No-Bake Oatmeal Cookies

Need one more Christmas cookie, but don’t have any oven space to spare? These no-bake oatmeal cookies are here to save the day. They’re a breeze to make, and almost impossible to mess up. They’re the perfect cookie if you aren't the most confident in the kitchen, but are still decadent enough that everyone will think you can bake your way through the kitchen. Peanut butter-chocolate lovers—keep reading on for all of our top tips on how to ace this classic cookie: 

How to make the best no-bake oatmeal cookies:
— 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.
— 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. So, set a time as soon as it comes to a boil, and only go for 1 minute—no longer.
— Incorporate all of your ingredients. While you don’t want to boil your mixture for too long, you also want to make sure your butter is completely melted before incorporating your peanut butter and salt. We recommend letting your butter come to room temperature before adding to your saucepan to speed up the process.
— Make it gluten-free. These cookies are gluten-friendly, but make sure the oats you’re using are certified gluten-free. 

Variations:
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. You can even use a crunchy peanut butter or almond butter instead of peanut butter if you prefer. 

Storage:
Hands down the best part about these cookies is that they stay good for days. Store in an airtight container at room temperature for 5-7 days, or in the fridge for around 2 weeks. 

Freezing:
For the best results, first let the cookies 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, and freeze for up to 2 months. 

Have you made these yet? Let us know how it went in the comments below!