The best No-Bake Oatmeal Cookies are full of chocolate and peanut butter flavors and so quick to prepare with this easy recipe. A butter and sugar mixture is stirred together with peanut butter and old-fashioned oats then refrigerated until firm. Enjoy these classic chocolatey treats for an afternoon snack or after-dinner dessert!
As a young kid these simple cookies were one of the first recipes I learned to make.
Tender oats, creamy peanut butter, tons of chocolate flavor, and no need to bake them in the oven?!
Yup! You’ll quickly cook butter, cocoa powder and sugar on the stovetop then mix with oats to create the BEST no-bake cookies.
(Not to mention it is TOTALLY OK to eat the “dough” since there are no raw eggs!)
But the hardest part? Waiting for them to chill in the refrigerator! By the time the 2-hour clock is up, numerous cookies will normally be devoured throughout the process.
So whether you need a simple cookie recipe you know everyone will love (Because come on! Who doesn’t love some peanut butter and chocolate together?!)
Or you have an egg allergy and are craving some cookie goodness… then these No-Bake Chocolate Oatmeal Cookies are just the recipe for you!
Ingredients
The simple ingredients you need to make this no-bake oatmeal cookie recipe include:
- Peanut Butter. Creamy Jif peanut butter was tested in this recipe, but if you want nuts you can choose a crunchy variety. For natural peanut butter make sure you give it a good stir before using. Also, you may need to add a little more oil to get the right consistency.
- Cocoa Powder. Regular or dark unsweetened cocoa powder can be used depending on your preference.
- Milk. Regular milk or a plant-based alternative such as oat, cashew, or almond milk may all be used.
- Oats. Old-fashioned oats are best. Quick-cooking oats will work but the cookies won’t have the same chewy texture.
- Sugars. Both white and brown sugar add the perfect sweetness and flavor. Coconut sugar can be substituted if you are avoiding refined sugars. Do not select liquid sweeteners such as honey or maple syrup since they will add excess moisture and make the cookies runny.
- Butter. Either salted or unsalted butter is needed. For vegan cookies swap it our for coconut oil.
- Salt. Definitely do not leave this out. It helps to balance the sweetness of the other ingredients.
How to Make
The basic steps for making no-bake oatmeal cookies are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Bring to a Boil
Melt butter in a medium saucepan over medium heat.
Stir in the sugars, milk, and cocoa powder. Bring to a boil and let cook for 1 minute, stirring occasionally.
Add Peanut Butter
Remove the pan from the heat and add the peanut butter, vanilla, and salt. Whisk until completely smooth.
Pour and Mix
Place the oats in a large bowl then pour in the sauce. Mix until oats are evenly coated.
Scoop the Balls
Let the dough rest for 5 minutes before forming it into 1 ½-tablespoon-sized balls. If you scoop right away the cookies will not hold their shape as well. However, if you wait much longer than this the batter will be too thick.
Refrigerate
Arrange the balls evenly spaced on a parchment paper-lined baking sheet. If needed, gently press down the balls to flatten them out. Refrigerate for at least 1 hour or up to overnight for the best results.
Meal Prep and Storage
- To Store: Seal the cookies in an airtight container in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers to prevent them from sticking together.
- To Freeze: Place the cookies in a freezer-safe airtight container for up to 3 months.
Dietary Modifications
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-free – Make sure to use gluten-free certified oats.
- Dairy-Free – Select a plant-based butter alternative or use coconut oil.
- Vegan – Swap out the butter for coconut oil or vegan buttery sticks.
- Refined Sugar-Free – Substitute coconut sugar for the white and brown sugar.
FAQs
Most oatmeal cookies are made with butter and sugars which makes them a bit unhealthy. However they are a healthier choice than other types of cookies since you can get the nutritional benefits of the oats.
If your cookies are too gooey the sugar and butter mixture was likely not cooked long enough. Make sure to boil until the sugar dissolves and the sauce begins to thicken up.
The best way to firm up no-bake cookies is to place them in the refrigerator for at least 2 hours.
Expert Tips and Tricks
- Give it 5. Wait a few minutes until the dough starts to firm up before scooping into balls.
- Try it chunky. Add more texture by swapping out the creamy peanut butter for the crunchy kind.
- Go to the dark side. Choose dark cocoa powder for rich and decadent flavor.
- Wait it out. While you can eat after 1 hour, these cookies are best if chilled for at least 4 hours.
- Make double. Freeze extra cookies to have on hand for a treat anytime!
More No-Bake Dessert Recipes
Satisfy your sweet tooth without turning on the oven with these delicious recipes!
No-Bake Samoa Cookie Oatmeal Bars
No-Bake Peanut Butter Granola Bars
No-Bake Healthy Blueberry Tarts
No-Bake Healthy Gluten-Free Fig Newtons
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Ingredients
- 4 Tbsp. butter
- ¾ cup granulated sugar
- ½ cup brown sugar light, packed
- ½ cup milk regular, oat, or cashew
- ¼ cup cocoa powder regular or dark
- ⅔ cup peanut butter creamy
- 2 tsp. vanilla extract
- 3 cups old-fashioned oats
- ¼ tsp. salt
Instructions
- Add butter to a medium-sized saucepan over medium heat.
- Once butter has melted, add sugars, milk, and cocoa powder. Bring to a boil and let boil for 1 minute, stirring occasionally.4 Tbsp. butter, ¾ cup granulated sugar, ½ cup milk, ¼ cup cocoa powder, ½ cup brown sugar
- Remove from the heat and stir in peanut butter, vanilla, and salt.⅔ cup peanut butter, 2 tsp. vanilla extract, ¼ tsp. salt
- Pour sauce over the oats in a large bowl and mix to combine. Let sit for 5 minutes before scooping out into 1 ½ tablespoon-sized balls.3 cups old-fashioned oats
- Place balls evenly spaced on a parchment paper-lined baking sheet, pressing down slightly to flatten them out. Refrigerate for at least 1 hour or up to overnight for the best results.
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Notes
- To Store: Seal the cookies in an airtight container in the refrigerator for up to 2 weeks. Place parchment or wax paper between layers to prevent them from sticking together.
- To Freeze: Place the cookies in a freezer-safe airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
