There’s something undeniably satisfying about no-bake cookies. They combine the rich, indulgent flavors of chocolate and peanut butter with the wholesome goodness of oats, all without the need for an oven. Perfect for those busy days or when you just want a quick treat, these Chocolate Oatmeal No Bake Cookies come together in minutes and require minimal cleanup. Let’s dive into this delightful recipe that will satisfy your sweet tooth without the hassle of baking.
Why This Recipe Works
This recipe is a favorite for many reasons. First, it’s incredibly easy to make. With just a few simple steps and no need for baking, you can whip up a batch of cookies in under 30 minutes. The combination of butter, sugar, cocoa, and peanut butter creates a decadent base that is both rich and satisfying. Additionally, the oats add a chewy texture, while the toffee bits introduce a delightful crunch and sweetness that elevates the overall flavor. Plus, these cookies are perfect for customizing to your taste, whether you like them extra nutty or with a hint of sea salt on top.
What We’re Using
To make these delicious Chocolate Oatmeal No Bake Cookies, you will need the following ingredients:
- 1/2 cup (8 TBS) unsalted butter, cubed (or salted and skip pinch of salt)
- 1 1/2 cups granulated sugar
- 1/2 cup milk (2% or more)
- 1/3 cup unsweetened cocoa powder
- 3/4 cup chunky peanut butter
- 2 teaspoons pure vanilla extract
- Pinch of sea salt (plus more for sprinkling the tops)
- 1/2 cup toffee bits, like Heath Bits of Brickle (See NOTES if omitting)
- 2 1/2 cups (250g) quick-cooking oats. * Do not use rolled oats.
Appliances & Accessories
To make your cookie-making experience seamless, gather these essential tools:
- Medium saucepan – for melting the butter and mixing ingredients.
- Wooden spoon or spatula – for stirring everything together.
- Measuring cups and spoons – to ensure accurate ingredient quantities.
- Baking sheet lined with parchment paper – for setting the cookies to cool.
- Cookie scoop or spoon – for portioning out the cookie dough.
Chocolate Oatmeal No Bake Cookies: Step-by-Step Guide
Making Chocolate Oatmeal No Bake Cookies is as easy as 1-2-3! Follow these simple steps for perfect results.
Step 1: Melt the Butter
In a medium saucepan over medium heat, combine the cubed unsalted butter, granulated sugar, milk, and cocoa powder. Stir occasionally until the mixture comes to a gentle boil, ensuring the butter melts completely and the sugar dissolves.
Step 2: Mix in the Peanut Butter and Vanilla
Once the mixture is boiling, remove it from the heat. Stir in the chunky peanut butter and pure vanilla extract until everything is well combined and smooth. This creamy mixture is what gives the cookies their rich flavor.
Step 3: Add the Oats and Toffee Bits
Next, add the quick-cooking oats and toffee bits to the saucepan. Stir until all the oats are fully coated with the chocolate-peanut butter mixture. The toffee bits will add a delightful crunch and sweetness to each bite.
Step 4: Scoop and Cool
Using a cookie scoop or a spoon, drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper. Sprinkle a pinch of sea salt on top of each cookie for an extra burst of flavor. Allow the cookies to cool at room temperature until they are set, which will take about 30 minutes.
Better-for-You Options
If you’re looking to make these Chocolate Oatmeal No Bake Cookies a bit healthier, consider these alternatives:
- Use natural peanut butter instead of chunky peanut butter for a lower sugar option.
- Substitute coconut sugar for granulated sugar for a more natural sweetener.
- Replace milk with almond milk or any dairy-free alternative for a vegan option.
- Omit the toffee bits or use dark chocolate chips for a less sugary treat.
Insider Tips
- Make sure to measure your oats accurately. Too much can lead to dry cookies.
- For a smoother texture, you can blend the oats in a food processor before mixing them in.
- These cookies can be stored in an airtight container in the fridge for up to one week.
- If you want to add some variety, try mixing in chopped nuts or dried fruit.
Save It for Later
If you find yourself with leftover Chocolate Oatmeal No Bake Cookies, don’t worry. Here’s how to store them properly:
- Allow the cookies to cool completely before transferring them to an airtight container.
- Store in the refrigerator to keep them fresh for a longer time.
- You can also freeze these cookies for up to three months. Just layer them between sheets of parchment paper and place them in a freezer-safe bag.
Your Questions, Answered
Can I use rolled oats instead of quick oats?
It’s best to use quick-cooking oats for this recipe, as they absorb the chocolate mixture better and provide the right texture. Rolled oats may result in a chewier cookie.
How long do these cookies need to set?
Allow the cookies to set at room temperature for about 30 minutes. If you’re in a hurry, you can place them in the refrigerator for faster cooling.
Can I substitute the peanut butter?
Yes! You can use any nut or seed butter of your choice, such as almond butter or sunbutter, to accommodate different dietary preferences.
What can I use instead of toffee bits?
If you prefer not to use toffee bits, you can substitute them with chocolate chips, chopped nuts, or omit them entirely for a simpler cookie.
Healthy-ish Favorites
If you enjoy these Chocolate Oatmeal No Bake Cookies, you might also like these healthier alternatives:
- Vegan Chocolate Chip Cookies
- Healthy Chocolate Banana Bread
- Healthy Peanut Butter Cookies
- Vegan Peanut Butter Banana Cookies
Bring It Home
These Chocolate Oatmeal No Bake Cookies are not just a treat; they are an experience that brings comfort and joy. Whether you’re hosting a gathering, packing a lunch, or simply indulging after a long day, these cookies are bound to please. The combination of chocolate, peanut butter, and oats creates a delightful balance of sweet and savory flavors that everyone will love.
So why wait? Gather your ingredients and get ready to enjoy a delicious batch of no-bake cookies that are sure to become a household favorite. With their easy preparation and scrumptious taste, you’ll find yourself reaching for these delectable treats time and again. Happy cooking!
Chocolate Oatmeal No Bake Cookies
Ingredients
- 1/2 cup unsalted butter cubed (or salted and skip pinch of salt)
- 1 1/2 cups granulated sugar
- 1/2 cup milk (2% or more)
- 1/3 cup unsweetened cocoa powder
- 3/4 cup chunky peanut butter
- 2 teaspoons pure vanilla extract
- 1 pinch sea salt (plus more for sprinkling the tops)
- 1/2 cup toffee bits like Heath Bits of Brickle (See NOTES if omitting)
- 2 1/2 cups quick-cooking oats * Do not use rolled oats.
Instructions
- In a medium saucepan over medium heat, combine the cubed unsalted butter, granulated sugar, milk, and cocoa powder. Stir occasionally until the mixture comes to a gentle boil, ensuring the butter melts completely and the sugar dissolves.
- Once the mixture is boiling, remove it from the heat. Stir in the chunky peanut butter and pure vanilla extract until everything is well combined and smooth.
- Next, add the quick-cooking oats and toffee bits to the saucepan. Stir until all the oats are fully coated with the chocolate-peanut butter mixture.
- Using a cookie scoop or a spoon, drop heaping tablespoons of the mixture onto a baking sheet lined with parchment paper. Sprinkle a pinch of sea salt on top of each cookie for an extra burst of flavor. Allow the cookies to cool at room temperature until they are set, which will take about 30 minutes.
Equipment
- Medium Saucepan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cookie scoop or spoon
Notes
- Make sure to measure your oats accurately. Too much can lead to dry cookies.
- For a smoother texture, you can blend the oats in a food processor before mixing them in.
- These cookies can be stored in an airtight container in the fridge for up to one week.
