Chocolate No Bake Cookies
Ingredients
- 2 cups sugar
- 1/2 cup whole milk
- 1 stick butter - 8 tbsp
- 4 tbsp cocoa
- 1/2 cup peanut butter
- 3 tsp vanilla
- 3 cups oats
Step-by-Step Instructions
- Mix sugar and cocoa together in a medium saucepan. Add milk and butter, then bring to a rolling boil over medium-high heat, stirring occasionally. Once boiling, boil for exactly 1 minute, stirring constantly.
- Remove from heat immediately and stir in peanut butter and vanilla until smooth. Add oats and mix quickly until well blended—the mixture will start to set as it cools.
- Drop by teaspoons onto wax paper or parchment paper. Let cool completely at room temperature until firm, about 15-20 minutes.
Common Problems and Solutions
Q: Why didn't my cookies set up properly?
A: You must boil the sugar mixture for exactly 1 minute at a full rolling boil. Under-boiling means they won't harden; over-boiling makes them crumbly. Also work quickly when adding the oats—if the mixture cools too much, the cookies won't hold together.
Q: Can I make these ahead of time?
A: Yes! These cookies store well in an airtight container at room temperature for up to a week, or you can freeze them for up to 3 months.
Q: Why are my cookies grainy?
A: Make sure the sugar is fully dissolved during the boiling stage. Stir constantly during the 1-minute boil to ensure smooth texture.
Tips and Techniques
Use quick oats or old-fashioned oats, not instant. Work quickly once you remove from heat—the mixture sets fast. If it starts to harden before you finish dropping cookies, you can briefly return the pan to low heat to soften it slightly.
Ingredient Substitutions
- peanut butter: almond butter or sunflower seed butter
- whole milk: evaporated milk or half-and-half
- butter: margarine
Equipment Needed
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Wax paper or parchment paper
- Teaspoon or small cookie scoop
Historical Context
No-bake cookies became especially popular in Louisiana after hurricanes and floods when families shared recipes that didn’t require electricity. This version traveled from kitchen to kitchen as a comfort food that could be made on camp stoves or even outdoor burners.