Yes that should be just fine, then once set you can cut into squares.

I am wanting to make these. I was thinking of putting the mixture in a 9×13 and cutting into squares instead of individual cookies. Do you think this recipe will work for that?

Yes as long as it’s not a runny almond butter, a no stir option that’s thicker otherwise the cookies won’t set properly.

Ms. Wanda, here is one you might like. 2 cups old fashioned oats: 3/4 cup all purpose flour: 1/2 tsp. baking soda: 1 tsp.ground cinnamon: 1/4 tsp. salt: 1/2 cup applesauce unsweetened: 1/2 cup butter room temperature: 1 tsp. vanilla extract: 2/3 cup brown sugar or honey: 1 medium apple peeled and finely diced.
In a medium skillet, melt one tablespoon of the butter and add the diced apples. Cook for approximately 4-5 minutes until apples get a little soft. 2. In a medium bowl, mix the oats, flour, baking soda, cinnamon, and salt together. 3. In a separate large bowl, beat the remaining butter, applesauce, brown sugar and vanilla extract together. 4. Add in the flour mixture to the wet ingredients, stirring just until just blended 5. Fold in the diced cooked apple. 6. Place in the refrigerator and chill for 10 minutes 7. Preheat the oven to 350° F 8. Line a baking sheet with parchment paper. 9. Drop the cookie dough onto the baking sheet and flatten slightly. 10. Bake for 15 minutes until golden brown 11. Cool on the pan for about 2-3 minutes, then transfer to a wire rack to cool completely.
This isn’t my recipe, but, it is a decent one to try.

Hi…. thank you for the recipe. I tried this recipe for the first time today. I do like the chewier texture, so I used Old Fashioned Oats. The recipe worked well for me. I used King Arthur Black Cocoa, so they came out glossy and super chocolatey. Some people like the more organic free form of no bakes so letting them spread a bit works for them. I like things a bit more…. symmetrical. I used a cookie scoop to get approximately the same size cookie each time, let those set up a tad on the cookie sheet, then used the trick of spiraling a round cookie cutter around the soft cookie to get that more perfect circle. Also, just after dropping the cookie on the cookie sheet, while they were still tacky, I sprinkled with tiny, diced pieces of candied ginger( also form King Arthur). You could do so with any number of extras(toasted coconut, nuts, etc. ) Anyway. The cookies are lovely, so far. Dark, shiny and oh so chocolatey. We’ll see how the taste tester rate later today. Be well, everyone :)

So good! This is my go to recipe for no bake cookies! I’ve always made them with regular oats because it’s what I had on hand…but this time I used quick oats! It made such. Difference in the way they set up! Game changer!! Thanks for the recipe!! Xoxoxo

I followed this recipe exactly and mine came out sticky, similar to a few posts. I let the mixture boil for a full 60 seconds. They came out shiny instead of a little dull. It’s possible that it was the consistency of my peanut butter that impacted the outcome. I’ve popped them in the fridge but they’re still on the limp side. Next time, I’ll try a different peanut butter and boil for an extra 30 seconds. They do taste good!

Use the 275g listed here as I measure by both weight and cups. If you check the back of the nutrition label on the oats and do the conversion you’ll see its closer to the measurement here (with some settling of the oats my measurement is a little bit more).