Don’t let the name fool you. These cookies are seriously delicious.
I know what you’re thinking. But trust me, once you make these, you’ll be telling everyone about the time you made Moose Farts and they were the best thing ever.
This is one of the easiest no-bake cookie recipes out there. It’s perfect for when you need a sweet treat fast, without turning on the oven.
What You’ll Need
This recipe uses simple things you probably already have. Nothing fancy here, just good old-fashioned ingredients.
- Unsalted butter
- Granulated sugar
- Milk (any kind works)
- Unsweetened cocoa powder
- Creamy peanut butter
- Vanilla extract
- Quick-cooking oats
- Sweetened shredded coconut
| Ingredient Group | Items |
|---|---|
| Wet Ingredients | Butter, Milk, Vanilla |
| Dry Ingredients | Sugar, Cocoa, Oats |
| Binder & Coating | Peanut Butter, Coconut |
Tools for the Job
You won’t need a lot of gear for this. Just a few kitchen basics will do the trick.
- Medium saucepan
- Measuring cups and spoons
- Whisk or wooden spoon
- Two regular spoons or a small cookie scoop
- Baking sheets
- Wax paper or parchment paper
- A shallow bowl (for the coconut)
How to Make Moose Farts (The Fun Part!)
Follow these steps exactly, especially the boiling time. It’s the secret to getting the perfect texture.
Step 1: Line two baking sheets with wax paper. Pour the shredded coconut into a shallow bowl and set it aside.
Step 2: In your saucepan, combine the butter, sugar, milk, and cocoa powder.
Step 3: Bring the mixture to a full, rolling boil over medium heat, stirring often.
Step 4: Once it hits a rolling boil, start a timer for exactly 60 seconds. Let it boil for that one minute without stirring. This is the most important step!
Step 5: Immediately remove the pan from the heat. Stir in the peanut butter and vanilla extract until the peanut butter is fully melted and smooth.
Step 6: Add the quick-cooking oats and stir until everything is well combined.
Step 7: Let the mixture cool for just a minute or two. It should still be warm.
Step 8: Use two spoons or a small cookie scoop to drop rounded balls of the mixture into the bowl of coconut.
Step 9: Gently roll each ball in the coconut until it’s fully coated. Place the finished cookie on your prepared baking sheet.
Step 10: Repeat until all the mixture is used up. Let the cookies set at room temperature for about 30 minutes, or pop them in the fridge to speed it up.
Pro Tips from My Kitchen
I’ve made these cookies hundreds of times. Here are a few things I’ve learned that make a real difference.
Toast Your Coconut
Before you start, spread your coconut on a dry baking sheet. Bake it at 350°F for 3-5 minutes, watching it like a hawk. Toasting brings out a nutty flavor that’s just amazing.
The One-Minute Rule is Law
I mentioned it before, but it’s that important. Boiling for less than a minute will give you runny cookies that never set. Boiling for too long makes them dry and crumbly. One minute is the magic number.
Quality Matters
Use a good cocoa powder. It’s the main flavor here, so a better quality one will make your cookies taste rich and chocolatey, not bland. Same goes for the peanut butter.
Swaps and Fun Twists
Feel free to play around with this recipe. It’s hard to mess up.
You can swap out the peanut butter for other nut butters like almond or cashew butter. For a nut-free version, sunflower seed butter is a great choice.
Want to add more texture? Stir in a half-cup of mini chocolate chips or chopped nuts along with the oats.
| Swap This | For This |
|---|---|
| Peanut Butter | Almond or Sun Butter |
| Vanilla Extract | Peppermint Extract |
| Shredded Coconut | Sprinkles, Chopped Nuts |
Make-Ahead & Storage
These cookies are great for making ahead of time. They store really well.
Once the cookies are fully set, you can place them in an airtight container. They’ll stay fresh at room temperature for up to three days.
If you want them to last longer, store them in the fridge. They’ll keep for about a week in there. You can also freeze them for up to three months.
Nutrition Info (Just a Peek)
These are treats, so they’re not exactly health food. But you can make a few changes to fit different diets.
For a gluten-free option, make sure you use certified gluten-free oats. Oats are naturally gluten-free, but they’re often processed in facilities with wheat.
To make them vegan, use a plant-based butter and a non-dairy milk like almond or soy milk. The recipe works just as well.
Frequently Asked Questions (FAQs)
Q1. Why are my cookies so dry and crumbly?
Ans: You most likely boiled the chocolate mixture for too long. Stick to that 60-second timer next time for a softer cookie.
Q2. My cookies won’t set. What did I do wrong?
Ans: This happens when you don’t boil the mixture long enough. It needs to reach a full, rolling boil and stay there for one full minute to set up correctly.
Q3. Do I have to use coconut?
Ans: Nope. If you’re not a fan, you can roll them in chopped nuts, colorful sprinkles, or even just cocoa powder. Or leave them plain!
Q4. Can I use old-fashioned rolled oats instead of quick oats?
Ans: You can, but it will change the texture. The cookies will be much chewier, which some people actually prefer. Quick oats give a softer, more classic texture.
Wrapping Up
See? A silly name for a simple and amazing cookie.
Now it’s your turn. Give this recipe a try and see how easy it is.
Let me know how your Moose Farts turn out in the comments below. I’d love to hear about any fun changes you made
