No Bake Cookies
No bake cookies, also known as preacher cookies, are a fun dessert made with old fashioned oats, cocoa powder, and other pantry ingredients. These fudgy treats are an easy, gluten free dessert that kids love!
Servings: 20 cookies
Line two large cookie sheets with parchment paper or wax paper. Measure out all the ingredients.
Whisk together the granulated sugar and cocoa powder in a medium saucepan until blended. Add the milk and butter and set over medium high heat, stirring constantly until all the butter has melted and it's evenly mixed.
Bring the fudge mixture up to a full boil, keeping the pot uncovered. Insert a candy thermometer and let the mixture cook until it reaches 230 F, stirring frequently, then immediately take it off the heat.
Stir in the peanut butter, vanilla extract, and pinch of salt until thoroughly mixed, then gradually add enough oats to get a thick and fudgy, but not dry, consistency.
Drop the mixture by rounded tablespoonfuls onto the prepared cookie sheets. Allow them to harden at room temperature, about 35 minutes to 1 hour, then serve. Store the no bake cookies in an airtight container at room temperature.
- Guarantee a good batch by using a digital thermometer to see if the fudge mixture is cooked to 230 F. Otherwise, the no bake cookies may be too gooey or too dry.
- Want a different texture? Use old-fashioned rolled oats for a chewier texture or quick oats for a smoother texture.
- Substitute the peanut butter with almond butter, Nutella, or homemade sunflower seed butter.
- Failed batch? Freeze gooey ones, and crumble up dry ones and sprinkle on ice cream.
- Store the no bake cookies at room temperature for up to 3 days or the freezer for up to 3 months.
Calories: 184kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 34mg | Potassium: 98mg | Fiber: 2g | Sugar: 19g | Vitamin A: 152IU | Calcium: 17mg | Iron: 1mg