Who can ever forget the scrumptious taste of classic no-bake cookies?
These cookies are chewy, fudgy, and incredibly tasty when made well.
Oh, and they’re nostalgic too!
I just can’t put into words how much I love them. I bet my grandma knew my cookie obsession; that’s why she shared this gem with me.
Now it’s my turn to pass the legacy!
If you’ve struggled to make them, this classic no-bake cookies recipe is perfect for you.
Today, I’ll share with you the process so your cookies will turn out well every time you make one.
How long do no-bake cookies last?
What we like about no-bake cookies is that they have a longer shelf life than those baked ones.
As long as they’re stored in an airtight container inside the fridge or a glass jar at room temperature, you’ll be able to keep their good texture and flavor for up to three weeks.
How to store no-bake cookies
There are two ways to store no-bake cookies. First is putting them inside the fridge, and next is storing them at room temperature.
As this type of cookie tends to dry out quickly (especially if you mess up and boil the mixture for too long), we recommend storing them in an airtight container or inside the glass jar to lock out air, moisture, and even insects.
Can you freeze no-bake cookies?
BIG YES! You can freeze these no-bake cookies. The best part about them is that you can make and freeze them before your next party or get-together. All you need is put the cookies in an airtight container, put them inside the fridge, and you’re good to go. If you make this correctly, your cookies can retain their flavor and texture for up to three weeks.
Why are my no-bake cookies not hardening?
If you’ve struggled to harden your no-bake cookies, it means you didn’t get to what’s known in the fudge-making as the soft ball stage. The last temperature of the sugar is the indicator of how soft or hard your no-bake cookies will be. I melt the cocoa, sugar, milk, and butter mixture in low heat for long enough in this recipe.
- ½ c salted butter
- ½ c milk
- 1 ½ c white sugar
- ½ c brown sugar, firmly packed
- ½ c creamy peanut butter
- 3 c quick oats
- 1 t vanilla extract
- 4 T unsweetened cocoa powder
- 1 dash cinnamon (optional)
- Line two cookie sheets with waxed paper.
- In a medium saucepan, add in the cocoa, both kinds of sugar, milk, and butter, and place on low heat.
- Stir the ingredients often until the butter is melted completely. Be patient with this process. It is essential to keep it on low heat so that the milk doesn’t curdle.
- Once everything is melted, bring the ingredients to a boil for exactly 60 seconds. (Use a timer.) Stir constantly while boiling.
- Remove the saucepan from the burner.
- Fold in the peanut butter and the vanilla and stir until the peanut butter is melted and fully
- Add in the oatmeal last and stir until it is thoroughly mixed in.
- Allow the mixture to cool slightly.
- Spoon out and drop tablespoons sizes of cookies onto the cookie sheet with wax paper.
- Allow the cookies to cool and harden.
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
The bottom line
Now that you already have this recipe, it’s your turn to make them. Trust me, you can do it.
Oops, don’t forget to store them too so you can enjoy them all year long!