No Bakes
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These classic no bake cookies recipe is a nostalgic childhood favorite! Made with chocolate peanut butter flavor, chewy oats, and simple ingredients, these cookies come together in minutes—no oven required. Whether you’re looking for a quick treat or an easy dessert to share, this delicious cookie recipe is perfect for busy weeknights, hot summer days, or baking with kids.
Everyone has childhood memories of classic no bake cookies, right?? I can remember making no bakes as a kid. In fact, I think it was no bakes was one of the first I ever learned to make! Many years later and I still love the delicious combination of fudgy chocolate, creamy peanut butter, and soft oats.
Yup, still a kid at a heart.
One of the best parts about making no bakes is how easy they are. You can have a batch made and cooling in about 15 minutes flat. Plus, no need to turn on the oven! I mean, honestly, could a cookie recipe get much easier than this?
Making no bakes, also known as preacher cookies, is a great option for when you’re short on time or as a summer dessert recipe when it’s too hot to turn the oven on. It’s also really fun to make with kids (especially older kids, since you do have to move quickly). Whatever your excuse, these cookies won’t disappoint.
Table of contents
Why You’ll Love These Cookies
- They’re made with pantry staples you probably already have.
- No baking required—just boil, scoop, and cool.
- This is a great beginner recipe for home bakers or for baking with kids.
Ingredients Needed
- Granulated sugar – For sweetness and structure. You can try using coconut sugar or less sugar overall, but it may affect the boiling time and set.
- Milk – 1%, 2%, or whole all work (or try almond milk or dairy-free milk for a dairy-free version)
- Unsalted butter – Can use salted butter. Just reduce the added salt.
- Unsweetened cocoa powder – For that fudgy classic chocolate flavor.
- Quick-cooking oats – Key for the best texture (avoid old-fashioned oats unless pulsed in a food processor). To make gluten free, use gluten free oats.
- Peanut butter – I recommend creamy, but crunchy peanut butter adds a little crunch if that’s your thing. Natural peanut butter or other nut butters like almond butter or cashew butter can be used with minor texture changes
- Vanilla extract
- Salt
How to Make No Bakes – Step by Step
Prep the pan. Line a cookie sheet with parchment paper or wax paper. Definitely do this before making the dough.
Boil the wet ingredients. Bring the sugar, milk, butter and cocoa powder to a boil in a medium sauce pan over medium heat, stirring occasionally to prevent burning.
Let boil at a rolling boil for 60 seconds (use a timer if it helps).
Add remaining ingredients. Immediately remove from heat and add oats, peanut butter, vanilla, and salt. Stir to combine.
Scoop cookies. Place teaspoonfuls of the dough onto the prepared baking sheet, leaving a little space in between each. Allow to cool at room temperature until hardened, about 30 minutes.
Recipe Tips
- Have your ingredients ready. Once the sugar mixture boils, the rest of the ingredients need to be added right away. Having everything measured and ready to go will make the process smoother.
- Have the baking sheet ready. Once the dough is made, it needs to be scooped right away before it sets. So have the baking sheet lined with wax paper or parchment before you make the dough.
- Don’t boil the mixture for more than 60 seconds. The timing here is key to getting a moist cookie. Bring the mixture to a rolling boil, then start a 60 second timer. Any longer and the cookie may become too dry and crumbly in the end.
- Don’t substitute old fashioned oats. Instant or quick oats will give you the perfect texture you’re looking for.
- Scoop the dough as soon as it’s ready. Don’t wait to scoop the dough or it will firm up in the bowl.
Storage Instructions
Store in an air-tight container in the fridge for up to 3 days.
Store in an air-tight container or zipper bag and freeze for up to 3 months. Thaw at room temperature.
Recipe FAQ’s
Store in an air-tight container in the fridge for up to 3 days.
Yes! Store in an air-tight container or zipper bag and freeze for up to 3 months. Thaw at room temperature.
If your cookies are crumbly, it means the sugar mixture was boiled too long. If the cookies are loose and won’t firm up, it means the sugar mixture wasn’t boiled quite long enough (You can always pop them in the fridge to help them cool though). For the perfect texture, bring the mixture to a rolling boil, then start a 60 second timer. If it’s humid out then you may need to boil a few seconds longer.
Classic no bake cookies are also known as preacher cookies. The reason being is that if the preacher made a house visit unexpectedly no bakes were something a housewife could quickly whip with just a few pantry staple ingredients on hand and they were ready in a jiffy. So quick, simple dessert ready for those unexpected guests – like your preacher!
More Cookie Recipes To Try
If you made these no bakes and enjoyed them, then give one of these cookies a try!
No Bakes (Preacher Cookies)
Ingredients
- 2 cups (300 g) Granulated Sugar
- ½ cup (120 mL) milk
- ½ cup (1 stick, 113 g) unsalted butter
- ¼ cup (20 g) unsweetened cocoa powder
- 3 cups (300 g) quick oats
- 1 cup (250 g) smooth peanut butter
- 1½ teaspoons vanilla extract
- ⅛ teaspoon salt
Instructions
- Line a baking sheet with wax paper or parchment paper.
- Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally. Once boiling, let boil for 1 minute. Remove from heat. 2 cups (300 g) Granulated Sugar ½ cup (120 mL) milk ½ cup (1 stick, 113 g) unsalted butter ¼ cup (20 g) unsweetened cocoa powder
- Immediately add oats, peanut butter, vanilla, and salt. Stir to combine. 3 cups (300 g) quick oats 1 cup (250 g) smooth peanut butter 1½ teaspoons vanilla extract ⅛ teaspoon salt
- Drop teaspoonfuls of the mixture onto the prepared baking sheet and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an air-tight container for up to 3 days.
Video
Notes
- Have your ingredients ready. Once the sugar mixture boils, the rest of the ingredients need to be added right away. Having everything measured and ready to go will make the process smoother.
- Have the baking sheet ready. Once the dough is made, it needs to be scooped right away before it sets. So have the baking sheet lined with wax paper or parchment before you make the dough.
- Don’t boil the mixture for more than 60 seconds. The timing here is key to getting a moist cookie. Bring the mixture to a rolling boil, then start a 60 second timer. Any longer and the cookie may become too dry and crumbly in the end.
- Don’t substitute old fashioned oats. Quick oats will give you the perfect texture you’re looking for.
- Scoop the dough as soon as it’s ready. Don’t wait to scoop the dough or it will firm up in the bowl.
- Storing: Store in an air-tight container in the fridge for up to 3 days.
- Freezing instructions: Store in an air-tight container and freeze for up to 3 months.
The first time I made these they turned out perfectly. Today I made a double batch following the 1 minute boiling time. when they cooled they were still soft. Is there anything I can do to get them to harden? Could I put them in the oven for a period of time?
Thanks for sharing your experience! If they’re too soft, you can try refrigerating them to help them set. Baking isn’t recommended for no-bakes, as it might change the texture.
Have you tried using the Microwave instead of stove for the melted ingredients? Our office is moving to a temporary place with no oven or stove – just microwave. I normally bake cookies every Monday using just the store bought dough, as there’s 40+ of us. We have grown to really enjoy “Cookie Monday” and will be in need! I will be buying ready-made bakery cookies but looking for fun alternatives if possible.
Hi Holly I Haven’t tried it this way but if you do let me know! And I love the idea of cookie monday 🙂
I was looking for this recipe similar to how my great-grandma used to make them, this is perfect! Tastes amazing. Thank you so much for sharing this recipe, brings back wonderful memories!
aw that’s great Ash! I’m so glad you loved them as much as your great grandma’s 🙂
Mmmmm they look so so good. Go on pass me one!
gladly Jacqueline 🙂
These cookies are a classic and are so good!! I love how them come together quickly. I brought them to a last-minute potluck and these delicious cookies disappeared in a flash!
aw that’s great to hear Emily!! 🙂
What a great blast from the past I forgot about these and so glad to find this easy recipe we loved them!
so glad you loved Claudia as much as we did!
Oh my gosh, my mom used to make these cookies! What a treat to discover your recipe. The fact that they’re no bake is an added bonus. Thanks for another winner from Boston Girl Bakes.
aw thank you Liza 🙂 hopefully just as good as your Mom made!
So good! So easy as well! Will definitely make these lovely cookies again!
glad you loved them Leva 🙂
Have you over tried a sugar substitute for this recipe? Wondering if the boiling would cause an issue with a substitute.
Hi BA, I haven’t tried with a sugar free alternative but if you try let me know!
That seems like a lot of sugar 🙁
Hi Kim, 2 cups is correct. You could try reducing the sugar by 1/4 cup but I’m not sure if the cookies would set up as well but if you try it let me know how they turn out. And I wouldn’t recommend reducing it by anymore than that. Let me know how it works out!
Hi,
These look amazing. Do you have any recommendations for a gluten free alternative to the oats?
Thanks
Hi Rebecca, thank you! Yes just make sure to buy gluten free oats (I love Bobs Red Mill). Happy baking!
These cookies go way back for me, to high school bake sales. I didn’t want to bake cookie and have it take forever. AS you said 15-20 minutes and I was done. I still make them 40+ years later.
Same Patti 🙂 I loved making these as a kid. Glad you liked these!