No-Bake Chocolate Oatmeal Cookies Recipe
Introduction
No-bake chocolate oatmeal cookies are a quick and easy treat that combines rich cocoa and creamy peanut butter with hearty oats. Perfect for when you want a sweet snack without using the oven.
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
- Step 1: Add butter to a medium-sized saucepan over medium heat. Once melted, stir in granulated sugar, brown sugar, milk, and cocoa powder. Bring to a boil and let boil for 1 minute, stirring occasionally.
- Step 2: Remove from heat and mix in peanut butter, vanilla extract, and salt until well combined.
- Step 3: Pour the chocolate mixture over the oats in a large bowl and stir thoroughly. Let the mixture sit for 5 minutes to thicken slightly.
- Step 4: Scoop the mixture into balls approximately 1 ½ tablespoons each. Place them evenly spaced on a baking sheet lined with parchment paper, pressing down gently to flatten.
- Step 5: Refrigerate the cookies for at least 1 hour or up to overnight to set before enjoying.
Tips & Variations
- For a nut-free version, substitute peanut butter with sunflower seed butter or tahini.
- Add a pinch of cinnamon or a splash of espresso for deeper flavor.
- If you like a crunch, mix in chopped nuts or seeds with the oats.
Storage
Store these cookies in an airtight container in the refrigerator for up to one week. They can also be frozen for up to 2 months. To enjoy, let thaw at room temperature or chill again before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old-fashioned oats?
While quick oats can be used, old-fashioned oats provide better texture and chewiness in these cookies.
Do these cookies melt if left out?
Because of the butter and peanut butter, they can soften at room temperature. It’s best to keep them refrigerated for a firm texture.
PrintNo-Bake Chocolate Oatmeal Cookies Recipe
These No-Bake Chocolate Oatmeal Cookies are a quick and easy treat that combines rich cocoa, creamy peanut butter, and hearty oats. Perfect for when you want a delicious chocolate fix without turning on the oven, these cookies set in the fridge and offer a chewy, satisfying texture with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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
- Make the Base. Add butter to a medium-sized saucepan over medium heat. Once the butter has melted, add the granulated sugar, brown sugar, milk, and cocoa powder. Bring the mixture to a boil and allow it to boil for 1 minute, stirring occasionally to ensure everything is well combined and smooth. Remove from heat and stir in the peanut butter, vanilla extract, and salt until fully incorporated.
- Add Oats and Scoop. Pour the warm chocolate mixture over the oats in a large mixing bowl. Stir well to coat all the oats evenly with the chocolate sauce. Let the mixture sit for 5 minutes to slightly thicken, which helps the cookies hold together when scooped. Using a spoon or cookie scoop, form the mixture into 1 ½ tablespoon-sized balls.
- Chill and Enjoy. Arrange the cookie balls evenly spaced on a baking sheet lined with parchment paper. Press each ball down gently to slightly flatten. Refrigerate the cookies for at least 1 hour to set properly; they can be chilled overnight for the best texture. Serve chilled or at room temperature and enjoy a no-fuss chocolate oatmeal treat.
Notes
- Use regular or plant-based milk according to preference or dietary restrictions.
- Peanut butter can be substituted with almond or sunflower seed butter for a different flavor.
- Make sure to use old-fashioned oats for the best texture; instant oats will result in a softer cookie.
- Cookies must be refrigerated to set properly since they are no-bake.
- For a nut-free version, replace peanut butter with sunflower seed butter and ensure all ingredients are processed in a nut-free facility.
Keywords: No-bake cookies, chocolate oatmeal cookies, easy chocolate cookies, no-bake dessert, peanut butter cookies
