Vanilla No Bake Cookies Recipe

Introduction

Vanilla No Bake Cookies are a quick and easy treat that combines creamy white chocolate and fragrant vanilla with hearty oats. These cookies require no oven time and come together in just a few simple steps, making them perfect for warm days or when you want a fuss-free dessert.

Ingredients

• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 2 cups white granulated sugar
• 1/4 cup white chocolate chips
• Pinch of salt
• 2 teaspoons vanilla extract (such as Rodelle Organic Baker’s Extract)
• 1 (3.4 ounce) box vanilla instant pudding and pie filling (dry mix)
• 3 to 3 1/2 cups quick oats

Instructions

1. Step 1: Lay a long strip of foil on your counter to drop your cookies on after they cook. In a medium-sized pot over medium heat, combine the butter, evaporated milk, and sugar. Stir occasionally and bring the mixture to a boil. Once boiling, set a timer for 1 minute and maintain the boil.
2. Step 2: Remove the pot from heat after 1 minute. Stir in the white chocolate chips, vanilla extract, salt, and half of the oats. Slowly add the dry pudding mix, stirring gently to prevent clumping. Once fully incorporated, add the remaining oats gradually until the mixture reaches a thick, wet oatmeal consistency. Avoid making the mixture too dry—adjust oats as needed depending on humidity.
3. Step 3: Stir everything together thoroughly. Use a cookie scoop to drop the mixture onto the foil-lined surface in your desired cookie size. Allow the cookies to set and cool completely before serving.

Tips & Variations

• For extra flavor, try adding a handful of toasted coconut or chopped nuts to the mixture before dropping the cookies.
• If you can’t find vanilla pudding mix, you can substitute with an equal amount of instant vanilla pudding powder or use your favorite vanilla-flavored gelatin dessert mix.
• Use rolled oats if quick oats are unavailable, but expect a chewier texture and adjust the amount slightly to achieve the right consistency.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be refrigerated to keep them firmer, which extends their freshness. To enjoy, bring refrigerated cookies to room temperature or serve chilled. These cookies do not freeze well due to their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of evaporated milk?

Evaporated milk adds richness and helps the mixture thicken properly. Using regular milk may result in a softer texture, but it can work in a pinch. If you do use regular milk, try boiling the mixture a bit longer to help it thicken.

Why do the cookies need to be dropped onto foil?

The foil provides a non-stick surface that helps the cookies set without sticking. It also makes cleanup easier. You can also use wax paper or parchment paper if you prefer.

Vanilla No Bake Cookies Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

Deliciously creamy Vanilla No Bake Cookies made with a smooth blend of butter, evaporated milk, white chocolate chips, vanilla pudding mix, and quick oats. These easy-to-make cookies come together on the stovetop without any baking required, perfect for a quick sweet treat with a soft, chewy texture and a rich vanilla flavor.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3/4 cup unsalted butter
• 2/3 cup evaporated milk
• 2 teaspoons vanilla extract (I used Rodelle Organic Baker’s Extract)

Dry Ingredients

• 2 cups white granulated sugar
• 1 (3.4 ounce box) vanilla instant pudding and pie filling – dry mix only
• 3 to 3-1/2 cups quick oats
• pinch of salt
• 1/4 cup white chocolate chips

Instructions

1. Prepare your workspace: Lay a long strip of foil on your counter to place your cookies on once they are ready to set and cool.
2. Heat the base mixture: In a medium-sized pot over medium heat on the stovetop, combine the butter, evaporated milk, and sugar. Stir occasionally and bring the mixture to a boil. Once it reaches a boil, maintain the boil for 1 full minute.
3. Add flavorings and oats gradually: Remove the pot from heat and stir in the white chocolate chips, vanilla extract, and a pinch of salt. Then stir in half of the quick oats.
4. Incorporate pudding mix carefully: Slowly sprinkle the dry vanilla instant pudding mix into the hot mixture to avoid clumping or cooking prematurely. Stir well to fully combine.
5. Adjust cookie consistency: Gradually add the remaining oats, stirring constantly, until the mixture becomes thick and wet but not dry. The exact amount of oats needed depends on humidity and desired cookie texture.
6. Shape the cookies: Use a cookie scoop to drop your desired sized mounds onto the prepared foil strip. Allow the cookies to set and cool at room temperature until firm enough to handle.

Notes

• Make sure to add the pudding mix slowly to prevent clumping.
• Adjust oat quantity based on local humidity and desired cookie texture; cookies should be moist but hold their shape.
• Using a cookie scoop helps create uniformly sized cookies for even setting.
• Cookies do not require baking, so cooling is essential for them to firm up correctly.
• You can substitute quick oats with instant oats if necessary, but texture may vary slightly.
• Store cookies in an airtight container to maintain freshness.

Keywords: no bake cookies, vanilla no bake cookies, easy cookies, quick dessert, stovetop cookies, vanilla pudding cookies, white chocolate cookies