Chocolate Oatmeal No Bake Cookies
These Chocolate Oatmeal No Bake Cookies are SO EASY! Indulge in rich chocolate and peanut butter goodness without turning on the oven.
Servings: 12 servings
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.