These no bake chocolate oatmeal cookies are the classic ones childhood dreams are made of. They’re the easiest cookie to make…and one of the most delicious.
**This post was updated with new copy and pictures in May 2020**
‘Memba these from back in the day? There isn’t one particular memory associated with these no bake chocolate oatmeal cookies, but they give me a general sense of nostalgia for the seemingly endless summer nights I was lucky enough to experience as a child. My best friend’s mom used to make these and they were SO GOOD that I don’t even think I realized they had healthy oats in them until I was much older (and let’s not get it twisted — these are very much an indulgent dessert, complete with butter and chocolate — but also healthy oats and peanut butter, so I think those two things cancel each other out, right?).
Reliving your own childhood is one of the greatest joys of having kids (if it was a good one, that is). You get to vaguely remember what caused all that wonder and wild sense of freedom. C doesn’t necessarily have a sense of what “summer” is per se — but he knows it’s fun to eat dinner outside, go to the pool, and stay up a little bit later than normal.
Back to the cookies.
Ingredients You Need to Make These Cookies
I made them a few days ago and every time I walk by the refrigerator I have to grab one. They’re little. There’s also only EIGHT ingredients, too, all of which you probably have in your pantry right now.
- unsalted butter
- unsweetened cocoa powder
- vanilla extract
- creamy peanut butter
- 3 cups
How to Make No Bake Chocolate Oatmeal Cookies
In a medium-sized saucepan over medium heat, combine sugar, milk, butter, cocoa powder, and salt until butter has melted. Bring to a boil for one minute. Remove from the heat and add vanilla extra and peanut butter. Stir until combined.
Next, pour the chocolate peanut butter mixture over the oats you have in a large bowl. Stir with a spoon until oats are completely covered.
Using a cookie scoop or regular spoon, drop 1-1 1/2″ cookies on a parchment lined baking sheet (one that you can stick in the refrigerator so you may have to do two smaller sized ones if you’re refrigerator is like mine). Let cookies set for about 30 minutes before gobbling up.
Some Quick, Useful Tips
- Use good quality oats. I like McCann’s quick cooking oats because they taste like actual oats rather than cardboard. And they keep forever.
- Use good quality cocoa powder. I’m in love with Valhrona cocoa powder…and I promise good quality chocolate takes these cookies up a notch from being for kids to being suited for adults, too.
- Plan ahead. Leave at least 30 minutes for the cookies to set in the refrigerator.
- Stick to the script. These no bake chocolate oatmeal cookies won’t harden if you go rogue and don’t follow the exact ingredients.
- Make them vegan. You could add coconut oil instead of butter for the fat and almond milk instead of regular milk to make these cookies vegan.
Storing the Cookies
Store in an airtight container in the refrigerator. These cookies are really dangerous every time you open the refrigerator door, but they keep their shape in the refrigerator much better than at room temperature.
Check Out These Other Cookies
Got a cookie craving? How about these other beauties?
- Lemon Crinkle Cookies that only require FOUR ingredients!
- Soft and Chewy Oatmeal Butterscotch Cookies
- Classic Chocolate and Peanut Butter Buckeyes
- Classic Peanut Butter Blossom Cookies
- Brown Butter Chocolate Chip Cookies
And you can’t really eat just one. Just a heads up.
No Bake Chocolate Oatmeal Cookies
- 1 1/2 cups sugar
- 1/2 cup milk
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 2 teaspoons vanilla extract
- 2/3 cup creamy peanut butter don’t use the natural kind because it’s too greasy
- 3 cups quick cooking oats
- Line a baking sheet with parchment paper.
- Place the oats in a big bowl to be used in a few minutes
- In a medium-sized saucepan over medium heat, combine sugar, milk, butter, cocoa powder, and salt until butter has melted. Bring to a boil for one minute. Remove from the heat and add vanilla extra and peanut butter. Stir until combined. Pour the chocolate/peanut butter mixture over the oats and stir until combined.
- Using a spoon or cookie scoop (I use this one to make them all uniform), drop cookies onto the prepared parchment paper-lined baking sheet.
- Refrigerate until firm.