These classic no bake cookies are the quickest and easiest kind of cookie! Make these no bake chocolate oatmeal cookies in the summer or the winter. Everyone loves the chocolate peanut butter combination of these no bake cookies!
Having company over last minute? Need to bring cookies to a swap? These no bake cookies are the yummiest and fastest stovetop cookies you’ll find! This is my sister’s recipe I’ve made countless times over the last few years.
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Tips for making no bake cookies
Many of you already have your favorite no bake cookie recipe. This one is foolproof, in my opinion. I’ve never had a failed attempt where they are too soft or too hard. These are my tips for helping you make the best no bake cookies:
- Use butter – Do not substitute for margarine or a blend, or your no bake cookies may not set right and will turn out gooey.
- Boil 1 minute – It is very important you stay close to the stove and only allow it to boil for 1 minute — no more!
- Allow a rolling boil – The mixture needs to heat to a rolling boil where it is boiling in the middle of the mixture, not just a low boil on the sides of the pan. Then count 1 minute from there.
- Do not stir – While the mixture boils for the 1 minute, do not stir it. Don’t even touch it. Let it do its thing.
- Quick oats or old fashioned oats – My recipe calls for all quick oats, but you can use half quick oats and half old fashioned oats for a heartier cookie. (Photographs are the cookies made with half and half.) Do NOT use all rolled oats or it will turn out too dry.
- Work quickly – Once you’re ready to scoop the no bake cookies onto the wax paper, work quickly. This mixture sets fast.
- Use a cookie scoop – I preach it all the time. If you don’t already have one, get yourself a medium sized cookie scoop. You can use it for muffins, cupcakes, ice cream, cookies, etc. etc. I use mine all.the.time.
Ingredients for this recipe
- cocoa powder
- peanut butter
- quick oats
How to make no bake chocolate oatmeal cookies
- Combine butter, milk, sugar and cocoa in a saucepan.
- Boil 1 minute. Remove from heat.
- Stir in peanut butter and vanilla, then the oats.
- Scoop onto wax paper and let cool completely.
No Bake Chocolate Oatmeal Cookies
- 1/2 cup salted butter
- 1/2 cup milk
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup peanut butter (creamy or crunchy)
- 1 tablespoon vanilla extract
- 3 cups quick oats (not instant)
- In a large sauce pan, melt the butter over medium heat. Stir in the milk, sugar and cocoa. Bring to a rolling boil over medium heat and let boil exactly 1 minute without stirring. Remove from the heat and stir in the peanut butter and vanilla. Stir in the oats.
- Working quickly, scoop mounds onto wax paper. (I use my medium cookie scoop.) Allow to cool completely. Store, covered, at room temperature for up to 5 days.
- For a heartier cookie, use half quick oats and half old fashioned oats (1 1/2 cups of each). Not not use all old fashioned oats.
- These cookies are great for freezing. Allow to completely cool, then place in freezer bag in single layer. Store in freezer up to 3 months. When ready to eat, allow to set at room temperature until thawed.
This recipe was originally published on December 17, 2015 and updated on December 10, 2019 with improved photos and recipe tips.