Description
These No-Bake Chocolate Peanut Butter Oatmeal Cookies are a quick and delicious treat that combines the rich flavors of cocoa and creamy peanut butter with wholesome oats. Perfect for when you crave something sweet but don’t want to fire up the oven, these cookies set up in just 20–30 minutes and are easy to whip up in just 15 minutes.
Ingredients
Scale
Wet Ingredients
- ½ cup (115 grams) unsalted butter
- ½ cup (120 ml) milk
- ½ cup (125 grams) creamy peanut butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups (400 grams) granulated sugar
- ¼ cup (25 grams) unsweetened cocoa powder
- 3 cups (300 grams) quick-cooking oats
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment or wax paper to prevent cookies from sticking and set them aside.
- Combine Ingredients: In a medium saucepan over medium heat, add unsalted butter, granulated sugar, milk, unsweetened cocoa powder, and a pinch of salt. Stir frequently until the butter has completely melted and the mixture is well combined.
- Boil Mixture: Bring the mixture to a rolling boil and maintain the boil for exactly 1 minute without stirring to ensure the sugar is fully dissolved and the mixture thickens appropriately.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat and immediately stir in creamy peanut butter and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Oats: Add quick-cooking oats to the chocolate mixture and stir thoroughly until all oats are evenly coated.
- Form Cookies: Using a spoon, drop spoonfuls of the cookie mixture onto the prepared baking sheets, spacing each about 1 inch apart to allow for spreading.
- Let Set: Allow the cookies to cool at room temperature for 20–30 minutes until they have set firmly before serving or storing.
Notes
- Use quick-cooking oats for best texture and speedy setting; regular rolled oats may not bind as well.
- For a nuttier flavor, try substituting natural peanut butter but be sure it is well-stirred.
- If you want your cookies firmer, refrigerate them after they have cooled at room temperature.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Be precise with the 1-minute boil to ensure proper texture; boiling longer or shorter can affect setting.
