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Everybody likes no-bake cookies (or “Bakeless Biscuits” as they’re called across the pond), but nobody has the confidence to make them. They usually turn out wrong, people say. Either they’re too soupy or they’re too dry. Well, I don’t mind saying I make a mean no-bake cookie, and I thought I’d share my recipe in case anyone else wants to give it a try.

An interesting tidbit I’ve noticed: Most all the other recipes for these cookies online say that you should use “quick cooking oats,” and some go as far to say to never use old fashioned oats. Well, I’ve had the best luck with the old fashioned rolled oats, NOT the quick-cooking ones. Now, don’t get confused and use the steel cut oats, the ones that take 45 minutes to cook. But give it a try using the old fashioned oats, the ones you can cook in three minutes.

What you need

1 stick butter
2 cups sugar
2 heaping tablespoons cocoa
1/2 cup milk
3 cups oats
1/2 cup peanut butter
Wax paper

What to do

To make these yummy cookies, in a medium saucepan, combine the stick of butter, the sugar, the milk, and a truly heaping helping of cocoa powder. While that’s melting together, lay down two sheets of wax paper. Put the oats and the peanut butter in a mixing bowl (a melt-proof one). The peanut butter doesn’t need to be exact. I always eyeball it.

Stir the mixture in the saucepan until it melts and bring it to a boil. A real boil. Not just bubbling around the edges. Not even getting foamy. A real, honest-to-goodness rolling boil that can’t be stirred down, and let it stay there for 1 minute.

After 1 minute, pour the boiling mixture into the mixing bowl (this is why it should be metal or some other form of melt-proof material). Stir it up really well, making sure the peanut butter is mixed in completely. Then spoon the mixture out on the wax paper.

It should make somewhere between 2 dozen and 3 dozen cookies, depending on how big you make them. They should set up in about five minutes of cooling, but it’ll take around 15 minutes for them to cool completely.