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No-Bake Chocolate Oatmeal Cookies

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-bake Chocolate Oatmeal Cookies


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!

No-Bake Chocolate Oatmeal Cookies


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.  🙂

No-Bake Chocolate Oatmeal Cookies
Watch the video below to see how to make these easy cookies!

No-bake Chocolate Oatmeal Cookies

No-Bake Chocolate Oatmeal Cookies

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.
PREP: 10 minutes
TOTAL: 10 minutes
SERVINGS: 24 cookies


  • 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


  • 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.
Course: Cookies

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Recipe Source: Bless Your Heart


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146 thoughts on “No-Bake Chocolate Oatmeal Cookies”

    1. Jean Bennett

      I have made these for years and they have always turned out good a little over a year ago I moved and now use a gas stove and for some reason the cookies won’t set I’ve used a gas stove in the past and they turned out what am I doing wrong

  1. Amazing if you follow the directions they come out PERFECT! I make them every yr and threw out the yr they come out perfect every time! Make sure you do the 90 sec as soon as they start to boil turn it down don’t forget or you will bring it! Don’t leave the stove when making these it’s easy to walk away an they boil an you ruined them that fast! Timing is everything!!

  2. Could not save these…followed the recipe exactly, wound up with mounds of granulated chocolate and oats that didn’t behave like any no-bake I’ve ever made, and I’ve been cooking and baking for over 4 decades. Darn. Hoped they’d work but they didnt.

    1. Steven Smith

      Did you let boil for 90 secs? Did you put in the correct measurements? I put everything in a sausepan at once then when it started to boil that’s when i started my timer. Mine turned out correctly.

    2. Nancy Mathers

      Hi. Sorry but what helps me is I put the cookies in the freezer for a short time after I form them and they harden and stay together well. Years ago I didn’t need to do that but today I do or they won’t set up like they should.

    3. I just made these, even used generic ingredients and they are perfect! You have to do the 90 second boil for sure

  3. Helen Pollard

    Delicious! Perfect blend of sweet chocolate, and salty peanut butter. Bonus: Super simple and quick!

  4. Just did this and followed the recommendations in comments to boil for 60 seconds the. Add the other ingredients. Turned out great!

  5. I read the comments before I tried this. I didn’t boil too long but I dont think I boiled long enough. My question is does it have to be a rolling boil to start the 60-90 sec clock?

    Part 2 of my question now that I have a bunch of sticky gooey mounds what can I do to make them into something? Can bake? Melt again and something?

    1. Steven Smith

      When the actual visible boil starts thats when the 90 sec clock starts. Question 2: nope. Toss or eat as is.

  6. I just tried these and they turned out perfect ! Just good 60 seconds instead of 90 cooking ! They were the pretty, tasty and best ones I have ever done.

        1. Darn, I just tried them with old fashioned. We shall see. If they flop I know my son will still eat them!

          1. Pamela Briggs

            These were a childhoid favorite of mine and now I make them for my grandchildren

      1. Barbara Sandlin

        I always use old fashion oats. No problems. actually….they’d take longer to cook. Not less time but none of the oats ever cook anyway. Only problem I know of is I eat too many of these delicious cookies.

  7. Margaret Haig

    I noticed that other recipes for no-bake cookies (which did not have peanut butter)used same amount of butter and sugar and cocoa so I added an extra 1/2 cup of oatmeal. They came out fine and using a heaping TBSP measure made 40 cookies of a size I like.

    1. I made this recipe to the t twice and both times my cookies never set up. What am I doing wrong? Ugh these are supposed to be for a work party tomorrow and bane sale Thursday and they are ruined. How to fix? The first time I tried making recipe a few months ago and when they didn’t set up I put in frig and that did not help. They were super gooey. The kids at church loved them but I did not

      1. What kind of butter did you use? I have found that you have to use real butter or pure margarine. A butter or margarine spread will not work. You cannot use Blue Bonnet. I always use either real butter or Land o Lakes Margarine sticks. Hope this helps.

        1. Lisa Modisette

          I just made a batch that came out perfect!! I made them exactly as the recipe directed using unsalted real butter (Great Value brand).

  8. Beryl McNair

    I made them this afternoon and a mistake was made in my batch. I corrected my sugar and cocoa powder. Boiling for 60 seconds made the grade. B SWEET ESSENTIAL DESSERTS.

    1. Anyone ever tried adding coconut? I switched the peanut butter for shredded coconut, packed in the measuring cup and 2 T coconut oil. They were awesome.

  9. Other than cutting the ingredients in half to make a small batch, I followed this recipe as written and the cookies came out perfect! I will definitely be making these again.

    1. What you sre doing by bringing the mixture to a low boil is tempering the chocolate. Then it will set. Try lightly buttering a sheet pan & pouring the mixture in it. Smooth it out & let set. Cut into small bars. They are thick, rich, delicious & shiny!! I do put less oatmeal & I use store brand oatmeal-broken into pieces. Or crush yours. I add toffee or pecans chopped up.

  10. The ingredients and measurements are exactly the same as my recipe, which turns out perfect. Only diference is that I only cook for 60 seconds AFTER it comes to a full rolling boil. Then add the peanut better & mix well. Remove from the heat, then add oatmeal. I might try adding a pinch of salt to mone next time as some readers have suggested. I enjoy mine the most when they are still warm, just cooled down enough to bite into! I have tried the dark cocoa, and did not care for it at all.

  11. Can we skip the butter, sugar, and milk? All of that stuff is extremely unhealthy. Defeats the purpose of oatmeal cookies. The Oatmeal, Cacao (or Unsweetened Cocoa), peanut butter, and maybe cinnamon, all make great ingredients. Maybe sub milk with almond or oat milk?

    1. “All of that stuff is extremely unhealthy.”
      The word “All” is false. This is a cookie recipe, for a snack/occasional treat, not a meal replacement. Suggest you look at health food recipes if you don’t want regular cookie recipes.

      Just because something has oatmeal in it doesn’t mean it’s required to contain no sugar. There is no “defeating the purpose”, a recipe can contain whatever it contains.

  12. Make some for adults only.
    Omit Peanut butter and add 1/4 cup 40% dark rum and crushed pecans.
    This tastes great.. Make them smaller,If you want more than take one more.

    1. Trisha T manuel

      Now that sounds amazing. Could eat the whole batch while watching my New Orleans Saints play football! Relaxing instead of stressing.

  13. I’ve left vanilla out and added ground coffee to the cocoa for a great mocha taste.
    I’ve also added Cocoanut and pecans.

  14. Gordon Ramsay

    I used almond milk and they set almost immediately. These are delicious and super easy!

  15. They should set almost instantly into fudge even in a warm room. This recipe is all messed up. You have to combine butter, peanut butter, sugar, milk and cocoa, stir constantly til it boils then stir for 3 minutes. Remove from heat add the vanilla and stir. you’ll see it do it’s magic fizzle, then quickly add oats stir and the drop on parchment paper!!!

    1. You are absolutely right. My Grandmother made these and she specified a rolling boil for no more than 3 minutes. I’ve messed them up and they’ve taken a half an hour to set, but I think it was because I was at a higher elevation…? Like it boils easier, but the ‘batter’ needed to be at a higher temp to set properly…

      1. I also add the peanut butter and mix until it melts and then the oats are stirred in.
        The reason for the delay in adding the oats is that if the mixture is too hot when you add the oatmeal it cooks into ‘oatmeal’ and once it does that, no amount of waiting will make it set up into cookies. My first couple of batches didn’t set up well and after that Tip was given to me they have been perfect every time.

  16. This is great just the way it is!!! Instead of making cookies I spread the mixture out in the parchment paper cool and cut into small bites. Sometimes I don’t want a whole cookie!!!

  17. I have made these for years.. however, I still haven’t been able to replacate..the exact way the lunch ladies did it. Theirs always we’re glossy and perfectly chewy and smooth. Anyone?? Mine are usually dryish and kinda crumbly.

    1. maxie f harden

      Please try cooking it for less time. If they come out too gooy just let them sit in the fridge for a day or two and they will dry out a bit. Also weather (moisture) plus or minus will make a difference!

    2. Martha L Mryglod

      I always beat the neck out of it after adding the vanilla, etc. Be sure not to boil too long because that can dry them out.

    3. I’ve found that by placing cling wrap over them as soon as you place onto the cookie sheet they will stay nice and moist.

    4. Hi Rae, two things I’ve found:

      1. Use at least 2% or, better yet, whole milk. If using skim and 1%, add a little extra butter and milk.

      2. 3 cups oatmeal is way too much IMO. 2 cups works well so they don’t dry out.

      1. What i use is corn syrup insted of milk.. it gives it that gloss also its alot more chewy .. it can be dry depending on how much corn syrup you use so i just use a little more my kiddos love them

    5. Are you using real butter or stick margarine? If you use tub margarine it has water in it, so never use it for baking, etc.

    6. My Mom taught me to put way more peanut butter. Your description sounds exactly like ours look. 🙂

      2-3 cups.
      Stir the first part until it boils then let it boil for 1 minute without touching it.

      Then do the second part. 🙂

    7. The first time I made these (from a family recipe — I don’t know how it compares to this one), mine came out dry and crumbly as well. My mother told me not to put everything in the pot at once. Put in the milk and sugar first. Once that is fully blended (and the sugar dissolved in the milk) then add the butter. Once the butter is melted and fully blended, add the cocoa – letting everything dissolve and fully blend before adding the next ingredient. Continue with the recipe as written (i.e. letting it come to a boil, etc), then add the peanut butter, vanilla and oats after removing from the heat. (I add those ingredients one at a time as well. The vanilla, then the peanut butter then the oats). My next batch came out perfect!

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