Classic No Bake Cookies

Classic No Bake Cookies—also known as Preacher Cookies—are an easy, nostalgic treat made with chocolate, peanut butter, and oats. There’s no oven involved and just one saucepan needed. Whether it’s a quick summer dessert or a speedy after-school snack, these fudgy, chewy cookies are always a hit.

Why You’ll Love This Recipe

• No Oven Required: Perfect for warm days or quick desserts.
• Ready in Minutes: From start to finish in about 15 minutes.
• One Pot Wonder: Minimal cleanup and no baking pans needed.
• Pantry-Friendly: Made with simple staples you probably already have.
• Kid-Friendly: Great for making with kids—just be cautious with the hot sugar mixture.

Ingredients

• 2 cups (297 g) granulated sugar
• ½ cup (120 mL) milk
• 1/2 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
• 1/8 teaspoon salt

Directions

Prepare Your Work Area

Line a baking sheet with parchment or wax paper and set it aside.
Have all ingredients measured and ready—this recipe moves fast once it starts!

Cook the Sugar Mixture

In a medium saucepan over medium heat, combine the granulated sugar, milk, unsalted butter, and cocoa powder.
Stir occasionally to help the butter melt and prevent burning.
Once the mixture reaches a rolling boil, let it boil for exactly 60 seconds. Start a timer to avoid overcooking or undercooking.

⚠️ Do not boil longer than 60 seconds or cookies may turn dry and crumbly.
Not boiling long enough may result in loose, sticky cookies.

Add the Remaining Ingredients

Immediately remove the pan from heat.
Stir in the quick oats, peanut butter, vanilla extract, and salt.
Mix until everything is fully combined and the peanut butter is completely melted into the mixture.

Scoop the Cookies

Using a teaspoon or cookie scoop, drop spoonfuls of the cookie mixture onto the prepared baking sheet.
Leave a little space between each cookie as they spread slightly.
Allow the cookies to cool at room temperature for about 30 minutes, or until they are fully set.

Pro Tips and Variations

• Use quick oats only: Old-fashioned oats won’t set properly unless pulsed in a food processor.
• Scoop fast: Once mixed, the dough begins to set quickly. Have your sheet ready!
• Boil time matters: Use a timer—too short and the cookies won’t set; too long and they’ll be dry.
• Make them chunky: Stir in shredded coconut, chopped nuts, or mini chocolate chips.
• Try crunchy peanut butter for a bit of texture contrast.

Serving Suggestions

• Serve as-is for a classic nostalgic treat.
• Make into mini sandwich cookies with a smear of peanut butter between two.
• Crumble over vanilla ice cream for a quick sundae topping.
• Enjoy with a glass of cold milk or warm coffee.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps up to 1 week—great if you like them a bit firmer.
• Freezer: Freeze in a sealed container or bag for up to 3 months. Thaw at room temp before eating.

FAQs

Why are my no-bake cookies crumbly?
A: Most likely, the sugar mixture was boiled too long. Aim for a rolling boil of exactly 60 seconds.

Why won’t my cookies set?
A: You may not have boiled the mixture long enough. Pop them in the fridge to help them firm up.

Can I use old-fashioned oats?
A: You can, but the texture will be chewier. For best results, use quick oats.

Can I use crunchy peanut butter?
A: Yes! It adds a great texture twist.

Conclusion

These Classic No Bake Cookies are the perfect blend of peanut butter, chocolate, and oats—chewy, fudgy, and full of nostalgia. They’re easy to make, perfect for summer, and nearly impossible to mess up when you follow the simple steps. Keep this recipe in your back pocket for anytime you need a fast, fail-proof dessert.

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