No Bake Oatmeal Cookies – Easy, Chewy & Chocolatey
These no bake oatmeal cookies are soft, chewy, and chocolatey, with peanut butter and oats in every bite. The simple stovetop mixture comes together quickly, and the cookies firm up as they cool.
Ingredients
- 1/2 cup 113 g unsalted butter
- 1 1/2 cups 300 g granulated sugar
- 1/2 cup 120 ml whole milk
- 1/4 cup 21 g unsweetened cocoa powder
- 1/2 cup 128 g creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 3 cups 240 g quick-cooking oats
Instructions
- Line a large baking sheet with parchment paper.
- Add the butter, sugar, milk, cocoa powder, and salt to a medium heavy-bottomed saucepan.
- Cook over medium heat, stirring occasionally, until the butter melts and the mixture comes together.
- Bring the mixture to a full rolling boil.
- Once it reaches a full boil, stir continuously and boil for exactly 60 seconds.
- Remove the saucepan from the heat immediately after the 60 seconds are complete.
- Stir in the peanut butter and vanilla until smooth.
- Add the quick-cooking oats.
- Stir until all the oats are evenly coated and the mixture becomes thick.
- Drop rounded tablespoons of the mixture onto the prepared parchment.
- Gently flatten the tops if desired.
- Let the cookies sit at room temperature for about 20–30 minutes, or until firm.
Notes
- Use quick-cooking oats for the intended chewy texture.
- Start timing the 60-second boil only after the mixture reaches a full rolling boil.
- Under-boiling can leave the cookies too soft to set, while excessive boiling can make them dry or crumbly.
- Work fairly quickly when scooping because the mixture thickens as it cools.