No-Bake Chocolate Oatmeal Cookies

These No-Bake Chocolate Oatmeal Cookies are so easy and don’t require an oven. Simply combine the few pantry staple ingredients in a saucepan before scooping small mounds onto a lined pan. Once cooled, you can enjoy this chocolaty peanut butter treat. Yields about 28 to 30 cookies!

I’m not sure which I like better:

a.) That these cookies have peanut butter, chocolate and oatmeal in them.

b.) for the fact that they didn’t require me turning on my oven.

Or c.) This would be the the one I’d probably pick – because they take all of a 5 minutes to prepare and all of 1 minute to consume!

They will leave you stunned and amazed that it only took eight, yes eight pantry-ready ingredients to get you there! I personally like my no-bakes with a hot cup of coffee. However, my girls dunked them in milk. Either way you can’t go wrong.

The only hard part, is finding it in you to share them! But then again nobody says you have to.

To Make These No Bake PB Chocolate Oatmeal Cookies You Will Need:

• white sugar
• salted butter
• unsweetened cocoa powder
• whole milk
• old-fashioned rolled oats
• crunchy peanut butter
• pure vanilla extract

Pro Tip: Measure and set up all your ingredients so they’re ready to go. This recipe moves fast, so it’s best to be prepared!

Into a medium sauce pan, add the 1-1/2 cups sugar, 1/2 cup (or 1 stick) salted butter and 4 tablespoons all-natural high fat cocoa powder.

Pour in 1/2 cup whole milk.

Next, stir and bring the mixture to a rolling boil. Once it’s there start the timer for a minute and thirty seconds. Not a minute under or over.

Next, add in 2 cups old fashioned rolled oats, 1/2 cup of crunchy peanut butter. I add this last only because I don’t want to splash the hot chocolate mixture onto myself. Because knowing me, I totally would… and it would hurt.

Next, stir until the peanut butter is melted and all the ingredients are mixed throughout. Lastly, add in 1-1/4 teaspoon pure vanilla extract. If this wasn’t scorching hot, I’d so stick a spoon and eat this as is. True story.

Line 2 rimmed sheet pans with a silicone mat, wax paper or parchment paper.

Using a rounded scoop and measure out each cookie and place onto the prepared pans. I gently press the scoop on the top of each cookie to slightly flatten.

Let cool for 30 minutes to an hour or until they’ve solidified and can be easily removed using a spatula.

So simple. So good!

How To Store No-Bake Cookies:

Store these No-Bake Chocolate Oatmeal Cookies in an air-tight container between layers of parchment or wax paper to prevent sticking.

How Long Will No-Bake Cookies Last?

If stored properly (in the fridge or on the counter) these cookies will last up to 2 weeks.

Can You Freeze No-Bake Cookies?

Yes! Simply flash freeze for a few hours or overnight on a rimmed baking sheet before transferring to a freezer-safe container. No-bake cookies will last up to 6 months in the freezer. Simply pop the desired amount of cookies into the fridge to thaw overnight.

Click here For More No- Bake Recipes!

Enjoy! And if you give this No Bake PB Chocolate Oatmeal Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 28 servings

No-Bake Chocolate Oatmeal Cookies

These No-Bake Chocolate Oatmeal Cookies are so easy and don't require an oven. Simply combine the few pantry staple ingredients in a saucepan before scooping small mounds onto a lined pan. Once cooled, you can enjoy this chocolaty peanut butter treat. Yields about 28 to 30 cookies!

Prep Time: 10 minutes mins

Cook Time: 2 minutes mins

Cool Time: 30 minutes mins

Total Time: 42 minutes mins

Ingredients

• 1½ cups granulated sugar
• 1/2 cup salted butter
• 1/2 cup whole milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup crunchy peanut butter
• 3 cups old fashioned rolled oats
• 1 teaspoon pure vanilla extract

Instructions 

• Line 2baking sheets with a silicone mat, parchment or wax paper.
• In a medium saucepan; add the sugar, butter, cocoa powder and milk. Stir and bring up to a rolling boil. The second it reaches that rolling boil, start a timer for 1 minute and 30 seconds, carefully keep stirring.
• When the time is up, remove from the heat and add in the oats and peanut butter. Mix until the peanut butter is melted and all the ingredients are combined. Lastly add in the vanilla.
• Using a rounded scoop and measure out each cookie and place onto the prepared pans. I gently press the scoop on the top of each cookie to slightly flatten.
• Let cool for 30 minutes to an hour or until they've solidified and can be easily removed using a spatula. Store in an airtight container.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 1cookie, Calories: 135kcal, Carbohydrates: 18g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 51mg, Potassium: 85mg, Fiber: 2g, Sugar: 11g, Vitamin A: 108IU, Calcium: 14mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American