No-Bake Chocolate Oatmeal Cookies are an old-timey favorite and one of the easiest and most delicious cookies you’ll ever make. I think pretty much everyone has had these cookies at one time or another and pretty much everyone loves them.
No oven needed for these cookies which have the most amazing texture and you likely have all the ingredients on hand. You’ll need butter, unsweetened cocoa powder, sugar, milk, quick-cooking oats, peanut butter, and vanilla extract.
The butter, cocoa powder, sugar, and milk are placed in a saucepan and brought to a boil. Let the mixture boil for 90 seconds. Set a timer and keep track becasue the cookies might not set up right if you boil the mixture too long or not long enough.
Then remove the mixture from the heat and stir in the remaining ingredients. So simple!
In less than 10 minutes you can have the ingredients measured, the batter mixed together and shaped into cookies. These No-Bake Chocolate Oatmeal Cookies do need a little while to set, but you won’t have to wait long. They should only take about 30 minutes to set up. If they are still too wet at this point, try sticking them in the fridge.
This recipe makes a pretty large batch of cookies- about 24 cookies. They are dense and filling cookies so they will go a long way. That being said, it is hard to not go back for another. 🙂
★★★★★
What readers are saying
Tastes like my childhood! My mom always popped them into the fridge for a really amazing treat. Try them on the counter but also can put some in the fridge! It’ll blow your mind.
Amazing recipe thank you for sharing! My kids adored these, and it brought me closer to my Mom and memories. This was the cookie my mom made every weekend in the summer.
More No-Bake Sweet Treats
- No-Bake Peanut Butter Oatmeal Cookies
- No-Bake Butterfinger Oatmeal Cookies
- No-Bake Butterfinger Oreo Icebox Cake
Watch the video below to see how to make these easy cookies!
No-Bake Chocolate Oatmeal Cookies
Ingredients
- 1/2 cup butter,, cut into 1-tablespoon pieces so it meltes faster
- 1/2 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup milk
- 3 cups quick-cooking oats
- 1/2 cup creamy peanut butter
- 1 1/2 teaspoons vanilla extract
Instructions
- In a large saucepan, combine the butter, cocoa powder, sugar, and milk,
- Stir well and bring to a boil over medium heat. Boil for 90 seconds, stirring occasionally.
- Remove from the heat and stir in the oats, peanut butter, and vanilla.
- Drop by heaping tablespoonfuls onto baking sheets lined with wax paper or parchment paper. Let cool to set.
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: Bless Your Heart
I believe 2 cups sugar is way too much for me.
I made them today and used just 1 cup sugar. They are just right!
Totally agree. 1 cup is more than enough. Mine also turned out a bit dry. Has anyone used more butter maybe?
Hi just want to ask, is it ok to use semi-sweet chocolate instead of cocoa powder and skip the peanut butter part? Thanks.
this worked great for me if u guys ever want more cookie ideas look up my name firetail on discord.comi have lots of videos for no bake cookies u guys will like
I leave off the PEANUT BUTTER
SUBSTITUTE SHREDDED COCONUT
SUBSTITUTE VANILLA FLAVORING WITH MAPLE OR ALMOND FLAVORING
YUM YUM GREAT!
REGULAR OATMEAL OR QUICK OATS WORK REALLY WELL – REALLY NO DIFFERENCE
NOW OFF TO FIND A RECIPE FOR POTATOE CANDY
Kkqu did u find that recipe for potatoe candy? My mom use to make that and I loved it. Had forgotten all about it till I read this
So far this is the only recipe I could find with the same amount of cocoa powder as the ones my grandma made! Everyone else’s doesn’t actually have that rich chocolate taste I remember!
How do you store them after they sit up? Do they need to stay in the fridge?
I make these. No refrigeration necessary. Just store in air tight container or they’ll dry out.
So easy and love the chocolate.
I want to add pecans. Will this work?
It should work Debra.
yes, and try substituting coconut for peanut butter
try substiting Maple or almond flavoring for the vanilla
all are excellent!
We add coconut all the time. Makes these things even more rich than they already are.
I agree about cutting the cocoa to 4 Tbs but if you add heavy whipping cream instead of milk and definitely use butter over margarine you get a smoother and richer cookie.
The recipe that I have, from my mother-in-law, from the early 70’s, has the same amount of cocoa powder.