These butterscotch cookies are the best! They will take you back to your childhood with their rich and fudgy flavor. Made with peanut butter, brown sugar, and quick oats, these are a fast cookie recipe that stores well for the future.
Why No Bake Cookies Are A Favorite
I’m always looking for those classic, vintage recipes that bring me back to my childhood when life was more simple, and the calories did not count. When I stumbled onto these no bake cookies, similar to the peanut butter no bake oatmeal cookies, I wanted to give them a try for a couple of reasons.
- These cookies can be made in less than 15 minutes. And depending on the temperature, they harden quite quickly.
- They are super simple to make and are made from ingredients you most likely already have on hand.
- They can easily be made ahead and frozen to enjoy in the future.
Butter – There is no substitute in this recipe. Although the original recipe says oleo (another word for margarine) I highly recommend using butter to help get a firm no-bake cookie.
Quick Oats – Using quick oats will get you a more incorporated cookie. Old fashioned oats leave the cookies too chewy, in my opinion.
Crunchy Peanut Butter – For more texture with this cookie, choose crunchy peanut butter. You are welcome.
How to Make The Cookies
- In a large saucepan, combine the butter, brown sugar, and milk. Bring to a rolling boil for 60 seconds.
- Remove from heat and add the peanut butter, quick oats, and vanilla. Mix together well.
- Drop onto wax paper using a medium cookie scoop. Cool to let harden.
- Measure your ingredients ahead of time. Before starting the boiling process, measure out your oats, vanilla, and peanut butter and set aside. You can then quickly and easily add them when ready.
- Make sure to get your butter mixture to a rolling boil before counting to 60 seconds. Little bubbles around the edges of the pan are not enough. You need to get it hot enough so that the cookies will harden.
- Make ahead the cookies to freeze for the future. Once hardened, store in an air tighter container in the freezer for up to 3 months.
If you did not boil the butter, sugar and milk long enough at a high enough temperature, your cookies will not set. Make sure to bring the mixture to a rolling bowl before counting to 60 seconds.
You can store no bake cookies at room temperature in an airtight container for up to 2 weeks. If frozen, the cookies will store for 3 months in the freezer.
No, once they harden, they do not need to be refrigerated. Store in an airtight container at room temperature for up to two weeks, or in the freezer for up to 3 months.
I hope you enjoy these easy to make cookies as much as our family did. I love storing them in the freezer to pop one out when I need an afternoon snack. Enjoy!
More Cookie Recipes
- Ginger Snap Cookies – these are really delicious!
- Soft Peanut Butter Cookies – for more peanut butter love!
- Almond Thumbprint Cookies – a classic favorite
Butterscotch No Bake Cookies
- 1/2 Cup salted butter
- 2 Cups light brown sugar packed
- 1/2 Cup milk
- 3/4 Cup crunchy peanut butter
- 3 Cups quick rolled oats
- 1 teaspoon vanilla extract
- Measure out the peanut butter, rolled oats, and vanilla. Set aside.
- In a large saucepan, combine the butter, brown sugar, and milk. Bring to a rolling boil for one minute.
- Remove pan from heat and add the peanut butter, rolled oats, and vanilla. Mix together well.
- Spoon onto wax paper using a cookie scoop. Let cool to harden.