The other day on the way to school, we encountered some traffic congestion due to an accident. After waiting for a few minutes, Jack piped up from the back seat and announced that he guessed, “We should just head back home.” It was a sneaky ploy by a bright six-year old to get out of going to school, which of course, didn’t work. But the more I thought about it, the more meaning that simple interaction had. As we often go about the business of life – working towards the goals we’ve set for ourselves – it’s inevitable that we’re going to hit some roadblocks. And while it may seem like there is no detour, you have to stay committed. We don’t just turn around and go home when we hit a snarl in traffic, and the same goes with our quests in life. We don’t just give up when we hit a challenge. Patience and some ingenuity will get you through. It might require you to take a different route, but even so, the point is to get where you’re going – regardless of how you get there. And let’s be honest… most of the pretty scenery is on the detour. 🙂
Y’all, these Loaded No-Bake Cookies are a kicked-up version of the classic boiled cookies that we all know and love. The addition of pecans and coconut gives them some great added texture and flavor. I’m not sure I’ll ever make them the old way again. Y’all enjoy!
Recipe Card
Loaded No-Bake Cookies
Ingredients
- 1/2 cup unsalted butter ((1 stick))
- 2 cups sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup peanut butter
- 2 1/2 cups old fashioned/rolled oats
- 1 teaspoon vanilla
- 1 cup chopped pecans ((walnuts or almonds will work, too))
- 1/2 cup sweetened flake coconut
Instructions
- In a medium saucepan over medium heat, combine the butter, sugar, cocoa powder, salt, and milk. Bring to a boil, stirring constantly. Once boiling, cook for 2 minutes*. Remove from the heat and stir in the peanut butter, oatmeal, vanilla, pecans, and coconut. Stir until combined.
- Drop by heaping teaspoonfuls onto wax paper and allow to set and harden. Store in an airtight container.
Notes
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Michelle
I’ve followed the recipe 2 times & mine still end up gooey. What am I doing wrong???? Help me
Hi Michelle! Admittedly, this method does have its quirks. The mixture will need to reach 230°F to ensure they set. A candy or instant read thermometer will help you get to 230° without overcooking them.
Gloria
Can I use the one minute oats.
That should work. Enjoy!
mary
If giving as a Christmas gift, how many days ahead can I store these cookies? Can they be frozen?
These get pretty hard pretty quickly. I would say no more than a week. I wouldn’t recommend freezing them.
Sherry Smith
Oh my gosh Stacey ! Made these today , so easy & delicious !!! Love the coconut & pecans , no bakes on steroids !
So glad you enjoyed them!!
Sandy Knapp
Will this recipe work if I leave out the peanut butter? Grandson doesn’t like peanut butter. I have never known a peanut butter hating kid before.????
Unfortunately, I don’t think it will work without the peanut butter.
Sheri Bean
You could probably substitute with any other nut butter. Cashew or Almond might be tasty! Or maybe even one of those cookie flavored spreads!
Kari
I have fond memories of making cookies like these with my mom to go on the cookie platter at Christmas time!
Kari
http://www.sweetteasweetie.com
Great memories!
Terri Hughes
Coconut and pecans will make this already good cookie, great. Thanks!
Hope you’ll enjoy them!
Joanne
These cookies are one of my favorites! I like that you added pecans, too.
Thanks, Joanne! We sure enjoyed them!
Nana
It worked all right for me. The red print button under the picture tray of cookies.
🙂
Auntiepatch
Is there some reason that I can’t print this?