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Pioneer Woman No-Bake Cookies

Pioneer Woman No-Bake Cookies - recipe card
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These classic no-bake cookies combine creamy peanut butter, rich cocoa, and quick-cooking oats into a fudgy, chewy treat that sets up without an oven. Perfectly sweet with a slight saltiness from the peanut butter, they offer a satisfying texture that is both soft and firm.

Ingredients

Scale
  • 1/2 cup unsalted butter (4 oz / 113g), cut into tablespoons
  • 1/2 cup whole milk (4 fl oz / 120ml)
  • 1 3/4 cups granulated sugar (12.25 oz / 350g)
  • 1/4 cup unsweetened cocoa powder (1 oz / 28g), sifted
  • 1/4 tsp fine sea salt
  • 1/2 cup creamy peanut butter (5 oz / 142g), well stirred
  • 1 tsp pure vanilla extract
  • 2 1/2 cups quick-cooking oats (8 oz / 227g), uncooked

Instructions

  1. Line a large baking sheet with parchment paper. Set aside within easy reach, as the cookies set quickly after boiling. Measure out the quick-cooking oats and peanut butter before starting, so everything is ready to combine.
  2. In a 4-quart heavy-bottomed saucepan over medium heat, combine the butter, milk, sugar, sifted cocoa powder, and salt. Stir occasionally with a wooden spoon or silicone spatula until the butter melts and the sugar begins to dissolve, about 2 to 3 minutes.
  3. Bring the mixture to a full rolling boil over medium heat, stirring constantly. A rolling boil means the entire surface is bubbling vigorously, not just small bubbles around the edges. Once it reaches a full boil, start the timer and let it boil for exactly 1 minute without stirring. This is critical: under-boiling yields sticky cookies that won’t set, and over-boiling makes them dry and crumbly.
  4. Remove the saucepan from the heat immediately after the 1-minute boil. Add the peanut butter and vanilla extract, and stir vigorously until the peanut butter is fully melted and the mixture is smooth and glossy, about 30 seconds.
  5. Add the quick-cooking oats all at once and fold in using a sturdy spoon until every oat is evenly coated with the chocolate mixture. The mixture will look thick and slightly shiny. Work quickly but gently to avoid crushing the oats.
  6. Using a 2-tablespoon cookie scoop (about 1.5 inch / 3.8 cm diameter), drop rounded portions of the mixture onto the prepared parchment-lined baking sheet. Allow about 2 inches / 5 cm of space between each cookie for cooling and setting.
  7. Let the cookies sit at room temperature uncovered until fully firm and no longer sticky to the touch, about 30 to 40 minutes. If your kitchen is warm or humid, place the baking sheet in the refrigerator for 15 minutes to speed up setting.
  8. If the mixture thickens too much while scooping and becomes crumbly, reheat the saucepan over the lowest heat for 15 to 30 seconds, stirring constantly, just until it softens enough to scoop. Do not overheat, as this will alter the texture.
  9. Test one cookie after 30 minutes: gently lift the edge with a small spatula. It should release cleanly and hold its shape without sagging. If it feels sticky or soft, let it set another 10 minutes before checking again.
  10. Once set, transfer cookies to an airtight container, separating layers with parchment paper if stacking. Cookies will keep at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. For longer storage, freeze individually wrapped cookies in a freezer-safe bag for up to 3 months. To thaw, place on the counter for 15 minutes or microwave on low power in 10-second bursts until just softened. Avoid reheating at high power, as the chocolate can seize.

Nutrition

Keywords: no-bake cookies, chocolate oatmeal cookies, peanut butter cookies, stovetop cookies, quick dessert, kid-friendly dessert, no-oven recipe, easy cookies, fudge cookies, 10-minute dessert, pioneer woman copycat, pantry dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-no-bake-cookies-recipe/