Easy No Bake Cookie Recipe (2024)

FAQs

How to bake cookies without an oven? ›

Place skillet on the stove and set the burner to low heat. Cover with a lid (aluminum foil works, too) and cook for 15-20 minutes, carefully flipping once halfway through or when the edges start to get golden brown. This was the trickiest part, but I found 16 minutes total to be the sweet spot.

No-Bake Cookie Ingredients

Milk: Milk gives the cookies more moisture and richness. Cocoa powder: Unsweetened powder is essential for the deep chocolate flavor. Peanut butter: This recipe calls for crunchy peanut butter, but you can use smooth peanut butter if you prefer. Oats: Make sure to use quick-cooking oats.

The main reason that chocolate peanut butter no-bake cookies don't set up is because the mixture did not boil long enough. Make sure to wait and set your timer once the mixture comes to a rolling boil. In other words, the top is completely covered in bubbles.

If your no bake cookies are sticky and gooey, then they were not boiled quite long enough. On the flip side, if your no bake cookies are dry and crumbly, they were boiled a tad too long. You should let the mixture come to a full rolling boil and then time exactly 1 minute from there.

Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny.

Peanut butter

Peanut butter cookie / Main ingredient

Grease: Simple, But Effective

After you have greased your cake pan or baking sheet, you will then want to sprinkle a bit of flour all over the baking pan and shake and roll it around so that the flour sticks to the grease. You want the flour to stick evenly and then tap out the excess into your sink.

Most store-bought refrigerated cookie dough has a shelf life of about 1 to 2 weeks in the refrigerator or whatever the package expiration date is.

Sugar free cookies containing chocolate chips with sweetener. We Bake with Love Not... Hydrogenated fats or GM ingredients and certainly no artificial colours, no artificial flavours, no artificial preservatives. 87 kcal Per Serving**Serving size = 2 cookies (20g)Excessive consumption may produce laxative effects.

What are the ingredients in no name cookies? ›

Ingredients: Enriched Wheat Flour, Sugars (sugar, Glucose, Fancymolasses), Canola And Palm And Palm Kernel Oil Shortening, Chocolateychips (sugar, Palm Kernel Oil, Cocoa, Dextrose, Modified Milkingredients, Soy Lecithin), Water, Baking Soda, Modified Milk Ingredients, Salt, Ammonium Bicarbonate, Monocalcium Phosphate, ...

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them.

Whisk it up until it's smooth, and let it cook slowly, until the sugar has dissolved. You can tell whether the sugar has liquefied just by placing a drop or two on your fingertip, then rubbing it against your thumb. If it feels gritty or grainy, it's not quite there yet. It should feel silky-smooth.

Freezer bags: Scoop the cookie dough into small balls (or whatever shape you'd like) and freeze them on a cookie sheet. Once frozen, transfer the cookie dough balls to a freezer bag, and store them in the freezer for up to 3 months.

Aluminum foil with oil is another good substitute for parchment paper.

If your no-bake cookies are too wet and thin, it's not too late to fix them! You can thicken it up by adding more peanut butter and/or oats. But do so a little at a time and stir well. The hot mixture will also thicken as it cools, so it should be a thick but pourable consistency when you start scooping.

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy.

These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

Why do my peanut butter cookies not taste like peanut butter? ›

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

Conventional creamy peanut butter works best for peanut butter cookie recipes because it has a smooth and even texture. My favorite creamy peanut butter brands are Skippy or Jif. Natural peanut butter, made up of just peanuts and salt, is typically very oily and hard to get even.

In a pinch, baking directly on an ungreased baking sheet will work fine; the cookies have enough fat in them to prevent severe sticking — although you might need a thin metal spatula to pop some of them off.

You can use a toaster oven, a stovetop, a microwave, or even a grill to bake cookies. Each method requires some adjustments to the traditional baking process, but they can all yield delicious cookies.

Microwave your cookie.

Microwave the cookie for 40 seconds. If the cookie still looks doughy, microwave it for 5 second intervals until it looks baked. Let it cool a minute before removing the cookie from the parchment.

Simply preheat the air fryer to 350°F (175°C). Place the cookies in the air fryer basket and heat them for 2-3 minutes, or until they are warm and slightly soft. Steam: This method is great for single cookies that may have gotten a little hard.