No-Bake Chocolate Oatmeal Cookies are fudgy and chewy, combining the much-loved flavors of rich chocolate and creamy peanut butter. Whip up these no-bake cookies in just 30 minutes with simple ingredients and no baking time at all!
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🗝️ Recipe's key points
- There's no better flavor combination than chocolate and creamy peanut butter! If you love peanut butter cups, then these chocolate oatmeal cookies are for you.
- Ditching the baking! You only need some stovetop time and to allow the cookies to set.
- All you need is 7 pantry-staple ingredients to make a batch of delicious cookies with incredible texture and flavor.
As if you needed more reasons to whip up a batch of these cookies, you'll also be happy to know that the unsalted butter and unsweetened cocoa powder instantly makes these cookies a healthier option for the family!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Quick cooking oats -- Steel cut or old fashioned oats are not suitable substitutions.
- Creamy peanut butter -- Jif or Skippy are great peanut butter brands, but you can use any brand that is your favorite. I don’t recommend natural peanut butter as this can be too dry for the cookies.
- Cocoa -- Unsweetened.
- Unsalted butter -- 1 stick is enough. I use unsalted butter, but you can use salted butter instead.
- Whole milk -- This adds flavor and thickness to the melted mixture although you can use reduced fat milk or even plant-based milk, if you prefer.
- Granulated sugar -- White sugar is best, but you can use light brown sugar instead.
- Vanilla extract -- Use a different extract to suit your preference or holiday. Peppermint is great for Christmas!
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Add 3 cups of oats and ½ cup of peanut butter to a medium bowl. Set aside.
- Add 2 cups of sugar and ⅓ cup cocoa powder to a large saucepan and whisk to remove any lumps.
- Cut the stick of butter into 8 pieces and add it to the saucepan. Add ½ cup of milk and 1 teaspoon of vanilla extract to the saucepan.
- Bring the mixture to a boil over medium-high heat. Once boiling, continue to boil for 1 minute. It should be thick and foamy and reach a temperature of 230 degrees F.
- Remove the saucepan from the heat and add the peanut butter and oats. Stir vigorously to coat.
- Work quickly and use a small ice cream scoop or 2 spoons to drop tablespoons of cookie dough onto the parchment-lined baking sheets. Let the cookies cool for 20-30 minutes until cool to the touch.
🥫 Storage
Once cooled and set, store these no-bake chocolate oatmeal cookies in an airtight container at room temperature for 3-5 days.
For longer shelf-life, store these cookies in a sealable bag or airtight container in the freezer for up to 3 months. Thaw at room temperature and enjoy whenever the carving hits.
📚 Variations
- Crunchy peanut butter: These no-bake chocolate oat cookies are chewy and tasty because of the oats. That’s why I use smooth peanut butter. You can use chunky peanut butter instead if you enjoy the extra crunch!
- Gluten-free: Use certified gluten-free oats if you want to be sure that these cookies are gluten-free.
- Add-ins: Feel free to add dried fruits, nuts, seeds, chocolate chips, or mini marshmallows into the cookie mixture.
👩🏻🍳 Tips
- Stir the boiling mixture in the saucepan with a heatproof spatula.
- Don't allow the mixture to boil for too long or the cookies can turn out to be dry.
- Let the cookie dough set up slightly before you scoop it onto the baking sheets. This will prevent them being too flat which won't look as appealing.
- I like to use a small ice cream scoop to scoop the cookie dough onto the prepared baking sheets. You will get uniform-sized cookies every time!
- Gather all your ingredients before you begin. This way, you can focus on the boiling mixture and avoid overboiling.
- Use a candy thermometer to measure the temperature of the boiling mixture to ensure it reaches 230 degrees F.
- Only add the oats and peanut butter once the mixture is off the heat. You must stir the mixture to create small crystals in the sugar which is what creates that creamy fudge-like texture.
🤔 FAQs
Instant oats will dissolve into the fudgy mixture since they are precooked. This means that the cookies will be less chewy.
Similar to fudge, these cookies won't set properly if you don't boil the mixture to the correct temperature. Always use a candy thermometer!
If you boil the mixture for longer than the recipe recommends, the cookies can turn out to be dry. Natural peanut butter can also dry out the cookie dough which is why I recommend the regular commercial peanut butter.
These no-bake chocolate oat cookies are also known as "chocolate oaties", "chocolate oatmeal cookies", "preacher cookies", "boiled cookies", "fudgies", and "poodgies".
The concept of no-bake cookies is linked to ancient Middle Eastern cooks who made sweets with ingredients such as seeds, nuts, dried fruits, and sweeteners. In The United States, no-bake cookies became popular in the 1950s.
📗 Related Recipes
- Chocolate Peanut Butter Cookies - These chocolate peanut butter cookies are another chewy cookie that you can make quickly to satisfy those sweet cravings!
- Oatmeal Cranberry Cookies - These oatmeal cookies are perfect for the holidays thanks to the addition of dried cranberries. Take them to cookie exchange parties or enjoy them as a sweet breakfast treat.
- Pumpkin Spice No Bake Cookies Without Peanut Butter - These fall-inspired cookies are another favorite no-bake cookie recipe. They're also lower in sugar than most cookies without compromising on delicious flavor.
🍽 What to serve with no-bake chocolate oatmeal cookies
Enjoy these no-bake chocolate oat cookies with homemade no-churn ice cream, milkshakes, or hot mug of morning coffee.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large sauce pan -- for cooking the chocolatey mixture
- Silicone Spatula or wooden spoon -- ensures a smooth creamy texture
- Mixing bowls -- needed to hold the measured sugar and oats
- Dry measuring cups -- for measuring the dry ingredients
- Measuring spoons -- measures the vanilla
- Cookie scoop - makes it easy to make the drop cookies
- Parchment paper -- a non-stick surface to drop the cookie portions on
📞 Chiacchierata (chat)
Oh my goodness, can we take a moment to appreciate how amazing these Classic No-Bake Chocolate Oatmeal Cookies are? It's like magic that you can whip up something so delicious without ever turning on the oven! Seriously, with just a handful of ingredients, it's an absolute win.
I love that this recipe comes straight from my suocera Mother-in-Law's kitchen. Every Christmas, she would make these little bites of joy. It became a special tradition that just warms our family's hearts!
Every time I make them, I think of her laughter and the cookie stories we shard at the kitchen counter. This makes each cookie taste even better. Plus, lo giuro (I swear), they just vanish off the cookie tray! There's something about those rich fudgy flavors mixed with oats that just speaks of comfort and joy.
These cookies are the perfect treat whether it's a holiday gathering or a cozy night in. Fidati di me (trust me), they'll be a hit every time! I can't wait for us to make them together soon -- the holidays are right around the corner.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Classic No-Bake Chocolate Oatmeal Cookies Recipe
Equipment Needed
Ingredients
- 3 cups quick-cooking oats not steel cut or old-fashioned
- ½ cup smooth peanut butter such as Jif or Skippy
- 2 cups granulated sugar
- ⅓ cup unsweetened cocoa powder
- 8 tablespoons unsalted butter 1 stick
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Line 2 baking sheets or a work surface with parchment paper.
- Measure 3 cups quick oats and ½ cup smooth peanut butter into a medium bowl and have these standing by.
- Place 2 cups granulated sugar and ⅓ cup cocoa powder in a large saucepan and whisk to remove any lumps.
- Cut 1 stick unsalted butter into 8 pieces. Add the butter, ½ cup whole milk, and 1 teaspoon vanilla extract to the saucepan. Bring to a boil over medium-high heat. Once the mixture is boiling, boil for 1 minute — the boil should be thick and foamy and reach a temperature of 230ºF. You can stir the mixture with a heatproof spatula as needed while the mixture cooks.
- Remove the saucepan from the heat. Add the oats and peanut butter, and stir vigorously to coat.
- Working quickly, use a small ice cream scoop or 2 spoons to drop tablespoons of the cookie dough onto the parchment paper.
- Let the cookies cool until they are firm to the touch, 20 to 30 minutes.
Nutrition
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