No-Bake Chocolate Oatmeal Cookies

Rich, chewy, and packed with chocolaty goodness, these classic no-bake cookies are a holiday favorite. With their simple ingredients and no oven required, they’re perfect for gatherings anytime you need a quick dessert!

Did You Know?
No-bake cookies are a timeless treat originally popularized for their simplicity and versatility. They gained fame in the 1950s when quick-cooking oats became widely available, offering an easy way to whip up delicious desserts without the hassle of baking.

Yield
This recipe makes approximately 24 cookies, depending on size.

Ingredients
2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1/2 cup natural creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
Pinch of salt

Instructions
Step 1: In a medium saucepan, combine sugar, butter, milk, and cocoa powder. Cook over medium heat, stirring constantly, until the mixture reaches a boil. Once boiling, let it cook for 1 minute without stirring.

Step 2: Remove from heat and immediately stir in peanut butter, vanilla extract, and a pinch of salt until smooth.

Step 3: Add the oats and mix thoroughly until all the oats are coated in the chocolate mixture.

Step 4: Drop spoonfuls of the mixture onto parchment or wax paper. Shape slightly with a spoon if needed.

Step 5: Let the cookies cool at room temperature for 20–30 minutes, or until set. Serve and enjoy!

Nutritional Information (Per Cookie)
Calories: 120, Fat: 5g, Carbohydrates: 18g, Protein: 2g, Sugars: 13g

Kitchen Tips

1. Boil the mixture for exactly 1 minute—too little and the cookies won’t set, too much and they’ll become crumbly.
2. Use quick-cooking oats for the best texture; old-fashioned oats can make the cookies too chewy.
3. Add a handful of shredded coconut or chopped nuts for extra texture.
4. For a holiday twist, sprinkle the tops with crushed candy canes or festive sprinkles.
5. Store the cookies in an airtight container at room temperature for up to 1 week.
6. To firm up cookies faster, place them in the refrigerator for 10–15 minutes.
7. Substitute almond butter or sunflower seed butter for a peanut-free option.
8. If the mixture hardens before scooping, gently reheat it on low heat to soften.
9. Use a cookie scoop for evenly sized cookies and quicker portioning.
10. For extra richness, mix in a tablespoon of instant coffee or espresso powder with the cocoa.

Let’s Learn About Oats
Quick-cooking oats are the perfect choice for no-bake cookies. They absorb the chocolate mixture quickly, creating a chewy yet soft texture. Not only are oats naturally gluten-free (be sure to buy certified gluten-free oats if needed),  but they’re also packed with fiber, making these cookies a slightly healthier treat.