No Bake Cookies

By Jimmy Kennedy, & Justin Brouillard
Cook Ambassadors

To me, this is the perfect recipe for making dessert or treats while camping. There are only a few ingredients, you don’t need an oven and the cleanup is a breeze. However, the best part is the fact that these cookies are so incredibly delicious. My oldest daughter, Josie, made these on a weekly basis when growing up and, while most of the recipes are very similar, this is her “perfect” version. They make for a great after-dinner dessert, an alternative to a granola bar when hiking or boating or a treat anytime the family needs one. I also love these because, if stored in an airtight container and in a cooler or refrigerator, they will last for days and days.


1/2 cup milk
1 1/2 cups granulated sugar
1/4 cup cocoa powder, unsweetened
6 tablespoons unsalted butter
1 cup smooth peanut butter
3 cups old-fashioned rolled oats
2 teaspoons vanilla extract
Pinch of salt


In a medium-size saucepan, bring the sugar, butter, cocoa and milk to a boil while whisking constantly. Once it starts to boil, stop whisking and continue to boil for one minute.
Remove from heat and stir in all the other ingredients: oats, peanut butter, vanilla and salt. Stir well. I like to let the mixture sit for a few minutes just so everything comes together.
Line a baking sheet or two with parchment paper. For “regular” size cookies I like to use a regular tablespoon and just scoop and drop full tablespoons of the dough onto the lined baking sheet. You can use the spoon to form them if necessary.
Continue until all of the dough has been used. I usually let them sit at room temperature for half an hour or so or until they have cooled completely and hardened. You can also put them in the refrigerator if you have room, but room temperature works and is certainly better when making them outdoors. Just try and find a cool place in the shade if it’s hot out. You can also stack smaller baking sheets full of the cookies in a big cooler if need be.
Store the cookies in an airtight container or a resealable plastic bag, and they will keep for up to a week.

Yield: 24 to 30 cookies
Prep time: 10 minutes
Cook time: 40 minutes

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