Name: Classic No-Bake Chocolate Oatmeal Cookies
Prep time: 10 min
Cook time: 1 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup unsalted butter; 2 cups granulated sugar; ½ cup milk; ¼ cup unsweetened cocoa powder; ½ cup creamy peanut butter; 1 tsp vanilla extract; 3 cups quick oats; Pinch of salt (optional)

A timeless treat that never goes out of style, these Classic No-Bake Chocolate Oatmeal Cookies are rich, chewy, and irresistibly satisfying. I whip them up when I need a quick dessert that doesn’t require turning on the oven. Made with cocoa, creamy peanut butter, and oats, these cookies are ready in minutes and perfect for any time I want a homemade chocolatey fix.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter

2 cups granulated sugar

½ cup milk

¼ cup unsweetened cocoa powder

½ cup creamy peanut butter

1 tsp vanilla extract

3 cups quick oats

Pinch of salt (optional)

Directions

In a medium saucepan, I combine the butter, sugar, milk, and cocoa powder. I cook it over medium heat, stirring occasionally, until it begins to boil. Once it starts boiling, I let it bubble for 1 full minute without stirring, then remove it from the heat.

I stir in the peanut butter and vanilla until the mixture is smooth and creamy.

Next, I mix in the quick oats and a pinch of salt (if I’m using it), stirring until everything is well coated in the chocolate mixture.

Using a spoon, I drop small mounds of the mixture onto parchment or wax paper. I let the cookies cool at room temperature for 20–30 minutes, or until they’re set.

Once they’re firm, they’re ready to enjoy. I store any leftovers in an airtight container to keep them fresh.

Servings and timing

This recipe makes about 24 cookies.

Prep Time: 10 minutes

Cook Time: 1 minute (boiling step)

Total Time: 30 minutes

Calories: Approximately 210 kcal per cookie

Variations

I like to switch it up sometimes by using crunchy peanut butter for added texture, or swapping half the oats with shredded coconut for a tropical twist. If I want a richer chocolate flavor, I use dark cocoa powder. And for those who prefer a nut-free option, sunflower seed butter works great in place of peanut butter.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 1 week. If I want to keep them longer, I refrigerate them for up to 2 weeks or freeze them for up to 3 months. To enjoy from the freezer, I just let them sit at room temperature for about 10 minutes.

FAQs

How long do no-bake cookies take to set?

They usually set in about 20–30 minutes at room temperature. If I want to speed things up, I place them in the fridge for 15 minutes.

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be chewier and a bit rougher. I prefer quick oats for a softer, more cohesive cookie.

Why did my no-bake cookies turn out too soft or sticky?

That often happens if the mixture didn’t boil long enough. I always make sure to let it boil for a full minute to get the right consistency.

Can I make these cookies dairy-free?

Absolutely. I use a plant-based butter and dairy-free milk like almond or oat milk to make them dairy-free.

Are these cookies gluten-free?

Yes, as long as I use certified gluten-free oats, these cookies are naturally gluten-free.

Conclusion

These Classic No-Bake Chocolate Oatmeal Cookies are the perfect solution when I want something quick, easy, and satisfying. Whether I’m making a batch for the family or just to treat myself, I love how simple and delicious they are every time.

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