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.
