No mess, no fuss just delicious cookies.

These cookies may not seem like anything special but for me they are full of memories. While testing this recipe, the smells of the cocoa and butter combined with the rolled oats immediately transported me back to my Grammy’s kitchen. I never realized that how much my Grammy smelled like No Bakes, she definitely must have made a lot of these cookies.

These rich and fudgy cookies were always in my Grammy’s pantry. She always made sure to make a fresh batch before we, grandkids, would come to visit. My Grammy wasn’t much of a baker but these No Bakes were easy and simple enough for her to whip up at a moment's notice. There were no kitchen disasters or burnt baked goods, just delicious chocolate cookies that we would instantly gobble up.

No Bakes          *Makes about 24 cookies

 ½ cup of unsalted butter

½ cup whole milk

2 cups of granulated sugar

½ cup unsweetened cocoa powder

1 tsp vanilla extract

½ cup of peanut butter

3 cups of rolled oats

In a medium size pot, add butter, milk, sugar and cocoa and cook over medium heat mixing until fully incorporated. While stirring constantly, bring the mixture to a boil and cook for 1 ½ minutes. 

Remove from the heat. 

Add vanilla and peanut butter, mix until the peanut butter is completely melted into the chocolate. 

Add the rolled oats. Mix until the oats are coated with the cocoa mixture. 

Line a baking sheet with parchment paper. 

Measure out cookies with a tablespoon and let them cool and set up on the baking sheet at room temperature.

Store in an airtight container on the counter for a week or store in the freezer in gallon bags for three months. 

*Notes: My cocoa powder of choice is King Arthur’s Burgundy Cocoa. It’s a reddish cocoa powder with a higher fat content. It makes the No Bakes rich and very fudgy. But you don’t need to be overly fancy. My Grammy used plain Hershey’s cocoa and that always did the trick.