Description
These No-Bake Chocolate Peanut Butter Oatmeal Cookies are a quick and easy treat that combines rich cocoa, creamy peanut butter, and hearty oats. Ready in just 15 minutes, these cookies set without the oven, making them a perfect last-minute dessert or snack that’s loved by kids and adults alike.
Ingredients
Scale
Ingredients
- ½ cup (115 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- ½ cup (120 ml) milk
- ¼ cup (25 grams) unsweetened cocoa powder
- ½ cup (125 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups (300 grams) quick-cooking oats
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment or wax paper, and set them aside to ensure the cookies don’t stick once dropped.
- Combine Base Ingredients: In a medium saucepan over medium heat, combine the unsalted butter, granulated sugar, milk, unsweetened cocoa powder, and a pinch of salt. Stir frequently until the butter is fully melted and the mixture is well combined.
- Boil Mixture: Bring the mixture to a rolling boil and let it boil for exactly 1 minute without stirring. This step is crucial to achieving the right consistency for the cookies.
- Add Flavorings: Remove the saucepan from heat. Immediately stir in the creamy peanut butter and vanilla extract until the mixture is smooth and homogeneous.
- Incorporate Oats: Add the quick-cooking oats to the mixture and stir thoroughly until all the oats are evenly coated with the chocolate-peanut butter mixture.
- Form Cookies: Using a spoon, drop spoonfuls of the cookie mixture onto the prepared baking sheets. Space each cookie about 1 inch apart to allow for some spreading.
- Set Cookies: Allow the cookies to cool at room temperature for 20 to 30 minutes until they are set and firm enough to handle and enjoy.
Notes
- Use quick-cooking oats for the best texture; old-fashioned oats can make the cookies too dry or crumbly.
- Whole milk is preferred for richness, but you can substitute with reduced-fat milk for a lighter option.
- Make sure to boil the mixture for the full minute to ensure the cookies will set properly.
- Store the cookies in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
- For a nut-free version, substitute the peanut butter with sunflower seed butter.
