No-Bake Oatmeal Cookies are a breeze to make and almost impossible to mess up. They are the perfect cookie if you aren’t the most confident in the kitchen, but are still so delicious that everyone will think you can bake your way through the kitchen. You can never go wrong with chocolate and peanut butter. These are gluten-free friendly too. Just make sure the oats you use are certified gluten-free. We can never decide between these or a classic Oatmeal Chocolate Chip, so we usually make both. If you want even more holiday cookie ideas, head here.
Add the oats the right way.
It’s easy to dump the entire amount of oats in at once, but for the best cookies add the oats a cup at a time. I love them a little softer so I sometimes add a little less oats, but if you want a heartier more oat filled cookie, then add more oats. Stop adding oats when the mixture looks good. It won’t change too much while drying so you’ll have a good sense of what they will be like before scooping all of them out.
Don’t boil for too long.
It’s important to bring the mixture to a boil to make sure everything melts together well, but all it needs is a minute. Letting it boil for too long will cause the cookie to be grainy and no one wants a grainy cookie. So set a time as soon as it come to a boil and only go for 1 minutes.
Mix it up with fun ingredients.
Use the base of these cookies as your launchpad, then stir in some additions to make them your own. Unsweetened shredded coconut, almond extract, chocolate peanut butter or Nutella, and chopped nuts all add extra depth to these cookies. Use a crunchy peanut butter or almond butter if you like!
How long will these keep?
Hands down the best part about these cookies is that they stay good for dayssss. My family calls them “road trip” cookies. We would make them for every family vacation and they would stay tasty for the whole trip and were the perfect snack while driving cross-country! Nostalgia at its finest.
Can I freeze these cookies?
Absolutely. For best results, first let them cool completely once baked. Then freeze them in a single layer on a parchment- or wax paper-lined baking sheet. Once frozen, transfer them to a resealable freezer-safe plastic bag or container. Pignoli cookies are best eaten within 1 month of freezing.
Mix it up and make a Peanut Butter No-Bake Cookie too!
Have you made these yet? Let us know how it went in the comments below!