Vanilla No-Bake Cookies
These creamy and tender vanilla no-bake cookies are made with pantry staples, featuring a delightful mixture of oats, evaporated milk, and vanilla pudding for a quick and satisfying treat.
Ingredients
For the Cookie Mixture
- 3/4 cup unsalted butter
- 2/3 cup evaporated milk (can substitute with whole milk for a thinner mixture)
- 2 cups white granulated sugar
- 1/4 cup white chocolate chips
- Pinch salt
- 2 teaspoons vanilla extract
- 1 box vanilla instant pudding and pie filling (3.4 ounces, dry mix only)
- 3 to 3-1/2 cups quick oats (use 3-1/2 for firmer cookies, 3 cups for softer)
Instructions
Preparation
- Line a long strip of foil, wax paper, or parchment on your counter to catch the cookies.
- In a medium pot over medium heat, combine the butter, evaporated milk, and granulated sugar. Stir occasionally until sugar dissolves.
- When the mixture comes to a full rolling boil, start a timer and boil for exactly 1 minute, stirring gently.
- Remove the pot from heat. Stir in the white chocolate chips until melted, then add the vanilla extract and a pinch of salt.
- Stir in half of the oats to incorporate the pudding powder easily and sprinkle in the dry vanilla pudding mix. Fold until fully incorporated.
- Add the remaining oats and stir until the mixture is thick and wet enough to hold shape. Adjust with extra oats if necessary.
- Use a cookie scoop to drop even mounds onto the prepared surface.
- Let the cookies set at room temperature until firm, approximately 30–45 minutes.
Notes
Store in an airtight container at room temperature for 3–5 days or refrigerated for up to 2 weeks. For freezing, layer cookies between parchment in a freezer-safe container for up to 3 months.