No-Bake Cookies

By Margaux Laskey

Updated Feb. 29, 2024

No-Bake Cookies
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(1,560)
Comments
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These classic no-bake peanut butter and chocolate treats are also known as cow patties or preacher cookies. The story goes like this: If a housewife looked out the window and saw the preacher coming up the mountain on his horse, she could whip up a batch of these cookies in the amount of time it would take him to reach the front door. True or not, it’s a good story — and a great cookie that’s a cinch to put together. Combine all the ingredients in a pot over medium heat, then drop spoonfuls on a sheet pan and chill until set. Be sure to use quick-cooking oats, not instant, when making these cookies. The less-processed oats provide delightful texture and chewiness.

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Ingredients

Yield:3 dozen cookies
  • 1¾cups/350 grams granulated sugar
  • ½cup/120 milliliters whole milk
  • ½cup/115 grams unsalted butter (1 stick)
  • ⅓cup/30 grams unsweetened cocoa powder
  • ½teaspoon fine sea salt
  • 3cups/280 grams quick-cooking oats
  • ⅔cup/160 milliliters smooth or crunchy peanut butter (not natural)
  • 1teaspoon vanilla extract
Ingredient Substitution Guide
Nutritional analysis per serving (36 servings)

124 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 3 grams protein; 35 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line two large sheet pans with parchment paper. In a pot, combine the sugar, milk, butter, cocoa powder and salt. Bring ingredients to a rolling boil over medium heat, stirring constantly and being careful not to let the mixture burn, then cook until the cocoa powder and sugar have fully dissolved, about 1 minute. Remove from heat.

  2. Step 2

    Add the oats, peanut butter and vanilla. Stir until well combined, then let cool for about 15 minutes.

  3. Step 3

    Drop heaping tablespoonfuls onto the prepared sheet pans, gently pressing the center to flatten slightly. (You should have about 36 cookies.) Chill for a few hours until firm. Store in an airtight container at room temperature for up to 1 week.

Ratings

4 out of 5
1,560 user ratings
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Comments

Kiki-I

My even quicker version of this: Replace first 5 ingredients with semisweet chocolate chips. Melt them in microwave. Stir in peanut butter, then oats. Immediately drop heaping teaspoonfuls on sheet pan (I don't flatten them). Refrigerate.

Paula

what quantity of chocolate chips?

kathryn

I made a batch per Kiki-l's notes and used 2 C of semi sweet chips. It's a winner if you like chocolate, and the batter was stable and easy to work with––the best version I've made, and I did flatten them. I've tried it with 1C and 1.5 C, and 2 C worked best for me. I did add salt into the mix, and it was the right choice.

Tammy

I’ve made these for my kids growing up. I use milk chocolate chips or semi sweet with a splash of milk, melted, NATURAL crunchy peanut butter (mix it well), rolled oats and Virginia style salted peanuts coarsely chopped. Quick, easy and delicious. You can make a small amount or a bunch. I also would never buy jiff or any peanut butter with more than peanuts or salt.

Delia

Our family version (Winnipeg, late 20th c.), "worms in mud puddles", featured coconut instead of peanut butter

Kristin

I was craving these so I used what I had in the house- natural PB, almond milk, and old fashioned oats. They turned out just fine.

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