There’s no need to heat up your oven when you taste these melt-in-your-mouth No-Bake Chocolate Peanut Butter Oatmeal Cookies!! 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 holiday dessert!
Easy No-Bake Chocolate Oatmeal Cookies Recipe
As a young kid, these no-bake chocolate oatmeal 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 this no-bake cookie recipe 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, if you have an egg allergy or have celiac disease and are craving some cookie goodness… then these No-Bake Chocolate Oatmeal Cookies are just the simple recipe for you!
(Wanting more easy and totally snackable cookie recipes? Give these 4-Ingredient Almond Butter Oatmeal Cookies and Healthy Oatmeal Breakfast Cookies a try.)
Table of Contents
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 peanut butter 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. If needed, you can sub in another nut or seed butter, but the texture will be slightly different.
- 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. If possible, start with room temperature butter. For vegan cookies swap it out for coconut oil.
- Salt. Definitely do not leave this out. It helps to balance the sweetness of the other ingredients.
How to Make No-Bake Chocolate Oatmeal Cookies
Please see the recipe card below for ingredient amounts and more detailed instructions.
Make the Base
Melt butter in a medium saucepan over medium heat.
After the butter melts, stir in the sugars, milk, and cocoa powder. Bring to a boil and let cook for 1 minute, stirring occasionally.
Remove the pan from the heat and add the peanut butter, vanilla extract, and salt to the chocolate mixture. Whisk until completely smooth.
Pour and Mix
Place the oats in a large bowl then pour in the chocolate mixture. Stir until oats are evenly coated.
Scoop the Balls
Let the dough rest for 5 minutes before forming it into 1 ½-tablespoon-sized balls. The easiest way to do this is to use a medium cookie scoop. If you scoop right away the cookies will not hold their shape as well. However, if you wait too long, then the dough will be hard to scoop.
Refrigerate
Arrange the balls evenly spaced on a parchment paper-lined cookie 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.
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. You could also stir in additional oats.
The best way to firm up no-bake cookies is to place them in the refrigerator for at least 2 hours. The cold temperature allows the fats to solidify and gives the cookies shape.
Other Cookie Recipes
There’s never a bad time for cookies! And these can all be made gluten-free, as well.
If you love PB, try these Peanut Butter Blossoms and Peanut Butter Chocolate Chip Cookies.
These Almond Butter Oatmeal Cookies only need 4 ingredients!
Celebrate the holidays with Cinnamon Roll Cookies or Easy Gingerbread Cookies.
Don’t miss these Gluten-Free Chocolate Chip Cookies, No-Bake Chocolate Oatmeal Cookies, and Pecan Sandies.
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No-Bake Chocolate Oatmeal Cookies
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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
- Make the Base. 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. Remove from the heat and stir in peanut butter, vanilla, and salt.4 Tbsp. butter, ¾ cup granulated sugar, ½ cup brown sugar, ½ cup milk, ¼ cup cocoa powder, ⅔ cup peanut butter, 2 tsp. vanilla extract, ¼ tsp. salt
- Add Oats and Scoop. 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
- Chill and Enjoy. 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
Meal Prep & 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 certified gluten-free 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How well do they ship?
Thank you!
Hi Roxanne! If you carefully pack them so they don’t move around too much, they should ship just fine!
I’m not the best cookie cytter grandma, but I’m going to try this one
Let me know how you like them!