Classic No-Bake Oatmeal Cookies

🕒 Prep: 10 min
🔥 Cook: 1 minute
🍽 Serves: 24
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These Classic No-Bake Oatmeal Cookies are a nostalgic favorite, bringing together the comforting flavors of chocolate and peanut butter without the need for an oven. They are perfect for a quick treat that satisfies your sweet tooth with minimal effort.

Ingredients for Classic No-Bake Oatmeal Cookies

The granulated sugar is the sweet foundation of these cookies, helping to bind everything together. Unsalted butter adds a rich, creamy texture, while whole milk provides moisture. The unsweetened cocoa powder gives these cookies their deep chocolate flavor. Creamy peanut butter adds a smooth, nutty element that pairs beautifully with the chocolate. A dash of vanilla extract enhances the overall flavor profile, while quick-cooking oats offer a chewy texture and heartiness. Finally, a pinch of salt balances all the sweetness and enhances the flavors.

Tips & Tricks

  • If your cookies are too soft after setting, you might need to boil the mixture a bit longer next time.
  • For a firmer texture, you can refrigerate the cookies after they've cooled at room temperature.
  • Using a cookie scoop ensures uniform cookie sizes for even cooling and setting.

Serving Suggestions

These cookies are delightful on their own, but try crumbling them over vanilla ice cream for an extra treat. They also pair wonderfully with a cold glass of milk or a warm cup of tea.

Frequently Asked Questions

Can I use old-fashioned oats instead of quick-cooking oats?
Quick-cooking oats are recommended for their texture, but old-fashioned oats can be used if you prefer a chewier cookie.
What if I don't have unsalted butter?
You can use salted butter; just omit the added salt in the recipe.
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them.

Classic No-Bake Oatmeal Cookies Recipe Walkthrough

Start by grabbing a medium saucepan and place it over medium heat. Add in the granulated sugar, unsalted butter, whole milk, and unsweetened cocoa powder. Stir everything together frequently. You want all these ingredients to meld into a smooth mixture.

Keep stirring until the mixture comes to a boil. This process ensures that the sugar is completely dissolved and everything is well combined. Once it starts boiling, set a timer for one minute and keep stirring as it boils. This short boiling time is crucial for the cookies to set properly later.

After the minute is up, remove the saucepan from the heat. Quickly add in the creamy peanut butter and vanilla extract. Stir them into the hot mixture until they're fully incorporated. The residual heat will help melt the peanut butter, making it easier to mix in.

Now it's time to add the dry ingredients. Stir in the quick-cooking oats and salt until the oats are evenly coated with the chocolatey mixture. At this point, the mixture should be thick but manageable.

Using a spoon or a cookie scoop, drop spoonfuls of the mixture onto trays lined with wax paper or parchment paper. The cookies won't expand, so you can place them fairly close together. Let them cool and set for at least 30 minutes before serving. This cooling time allows the cookies to firm up properly.

Why You'll Love This Recipe

  • Quick and easy to make — no baking required!
  • Rich chocolate and peanut butter flavors that kids and adults adore.
  • Perfect for hot days when you don't want to turn on the oven.
  • Simple ingredients you likely already have in your pantry.

Ingredients

2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 tsp vanilla extract
3 cups quick-cooking oats
1/4 tsp salt

Step-by-step Instructions

1. In a medium saucepan over medium heat, combine the granulated sugar, unsalted butter, whole milk, and unsweetened cocoa powder.
2. Stir the mixture frequently until it comes to a boil. Once boiling, let it cook for 1 minute, stirring constantly.
3. Remove the saucepan from heat and quickly stir in the creamy peanut butter and vanilla extract until fully combined.
4. Add the quick-cooking oats and salt to the mixture, stirring until the oats are evenly coated.
5. Using a spoon or cookie scoop, drop spoonfuls of the mixture onto wax paper or parchment paper-lined trays.
6. Allow the cookies to cool and set for at least 30 minutes before serving.

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