etc. So confusing. Mine i make always too gooey. I used to make good ones. Now I’m old.. I guess I lost touch, lol. I’m wanting these soooooo bad, and scared I’ll waste products. Reassure me this is the perfect recipe. Also can I use quick oats? Any advise, welcomed. Thanks


  278. Connie Kraft on June 22, 2016 at 6:41 pm

    Just made this…ooooooh so good. Best recipe Use Butter! I’ve used margarine in the past and was always gooey. Also used almond milk.. no difference.


  279. Nancy kadlec on June 23, 2016 at 5:27 pm

    Mmmmm. Just like we used to make when I was a kid. Thank you!


  280. Nesty Zoraida Pomare on June 28, 2016 at 10:18 pm

    I really thank technology for giving me the opportunity to access pages like this one. I love cooking and I will be practicing with this recipe. Thank you


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  282. Natasha on July 8, 2016 at 7:11 am

    Made these last night for work today. They finished in minutes. But to be honest although I ADORE your blog and swear by your recipes I wouldn’t make this again. It was nice just not wow which is what I usually rate your recipes.


  283. Angelina Hinderliter on July 16, 2016 at 12:31 am

    tried this recipe and these were some runny ass cookies! I sat hear and made them word for word!!!! I hope it worked for other people because it sure didn’t work for me.


  284. Pingback: No-Bake Cookies – Glass Recipes

  285. Robin Segers on August 8, 2016 at 2:48 pm

    I know I love them too but I have no parchment paper what do I do?


    • Michelle on August 9th, 2016 at 1:11 pm

      Hi Robin, You could use foil or wax paper coated with non-stick cooking spray.


  286. PearlGarden on August 23, 2016 at 4:44 pm

    I’m heading to the kitchen to make these right now, but I was wondering if anyone has tried throwing some mini marshmallows in with the peanut butter? Would you have to reduce some of the sugar? And would the marshmallows effect how the cookies set up? Just curiosity on my part…I generally don’t mess with recipes for “baked” items because baking is much like chemistry; the amounts, etc are important for a successful outcome. And I have some mini marshmallows in the pantry.
    Looking forward to these…browneyedbaker has never let me down!


  287. Pingback: Chocolate No-Bake Cookies . . . a family favorite! - Food and Forte

  288. Annie on September 17, 2016 at 8:58 am

    I’ve made these since I was a little girl, 30ish years ago, and our family recipe is adding 1 cup of peanut butter, not 1/2 cup. Everything else is exactly the same.
    If you are a peanut butter lover, add a full cup. You will not be disappointed!!


  289. Sandy on September 18, 2016 at 4:14 pm

    Just made these today. Super easy to make and delicious. Reminds me of a no bake cookie my Mom used to make that used coconut and chocolate. Will definitely make this again.


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