Craving homemade cookies but don’t want to turn on the oven? No bake oatmeal cookies are the perfect solution. These classic treats combine rich chocolate, creamy peanut butter, and hearty oats into a fudgy cookie that sets without baking. They’re quick to make on the stovetop and irresistibly delicious – no oven required!
Making no bake oatmeal cookies with my daughter when she was little brings back such sweet memories. We’d gather all the ingredients, and she would eagerly help stir the chocolatey mixture. The excitement of dropping spoonfuls of cookie dough onto the parchment paper was always the best part, especially when we’d sneak a bite or two before they set. These simple, no-bake treats were always a fun way to spend time together in the kitchen,
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What Are No Bake Oatmeal Cookies?
No bake oatmeal cookies (sometimes called chocolate peanut butter no-bake cookies) are a popular no-oven dessert. They are made by boiling a mixture of sugar, milk, butter (or a substitute), cocoa, and peanut butter. After boiling, you stir in oats. The warm mixture is dropped onto parchment paper and allowed to cool into cookie shapes. As they cool, the cookies firm up thanks to the boiled sugar mixture binding everything together. The result is a soft, fudgy cookie loaded with chocolate and peanut butter flavor. It’s a classic easy no-bake recipe that many of us grew up with. Often, it is one of the first treats we learned to make as kids.
They have a chewy, oaty texture and a rich, chocolatey sweetness reminiscent of fudge. Plus, because they’re made on the stovetop, you can whip them up year-round without heating up your kitchen. This makes them perfect for summer or whenever you want a quick dessert.
Ingredients (and Substitutions)
To make a batch of no bake oatmeal cookies, you’ll need a handful of simple ingredients:
Tip: Measure out and prep all your ingredients before you start cooking. Once the sugar-butter-cocoa mixture is boiling, things move fast. You’ll need to stir in the remaining ingredients quickly before it sets, so it helps to have everything ready to go.
- 1/2 cup butter (or coconut oil for dairy-free)
- 1/2 cup milk (use almond milk or oat milk for dairy-free)
- 2 cups white sugar
- 1/4 cup cocoa powder
- 1/2 cup peanut butter (or any nut butter) Natural peanut butter can be used, but make sure it’s well-stirred. If it’s too oily or runny, it can make the cookies too soft to hold their shape.
- 1 tsp vanilla extract
- 3 cups quick oats (use old-fashioned oats for a chewier texture)
Step-by-Step Instructions: How to Make No Bake Oatmeal Cookies
Follow these simple steps to make perfect no-bake oatmeal cookies. It’s an easy process, but timing is important, so read through first and then go for it!
Instructions:
- Boil the Sugar Mixture: In a medium saucepan, combine butter, milk, sugar, and cocoa powder. Heat over medium heat and stir constantly until it reaches a rolling boil. Once it begins boiling, let it boil for 1 minute while stirring.
- Add Peanut Butter and Vanilla: Remove the saucepan from the heat and immediately stir in the peanut butter and vanilla extract.
- Stir in the Oats: Add the oats to the saucepan and stir until fully combined. The mixture should be thick and sticky. If you’re adding any extra mix-ins (like shredded coconut or nuts – see Variations below), now’s the time to fold them in. You should have a thick, scoopable cookie “dough” that looks more like a gooey oatmeal fudge.
- Scoop the Cookies: Line a baking sheet with parchment paper. Using a spoon or a cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Cool and Set: Allow the cookies to cool at room temperature for 30 minutes or until firm. If you’re in a hurry, you can pop the trays into the refrigerator for 15 minutes to speed up the setting. Once hardened, the cookies will be dry to the touch and hold together when lifted.
- Enjoy: Once set, enjoy your no bake oatmeal cookies! Store them in an airtight container at room temperature for up to a week, or refrigerate for longer storage.
Storage Tip: If you’re not eating them all right away (though they tend to disappear fast!), be sure to store the cookies correctly so they stay fresh. Place them in an airtight container. They keep well for about a week at room temperature (or you can refrigerate them).
For longer storage, you can freeze no-bake cookies. Lay them in a single layer to freeze until solid, then transfer to a freezer-safe container or bag. Frozen no-bake cookies last about 2–3 months.
(Hint: you can eat them straight from the freezer for a firmer, candy-like treat. Or, let them thaw a few minutes.)
Quick Oats vs. Old-Fashioned Oats: What’s the Difference?
One of the most common questions with no bake oatmeal cookies is whether it matters if you use quick oats or old-fashioned oats. The good news is that you can use either type of oats and get great results, but there are some differences in texture and setting to know:
- Quick Oats (Quick-Cooking Oats): Quick oats are simply rolled oats that have been cut into smaller pieces (and sometimes steamed more), so they cook very quickly. In no-bake cookies, quick oats tend to create a softer, more uniform texture. Because the pieces are smaller, they don’t absorb as much moisture from the chocolate mixture and the cookies can turn out softer and gooier. Many recipes call for quick oats for this reason – it gives that classic, soft fudge-like cookie that melts in your mouth.
- Old-Fashioned Oats (Rolled Oats): Old-fashioned oats are larger, whole rolled oat flakes. If you use these in no-bake cookies, the cookies will have more chew and a heartier texture (you’ll visibly see the larger oat flakes in the cookies). They also might set a bit firmer or drier, since the bigger oats can absorb more of the syrup. In some cases, using all old-fashioned oats might make the cookies a little more crumbly or not set as smoothly. One blogger notes that no-bake cookies made with old-fashioned oats may not hold together as well and suggests chilling them to firm up if needed.
So which should you use? If you want the classic texture, go with quick oats. If you prefer more texture and chewiness, or that’s all you have on hand, old-fashioned oats will work too – just know your cookies will be a bit chunkier (and if they seem too soft, stick them in the fridge for a while). You can also do a 50/50 mix of both types.
Tip: If you only have old-fashioned oats but want a texture closer to quick oats, simply pulse the oats in a food processor or blender a few times to break them up. After all, quick-cooking oats are just rolled oats that have been broken down more!
Other Flavor Variations
Once you have the basic no bake oatmeal cookie recipe down, feel free to get creative with mix-ins and flavors:
- No-Bake Cookies without Peanut Butter: If you have a peanut allergy or just don’t want peanut butter, you can substitute another nut or seed butter (like almond, cashew, or sunflower butter) 1:1 for peanut butter. Alternatively, there are recipes that omit nut butter entirely – they often use a little more butter and some extra oats to compensate. The result is a chocolate oatmeal no-bake cookie that’s still yummy, just without the nutty element.
- Add Coconut: For a chocolate oatmeal coconut cookie, stir in 1/2 cup of shredded sweetened coconut when you add the oats. Coconut pairs perfectly with the chocolate and peanut butter, and it gives extra texture. (If you love coconut, this is a must-try variation!)
- “Monster” No-Bake Cookies: Mix in some M&Ms or chocolate candies along with or instead of the cocoa. Kids especially love this – it’s like a mashup of a monster cookie and a no-bake cookie.
- Chocolate Hazelnut No-Bakes: Swap out the peanut butter for Nutella (hazelnut spread) for an ultra-rich, chocolate-hazelnut flavored no-bake cookie.
- Oatmeal Raisin (No-Bake Edition): Stir in a handful of raisins and a pinch of cinnamon and nutmeg to the mix to mimic the flavors of an oatmeal raisin cookie, no-bake style.
FAQ:
Why didn’t my cookies set?
You may have under-boiled the sugar mixture. Make sure to boil for 1 minute. Also, high humidity can affect setting, so refrigerate if needed.
Why are my cookies crumbly?
This could be due to over-boiling the mixture or too much sugar. Stick to the recommended boil time and ingredient amounts.
Do I need to refrigerate no-bake cookies?
No, but refrigerating them helps firm them up faster, especially in hot or humid weather.
How long do they last?
Store at room temperature for up to a week or refrigerate for longer storage. They can also be frozen for up to 2-3 months.
The Best Peanut Butter Cookies
No Bake Oatmeal Cookies
Ingredients
- 1/2 cup butter or coconut oil for dairy-free
- 1/2 cup milk or almond milk for dairy-free
- 2 cups sugar or coconut sugar for refined-sugar-free
- 1/4 cup cocoa powder
- 1/2 cup peanut butter or any nut butter
- 1 tsp vanilla extract
- 3 cups quick oats use old-fashioned oats for a chewier texture
Instructions
- In a saucepan, combine butter, milk, sugar, and cocoa powder. Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat and stir in peanut butter and vanilla until smooth.
- Stir in oats until well coated.
- Drop spoonfuls (using a spoon or a cookie scoop) onto parchment paper, flatten slightly, and let cool for 30 minutes.