No-Bake Chocolate Oatmeal Cookies (Printer-friendly)

Quick, rich chocolate and oatmeal treats set without baking for a chewy delight.

# What You'll Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter (115 g)
02 - 2 cups granulated sugar (400 g)
03 - 1/2 cup whole milk (120 ml)
04 - 1/2 cup creamy peanut butter (125 g)
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1/4 cup unsweetened cocoa powder (25 g)
07 - 3 cups old-fashioned rolled oats (270 g)
08 - 1/4 teaspoon salt

# How-To Steps:

01 - Line two baking sheets with parchment paper.
02 - In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder; stir frequently until the mixture reaches a full rolling boil.
03 - Maintain boiling for 1 minute while stirring constantly.
04 - Remove from heat and immediately add peanut butter, vanilla extract, and salt; stir until smooth.
05 - Fold in the oats until they are fully coated and combined.
06 - Drop tablespoon-sized portions onto the prepared sheets, spacing them about 2 inches apart.
07 - Allow to set at room temperature for approximately 20 minutes until firm, or refrigerate for 10 minutes for expedited setting.

# Expert Tips:

01 -
  • No oven required, just five minutes on the stovetop and your kitchen stays cool.
  • That deep chocolate-peanut butter combination is basically a Reese's cup melted into cookie form.
  • They set while you're doing other things, making you feel productive without actually doing much.
02 -
  • Don't let the mixture boil longer than one minute or it'll set too firm and become almost candy-like instead of chewy.
  • If your mixture seems too thin when you're dropping it, wait another few minutes to let it thicken up slightly, or your cookies will flatten out.
03 -
  • Keep your saucepan medium sized so the mixture has enough surface area to heat evenly and come to a boil faster.
  • If your peanut butter is the natural kind with separated oil, mix it well before measuring so the texture of your cookies stays consistent.
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