Ah yes—No-Bake Chocolate Oatmeal Cookies are quick, fudgy, and perfect when you want a sweet treat without turning on the oven! 🍫🥣 Here’s a classic recipe:
No-Bake Chocolate Oatmeal Cookies
Ingredients (makes ~20 cookies):
- 1/2 cup (115 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) milk
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 cup (125 g) peanut butter (creamy or chunky)
- 2 tsp vanilla extract
- 3 cups (240 g) old-fashioned oats
- Pinch of salt
Instructions
- Prepare a tray:
- Line a baking sheet with parchment paper or wax paper.
- Make chocolate mixture:
- In a medium saucepan, combine butter, sugar, milk, and cocoa powder.
- Heat over medium, stirring constantly until the mixture comes to a rolling boil.
- Boil for 1 minute (important for the cookies to set).
- Add peanut butter & vanilla:
- Remove from heat. Stir in peanut butter and vanilla extract until smooth.
- Mix in oats:
- Stir in oats (and a pinch of salt) until well combined.
- Form cookies:
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Flatten slightly with the back of the spoon if desired.
- Cool & set:
- Let cookies cool at room temperature for 30–60 minutes until firm.
Pro tips:
- For extra texture, add chopped nuts or shredded coconut.
- Use quick oats for softer cookies or old-fashioned oats for chewier, chunkier cookies.
- Store in an airtight container at room temp for up to 5 days or in the fridge for a firmer texture.
I can also give a vegan or no-peanut version using coconut oil and almond butter if you want a dairy-free option. Do you want that version?
