Name: Vanilla No-Bake Cookies
Prep time: 15 min
Cook time: 1 min
Total time: 45 min
Ingredients: 3/4 cup unsalted butter; 2/3 cup evaporated milk (You can use regular whole milk in a pinch, but the texture will be thinner.); 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 (dry mix only) (3.4 ounce box); 3 to 3-1/2 cups quick oats (Start with 3 cups for softer cookies; add up to 3-1/2 cups for firmer texture.)

I first tried these vanilla no-bake cookies on a soggy summer afternoon when the oven felt unbearable. They came together in minutes on the stovetop, set up firm on parchment, and disappeared faster than I could pour coffee. If you want an easy, kid-friendly cookie that doesn’t need baking, this version — boosted with white chocolate chips and vanilla pudding mix for structure — is the one to keep in your back pocket. For similar fuss-free cookie ideas, try this 3-ingredient sugar cookies recipe for a different take on minimal-ingredient baking.

What makes this recipe special

No-bake cookies are classics for a reason: they deliver a homemade cookie without heating the oven or fussing with chill times. This vanilla version swaps cocoa for white chocolate and uses instant vanilla pudding mix to stabilize the oats and add a light vanilla punch. It’s perfect for:

Hot days when you don’t want to heat the kitchen.
Quick after-school treats kids can help make.
Simple cookie plates for potlucks or holiday trays when time is short.

“Soft, vanilla-sweet, and exactly what you want when you don’t feel like firing up the oven — family favorite.” — a quick review from my last test batch

For another easy cookie to stash in your recipe box when time is tight, see this buttery 3-ingredient shortbread cookies.

Step-by-step overview

This recipe is stove-to-scoop: melt butter with evaporated milk and sugar, bring to a full rolling boil and time it exactly, remove from heat and stir in white chocolate, vanilla and salt. Fold in the dry vanilla pudding and quick oats until the mix is thick enough to scoop. Chill or cool on parchment until set. Total active time is about 15 minutes, with a 30–45 minute set time.

What you’ll need

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
1 (3.4 ounce) box vanilla instant pudding and pie filling (dry mix only)
3 to 3-1/2 cups quick oats (start with 3 cups and add up to 3-1/2 cups for firmer cookies)

Notes on ingredients:

Evaporated milk gives body and a slightly caramelized flavor when boiled; you can use regular whole milk in a pinch, but the texture will be a touch thinner (see FAQ).
Use quick oats for the classic no-bake texture; old-fashioned oats will make a chewier, coarser cookie and may need the higher end of the oats range.
The vanilla instant pudding both flavors and helps bind the cookies without eggs.

Step-by-step instructions

Line a long strip of foil, wax paper, or parchment on the counter where you’ll drop cookies. Have a cookie scoop or tablespoon ready.
In a medium heavy-bottomed pot over medium heat, combine the butter, evaporated milk, and granulated sugar. Stir occasionally so the sugar dissolves and the butter melts evenly.
Increase heat slightly so the mixture reaches a full rolling boil — bubbles should break across the entire surface and won’t stop when stirred. As soon as you hit that boil, start a timer and boil for exactly 1 minute while stirring gently. This one-minute boil cooks off some liquid and helps the cookie set.
Remove the pot from the heat. Immediately stir in the white chocolate chips until they melt into the hot mixture, then fold in the vanilla extract and a pinch of salt.
Add half the oats and stir to combine. Sprinkle the dry vanilla pudding mix over the mixture and fold it in until evenly distributed.
Add the remaining oats and stir until the mixture is thick and wet enough to hold its shape when scooped. If it seems too loose, add up to another 1/2 cup oats.
Use a cookie scoop or tablespoon to drop even mounds onto the prepared foil or parchment. Press lightly if you want flatter cookies.
Let the cookies set at room temperature until firm, about 30–45 minutes. If your kitchen is warm, chill them briefly (5–10 minutes) to speed setting.

Best ways to enjoy it

Serve these cookies plain or dress them up for a dessert platter. Ideas:

Stack with parchment between layers in a cookie tin for gifting.
Drizzle melted white or dark chocolate over the tops for a polished look.
Add a pinch of flaky sea salt to each cookie before they set for a sweet-savory pop.
Pair with a glass of cold milk, iced coffee, or a simple vanilla latte to echo the cookies’ flavor profile. For a playful pairing idea using cookie mash-ups, try serving alongside brown sugar pop-tart cookies at a brunch cookie board.

How to store & freeze

Room temperature: Store in an airtight container at cool room temperature up to 3 days. Place parchment between layers to prevent sticking.
Refrigerator: Keep in a sealed container to extend life to about 7 days; bring to room temperature before serving for best texture.
Freezer: Flash-freeze cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature for 20–30 minutes.
Food safety note: these cookies contain dairy. If your kitchen is hot (>80°F/27°C), store them in the fridge to avoid melting and potential spoilage.

Pro chef tips

Use a heavy-bottomed saucepan to prevent scorching during the sugar boil. Thin pans heat unevenly and can lead to burnt sugar flavor.
A true “full rolling boil” is important — tiny simmering bubbles won’t do. That exact minute at boil temperature helps the sugar concentration so the cookies set correctly.
If your mixture sets too soft, stir in more oats, a tablespoon at a time, until scoopable. If it’s too stiff, gently fold in a splash (teaspoon by teaspoon) of evaporated milk.
Clean-up trick: pour the warm pot contents into the scoops with a rubber spatula, then fill the pot with hot water to dissolve remaining sugar while the cookies set.
For another timesaving cookie technique and texture notes, you might also like this brown sugar pop-tart cookies.

Creative twists

Chocolate swirl: fold in 2 tablespoons cocoa powder and swap white chocolate chips for semi-sweet.
Nutty crunch: add 1/2 cup chopped toasted pecans or walnuts.
Citrus lift: add 1 teaspoon lemon or orange zest with the vanilla for a bright flavor.
Gluten-free: use certified gluten-free quick oats. Double-check pudding mix ingredients if strict GF is required.
Vegan option: use vegan butter, full-fat canned coconut milk instead of evaporated milk, and a vegan vanilla pudding mix (or substitute with 2 tablespoons cornstarch + 2 teaspoons vanilla). Texture will differ slightly.

Your questions answered

Q: Can I use regular milk instead of evaporated milk?
A: Yes — whole milk will work, but the mixture will be slightly thinner and may need a touch more oats to set firm. Evaporated milk concentrates milk solids and helps with texture.

Q: Can I use old-fashioned oats?
A: You can, but the cookies will be chewier and a bit denser. Start with 3-1/2 cups and adjust until the mixture holds shape.

Q: How long do these cookies take to set?
A: Typically 30–45 minutes at room temperature. In a warm kitchen, chilling for 5–10 minutes speeds things up.

Q: Are these safe to freeze?
A: Yes — freeze in a single layer, then store in a sealed bag for up to 3 months. Thaw at room temperature before serving.

Q: Can I omit the pudding mix?
A: The vanilla pudding helps bind and flavor these cookies. If you omit it, add 2–3 extra tablespoons of oats and consider 1 tablespoon cornstarch to help with structure, but the flavor and texture will change.

Conclusion

These vanilla no-bake cookies are a fast, comforting treat that’s perfect when you want fresh cookies without turning on the oven. For another perspective on the same classic, check out Tornadough Alli’s Vanilla No-Bake Cookies to compare technique and tips. If you like seeing family-tested variations, Aunt Peg’s take on vanilla oatmeal no-bakes is worth a look at Aunt Peg’s Vanilla Oatmeal No-Bake Cookies.