No-Bake Oatmeal Cookies

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No oven is needed to enjoy these creamy, chocolatey, peanut-buttery no-bake oatmeal cookies. They're quick, easy, and so yummy!

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If you’ve never tried No-Bake Oatmeal Cookies, you’ve been missing out! The classic melt-in-your-mouth chocolate peanut butter combo is soo good. Just warm up the chocolate and peanut butter base on the stove, stir in your oats, and scoop! Flatten, and then let set!

Parchment paper-lined plate with batch of no-bake oatmeal cookies and spoonful of peanut butter with more peanut butter and linen napkin nearby.
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My family and I love no-bake oatmeal cookies! They’re sweet and creamy and hit the spot when we’re craving something sweet, and I am not in the mode to heat my kitchen up with my oven. Plus, with just 20 minutes of hands-on time, these no-bake oatmeal cookies are fast and easy to make.

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian, Gluten Free
Key Flavor: Chocolate and peanut butter
Skill Level: Easy

Why This Is So Good

  • Kid-friendly: I don’t know anyone who doesn’t like these oatmeal cookies, but kids especially tend to go crazy for them! 
  • No egg or flour: If you’re looking for an egg-free cookie recipe or prefer cookies without flour, these no-bake oatmeal cookies are for you! The flour-free status also means these cookies are gluten-free (just make sure you use gluten-free oats that were processed independently to avoid cross-contamination).
  • Simple list of pantry ingredients: Just a few pantry ingredients plus butter and a little milk from the fridge are all you need!

Ingredients to Make No-Bake Oatmeal Cookies

Ingredients for recipe: Sugar, milk, butter, cocoa powder, oats, peanut butter, and vanilla extract.
  • Sugar: Use white (granulated) sugar.
  • Milk: Both 2% or whole milk will work.
  • Butter: Unsalted butter allows you to better control the salt content of your no-bake oatmeal cookies.
  • Cocoa powder: Use any type of unsweetened cocoa powder.
  • Oats: Quick-cooking oats are the best type to use in these cookies. Do not use rolled oats; quick oats will give your cookies a better, softer overall texture.
  • Peanut butter: I use an organic, creamy, no-stir peanut butter. Make sure the peanut butter you use is not too runny but stiff enough to help hold the mixture together.
  • Vanilla extract: A splash of vanilla really highlights the chocolate flavor. For a flavor twist, add ½ teaspoon of almond extract instead of, or in addition to, the vanilla.
  • Salt: Just a pinch to enhance the flavors and mellow out the sweetness.
  • Drizzle chocolate: After your cookies have set, melt some chocolate chips, white chocolate chips, or peanut butter chips, and drizzle over the top.
  • Add candies: For a “monster cookie” touch, gently press four or five colorful M&Ms or Reeses Pieces into the tops of your cookies before they set.

How to Make No-Bake Oatmeal Cookies

These no-bake oatmeal cookies start with the stovetop. You’ll boil together the chocolate mixture, then stir in your oats and vanilla. From there, it’s just a matter of scooping your cookies and letting them set.

  1. Add the sugar, milk, butter, and cocoa powder to a medium pan.
  2. Cook, stirring frequently, until the mixture comes to a full boil, then let it boil, without stirring, for 1 minute.
  3. Remove from the heat and add the oats, peanut butter, vanilla, and salt.
  4. Stir until the peanut butter has melted and the mixture is well-combined.
4-image collage making cookie dough: 1 - Sugar, milk, butter, and cocoa in a saucepan before combining; 2 - After boiling and combined; 3 - Oats, peanut butter, vanilla, and salt added; 4 - After stirring together to combine.

Set the Cookies

  1. Use a cookie scoop to create balls of the cookie dough mixture. Place them on a parchment-lined baking sheet.
  2. Flatten slightly with your fingers. Keep at room temperature until set and hardened.
2-image collage of setting cookies: 1 - Cookies scooped onto a prepared sheet pan; 2 - After cookies are set and firm.

Tips for Making the Best No Bake Peanut Butter Oatmeal Cookies

  1. Don’t vary the ingredients: The success of this recipe relies on a exact ratios of ingredients, so please resist the urge to make substitutes other than the ones suggested or add more or less of something.
  2. Follow the exact times: Be sure to follow the instructions exactly. You’ll want to bring your mixture to a full, rolling boil, then allow it to boil for exactly one minute. More time can result in an overly hard, dry cookie. Not enough time can give you a cookie that doesn’t harden at all.
  3. Line your baking sheet with parchment: Adding a sheet of parchment or wax paper to your cookie sheet, where you cool your cookies, will make clean-up easy.
Stack of no-bake oatmeal cookies on marble countertop.

Frequently Asked Questions

How to Store No-Bake Oatmeal Cookies

Allow your cookies to cool and firm up completely, then transfer to an airtight container and store at room temperature or in the refrigerator. They will last for up to 5 days at room temperature or up to 7 days in the fridge.

Why did my no-bake cookies not get hard?

The chocolate mixture likely didn’t cook for long enough. It’s important for the sugar to crystallize when boiling the mixture for no-bake oatmeal cookies. You’ll want the mixture to come to a full, rolling boil, then allow it to boil for a full minute before proceeding with the recipe. This will ensure that the sugars crystallize and that the cookies will harden.

To salvage this batch, you can freeze them and enjoy them straight out of the freezer.

Why are my no-bake oatmeal cookies dry and crumbly?

This can happen when the chocolate mixture boils for too long. You’ll want to bring it to a full, rolling boil, then allow it to boil for exactly 1 minute before removing it from the heat and stirring in your oats.

What are some other names no-bake oatmeal cookies go by?

The name for no-bake peanut butter oatmeal cookies can vary from region to region. These cookies are also sometimes known as preacher cookies, haystacks, peanut butter delights, or even cow patties!

No-bake oatmeal cookie with a bite taken out on parchment paper with other cookies and a jar of peanut butter nearby.

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No-Bake Oatmeal Cookies

No oven is needed to enjoy these creamy, chocolatey, peanut-buttery no-bake oatmeal cookies. They're quick, easy, and so yummy!
No ratings yet
Servings 15 servings
Course Dessert
Calories 139
Prep Time 15 minutes
Cook Time 5 minutes
Set Time 30 minutes
Total Time 50 minutes
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Ingredients
  

Instructions

  • Line a large baking sheet with parchment paper.
  • In a medium saucepan over medium-high heat, combine the sugar, milk, butter, and cocoa powder. Cook, stirring frequently until it reaches a full boil. Then allow it to boil for 1 minute without stirring.
  • Remove from heat and add in the quick oats, peanut butter, vanilla, and salt. Stir the mixture until well combined.
  • Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on the prepared baking sheets. Use your fingers to gently flatten the cookies. Allow to rest at room temperature until set and hardened, about 30 minutes before serving.

Notes

Storage: Allow your cookies to cool and firm completely, then transfer to an airtight container and store at room temperature or in the refrigerator. They will last for up to 5 days at room temperature or up to 7 days in the fridge. 
Freezing: Freeze right on the baking sheet, then transfer them to an airtight container or freezer-safe bag. They will last up to 6 months in the freezer. Thaw your no-bake oatmeal cookies at room temp for about 30 minutes.

Nutrition

Serving: 1cookie, Calories: 139kcal, Carbohydrates: 21g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 21mg, Potassium: 76mg, Fiber: 1g, Sugar: 14g, Vitamin A: 100IU, Calcium: 13mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert

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