These chewy No Bake Chocolate Oatmeal Cookies are made with simple pantry ingredients and come together in one pot for a soft, chocolatey treat that sets in under 20 minutes.
These No Bake Chocolate Oatmeal Cookies are a quick and satisfying treat made with rich cocoa, creamy peanut butter, and hearty oats for the perfect balance of fudgy and chewy. Cooked briefly on the stovetop and set at room temperature, these cookies come together 20 minutes with no oven required.
For more chocolate and peanut butter treats you have to check out my Homemade Peanut Butter Cups, Chocolate Peanut Butter Banana Smoothie, and Reese’s Peanut Butter Bars.
Table of Contents
Recipe Ingredients
Cocoa Powder – You can use either natural or Dutch-process cocoa powder. Natural cocoa adds a slightly sharper chocolate flavor, while Dutch-process gives a deeper, more mellow chocolate taste with a darker color.
Peanut Butter – Creamy peanut butter blends smoothly into the chocolate mixture and gives the cookies a rich, nutty flavor.
Quick Cooking Oats – Quick oats are thinner and smaller than old-fashioned oats, which helps them absorb the mixture better. They give the cookies a chewy texture and a mild, slightly toasted oat flavor without being too hearty.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Add Chopped Nuts for Extra Crunch – Fold in ¼ cup of chopped pecans, walnuts, or almonds with the oats for texture and added flavor.
Use Coconut Milk Instead of Dairy Milk – For a dairy-free twist, canned coconut milk gives a rich, slightly tropical flavor while keeping the texture smooth.
How to Make No Bake Chocolate Oatmeal Cookies
Step 1: In a medium saucepan over medium heat, melt the butter. Add the salt and sugar, and cook for 2–3 minutes or until the sugar has dissolved (for the most part).
Step 2: Add the milk and cocoa powder, and whisk until smooth. Bring the mixture to a low simmer. Simmer for 2–3 minutes. Remove from the heat and pour in the vanilla. Then add the peanut butter and mix until smooth. Add the oats and mix until completely coated with the peanut butter chocolate mixture.
Step 3: Using a small cookie scoop, place balls of dough onto a cookie sheet lined with wax paper. Pat down with the palm of your hand to flatten (if desired). Refrigerate for 5–10 minutes or until the cookies are set.
FAQs
Yes, old-fashioned oats can be used, but they’ll create a chewier, heartier texture. Quick oats work best for that soft, uniform consistency, but both options will still set and taste great.
The mixture is ready when it reaches a smooth, glossy consistency and has been simmering or boiling steadily for 2 to 3 minutes. You should see consistent bubbling and the sugar should be mostly dissolved.
Storage Information
To STORE these No Bake Chocolate Peanut Butter Oatmeal Cookies, place them in an airtight container with parchment paper between layers, and keep them at room temperature for up to 5 days. If your kitchen is especially warm or humid, refrigerating them helps keep the texture firm.
You can also FREEZE them by laying them flat in a freezer-safe container or bag with parchment between layers to prevent sticking. They’ll stay good in the freezer for up to 2 months. When ready to eat, let them thaw at room temperature.
No Bake Chocolate Oatmeal Cookies Recipe
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Ingredients
- 4 Tbsp (½ stick) butter
- 3/4 cup sugar
- 1/4 cup milk
- 2 Tbsp cocoa powder (natural or Dutch process)
- 1/4 cup peanut butter - heaping
- 1 1/2 cups quick cooking oats
- 1/4 tsp salt
- 3/4 tsp vanilla extract
Instructions
- In a medium saucepan over medium heat, melt the butter. Add the salt and sugar, and cook for 2–3 minutes or until the sugar has dissolved (for the most part).
- Add the milk and cocoa powder, and whisk until smooth. Bring the mixture to a low simmer. Simmer for 2–3 minutes. Remove from the heat and pour in the vanilla. Then add the peanut butter and mix until smooth. Add the oats and mix until completely coated with the peanut butter chocolate mixture.
- Using a small cookie scoop, place balls of dough onto a cookie sheet lined with wax paper. Pat down with the palm of your hand to flatten (if desired). Refrigerate for 5–10 minutes or until the cookies are set.
NOTES
Nutrition
Adapted from Morgan Moore, Chocolate Oatmeal No-Bake Cookies
I just made these tonight, except I made them sugar free using stevia. The were really good!
Happy to hear that! Thanks for giving them a try!
It says 4 Tablespoons of butter or 1/4 stick ….. That is wrong!! 4 Tablespoons of butter is 1/2 stick!! Just in case some aren’t familiar with baking and measurements!
Is it 4 tablespoons or 1/4 stick??
1/4 cup (stick) is the same as 4T 🙂
Please note that 1 stick of butter is 1/2 cup or 8 tablespoons. Therefore, 4 T is 1/2 stick or 1/4 c. Your recipe is incorrect since it says 4T or 1/4 stick not cup. 1/4 stick is only 2 T.
Hi Mary, thanks for the note. You are correct. 4 tablespoons is correct so, it is 1/2 a stick.
I just made these tonight, soooooo easy and sooooo yummy! Thanks so much for the recipe 🙂
No problem! Thanks for giving them a try!
I’ve been addicted to no-bakes since I was a kid, I think it’s all the chocolate!
Woah! Freaky! We seriously just made these to take on our road trip with us last week! Aren’t they just the best? Mine weren’t as perfect as yours though 🙂 We love to use old-fashioned oats in ours.