No Bake Chocolate Oatmeal Cookies Recipe
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.
Servings: 12 cookies
Calories: 157kcal
Equipment
Ingredients
- 4 Tbsp (1/2 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
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.
Nutrition
Calories: 157kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 104mg | Potassium: 89mg | Fiber: 2g | Sugar: 13g | Vitamin A: 125IU | Calcium: 16mg | Iron: 1mg
