No Bake Chocolate Oatmeal Cookies
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You know these cookies. Everyone does. The ones that show up at every potluck, cookie swap, and bake sale…It’s time for the no bakes!
These No Bake Chocolate Peanut Butter Oatmeal Cookies –I know, it’s a mouthful—but I want you to know exactly what’s in them!– are soft, chewy, and packed with oats and a rich chocolate-peanut butter flavor. Made with simple pantry staples, they come together fast and disappear even faster.
Why You’ll Love These Chocolate No Bake Cookies
- They always go fast! Seriously, they’re a cookie staple for a reason! Everyone loves these, and they transcend all time and space. I’ve never known a world where these cookies don’t exist, nor would I want to – I’m kind of passionate about no-bake recipes.
- There is absolutely no baking involved. Just make them right on the stovetop in less than 20 minutes.
- This is a perfect quick treat to include in a cookie swap, or to fill out a sweets platter, and are top tier at any holiday gathering.
Ingredients for No Bake Chocolate Oatmeal Cookies
These no bake chocolate peanut butter cookies are made with super simple ingredients you probably already have!
- Granulated sugar
- Unsalted butter – 1 full stick just plopped in the pan.
- Unsweetened cocoa powder – be sure it is unsweetened.
- Whole milk– you can use any milk you want in this recipe. My mom always used 2% for her no bakes.
- Creamy peanut butter – I don’t recommend using natural peanut butter because it’s too oily. But feel free to use crunchy commercial peanut butter if you want extra texture.
- Coarse Kosher salt – decrease recipe amount if using salted butter.
- Vanilla extract
- Quick cooking oats – I like the quick cooking oats for a softer texture. You can use old-fashioned/rolled oats in a pinch, but the cookies will have a different texture and might come out a little stiffer (not in a bad way).
How to Make No Bake Cookies with Oatmeal
This no bake oatmeal cookie recipe comes together quickly and in just a few simple steps.
Step 1
In a large saucepan, combine the butter, sugar, cocoa powder, and milk. Stir occasionally and bring the mixture to a full boil. Once the cocoa mixture is boiling, set a timer for 1 minute.
After 1 minute, turn off the heat. Stir in the peanut butter, vanilla, and salt until the peanut butter is completely melted and the texture is smooth.
Step 2
Add the oats and mix until they’re fully coated.
Let the mixture rest for about 5 minutes so the oats can absorb the chocolate-peanut butter mixture.
Step 3
Line two baking sheets with parchment paper. Drop about 2 tablespoons of the mixture onto the sheets. You can leave them as mounded drop cookies or press them slightly into thick cookie shapes.
Step 4
Chill the cookies in the fridge for 45-60 minutes, or let them set at room temperature for about 90 minutes. They’ll be soft, but not sticky, and you can pick them up easily without getting your fingers all dirty.
Substitutions & Variations for Chocolate Oatmeal No Bake Cookies
- Because these aren’t baked, you can scoop them any size you want! Make them big or small depending on your needs!
- Sprinkle in some mix-ins like chopped nuts, chopped peanuts, dried fruit, toffee bits, or sweetened coconut flakes. Stir any extras in after you’ve added the oats, at the end of mixing.
- Swap crunchy peanut butter in a 1:1 ratio for extra taste and texture.
- Use nut butter or sun butter in place of the peanut butter – the cookies will be a little softer (this is the case with my homemade granola bars too).
- Make these cookies into no-bake oatmeal bars or squares by pouring the mixture into an 8×8” (for thick bars) or 9×9” baking dish lined with parchment paper.
Tips & Tricks for the Best No Bake Peanut Butter Oatmeal Cookies
- I like letting the mixture sit for 5 minutes to allow the sugar to cool and set a little, and the oats to soak up the chocolate mixture. It makes scooping easier!
- Boil the sugar mixture for just one minute. This will dissolve the sugar and make the cookies nice and soft. Boiling too long will make the cookies dry and crumbly.
- I like quick oats for this recipe because they make a nice soft texture. You can use rolled oats (my mom always does), and the texture might be a little drier and chewier. Rolled oats (also called old-fashioned oats) are great if you want to turn these cookies into bars.
How to Store No-Bake Cookies
Keep cookies in an airtight container at room temperature for up to 5 days, or keep them in the fridge for up to a week. If you live in a humid climate, I recommend keeping these chocolate no-bakes in the fridge.
You can also freeze these cookies up to 2 months! Make a double batch and have extra on hand when you want them! You can thaw them at room temperature before eating, but if you’re feral like me, eat them straight from the freezer.
How to Serve Chocolate Peanut Butter No Bake Cookies
Enjoy these tasty treats with my Toasted Teddy Graham Latte or Oat Milk Hot Chocolate, or just a glass of cold milk.
For cookie swap ideas, add these no bakes to a platter with a couple of other nostalgic cookie recipes like my Snickerdoodles (with no cream of tartar!), iced oatmeal cookies, and festive frosted sugar cookie bars.
FAQs
Yes! After cooling and setting, transfer the no bakes to a freezer safe bag and freeze for up to 2 months.
These no-bake cookies will last up to 5 days at room temperature, or in the fridge for up to a week.
If your cookies turn out dry, it’s usually from boiling the sugar mixture too long or adding too many oats. Let the mixture boil for just one minute, then stir in the peanut butter and oats off the heat. When measuring oats, spoon them into the measuring cup and level off—don’t pack them in.
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Chocolate No Bake Cookies
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups granulated sugar
- 1/4 cup of unsweetened cocoa powder
- 1/2 cup whole milk
- 1/2 cup creamy peanut butter
- 1/2 teaspoon coarse Kosher salt
- 2 teaspoons vanilla extract
- 3 cups quick cooking oats
Instructions
- In a 2-quart (or larger) saucepan, add the butter, sugar, cocoa powder, and milk. Stir occasionally and bring the mixture to a full boil. Once it’s boiling, set a timer for 1 minute.
- After 1 minute, turn off the heat and add in the peanut butter, vanilla, and salt. Stir until the peanut butter is completely melted and smooth.
- Add the oats and mix until they’re fully coated in the peanut butter chocolate mixture. Let the mixture rest for about 5 minutes so the oats can absorb the ingredients. This will make the cookies easier to scoop.
- Line two baking sheets with parchment paper. Drop about 2 tablespoons of the mixture per cookie onto the sheets. Leave as mounds or gently flatten into a level disc.
- Chill the cookies in the fridge for 45-60 minutes, or let them set at room temperature for about 90 minutes. They’ll be soft, but not sticky, and you can pick them up easily without getting your fingers all dirty.
- Store the cookies in an airtight container either at room temperature or in the fridge. If you live in a humid climate, I recommend keeping these chocolate no-bakes in the fridge.
