Description
These No-Bake Chocolate Peanut Butter Oatmeal Cookies are a quick and easy treat that combines rich chocolate and creamy peanut butter with hearty oats. Perfect for when you want a delicious cookie without turning on the oven, these cookies set in just under half an hour and offer a satisfying texture and flavor that everyone will love.
Ingredients
Scale
Wet Ingredients
- ½ cup (115 grams) unsalted butter
- ½ cup (125 grams) creamy peanut butter
- ½ cup (120 ml) milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (400 grams) granulated sugar
- ¼ cup (25 grams) unsweetened cocoa powder
- 3 cups (300 grams) quick-cooking oats
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment or wax paper and set them aside. This prevents the cookies from sticking as they cool and set.
- Combine Ingredients: In a medium saucepan over medium heat, add the butter, sugar, milk, cocoa powder, and salt. Stir frequently so the butter melts evenly, creating a smooth mixture.
- Boil Mixture: Bring the mixture to a rolling boil and allow it to boil without stirring for exactly 1 minute. This step is crucial to achieving the right cookie texture.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat. Stir in the peanut butter and vanilla extract until the mixture is smooth and fully combined.
- Mix in Oats: Add the quick-cooking oats to the mixture and stir thoroughly to coat the oats evenly with the chocolate-peanut butter mixture.
- Form Cookies: Drop spoonfuls of the cookie mixture onto the prepared baking sheets, spacing each about 1 inch apart to prevent them from sticking together as they set.
- Let Set: Allow the cookies to cool at room temperature for 20 to 30 minutes, until they are firm and set enough to handle and serve.
Notes
- Use quick-cooking oats for the best texture; old-fashioned rolled oats will make cookies chewier, and steel-cut oats won’t work well.
- Make sure to boil the mixture for the full minute to ensure the cookies set properly and aren’t too runny.
- If you want firmer cookies, refrigerate them for an additional 10 to 15 minutes after they have cooled at room temperature.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a twist, add chopped nuts or a handful of chocolate chips into the mixture before dropping onto the sheets.
