No Bake Preacher Cookies are a nostalgic, quick, and easy treat that’s perfect for any occasion. With the creamy richness of peanut butter, the chewy texture of oats, and a sweet drizzle of chocolate, these cookies are as delicious as they are simple to make. They require no baking, making them a great go-to recipe for when you want something sweet without heating up the oven!
These No Bake Preacher Cookies combine pantry staples like oats, peanut butter, and chocolate to create a satisfying, chewy dessert that’s ready in no time. Perfect for busy days, potlucks, or even last-minute guests, their simplicity and classic flavor make them a favorite for kids and adults alike.
Why You’ll Love No Bake Preacher Cookies
- Quick and Easy: Ready in about an hour with no baking required.
- Classic and Nostalgic: A timeless recipe that brings back childhood memories.
- Customizable: Add your favorite toppings or mix-ins for a personal twist.
Ingredients Notes for No Bake Preacher Cookies
- 3 cups quick-cooking oatmeal: Provides a chewy texture and binds the cookies together.
- 2 cups sugar: Sweetens the mixture and helps it set.
- 1 stick unsalted butter (½ cup): Adds richness to the cookies.
- ⅛ teaspoon salt: Enhances the overall flavor.
- ½ cup milk: Helps create the smooth, creamy base.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
- 1 cup creamy peanut butter: Brings a nutty richness and helps bind the cookies.
- ½ cup milk chocolate chips: Creates a sweet, melty drizzle on top.
- 1 tablespoon butter: Helps melt the chocolate smoothly for drizzling.
Kitchen Tools Needed for No Bake Preacher Cookies
- Large mixing bowl
- Saucepan
- Microwave-safe bowl
- Wax paper
- Spoon or cookie scoop
How to Make No Bake Preacher Cookies
Step 1: Prepare Ingredients
Place the quick-cooking oats in a large mixing bowl. Lay out wax paper on your counter or a baking sheet for the cookies to set on.
Step 2: Cook the Sugar Mixture
In a medium saucepan, combine the sugar, butter, salt, and milk. Heat over medium-high heat, stirring constantly until the mixture comes to a boil. Boil for exactly one minute, then remove from the heat.
Step 3: Add Vanilla and Peanut Butter
Stir the vanilla extract and peanut butter into the hot sugar mixture until it is smooth and fully combined.
Step 4: Combine with Oats
Pour the hot mixture over the oatmeal in the large bowl. Stir until the oats are evenly coated and the mixture comes together.
Step 5: Shape the Cookies
Using a spoon or cookie scoop, drop tablespoons of the mixture onto the prepared wax paper. Flatten them slightly with the back of the spoon if desired.
Step 6: Melt the Chocolate
In a microwave-safe bowl, combine the chocolate chips and 1 tablespoon of butter. Microwave in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Step 7: Drizzle Chocolate
Use a spoon to drizzle the melted chocolate over the cookies.
Step 8: Cool and Set
Allow the cookies to cool and set at room temperature until firm, about an hour.
How to Store No Bake Preacher Cookies
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate them for up to 3 weeks or freeze them for up to 3 months.
No Bake Preacher Cookie Variations
- Nutty Twist: Add chopped peanuts, almonds, or walnuts for extra crunch.
- Dark Chocolate: Use dark chocolate chips instead of milk chocolate for a richer topping.
- Coconut Delight: Mix in shredded coconut with the oats for a tropical flavor.
- Butterscotch Drizzle: Swap the chocolate drizzle with melted butterscotch chips for a fun twist.
What to Serve with No Bake Preacher Cookies
- Milk: A classic pairing for these sweet and chewy treats.
- Coffee or Hot Chocolate: Perfect for a cozy afternoon snack.
- Ice Cream: Use the cookies as a topping for vanilla or chocolate ice cream for an indulgent dessert.
Top Tips for Perfect No Bake Preacher Cookies
- Quick Timing: Work quickly once the sugar mixture is combined with the oats, as it begins to set as it cools.
- Don’t Overcook: Boil the sugar mixture for exactly one minute to prevent it from hardening too much.
- Smooth Chocolate: Add a splash of milk if the chocolate is too thick when melting.
- Wax Paper Tip: Make sure to use wax paper for easy removal once the cookies are set.
Helpful Notes
- For a more textured cookie, use old-fashioned rolled oats instead of quick oats.
- If you prefer a less sweet cookie, reduce the sugar by ¼ cup.
- Add a pinch of cinnamon for a warm, spiced flavor.
Tips from Well-Known Chefs
- Ree Drummond: “A dash of sea salt on top balances the sweetness perfectly.
- Martha Stewart: “Use high-quality vanilla extract for the best flavor in simple desserts.”
- Ina Garten: “Always use room-temperature butter for smooth melting.
Frequently Asked Questions (FAQ)
1. Can I use crunchy peanut butter?
Yes, crunchy peanut butter works well and adds extra texture to the cookies.
2. Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be a bit chewier, and you may need to let them set a little longer.
3. How do I keep the cookies from being too sticky?
Ensure the sugar mixture boils for one minute, and let the cookies cool completely to set properly.
4. Can I skip the chocolate drizzle?
Yes, the cookies are delicious on their own, but the drizzle adds a nice touch.
5. Can I freeze these cookies?
Absolutely! Store them in an airtight container with parchment between layers, and freeze for up to 3 months.
No Bake Preacher Cookies are a simple yet irresistible treat that combines the best of sweet, chewy, and chocolaty flavors. Perfect for any occasion, they’re easy to whip up and sure to please!
No Bake Preacher Cookies
Ingredients
- – 3 cups quick-cooking 1 minute oatmeal, uncooked
- – 2 cups sugar
- – 1 stick unsalted butter ½ cup
- – ⅛ teaspoon salt
- – ½ cup milk
- – 1 teaspoon vanilla extract
- – 1 cup creamy peanut butter
- – ½ cup milk chocolate chips
- – 1 Tablespoon butter
Instructions
- Prepare Ingredients: Place oatmeal in a large bowl and lay out wax paper for the cookies.
- Cook Sugar Mixture: In a pot, combine sugar, butter, salt, and milk. Heat over medium-high, stirring until it boils. Once boiling, let it boil for one minute, then remove from heat.
- Add Vanilla and Peanut Butter: Stir in vanilla extract and peanut butter until the mixture is smooth.
- Combine with Oats: Pour the sugar mixture over the oatmeal and mix well.
- Shape Cookies: Drop tablespoons of the mixture onto the prepared wax paper. Flatten slightly if desired.
- Melt Chocolate: In a microwave-safe bowl, combine chocolate chips and butter. Microwave in 20-second intervals, stirring between each, until melted.
- Drizzle Chocolate: Spoon the melted chocolate over the cookies.
- Cool: Let the cookies set until firm before serving.
Notes
- Ensure the sugar mixture boils for exactly one minute to achieve the right texture.
- Store cookies in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
- For extra flavor, try adding chopped nuts or shredded coconut to the mixture.
