World’s Best No Bake Oatmeal Cookies

You’ve probably had no bake oatmeal cookies before, but I can guarantee none have tasted as good as this very special recipe!

Although I’d sure like to, I can’t take credit for the world’s best no bake oatmeal cookies. My sweet Papa David has been making these for YEARS and learned from his Mama. I’ve grew up on these cookies but I’m not the only one. My Papa enjoys making batches for several lucky individuals in town such as the employees at our local Kroger as well as some of the banks.

You may think I’m bias but I can assure you that they are indeed the worlds best!

I’ve been telling Papa for 5 years now that I need to learn how to make these so I can stop asking him for more. Ha! Truthfully, I can’t let his recipe fall off the face of the earth because it’s just THAT GOOD.

Recently, I finally made a special trip for him to teach me his ways and I’m so glad I did. Not only did I learn a thing or two but it was well worth it anyway to spend time with the best Papa and Granny I know!

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World’s Best No Bake Oatmeal Cookies Video

Ingredients

3 cups of Quaker one minute oats

2 cups of Jiff’s Extra Crunchy Peanut Butter

2 cups of sugar

1/4 cup of Hershey’s Cocoa

1/2 cup of milk

1 stick of Blue Bonnet original butter

Instructions

To begin the recipe you’ll need to measure out 2 cups of oats into a large bowl. Using a spoon you’ll make a good sized pit. (This is optional, but just a tip my Papa does to help keep the peanut butter from sticking to the sides of the bowl)

Add the 2 cups of peanut butter to the pit and sprinkle the 3rd cup of oats on top.

In a medium sauce pan combine 2 cups of sugar, 1/4 cup of cocoa, 1/2 cup of milk and one stick of butter. To help melt a bit faster, it’s helpful to chop up the butter.

Turn the burner on high heat and start stirring. This step is so crucial and where many mess up the recipe. Some will over cook and others not cook long enough but to get the cookies just right they need to boil for exactly one minute.

I asked my Papa when a good time was to start the timer because I’m always a bit confused on that myself. Does it count when it’s just starting to simmer or does it mean a full rapid boil? My Papa says to start timing as soon as you see the first bubbles. It will turn to a rapid boil very quickly afterwards.

It does splatter a bit so be sure and use a long wooden spoon and be careful!

When the full minute is up remove from heat and add to the peanut butter and oats mixture.

Stir, stir stir!

Spoon out the cookies onto wax paper and let them firm up. If you want perfectly even cookies I’d recommend using an ice cream or cookie scoop. If you are like me and Papa though, they taste the same whether they are all even or not!

Special Notes

You may not be aware that these cookies do not set up right in high humidity. It makes total sense but the first time I heard about this I thought my Granny was joking! In other words if it’s raining then I’d hold off on making cookies that day.

This recipe will yield about 15-20 cookies. If you make them really small bite sized cookies then you could probably even get 25-30!

This is such an easy, quick and cheap recipe to whip up. They make the perfect dessert to bring to family gatherings or drop off with a friend just because.

Of course there’s no shame in making them for yourself either as long as you bring me one too 😉

Enjoy!

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What’s Your Favorite Cookie?

Let me know in the comments below what you’re favorite cookie is! For a long while mine was a classic sugar cookie but the more I’ve aged the more I love chocolate.

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