No-bake cookies hold a special place in my heart (and I suspect a lot of hearts, probably for the same reasons). They were one of the first things I ever learned how to make as a kid, probably the first thing we ever made in home-ec in middle school, something my husband and I used to make all the time when we were broke newlyweds and we didn’t have a ton of time or money for a whole lot more than no-bake cookies. I’m not pretending I invented this recipe; variations of it have been around forever, and yet it’s something everybody needs in their recipe collection. Plus, I’m always surprised when people tell me they’ve never had them.
My kids had an extra-long weekend because here in Louisiana, they get out of school for Mardi Gras (whereas in more northern climes, most people barely, if at all, realize Mardi Gras is happening. At least in the more northern climes I’ve lived in.) So in an attempt to prevent them from harming each other, we made no-bakes together. And these aren’t the traditional no-bakes–for a little twist, I added some cinnamon (think Texas Sheet Cake!), some coconut (think…coconut!), and a little kosher salt sprinkled on top. If you want to take the traditional route, feel free to leave those additions out, but we reallyreallyreally like them this way.
You’re going to need some white sugar, milk, butter, cocoa powder, peanut butter (creamy or chunky, but I’d stick with the traditional Jif/Skippy/processed stuff–I think the more natural peanut butters might prevent the cookies from setting up quite right), vanilla, cinnamon, quick cooking oats (regular oats don’t set up right…I’ve tried…I’ve even tried cooking them longer and they just never turn out quite right. Also, no steel cut oats. Just…don’t.), coconut, and a little salt for sprinkling on top.
Line 2-3 baking sheets with wax or parchment paper and set aside.
In a large saucepan, combine the sugar, milk, and butter. Bring to a boil, then reduce heat and cook for 1 minute. Remove from heat and add the cocoa powder, vanilla, peanut butter, and cinnamon. When combined, add the oats and shredded coconut. Drop by tablespoonful onto the prepared baking sheets and sprinkle lightly with kosher salt if desired. Allow to cool completely. Makes about 3 dozen cookies.
No-Bake Cookies (with Chocolate, Coconut, & Cinnamon)
- Yield: 36
Description
These quick and easy No-Bake Cookies with Chocolate, Cinnamon, and Coconut are so delicious, and are a great activity to do with kids!
Ingredients
- 2 cups white sugar
- 1/2 cup milk
- 1/2 cup butter
- 1/3 cup cocoa powder
- 1 cup peanut butter (creamy or chunky, doesn’t matter)
- 1 tablespoon vanilla
- 3/4 teaspoon cinnamon
- 3 cups quick-cooking oats
- 1/2 cup shredded coconut
- Kosher salt for sprinkling
Instructions
- Line 2-3 baking sheets with wax or parchment paper and set aside.
- In a large saucepan, combine the sugar, milk, and butter. Bring to a boil, then reduce heat and cook for 1 minute. Remove from heat and add the cocoa powder, vanilla, peanut butter, and cinnamon.
- When combined, add the oats and shredded coconut. Drop by tablespoonful onto the prepared baking sheets and sprinkle lightly with kosher salt if desired. Allow to cool completely.
Questions & Reviews
In place of peanut butter, try cookie butter. It won’t be gluten free, but it will still be really tasty. I saw another blog in where the blogger’s son has a peanut allergy, so she has been subbing in cookie butter for the peanut butter. The taste is a little different, but the texture is the same. =) I am going to make these for my bake sale next week. I have some gluten-free colleagues at my school, so I need lots of gluten-free recipes that will make everyone happy! =)
Made these yesterday and they will now be my go to no bake cookie recipe. Sooo good!!
Did you toast the coconut first?
I can’t wait to try these!
Yum, the addition of cinnamon and coconut sounds so good. We also add a tablespoon of corn syrup when we added the peanut butter. It makes them stay soft and not dried out for a days!
Definitely trying the corn syrup next time. Dried up crumbly no-bakes make for a sad day.
I am still working on watching my calories. I almost licked the screen with
these cookies. They are soooo chuck full of my most favorite flavors.
Do you think tahini might work as a peanut butter substitute? I’d LOVE to find a no-bake cookie recipe for my family, but I’ve got one kiddo with peanut allergies, so for this peanut butter-chocolate-combo-loving mom, it cuts out a lot of my favorites! Sadness! 🙁
Maybe sunbutter? Tahini might not be sweet enough…
Or almond butter if he’s not allergic. That actually sounds delicious!
Thanks for posting the recipe! Yes, this does bring back memories for me too. We called them Raggedy Robins but I don’t know why!
You might want to check the oatmeal. All oatmeal isn’t gluten free. So sad!
Love you and Sara….
Love No Bake Cookies! But mine never come out right…either too gooey or dry & crumbly! What setting do you cook them on when you “Bring to a boil”?
Thoughts on what else to use, if I’ve got everything but the shredded coconut?
I use regular oats – have to try it with quick oats! I’ve never had sticky ones but batches have ended up dry and crumbly. My best batches are cooked a solid minute then I stir the oats in quickly and drop those babies as fast as possible, when they’re almost too hot – the last ones that are cooler always end up crumbly but the rest are usually glossy chocolate peanut butter perfection.
I always use regular oats too. They spread out a little more than Kate’s do, but we still love them!
I use regular oats, natural peanut butter, and replace 1/2 of the milk with heavy cream, boil for an extra minute or so and they turn out great! Will try it with the coconut and cinnamon, yum 🙂
Me too but with no changes in milk and I’ve not had any problems. They always set.
I know this is a long shot–but what do you think would happen if you replaced the sugar with honey? TOO runny? The sugar melts and dissolves, after all. Maybe I’ll just have to try it.
Please report back if you try the honey! I have a feeling you need the sugar because it cooks just enough to candify (not a real word) and I’m not sure the honey will, but at worst you’ve invented a soft, luscious chocolate peanut butter oat spread, right? 🙂
I would suggest reducing the milk so they’re not too runny. I might try this myself!
I have the same problem about the sticky, gooey cookies. Why do they do that? Also, if i omitted the coconut should I add more oatmeal to make up for it?
I am so happy you posted this. No Bakes have been a favorite of mine since I was little too. They are always so easy to whip up if you are craving a treat but are short on time. The reason I wanted YOU guys to do a post about them is sometimes I get the boiling off and you know what can happen…they can set up dry and crumbly or gooey and sticky. I read another blogger that said she boiled for four minutes and that was the PERFECT time, but that didn’t always work for me. (She also didn’t use PB in her recipe…whaaaaat?) They usually work just great but it seems the time I need them to work out, is always the time I didn’t cook them the right amount of time. I am going to try your recipe (which is the same as mine) and stick to the one minute. Yahoo! Everyday is a good day for No Bakes!
I needed this! Didn’t have a good no bake cookie recipe … But I’m betting this will be it! Thanks for sharing 🙂
I love no-bake cookies! We always called them chocolate-oatmeal cookies growing up. This version sounds delicious!
What a fun variation! You can also make a lighter version by replacing the butter with applesauce and using 1/2 cup peanut butter. A bit stickier, but still delicious.
Yum. We always used coconut in our no-bakes growing up.