Q1: Why are my cookies falling apart and not setting up?

The most common culprit is that you did not let your sugar and milk mixture come to a full, rolling boil for long enough. This "boil" step is the non-negotiable key that melts the sugar and allows the mixture to set up like candy as it cools.

Q2: Why are my cookies dry and crumbly?

You boiled the mixture for too long! If you boil it for much longer than 3 minutes, too much liquid will evaporate, and the sugar will set up into a hard, crumbly candy instead of a soft, chewy fudge.

Q3: Can I use quick-cooking oats?

As the recipe note suggests, you can, but the texture will be very different. The cookies will be much softer, mushier, and less chewy. Old-fashioned rolled oats are the non-negotiable secret to the classic, chewy texture.

Q4: Can I use crunchy peanut butter?

Yes, absolutely! If you love an extra-nutty texture, crunchy peanut butter is a fantastic addition.

Q5: Can I make these dairy-free or vegan?

Yes, easily! To make this recipe vegan, simply substitute the butter with an equal amount of your favorite high-quality, stick-style vegan butter substitute or margarine, and substitute the milk with a plant-based milk (like soy, oat, or almond milk).

Classic No-Bake Cookies (An Easy 15-Minute Treat!)

A classic, old-fashioned recipe for ‘Grandma’s No-Bake Cookies.’ This quick and easy drop cookie is made by boiling a simple chocolate syrup (sugar, milk, butter, cocoa) on the stovetop. Old-fashioned oats, peanut butter, and vanilla are then stirred into the hot mixture. The cookies are dropped by the spoonful onto wax paper and left to cool and set.

Author: Evelyn

Ingredients

2 cups white sugar
½ cup milk
½ cup unsalted butter
2 tablespoons cocoa powder
3 cups old-fashioned oats
½ cup peanut butter, or more to taste
1 teaspoon vanilla extract

Instructions

Line a baking sheet with waxed paper.
Combine the sugar, milk, butter, and cocoa powder in a large saucepan over medium heat.
Bring the mixture to a boil. Cook and stir until the butter is melted and the mixture is smooth, about 2 to 3 minutes.
Remove the saucepan from the heat.
Add the oats, peanut butter, and vanilla extract. Mix with a spoon until all the ingredients are thoroughly combined.
Working quickly, drop tablespoonfuls of the mixture onto the prepared waxed paper.
Let the cookies cool at room temperature until they are solid and set, about 20 to 30 minutes.

Notes

You can use 1-minute (quick) oats, but the recipe notes that old-fashioned oats provide a different (and implied better) flavor.
If you are storing the cookies in a tin or bag, separate the layers with waxed paper to prevent them from sticking together.
Work quickly when dropping the cookies, as the mixture will start to set as it cools.

Find it online: https://cookupjoy.com/classic-no-bake-cookies/