Prep 15 mins
Cook 10 mins
As Mary Poppins would say, these are practically perfect in every way!! They have more chocolate and less sugar/butter than most no-bake cookies. Brown sugar adds depth of flavor, while extra vanilla and a pinch of salt liven it up. Besides, they are quick and easy, and everyone loves them! I think you could reduce the sugar even more, but they're great as written. Try them with extra dark (Dutch process) cocoa powder...mmmm.
- Combine all ingredients but quick oats in large saucepan; melt and bring to boil, and let boil for 1-2 minutes.
- Add oats and stir to combine.
- Drop onto sprayed or lined cookie sheets, and let cool.
- Keep refrigerated in an air-tight container.
I give this 5 stars because it's very easy, delicious and flexible - even though I didn't quite have the ingredients needed on hand, this cookie turned out excellent! I used regular peanut butter because I didn't have natural, and I only had about 3/4 cup of dark brown sugar, so I used that and about 1/2 cup of white sugar to compensate. I had dutch cocoa, but was slightly short of the 1/3 cup needed. My cookies were still very chocolate-y. I also added 1 tbsp of brewed coffee to help emphasize the chocolate flavor. Because I cut back on the overall sugar, they were definitely not as sweet as the usual no bake cookie, but that was my plan (I think regular no bake cookies are waaaay too sweet). My result was a moderately sweet, very deep chocolate no bake cookie. I will definitely be using this recipe again. Thanks for posting!
I love this recipe. I used old-fashioned oats and they set up just fine. I think you could even go lower on the sugar, too.
The best no-bake cookies I've ever made! Usually I have trouble with the cookies staying too soft and gooey, not setting up completely...but this recipe was perfect, not only in flavor but also texture. Thanks so much!