These No Bake Chocolate Oatmeal Cookies are always a hit! Made with cocoa powder, peanut butter, and oats, these no bake cookies are a classic recipe that is great for any occasion.
This recipe for Peanut Butter No Bake Cookies, is one that I have made more times than I can count. And this is a recipe that was passed on from my mother-in-law, one that she made for every holiday, and so I carried on with the tradition.
Even though they aren’t a fancy cookie, they are always a hit! They are great for potlucks, bake sales, picnics, cook outs, and great to add to your Christmas dessert table too!
No bake cookies are one of the simplest cookie recipes to make and one that I started making with my own sons early as well. There are just a few tricks to making sure that they come out perfect every time.
I love how easy they are to make. It only takes about 15-20 minutes to make these, then all you have to do is wait for them to cool. You might have to smack a few hands away because these cookies are very tempting when they are warm, soft and gooey!
You will need simple ingredients for this recipe for no bake chocolate oatmeal cookies, and I bet you have all of them in your pantry!
Recipe for No Bake Chocolate Oatmeal Cookies
Ingredients you will need:
- Sugar -white granulated
- Baking Cocoa Powder – unsweetened
- Milk – any kind will work, I use 2%
- Butter – real unsalted butter is best
- Oatmeal – this time I used Gluten Free Quick Cooking Oats, you can easily use regular oats, however I do prefer quick cooking oats the best
- Peanut Butter – smooth is best for this recipe, I used organic no stir peanut butter
- Vanilla Extract – pure vanilla extract is the best to use for this recipe
Baker’s Tip #1: Have all your ingredients measured and ready to use. This recipe moves quickly and having everything ready is key.
Baker’s Tip #3: Using Gluten-Free Oats is fine (that is what I used this time) I would suggest quick cooking though
Baker’s Tip #4: If you can grab a helper to scoop the cookies, that is a big help as they cool quickly
Baker’s Tip #5: Don’t boil the mixture too long, or the cookies will be too dry. The recipe calls for 2 minutes boiling, it’s best to start the timer when the mixture just begins to bubble, don’t wait until it’s in full boil.
Baker’s Tip #6: Be sure to store the cookies in an airtight container, they can easily dry out and get too hard.
- In a small saucepan, whisk together the sugar and cocoa powder.
- Add the milk and butter and stir to combine
- In a large bowl, add the oats
- Measure the peanut butter and have it ready to use
- Set out the vanilla extract and measuring spoon
- Heat the sugar mixture on the stove over medium heat, stirring constantly
- When mixture begins to bubble slightly, set timer for 2 minutes
- Continue to stir until the timer goes off
- Immediately add mixture to oats, stir slightly
- Add peanut butter and vanilla, stir just until combined
- Working quickly, scoop cookies onto a cookie sheet or parchment paper
- Let cool. Store in airtight container.
You can print this recipe below. If you make it, I’d love to for you to let us know on social media, use hashtag #simpleeasycreative
Looking for more No Bake Cookies? Give these recipes a try!
Click on the photo for the recipe.
No Bake Chocolate Oatmeal Cookies
- 2 cups sugar - white granulated
- 1/3 cup baking cocoa powder, unsweetened
- 1/2 cup milk
- 1/2 cup (1 stick) butter, unsalted
- 3 cups oats, quick cooking - gluten-free oats are fine to use
- 1/2 cup peanut butter, smooth
- 2 teaspoons vanilla extract
In a small saucepan, whisk together the sugar and cocoa powder.
Add the milk and butter and stir to combine
In a large bowl, add the oats
Measure the peanut butter and have it ready to use
Set out the vanilla extract and measuring spoon
Heat the sugar mixture on stove over medium heat, stirring constantly
When mixture begins to boil slightly, set timer for 2 minutes
Continue to stir until the timer goes off
Immediately add mixture to oats, stir slightly
Add peanut butter and vanilla, stir just until combined
Working quickly, scoop cookies onto cookie sheet or parchment paper
Let cool. Store in airtight container.