Description
These No Bake Peanut Butter Oatmeal Cookies are quick, easy, and perfect for when you want a sweet treat without turning on the oven. Combining classic ingredients like peanut butter, cocoa, and oats, these cookies come together on the stovetop and set beautifully at room temperature or chill for faster firmness. They offer a chewy, chocolatey delight that’s ideal for snacks or dessert, with a homemade touch that’s both nostalgic and satisfying.
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (1 stick)
- 1/2 cup milk
- 2/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon kosher salt
- 2 1/2 cups quick oats
- 1/2 cup old fashioned oats
Instructions
- Melt Butter: In a medium saucepan, melt 1/2 cup of butter over medium-high heat until fully liquefied. Salted or unsalted butter both work well for this step.
- Combine Sugars, Milk, and Cocoa: Add 1/2 cup milk, 1 cup packed brown sugar, 1 cup granulated sugar, and 1/3 cup unsweetened cocoa powder to the melted butter. Stir the mixture thoroughly to combine all ingredients evenly over medium-high heat.
- Bring to Rolling Boil: Heat the mixture until it reaches a rolling boil, defined by bubbles forming across the entire surface, not just around the edges. Immediately set a timer for exactly 1 minute to ensure proper boiling time.
- Remove from Heat and Add Remaining Ingredients: Take the saucepan off the heat and quickly stir in 1/4 teaspoon kosher salt, 2/3 cup creamy peanut butter, 2 1/2 cups quick oats, 1/2 cup old fashioned oats, and 1 teaspoon vanilla extract. Mix until everything is evenly combined.
- Prepare Baking Sheet and Scoop Cookies: Line a baking sheet with parchment paper or a silicone baking mat. Using a cookie scoop or spoon, drop the mixture onto the sheet in your desired cookie sizes.
- Shape Cookies Quickly: Work swiftly while the mixture is still hot to prevent it from setting prematurely. Use your fingers to gently shape each drop into a cookie form.
- Cool Cookies: Allow the cookies to cool at room temperature for 30 to 60 minutes until they firm up. For faster cooling, place them in the refrigerator or freezer, which also preserves their shape.
- Storage Instructions: Store any leftover cookies in an airtight container at room temperature for 3 to 5 days. These cookies freeze well; keep extras sealed in a freezer-safe bag and thaw at room temperature before eating.
Notes
- Use quick oats for chewy texture and old fashioned oats for added bite and structure.
- Ensure the mixture reaches a full rolling boil for 1 minute for proper cookie set.
- Work quickly when shaping cookies because the mixture hardens as it cools.
- Cookies can be chilled to speed up setting time, but make sure they have cooled completely before storing to avoid stickiness.
- Butter choice affects saltiness—salted butter enhances flavor but unsalted is fine with added kosher salt.
- Store cookies in airtight containers to maintain freshness and freeze any extras for longer storage.
