April 27, 2012

Vanilla Oatmeal No Bake Cookies

Well, we have now done 5 variations of the original cookie recipe from OUR COOKIE NATION series, and this is the final one. The original recipe is the Indiana-Easy No Bake Cookies .
These are simple cookies to make, and are a great last minute go to when you suddenly need or want a fast treat.

Vanilla Oatmeal No Bake Cookies
2 c. sugar
3/4 c. butter 
2/3 c. milk
1 (3.4 oz.) box instant vanilla flavor pudding mix
3 1/2 c. quick cooking oats
1/2 tsp. vanilla extract

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.



These cookies were the favorites with my dad and husband.

Try our other variations:
Chocolate Oatmeal No Bake Cookies
Pumpkin Spiced No Bake Cookies
Oreo Oatmeal No Bake Cookies
Coconut Oatmeal No Bake Cookies

Recipe source: AllRecipes.com


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45 comments:

Anonymous said...

can you substitute for sugar free pudding mix and splenda???

TheJewelry Jar said...

I haven't tried to make these cookies with sugar free pudding mix, so I'm not sure how well they would turn out. Who knows? Maybe you have hit on a great idea that will make these cookies even more spectacular-lower calories!

Anonymous said...

i am going to try and make these with splenda an sugar free pudding, but is it the small or large box of pudding? thanks so much!

TheJewelry Jar said...

The recipe calls for the small box of pudding.
PLEASE let us know how your cookies turn out, I would love to try a lower sugar version!
Best wishes!
Amber

Anonymous said...

thank you for the quick response!

Anonymous said...

These cookies are delicious, but I have been letting mine cool for about 1hr and they are still really gooey. The pictures you have look like cookies are pretty solid. How long does it take for them to get that solid?

TheJewelry Jar said...

My cookies always set up immediately, and they are pretty solid. Try boiling them for an additional minute and see how they come out. That should make them set up. The longer you boil a sugar/butter/milk combination, the thicker it gets.

Let us know how it turns out!

Anonymous said...

Thanks so much!! I will try that!!! Thanks for the recipe, they are still delicious even if they are gooey!

Ashley's Cooking Adventures said...

Found your blog from Pinterest and so glad I did! These cookies look awesome!!

Amanda B said...

I want to try it with sugar free pudding and splenda also. If anyone has any luck please post your results!

Anonymous said...

I just tried them. I added some sweetened coconut to some of the mix and did some without. I LOVED the ones with coconut and they set up a little more firm. My kids liked the original version. Thanks for the recipe!!!!

Anonymous said...

I would suggest that the reason it's not setting properly with splenda and sugar free pudding is that the sugar is what makes it get harder. Splenda doesn't' have the same "caramelizing" properties and will probably stay gooey =) Making these today my boys will LOVE them!

Anonymous said...

Can I use the cook and serve pudding or is that a no no?

Anonymous said...

Just made these tonight and they wouldn't set up were really gooey,my mother suggested letting the sugar mix boil for four to five minutes instead of two,just wanted to let anyone else know that before you ruin a batch like I did.they were still good gooey and we ended up just eating them off a spoon!I so want to get it right next time though :-)

TheJewelry Jar said...

I don't think the cook and serve pudding mix will work.
The instant pudding is instrumental in getting the cookies to set up.

Anonymous said...

I liked this recipe but I converted it to as low carb as I could get it.
I traded for Splenda & sugarfree pudding. I cut the butter down to 1 stick, and cut the quick oats down to 2 1/2 cups
Then added 1/2 cup ground flaxseed. I only heated the mixture to melt the butter, not boiling since Splenda doesn't need to melt. So far so good. They're a bit too sweet for me so next time I'll cut down on the Splenda. They came out chewy but solid! Thanks, A

Anonymous said...

I made these today. I used banana instant pudding....and they are awesome. The only issue I've had is they are not setting up enough. I think I should have boiled for more than 2 min. Thanks for this great recipe!!!

Anonymous said...

Instant pudding folks.. It's in the ingredients

Anonymous said...

Just made these! They are yummy, but didn't get "solid". They held their shape but were squishy and sticky. Might try boiling longer next time, or not using the off brand pudding. Oh and the banana pudding sounds amazing yum! Thanks for the recipe! (found on pinterest)

Anonymous said...

I'm making these tonight & adding butterscotch morsels! Yum!!

Anonymous said...

Just made a batch. Only had a cup and a half of sugar, though. boiled it for four minutes as per the above comments. ate one right away 'cause I couldn't wait. They are delicious.

Anonymous said...

I had the same problem with cookies not setting up. They are good, but they have the consistency of thick oatmeal. I followed the directions as written.

Veronica said...

I just made them & followed the recipe, I boiled for an additional 30 seconds and they look & set up beautifully. Thank you as I love no bakes and this is an awesome change from the standard chocolate!

Anonymous said...

If you live in a humid area you probably will need to boil the sugar mixture about 4 minutes. I live in the Ohio River valley and I can never get no-bakes to work if I do the "2 minutes" that all the recipes say. It's always longer for me due to our humid climate.

Anonymous said...

If you live in a humid area you probably will need to boil the sugar mixture about 4 minutes. I live in the Ohio River valley and I can never get no-bakes to work if I do the "2 minutes" that all the recipes say. It's always longer for me due to our humid climate.

Maggie the Cat said...

Yum! I made these tonight and we loved them. Thank you for sharing. I'm excited to try them with butterscotch and banana and lemon instant puddings as well :-)

PS- I left the above comment about humidity being a factor and 4 minutes gets it for me. 2 was a bit gooey and not really set.

NIKKI said...

Thank you Thank you. We have used the sugar free jello and I am going to go on to make it with lemon and other great flavors.. :)

Becca Sparkman said...

Can you use old fashion oat meal instead of the quick cook oats? Would I just need to cook them longer?

TheJewelry Jar said...

I wouldn't recommend using the regular oats. You would need to increase the cooking time, but the longer the mix boils, the harder the cookies are when they set up, and they will crystallize almost immediately.

Becca Sparkman said...

Ok, thank you :) I will just wait until I go to the store.

Anonymous said...

Made these the other night and they were to die for! My husband's new favorite too. I followed the recipe and they were perfect.

Mom of all Trades said...

Made these with brown sugar because I was out of white. Turned out great!

Anonymous said...

I added peanut butter, it was great!!!

Angela said...

I used Xylitol in place of the sugar (a more natural but still zero-calorie version of splenda) and sugar-free instant pudding mix. I had to heat the mixture for about an additional 3 minutes but they finally firmed up and look (and taste!) great!

Aimee Simpson said...

i added walnuts, sooo good.

Kelly Williams said...

I made these today and they are absolutely delicious,but I think next time I will try the walnuts like aimee did....sounds yummy!!! A must try recipe,so easy and so good.....thanks for the recipe...

Anonymous said...

I made these tonight and used 2 lg boxes of sugar free pudding. They are very yummy!!!! Thank you for sharing

Anonymous said...

I would love to try the other varieties listed, but not until I find out how to get them to set up.

Anonymous said...

These were simply amazing. Maybe even better than the chocolate version. I can't wait to try the other varities!!

Anonymous said...

I tried making these cookies today. I live in TN, but has been raining all day, so I boiled the mixture for 4 minutes instead of 2, and even added a little extra oats. It's been almost 2 hours and they are still not hard. I have put a few in the fridge hoping they will get hard, but so far they have not. They taste yummy, but too gooey to even remove from the paper to eat. Any other suggestions as to how to get them to set up?

Anonymous said...

Can I use Rolled Oats as opposed to the quick oats?

Anonymous said...

I am going to try making these tonight. My daughter (age 28) used to love my chocolate oatmeal no-bakes as a young girl (before we discovered she was allergic to chocolate). She will be able to have these as they have no chocolate in them. Thanks.
Nancy

grammy said...

they have a good taste but I boiled them for 5 min. and they are still very sticky even after 2 hrs. it seemed like a lot of butter, could that keep them from hardening?

Christine said...

I made these following your instructions exactly and they turned out perfectly! So good!

wendy proffitt said...

I found your blog today and wanted to try these. I did boil the butter, sugar, milk mixture for four minutes - mainly because the sugar didn't look like it had melted thoroughly. They haven't set up as quickly as I'd hoped, its been 10 minutes and they are still gooey. I guess I expected them to be like the chocolate/peanut butter no bake cookies. Anyway, my husband reaaly likes them; I'm undecided though, to me they taste like really sweet oatmeal. But then, I do love oatmeal.....