Introduction

No-Bake Chocolate Oatmeal Cookies are a quick and delicious treat that come together in just a few simple steps. With rich cocoa, creamy peanut butter, and hearty oats, these cookies satisfy your sweet tooth without needing an oven.

A close-up image of a stack of three dark brown chocolate oat no-bake cookies, each cookie showing a rough, bumpy texture made from oats covered in glossy chocolate. The cookies are unevenly shaped with visible oat pieces throughout, stacked on a white marbled surface with more blurred cookies in the background. The background is a smooth, warm brown color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Tbsp. butter
¾ cup granulated sugar
½ cup light brown sugar, packed
½ cup milk (regular, oat, or cashew)
¼ cup cocoa powder (regular or dark)
⅔ cup creamy peanut butter
2 tsp. vanilla extract
3 cups old-fashioned oats
¼ tsp. salt

Instructions

Step 1: In a medium saucepan over medium heat, melt the butter. Once melted, add the granulated sugar, brown sugar, milk, and cocoa powder. Stir occasionally and bring the mixture to a boil. Let it boil for 1 minute, then remove from heat.
Step 2: Stir in the peanut butter, vanilla extract, and salt until smooth and well combined.
Step 3: Place the oats in a large bowl. Pour the chocolate mixture over the oats and mix thoroughly until all oats are coated.
Step 4: Let the mixture sit for 5 minutes to thicken slightly before scooping.
Step 5: Using a spoon, scoop out about 1½ tablespoon-sized portions of the mixture and place them onto a baking sheet lined with parchment paper. Press down gently to flatten each cookie slightly.
Step 6: Refrigerate the cookies for at least 1 hour or overnight to set. Once chilled, enjoy your no-bake chocolate oatmeal cookies!

Tips & Variations

For a nut-free version, substitute sunflower seed butter for the peanut butter.
Add a handful of chocolate chips or chopped nuts for extra texture.
Use gluten-free oats if you need this recipe to be gluten-free.
If the mixture is too dry, add a splash more milk; if too wet, add a bit more oats.

Storage

Store these cookies in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage. To enjoy, simply thaw at room temperature or eat chilled straight from the fridge.

How to Serve

A white plate with a brown rim holds three round chocolate oat clusters, each made of roughly three layers mixed together. The clusters have a rough texture from the oats, coated evenly in a glossy dark brown chocolate. They are placed close together near the center of the plate, which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut butter?

Yes, you can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter depending on your preference or dietary needs.

Why do the cookies need to chill before eating?

Chilling allows the cookies to firm up and set properly, making them easier to handle and giving them the right chewy texture.

No-Bake Chocolate Oatmeal Cookies Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

These No-Bake Chocolate Oatmeal Cookies are quick and easy to prepare, combining rich cocoa, creamy peanut butter, and wholesome oats into deliciously fudgy treats. Perfect for when you want a sweet snack without turning on the oven.

Author: Lila
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour 15 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Wet Ingredients

4 Tbsp. butter
½ cup milk (regular, oat, or cashew)
⅔ cup creamy peanut butter
2 tsp. vanilla extract

Dry Ingredients

¾ cup granulated sugar
½ cup light brown sugar, packed
¼ cup cocoa powder (regular or dark)
3 cups old-fashioned oats
¼ tsp. salt

Instructions

Make the Base. Add butter to a medium-sized saucepan over medium heat. Once the butter has melted, add granulated sugar, brown sugar, milk, and cocoa powder. Bring the mixture to a boil and let it boil for 1 minute, stirring occasionally to ensure it doesn’t burn. Remove the saucepan from heat, then stir in the peanut butter, vanilla extract, and salt until smooth and well combined.
Add Oats and Scoop. Pour the warm chocolate sauce over the old-fashioned oats in a large bowl. Mix thoroughly until all oats are evenly coated with the chocolate mixture. Let the mixture sit for 5 minutes to thicken slightly and allow the oats to absorb some moisture. Then, using a spoon or cookie scoop, drop 1½ tablespoon-sized portions onto a parchment paper-lined baking sheet.
Chill and Enjoy. Gently press each cookie ball down slightly to flatten them out. Place the baking sheet with the cookies in the refrigerator and chill for at least 1 hour, preferably overnight, to allow the cookies to firm up and develop their signature chewy texture. Once chilled, enjoy these delicious, no-bake treats straight from the fridge.

Notes

Use creamy peanut butter for the best texture and binding.
Milk alternatives like oat or cashew milk work well for a dairy-free option.
If you prefer a vegan version, substitute butter with vegan margarine and ensure your sugars are vegan-friendly.
Store cookies airtight in the refrigerator for up to one week.
Press the cookies firmly to help them set better when chilled.

Keywords: no-bake cookies, chocolate oatmeal cookies, easy chocolate cookies, peanut butter cookies, no oven dessert, quick no bake snack