I’ve been making no bake oatmeal cookies for as long as I can remember. It’s one of the first things I learned how to make as a kid, I’d make them for my family on the weekends because my mom didn’t care much for dessert (be sure to supervise kids when making these though!).
Tips for No Bake Cookies
After 20 some odd years of making these I’ve learned a few things along the way.
- 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.
To Make this Recipe You’Il Need the following ingredients:
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