Description
Rich, chewy, and full of chocolatey goodness, these no bake chocolate oatmeal cookies are the perfect quick treat when you don’t want to turn on the oven. With a fudgy cocoa base, creamy peanut butter, and hearty oats, they come together in just minutes and require no special equipment. Whether you’re whipping up a last-minute dessert for guests or making a batch to keep on hand for the week, these cookies are a guaranteed hit. They store well, freeze beautifully, and can be customized with your favorite add-ins like nuts, coconut, or extra chocolate chips. One bite, and you’ll see why this recipe has been loved for generations.
Ingredients
Scale
- ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 3 cups old-fashioned rolled oats
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Line a baking sheet with parchment paper.
- In a saucepan, combine butter, sugar, milk, and cocoa powder. Heat over medium, stirring until butter melts.
- Bring to a rolling boil and cook for exactly 1 minute without stirring.
- Remove from heat and stir in peanut butter and vanilla until smooth.
- Add oats and salt, mixing until fully coated.
- Drop spoonfuls onto prepared baking sheet and let set at room temperature for 30–40 minutes or refrigerate for 20 minutes.
Notes
- Add ½ cup shredded coconut or mini chocolate chips for extra texture.
- For a richer flavor, use Dutch-processed cocoa powder.
- If freezing, layer with parchment to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160
- Sugar: 15g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg