Description
Classic No-Bake Chocolate Oatmeal Cookies are a quick and easy treat made with oats, peanut butter, cocoa, and sugar, cooked on the stovetop and set without baking. These cookies combine rich chocolate flavor with the hearty texture of oats for a delicious, fudgy snack that requires no oven time.
Ingredients
Dry Ingredients
- 3 cups quick-cooking oats (not steel cut or old-fashioned)
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
Wet Ingredients
- ½ cup smooth peanut butter (such as Jif or Skippy)
- 8 tablespoons unsalted butter (1 stick), cut into pieces
- ½ cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Prepare workspace: Line 2 baking sheets or a work surface with parchment paper to place the cookies once formed.
- Measure dry and wet ingredients: In a medium bowl, measure 3 cups of quick oats and ½ cup smooth peanut butter and keep aside.
- Mix sugar and cocoa powder: In a large saucepan, whisk together 2 cups granulated sugar and 1/3 cup unsweetened cocoa powder to remove lumps.
- Add remaining wet ingredients and boil: Add the 8 pieces of butter, ½ cup whole milk, and 1 teaspoon vanilla extract to the saucepan. Bring to a boil over medium-high heat. Boil for 1 minute until thick and foamy, reaching about 230ºF, stirring occasionally with a heatproof spatula.
- Combine oats and peanut butter: Remove from heat and stir in the oats and peanut butter vigorously to coat the mixture evenly.
- Shape cookies: Quickly drop tablespoons of the cookie dough onto the prepared parchment paper using a small ice cream scoop or two spoons.
- Cool and set: Let the cookies cool undisturbed for 20 to 30 minutes until they are firm to the touch.
Notes
- Use quick-cooking oats for best texture; old-fashioned or steel-cut oats will not work well.
- Work quickly when dropping cookies on parchment as the mixture sets fast.
- Ensure the mixture boils as directed to activate the sugar and achieve the proper consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with coconut oil and milk with almond milk.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
