I’m sharing my Vanilla No Bake Cookies recipe that combines dry instant vanilla pudding mix with quick oats and white chocolate, a clever twist that makes it stand out among No Bake Treats.

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I love a cookie that asks for zero oven time, and these Vanilla No Bake Cookies totally fit the bill. I first made them because I had instant vanilla pudding mix and some white chocolate chips lying around, and the results surprised me.

The texture is chewy but not gummy, with a sweet vanilla hit that keeps you reaching back for another, even when you said you wouldnt. Theyre perfect as No Bake Treats for last minute guests or when you just need Yummy Cookies without the fuss.

Trust me, you wont believe how simple they feel, yet they taste way fancier than they are.

Ingredients

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Adds rich melting creaminess, supplies saturated fat and calories, helps set cookies.
Gives moisture and mild dairy flavor, adds some protein and calcium too.
Main sweetener, boosts carbs and texture, helps the cookies firm up.
Thickener and extra flavor, soaks up liquid, adds vanilla taste and body.
Sweet creamy cocoa butter, adds sweetness and stability, melts into little pockets.
Texture and fiber, whole grain carbs, helps structure and gives chew, not heavy.
Punch of real vanilla flavor, makes sweetness taste rounder, little color change.
Tiny bit balances sweetness, enhances other flavors, contains no iodine usually.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter

1/2 cup whole milk

2 cups granulated sugar

1 (3.4 oz) package instant vanilla pudding mix (dry)

8 ounces white chocolate chips or chopped white chocolate

3 cups quick oats (not old fashioned)

1 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

How to Make this

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1. Line a couple baking sheets with parchment or wax paper and set them near the stove, you’ll want them ready.

2. In a medium saucepan combine 1/2 cup (1 stick) unsalted butter, 1/2 cup whole milk and 2 cups granulated sugar over medium heat, stir until the butter melts and the sugar starts dissolving.

3. Bring the mixture to a full rolling boil, then let it boil exactly 1 minute while stirring so it doesn’t scorch, remove from heat.

4. Immediately whisk in the entire
3.4 oz package dry instant vanilla pudding mix until smooth and no lumps remain.

5. Add 8 ounces white chocolate chips (or chopped white chocolate) and stir vigorously until the white chocolate is melted and the sauce is glossy, you can put the pan back on very low heat a few seconds if it needs help but don’t overcook.

6. Stir in 3 cups quick oats (not old fashioned), 1 teaspoon pure vanilla extract and 1/4 teaspoon kosher salt until everything is evenly coated, the mixture should be thick but scoopable.

7. Using a tablespoon or small cookie scoop drop rounded mounds onto the prepared sheets, leave a little space between each.

8. Let the cookies cool and set at room temperature about 30 minutes, or pop them in the fridge for 10 to 15 minutes if you want them faster.

9. If the mixture firms up before you finish scooping, give it a quick stir to loosen it, but don’t reheat too long or the oats will get soggy.

10. Store cooled cookies in an airtight container at room temp for up to 3 days or in the fridge up to a week, they taste great slightly chilled or at room temp.

Equipment Needed

1. Two baking sheets lined with parchment or wax paper, you’ll want them ready by the stove
2. Medium saucepan for boiling the milk, butter and sugar
3. Whisk to smooth in the instant pudding and break up lumps
4. Heatproof spatula or wooden spoon for stirring the chocolate and oats
5. Measuring cups and spoons (1/2 cup, 1 cup, tablespoon, teaspoon)
6. Tablespoon or small cookie scoop to portion the mounds
7. Rubber spatula to scrape the pan clean and loosen the mixture if it firms up
8. Airtight container or cake tin for storing the cooled cookies

FAQ

How long do these need to set and can I speed it up?

At room temp they usually firm up in 30 to 60 minutes. Put them in the fridge and theyll be ready in 15 to 25 minutes. If theyre still soft chill longer or add a handful more oats next batch.

Can I use old fashioned oats instead of quick oats?

Yes you can, but the texture will be chewier and a bit chunkier. Pulse old fashioned oats a few times in a food processor to mimic quick oats if you want a similar bite.

My white chocolate seized while melting what do I do?

Stop heating, add 1 to 2 teaspoons of milk or cream and stir off the heat until it smooths out. Or reheat gently in a double boiler and stir constantly. Avoid getting water in the chocolate.

No instant pudding mix what can I use instead?

Instant vanilla pudding is best because it helps the cookies set. If you dont have it, dissolve 2 to 3 tablespoons cornstarch into the milk and heat until slightly thickened before adding the rest of the ingredients, but results may vary.

How should I store or freeze them?

Store in an airtight container at room temp for up to 3 days, in the fridge 1 to 2 weeks, or freeze up to 3 months. Thaw in the fridge or at room temp for 20 to 30 minutes before serving.

Can I double the recipe or make them ahead of time?

Yes double it, just use a bigger pot and work a bit faster since the mixture can set. You can make them a day ahead and refrigerate, they actually taste better after the flavors settle.

Vanilla No Bake Cookies Recipe Substitutions and Variations

Unsalted butter: use salted butter 1:1 but cut the added salt by about 1/4 teaspoon, or swap for refined coconut oil 1:1 (solid at room temp, mild coconut note), or a stick of vegan butter 1:1 for dairy free.
Whole milk: use 2% milk 1:1 if thats what you have, or unsweetened almond or oat milk 1:1 for dairy free (cookies will be a touch less rich), or full fat canned coconut milk thinned with equal water for extra creaminess.
Granulated sugar: swap for light brown sugar 1:1 (pack it, gives a chewier texture and a caramel note), or coconut sugar 1:1 for a less sweet, slightly caramel flavor. Avoid using liquid sweeteners unless you adjust other liquids.
Quick oats: use old fashioned rolled oats but pulse 1-2 times in a food processor to mimic quick oats, or use certified gluten free rolled oats 1:1 if needed. Dont use steel cut oats they wont set properly.

Pro Tips

– Use a heavy bottomed pan and watch the heat. Stir constantly so the sugar doesnt scorch, and if you have a candy thermometer aim for roughly 235 to 240 F during the boil for more consistent results.
– Add the white chocolate off the heat and whisk quickly. White chocolate is picky and can seize; if it looks grainy or clumpy, add a tablespoon of warm milk and keep stirring rather than crank the heat back up.
– Scoop and set fast. Keep a small cookie scoop or wet tablespoon handy and drop mounds right away. If the mix firms while you’re still scooping, stir briefly to loosen it but avoid reheating too long or the oats will go soggy.
– For better texture and storage: use quick oats only, not old fashioned. Toasting a few tablespoons of oats or folding in a handful of chopped nuts/coconut gives more chew. Store layers separated with parchment and keep at room temp for a couple days or in the fridge for longer.

Vanilla No Bake Cookies Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I’m sharing my Vanilla No Bake Cookies recipe that combines dry instant vanilla pudding mix with quick oats and white chocolate, a clever twist that makes it stand out among No Bake Treats.

Servings

servings

Calories

252

kcal

Equipment: 1. Two baking sheets lined with parchment or wax paper, you’ll want them ready by the stove
2. Medium saucepan for boiling the milk, butter and sugar
3. Whisk to smooth in the instant pudding and break up lumps
4. Heatproof spatula or wooden spoon for stirring the chocolate and oats
5. Measuring cups and spoons (1/2 cup, 1 cup, tablespoon, teaspoon)
6. Tablespoon or small cookie scoop to portion the mounds
7. Rubber spatula to scrape the pan clean and loosen the mixture if it firms up
8. Airtight container or cake tin for storing the cooled cookies

Ingredients

1/2 cup (1 stick) unsalted butter
1/2 cup whole milk
2 cups granulated sugar
1 (3.4 oz) package instant vanilla pudding mix (dry)
8 ounces white chocolate chips or chopped white chocolate
3 cups quick oats (not old fashioned)
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt

Directions

Line a couple baking sheets with parchment or wax paper and set them near the stove, you'll want them ready.
In a medium saucepan combine 1/2 cup (1 stick) unsalted butter, 1/2 cup whole milk and 2 cups granulated sugar over medium heat, stir until the butter melts and the sugar starts dissolving.
Bring the mixture to a full rolling boil, then let it boil exactly 1 minute while stirring so it doesn't scorch, remove from heat.
Immediately whisk in the entire
4 oz package dry instant vanilla pudding mix until smooth and no lumps remain.
Add 8 ounces white chocolate chips (or chopped white chocolate) and stir vigorously until the white chocolate is melted and the sauce is glossy, you can put the pan back on very low heat a few seconds if it needs help but don't overcook.
Stir in 3 cups quick oats (not old fashioned), 1 teaspoon pure vanilla extract and 1/4 teaspoon kosher salt until everything is evenly coated, the mixture should be thick but scoopable.
Using a tablespoon or small cookie scoop drop rounded mounds onto the prepared sheets, leave a little space between each.
Let the cookies cool and set at room temperature about 30 minutes, or pop them in the fridge for 10 to 15 minutes if you want them faster.
If the mixture firms up before you finish scooping, give it a quick stir to loosen it, but don't reheat too long or the oats will get soggy.
Store cooled cookies in an airtight container at room temp for up to 3 days or in the fridge up to a week, they taste great slightly chilled or at room temp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.