Quick Look at these No Bake Chocolate Cookies
with Oatmeal and Peanut Butter
- Ready In: 2 hours, 10 minutes
- Makes: 28 cookies
- Main Ingredients: Rolled oats, peanut butter, cocoa powder, and butter.
- Dietary Info: Gluten-free and dairy-free options available.
- Why You’ll Love It: These easy no bake chocolate peanut butter oatmeal cookies are an oven-free recipe and one that the kids can easily help out with, just like her Ritz cookies! And I’m passing down all of my Mom’s tips and tricks so that you get perfect no bake cookies every single time.
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Key Ingredients & Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Rolled Oats: No bake chocolate peanut butter oatmeal cookies with old fashioned oats yields the best textured cookie, but we’ve also made them with quick cooking rolled oats, and gluten-free rolled oats all with success. The texture varies slightly between the varieties, but they’re all delicious!
- Peanut butter: We have found that a classic creamy peanut butter like Jiff or Skippy work best in this recipe vs. a drippier, all natural peanut butter.
- Dairy-free: This recipe will work will plant-based butter and almond milk!
How to Make No Bake Chocolate Peanut Butter Oatmeal Cookies
Step 1 – Add sugar, milk, butter, and cocoa powder to a sauce pan.
Step 2 – Bring to a simmer for 1 minute.
Use a Timer!
The key to perfectly chewy no bake cookies that don’t get crumbly is the simmer time. Not enough time, and your cookies will become runny. Too much time, and your cookies will be crumbly. Set a timer for 1 minute to ensure that your no bake cookies set.
Step 3 – Add oats, peanut butter, and vanilla extract.
Step 4 – Combine ingredients and let sit at room temperature for an hour and then in the refrigerator for one hour.
Step 5 – Scoop mixture onto a parchment lined baking sheet.
Step 6 – Enjoy!
Recipe FAQs
Yes! Simply layer them between wax paper and place them in a freezer bag or a freezer safe container in the freezer for up to three months. Let them thaw overnight prior to serving.
Because these cookies set without the help of an oven, the air humidity levels can greatly affect whether or not these cookies set. On humid days, simmer the sugar and butter mixture for slightly longer and on dry days simmer for slightly less.
They can be if you use dairy-free butter and dairy-free milk!
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Equipment
Ingredients
- 1 ⅔ cups granulated sugar
- ½ cup milk, regular or unsweetened almond milk
- ½ cup butter, sub plant-based
- ¼ cup cocoa powder
- 3 cups rolled oats, ensure gluten-free certified, if needed
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Simmer: Add 1 ⅔ cups granulated sugar, ½ cup milk, ½ cup butter, and ¼ cup cocoa powder to a pan. Bring to a soft boil; remove from heat.
- Combine: Add 3 cups rolled oats, ½ cup creamy peanut butter and 1 teaspoon vanilla extract. Mix well.
- Cool: Let sit at room temperature for one hour. Move to the refrigerator and let cool 1 hour.
- Form Cookies: Take either 1 tablespoon at a time or 2 tablespoons at a time (depending upon how big you want the cookies) and drop onto wax paper.
Notes
- Yield: makes either 14 big cookies (2 tablespoons each) or 28 smaller cookies (1 tablespoon each).
- Storage: store at room temperature in an airtight container for up to 1 week on the counter or 2 weeks in the refrigerator.
- Freezer: this freeze super well – layer them between wax paper and place a freezer-safe container. Freeze up to 3 months. Let thaw overnight in fridge.
- Gluten-Free: to make gluten-free ensure the rolled oats are gluten-free.
- Dairy-Free: to make dairy-free use plant-based butter and unsweetened almond milk.
Liz Sipley says
My 10 year old is obsessed with making these! The best part? She can do it by herself!