Updated: Nov 5, 2020
These childhood cookies are absolutely the best during winter camping simply because they are so filling with the oatmeal, peanut butter and sugar for energy hiking.
Ingredients You’ll Need for This Recipe
1/2 cup (113g) salted butter
1 3/4 cups (350g) granulated sugar
1/3 cup (32g) unsweetened cocoa powder
1/2 cup (120ml) milk
1 tsp vanilla extract
2/3 cup (160g) creamy peanut butter
3 cups (275g) quick oats (don't use old fashioned oats)
How to Make No Bake Cookies
First line two baking sheets with parchment paper (or just spread a long sheet of the parchment onto the counter), or have 29 cupcake liners set out.
Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk.
Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute.
Remove the mixture from heat then immediately add in vanilla, peanut butter and oatmeal. And stir to blend well.
Drop mixture onto prepared parchment dropping 2 Tbsp at a time (a medium cookie scoop works well here or just use two large spoons).
Let cookies set then enjoy! If you want to speed up setting transfer to refrigerator. Store the cookies at room temp in an airtight container.
Tips for No Bake Oatmeal Cookies
Don’t just bring the mixture to a simmer (where the edges of the mixture bubbles up) it needs to start fully boiling (bubbling up in the middle) before counting down those 60 seconds.
Don’t use old fashioned oats, I think quick oats are a must. The cookies won’t set up quite the same and they won’t be as tender.
The recipe should hopefully turn out perfect for you but if they’re a bit too wet, boil 15 seconds longer the next time, if they came out dry, boil 15 seconds under. The amount of time the liquid is boiled will determine the way the cookies set up and also determines how moist they’ll be.
I prefer creamy peanut butter but if you like the crunch of crunchy peanut butter you can use that here, just add an extra 1/4 cup so the consistency isn’t effected.
Use real butter, never margarine. It has a bad flavor which will effect the flavor of the cookies and it has added water so your end result won’t be as good.
Then as listed in the recipe stick with the bit of extra cocoa and peanut butter, it makes them a bit richer than you remember. I also cut back on the sugar by 1/4 cup as is listed in the recipe.