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
Can you i love cooking
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.
Came out perfect. I did add more peanut butter it changes the color not too be too dark and cocoa taste. It was over 3 cups of oats but just Lil over. I’ve made these the same for years. You can also add chocolate chips , raisins or nuts to this recipe
My husband had me make these twice this week. They came out perfect. I followed the recipe exactly.
Made it everyone loved.it Great easy receipt.
My cookies didn’t set up. WHY???
Was it raining outside? I’ve been making these for years and they stay gooey if it’s raining.
Add more oats.. that fixes it. Also the atmosphere has alot to do with it. U can add more peanut butter & oats to stop the gooeyness
Either you didn’t let mixture in pot come to a rolling boil and wait 90 seconds (Important!), or you didn’t add enough oats. Either will keep cookies from ‘setting’ with a dry outside. I’ve heard high humidity, raining, or high atmosphere can affect them also. Add more oats (1/4-1/2 cup) helps. Also must be using the right kind of oats, not instant oatmeal!
Carol, the recipe my mom used in the early 1960’s called for 1/2 cup coconut and 1/2 chopped pecans. No coconut oil though. She wasn’t known for her baking, but they were great 🙂
How do I store these cookies
They are not setting up while too soft
Either you didn’t let mixture in pot come to a rolling boil and wait 90 seconds (Important!), or you didn’t add enough oats. Either will keep cookies from ‘setting’ with a dry outside. I’ve heard high humidity, raining, or high atmosphere can affect them also. Add more oats (1/4-1/2 cup) helps. Also must be using the right kind of oats, not instant oatmeal!
that might be good too. I just use sweetened coconut you buy in a blue package
Great recipe! My mom’s handwritten recipe calls for slightly less cocoa. I think either way, it’s perfect.
Thank you for the part about the 90 second boil. When you do this, it won’t turn out granulated. This was just like my mom’s! Thank you!!
my recipe calls for 10 minute boil
I made these a few minutes ago. Had to taste test and they are delicious, just like the recipe I used to have. I used whole milk and real butter. Didn’t
change a thing. I did spread them out on waxed paper, rather than drop by spoonfuls. I’ll cut them to small sizes.
If you want a sweetier cookie use herseys nesquik instead…..I have for years……doesn’t have that cocoa taste. and yes you have to wait for a rolling boil or they will be sticky……if you go over the 60-90 they will be crumbly.