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No Bake Cookies

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  • Prep 15 min
  • Total 30 min
  • Servings 42
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No time to bake? No problem! We love this simple and delicious recipe for easy no-bake cookies you can make in only 30 minutes.

These delightfully sweet and nutty cookies are packed with coconut, peanut butter, chocolate, and heart-healthy oats.

No-bake cookies differ from baked cookies in both ingredients and technique. For starters, no-bake cookies are eggless, making them a good choice for people with certain dietary restrictions. These cookies are made from items you likely have on hand, and their fudgy texture and rich flavor resembles candy.

We love reaching for this recipe in the summertime when we’d rather not heat up the kitchen with the oven or are just short on time and want a sweet cookie treat without all the fuss! Plus, this recipe makes about 42 no-bake oatmeal cookies, making it perfect for your next family gathering!

If you’re looking for more no-bake cookie options, check out our No-Bake Cookie Collection.

Updated Jun 30, 2024
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No Bake Cookie Ingredients

There are only a few ingredients in these no-bake cookies, and you probably already have them in your pantry.

Quick-Cooking Oats and Flaked Coconut: Both ingredients add texture and flavor in these no-bake oatmeal cookies.

Peanut Butter: Richness and nuttiness in these no-bake peanut butter cookies both come from the addition of peanut butter. If you want some extra crunch, try crunchy peanut butter.

Unsweetened Baking Cocoa: Cocoa is what gives this no-bake cookie recipe its deep, chocolatey flavor. Either natural cocoa or Dutch-processed cocoa will work.

Vanilla: Not only does vanilla add a lovely flavor, but it also highlights the other flavors in the cookies.

Sugar: We like to use granulated sugar for these cookies as it yields the best flavor and texture.

Butter and Milk: Gives these no-bake cookies moisture and a nice base.

How to Make No Bake Cookies

These from-scratch no-bake cookies come together in a flash in just a few easy steps. Refer to the recipe for all the specifics, but here’s a preview on how to make your new favorite sweet treat.

Mix Together the Dry Ingredients

In a large bowl, combine all the dry ingredients.

Cook the Sugar

Combine sugar with milk and butter in a saucepan. B oil long enough to dissolve the sugar granules before adding to the dry ingredients. Mix well.

Form the Cookies

This step couldn’t be easier. Just drop the mixture by teaspoonfuls onto wax paper-lined baking sheets and cool until set.

Storage Options for No Bake Cookies

It’s important to cool your no-bake cookies completely before storing. As the cookies cool, they will become firm, making them easier to store.

Once the cookies are cooled, they can be placed in an airtight container, between layers of wax paper to prevent them from sticking.

They can be kept in an airtight container at room temperature for 2 days, stored in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

More Cookies to Try

There is a world of both non-baked and baked cookies, just waiting to be explored and it can be hard to decide which ones to try first.

Not to worry -- Betty is here to help. Here is a list of cookies we think would make a great next step in your baking journey.

From our No-Bake Cookie Collection try No-Bake Granola Jam Thumbprint Cookies or No-Bake Christmas Wreath Cookies.

If you’re ready to move on to a few baked cookies options, try these delicious iconic cookie recipes: Ultimate Chocolate Chip Cookies, Classic Snickerdoodle Cookies, Classic Peanut Butter Blossom Cookies, Classic Sugar Cookies.


  • 2 cups quick-cooking oats
  • 2/3 cup peanut butter
  • 1 1/3 cups flaked coconut
  • 1/4 cup unsweetened baking cocoa
  • 1 teaspoon vanilla
  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 cup butter or margarine


  • 1
    Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
  • 2
    In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
  • 3
    Immediately drop the cookie mixture by heaping teaspoonfuls onto cookie sheets; cool until completely set and firm.
  • 4
    Carefully remove from waxed paper to serve either chilled or at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    Set a timer for 60 seconds once your mixture really starts to boil to make sure you don’t overcook or undercook your cookie mixture. If you don’t boil long enough your cookies won’t set right and if you boil them for too little they will be dry.
  • tip 2
    Use a cookie scoop to make scooping your cookies easier and faster. If you don’t have a cookie scoop available, use an ice cream scoop instead.
  • tip 3
    When storing your no-bake oatmeal cookies, wait until your cookies have completely cooled and place them in an airtight container between sheets of wax paper to keep them from sticking together.
  • tip 4
    Add a light and nutty crunch by trying crunchy peanut butter instead of creamy!
  • tip 5
    We love the ease and simplicity of no-bake cookies recipes! Take a look at these recipes for No-Bake Peanut Butter Kiss Cookies and No-Bake Marshmallow-Butterscotch-Chex Cookies for more no-bake inspiration!

Frequently Asked Questions

Can I Add Additional Ingredients to These Cookies?

You can add some additional ingredients to this versatile no-bake cookie recipe, although, if you add too much to the cookie mixture itself, it could change the texture. For this reason, we recommend you stick to sprinkling additional ingredients over the tops of the cookies just after dropping them onto the cookie sheet. When the cookies are still wet, the additional ingredients will stick to the top.

Try chopped peanuts or almonds, sprinkles or chopped dried fruit like cherries, apricots, or raisins.


90 Calories, 4g Total Fat, 2g Protein, 13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Total Fat
Saturated Fat
1 1/2g
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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