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The Kitchn: A foolproof method to make no-bake cookies

By Meghan Splawn on

1 teaspoon vanilla extract

1. Line two baking sheets or a work surface with parchment paper.

2. Measure 3 cups oats and 1 cup smooth peanut butter into a medium bowl and have these standing by.

3. Place 2 cups granulated sugar and 1/3 cup cocoa powder in a large pot and whisk to remove any lumps.

4. Add 1 stick unsalted butter, 1/2 cup whole milk and 1 teaspoon vanilla extract to a large pot and bring to a boil over medium-high heat. You can cover the pot to speed the process along, but it will take about 5 minutes to simmer and then quickly come to a boil.

5. Once the mixture is boiling, boil for 1 minute; the boil should be thick and foamy and reach a temperature of 230 F. You can stir the mixture with a heatproof spatula as needed while the mixture cooks.


6. Remove the pot from the heat. Add the oats and peanut butter, and stir vigorously to coat.

7. Use a small ice cream scoop or 2 spoons to drop tablespoons of the cookie dough onto the parchment paper.

8. Let the cookies cool until they are firm to the touch, 25 to 30 minutes.

(Meghan Splawn is associate food editor for, a nationally known blog for people who love food and home cooking. Submit any comments or questions to




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