Hey y'all! If you're craving a sweet treat that’s rich, chocolatey, and requires zero oven time, you’re in for a real treat with Preacher Cookies. These nostalgic no-bake Cookies are creamy, chewy, and packed with wholesome oats—making them the perfect dessert or snack for unexpected guests, potlucks, or just because! Let's get cooking!
Why You'll Love This
- No-bake means less fuss and no oven needed—perfect for busy days or warm weather.
- The irresistibly creamy chocolate and peanut butter combination makes every bite dreamy.
- Ready in under 30 minutes, so you can satisfy your sweet tooth fast!
- Ideal for gatherings, lunchboxes, or as a quick pick-me-up treat any time.
- Uses simple pantry ingredients—you probably have everything you need already!
Ingredients
- 2 cups granulated sugar
- ½ cup (1 stick) unsalted butter
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3 cups quick-cooking oats
Directions
Step 1: Prepare Your Work Area
Line two baking sheets with parchment paper or wax paper. Set aside.
Step 2: Mix and Boil
In a medium saucepan over medium heat, combine sugar, butter, milk, and cocoa powder. Stir often as the butter melts and sugar dissolves. Bring the mixture to a rolling boil. Once boiling, stop stirring and let it boil for exactly 1 minute.
Step 3: Add Peanut Butter and Vanilla
Remove saucepan from heat. Immediately add peanut butter, vanilla, and salt. Stir until peanut butter is fully melted and mixture is smooth.
Step 4: Stir in Oats
Add quick oats and stir vigorously until well coated and evenly mixed.
Step 5: Drop and Set
Using a tablespoon or cookie scoop, drop spoonfuls of mixture onto the prepared baking sheets. Let the cookies cool at room temperature for at least 20–30 minutes or until set and firm.
Notes
- Boil the chocolate mixture for a full 1 minute—this helps the cookies set properly!
- If your kitchen is warm or humid, pop the trays in the fridge to help the cookies firm up.
- Quick oats yield a softer texture, while old-fashioned oats create a chunkier cookie (both work!).
Variations
- Nut-Free: Swap out peanut butter for sunflower seed butter.
- Chunky Peanut Butter: Use chunky peanut butter for extra crunch.
- Add-Ins: Stir in ½ cup mini chocolate chips, coconut, or chopped nuts for extra flavor and texture.
Required Equipment
- Medium saucepan
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Two baking sheets
- Parchment or wax paper
- Tablespoon or cookie scoop
Storage Instructions
Store cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate up to 10 days or freeze for up to 2 months. Place parchment between layers to prevent sticking.
Suggested Pairings / Serving Recommendations
- Enjoy with a cold glass of milk for a comforting snack.
- Serve alongside fresh berries for a balanced dessert platter.
- Crush and sprinkle them over your favorite ice cream or fro-yo!
Pro Tips
- Measure ingredients before starting—timing is important, and Preacher Cookies set fast!
- Don’t overboil; one minute is just right to avoid dry or crumbly cookies.
- If mixture thickens before you finish dropping cookies, gently reheat for a few seconds to loosen.
FAQ
Can I use old-fashioned oats?
Yes! Old-fashioned oats give a chewier, chunkier texture, but be sure the mixture is well combined.
Why didn’t my Preacher Cookies set?
This usually means the mixture didn’t boil long enough. Next time, make sure it boils for a full minute.
Can I make these dairy-free?
Absolutely—substitute dairy-free butter and plant-based milk for similar delicious results.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 30 minutes (including cooling)
Ingredients
- 2 cups granulated sugar
- ½ cup unsalted butter
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- ¼ teaspoon salt
Instructions
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1Line two baking sheets with parchment paper and set aside.
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2In a medium saucepan over medium heat, combine sugar, butter, milk, cocoa powder, and salt. Stir frequently until the mixture comes to a rolling boil.
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3Once boiling, let cook for 1 minute without stirring. Remove from heat.
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4Immediately stir in the peanut butter and vanilla extract until smooth, then add the oats and mix well.
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5Drop spoonfuls of the mixture onto the prepared baking sheets. Let cookies sit at room temperature until set, about 30 minutes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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