Old-fashioned Missouri Cookies with oats, peanut butter, cocoa, and sugar. This no-bake cookie recipe is quick, easy, and totally irresistible!
You know how certain recipes just stick with you? Like they’re tattooed on your taste buds and heart forever? That’s how these Missouri Cookies are for me. They’re basically edible nostalgia.
I remember sitting at my grandma’s kitchen table—this old, slightly wobbly wooden one with scratches from years of family dinners and wild card games—and waiting (not so patiently) for these cookies to set. She’d plop them by the dozen onto wax paper and make this big show of saying “Don’t touch, they’re not ready yet!” Of course, five minutes later, I’d sneak one. Or two. And yes, they were still warm and gooey and totally not set, but man, so worth it.
This recipe takes me right back there, every single time. And now? It’s my go-to whenever I want something quick, chocolatey, and comforting. Which, let’s be honest, is most days.
Why You’ll Love This Missouri Cookies Recipe?
First off, they’re no-bake. As in, no oven, no hassle. Perfect for when your kitchen already feels like a sauna in July—or when you just don’t want to mess with baking sheets and timers.
Second, these are old-school. Think church potlucks, family reunions at the lake, and paper plates piled high with homemade cookies. If you grew up in Missouri (or anywhere in the Midwest, honestly), you’ve probably had some version of these before.
Third, they’re the perfect combo of chewy, chocolatey, and peanut buttery. And bonus: they take about ten minutes to throw together. The hard part is waiting for them to firm up. Or not waiting. No judgment here.
Ingredient Notes:
Okay, let’s chat about what goes into these bad boys. It’s simple stuff—probably all hanging out in your pantry right now.
- Butter (1/2 cup): Good ol’ butter makes them rich and smooth. I usually go for unsalted, but honestly, if all you have is salted, just skip the extra salt later on.
- White Sugar (2 cups): Yes, it’s a lot. No, I don’t cut it back. These are treat cookies!
- Milk (1/2 cup): I stick with whole milk because that’s what grandma used, but 2% works too.
- Cocoa Powder (3 tbsp): Make sure it’s unsweetened. Dutch-process works if you want deeper chocolate flavor.
- Peanut Butter (1 1/2 cups): Creamy or crunchy—it’s your call. I like creamy for classic texture.
- Vanilla Extract (1 tsp): Because a little vanilla makes everything better.
- Salt (1/2 tsp): Only if you’re using unsalted butter.
- Old-Fashioned Oats (3 cups): Rolled oats give the best chewy texture. Quick oats can work in a pinch but change the texture a little.
How To Make Missouri Cookies?
Step 1: Make the Chocolate Base
Grab a medium saucepan and toss in your butter, sugar, milk, and cocoa powder. Set it over medium heat and stir until everything melts together like chocolate lava. Now, bring it to a boil—and this is important—let it boil for exactly one minute. I’m serious about the timer. If you boil too long, they’ll turn out crumbly. Too short? They’ll stay sticky.
Step 2: Stir in the Good Stuff
Once you’ve killed the heat, stir in your peanut butter, vanilla, and salt if you’re using it. Stir until it’s velvety smooth. This part smells amazing, by the way. Like, you’ll be tempted to eat it straight from the pot. (I may or may not have done that once.)
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Step 3: Add the Oats
Dump in the oats and stir like crazy until they’re totally coated. You’re looking for a thick, scoopable mixture.
Step 4: Scoop and Set
Drop spoonfuls of the mixture onto wax paper (or
Storage Options:
Honestly, these are great to make ahead because they keep so well.
- Room Temp: Store in an airtight container for up to 5 days.
- Fridge: Keeps them extra firm—great if your kitchen is warm. Lasts about a week.
- Freezer: Yup, freeze ‘em! Layer with
parchment paper in a container and they’ll stay good for up to 2 months.
Variations and Substitutions:
Want to jazz things up? I got you.
- No Peanut Butter? Almond butter or sunflower butter works too.
- More Crunch? Toss in chopped nuts or mini chocolate chips.
- Less Sweet? Try using 1 3/4 cups sugar instead of 2. (Just don’t tell grandma I said that.)
- Gluten-Free? Make sure your oats are certified gluten-free and you’re golden.
What to Serve with Missouri Cookies?
They’re awesome on their own, but if you’re feeling fancy…
- Cold Milk: Classic. I mean, c’mon.
- Hot Coffee or Tea: They balance the sweetness perfectly.
- Vanilla Ice Cream: Crumble a cookie or two on top for an easy dessert upgrade.
- Fruit Platter: Because, balance. And it makes you feel like you’re making a “healthy” choice.
Frequently Asked Questions:
Why aren’t my cookies setting?
Boiling time is key! Make sure you boiled the mixture for one full minute.
Can I freeze these?
Absolutely! They freeze like a dream.
Do I need to refrigerate them?
Not unless your kitchen’s hot. They’ll be fine at room temp.
And there you have it—my beloved Missouri Cookies Recipe, straight from my childhood kitchen to yours. Try them out, make a batch (or three), and tell me what you think! Do they bring back memories for you too? Can’t wait to hear all about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Missouri Cookies Recipe
Ingredients
- 1/2 cup 1 stick unsalted butter
- 2 cups granulated white sugar
- 1/2 cup whole milk
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 cups creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt omit if using salted butter
- 3 cups old-fashioned rolled oats
Instructions
Prepare the Saucepan
- In a medium-sized, heavy-bottomed saucepan, combine the unsalted butter, granulated white sugar, whole milk, and unsweetened cocoa powder. Place the saucepan over medium heat.
Boil the Mixture
- Stirring frequently, allow the mixture to come to a rolling boil. Once boiling, continue to cook for exactly one minute. It is important not to exceed this time to ensure proper consistency in the final cookies.
Incorporate Peanut Butter and Vanilla
- Remove the saucepan from the heat immediately. Stir in the creamy peanut butter, pure vanilla extract, and salt. Mix thoroughly until the peanut butter is completely incorporated and the mixture is smooth.
Add the Oats
- Gradually add the old-fashioned rolled oats to the peanut butter mixture. Stir continuously to ensure the oats are evenly coated and the mixture is cohesive.
Form the Cookies
- Using a tablespoon or cookie scoop, drop portions of the mixture onto sheets of wax paper or parchment paper. Leave adequate space between each portion to allow for spreading.
Cool and Set
- Allow the cookies to rest at room temperature for approximately 25 minutes or until fully set and firm to the touch.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
