I just whipped up a batch of these no-bake oatmeal cookies, and let me tell you, the combination of chocolate, peanut butter, and oats is dangerously addictive. Waiting for them to set felt like an eternity, but it was definitely worth it for that perfect chewy texture and rich flavor.
I adore how simple and easy these No-Bake Oatmeal Cookies are to prepare. They come together so smoothly, with the rich, deep flavors of unsalted butter, creamy peanut butter, and just a hint of cocoa.
They’re practically perfect for those who want to indulge their sweet tooth while still getting a fair amount of fiber from the oats. Plus, let’s not forget about the vanilla extract.
No Bake Oatmeal Cookies Recipe Ingredients
- Unsalted Butter: Rich in fat; adds creaminess and flavor.
- Granulated Sugar: Sweetens the cookies; provides a chewy texture.
- Milk: Adds moisture; contributes to the creamy mixture.
- Unsweetened Cocoa Powder: Provides chocolaty richness; source of antioxidants.
- Creamy Peanut Butter: Adds protein and healthy fats; enhances flavor.
- Quick-Cooking Oats: High in fiber; offers a wholesome, chewy texture.
No Bake Oatmeal Cookies Recipe Ingredient Quantities
- 1/2 cup (1 stick) unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1/4 teaspoon salt
How to Make this No Bake Oatmeal Cookies Recipe
1. In a medium saucepan, heating medium, melt the butter. The butter is unsalted.
2. Combine the granulated sugar, milk, and unsweetened cocoa powder with the melted butter. Stir well to mix.
3. Make the mixture reach a vigorous boil, stirring it now and then. Once you see it bubbling up and threatening to spill over, stop what you’re doing and let it boil for 1 minute. Don’t even think about stirring it, since that’s a surefire way to get a stopped-up sink after you’ve washed the bowl and spoon.
4. Take the saucepan off the heat and right away add the peanut butter and vanilla extract. Stir them into the saucepan until the peanut butter melts completely and the mixture is smooth.
5. Add the salt and the fast-cooking oats to the pan, and mix well so that all the oats are evenly coated.
6. Prepare a baking sheet by lining it with parchment or wax paper.
7. Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet.
8. Let the cookies cool at room temperature for 20-30 minutes or until they are set.
9. After they are set, move the cookies to a sealed container for keeping. You might say air can’t get in or out ◦ like a jar that’s been sealed tight.
10. Savor the taste of your delectable no-bake oatmeal cookies!
No Bake Oatmeal Cookies Recipe Equipment Needed
1. Medium saucepan
2. Stove or heat source
3. Wooden spoon or heat-resistant spatula
4. Measuring cups and spoons
5. Large mixing spoon
6. Baking sheet
7. Parchment or wax paper
8. Cookie scoop or regular spoon
9. Airtight container
FAQ
- Q: Can I use old-fashioned oats instead of quick-cooking oats?For the best texture, use quick-cooking oats. If you don’t mind a chewier texture, you’ll do okay using old-fashioned oats.
- Q: How do I prevent the cookies from becoming too dry?A: Ensure that you do not boil the mixture for longer than 1 minute after it has begun bubbling; cooking it longer can result in cookies that are too dry.
- Q: Can I substitute almond butter for peanut butter?A: Indeed, almond butter can replace peanut butter if you’re looking for something with a different taste.
- Q: What is the best way to store these cookies?A: Keep them in a container that’s airtight, at room temperature in a non-space-related way, for a supreme duration of seven Earth days. Or, if you need to go beyond that, deep freeze them for a maximum of three months.
- Q: Can I add additional mix-ins, like nuts or dried fruit?A: Yes, you can add additional ingredients, like chopped nuts or dried fruit, but be sure to adjust the oats so the cookies hold together.
- Q: Is there a dairy-free version of this recipe?A: The recipe can be made totally dairy-free by using plant-based butter and almond milk.
- Q: How do I make these cookies less sweet?You can cut the sugar down to 1 1/2 cups; however, the bars may not hold together as well.
No Bake Oatmeal Cookies Recipe Substitutions and Variations
Coconut sugar or honey: 2 cups of coconut sugar or 1 3/4 cups of honey may be used in place of granulated sugar.
Milk: Substitute with 1/2 cup of almond milk or soy milk, if you prefer not to use dairy.
Cocoa powder, unsweetened: For a carob-powered and caffeine-free alternative, use 1/4 cup of carob powder.
Creamy peanut butter: Switch out for either almond butter or sunflower seed butter to have a nut-free version.
Pro Tips
1. Boiling Time: Make sure to let the mixture boil vigorously for exactly 1 minute. Use a timer to avoid over- or under-cooking, as the precise boiling time is crucial for the cookies to set properly.
2. Peanut Butter Tip: For a smoother texture, you can warm the peanut butter slightly in the microwave before adding it to the hot mixture. This will help it blend evenly and quickly with the other ingredients.
3. Consistency Check: If you find your mixture too thick or dry when adding the oats, you can add a splash of milk or a bit more peanut butter to achieve the desired consistency.
4. Customization: Feel free to customize your cookies by adding mix-ins like chopped nuts, shredded coconut, or a handful of chocolate chips after stirring in the oats.
5. Cooling Tip: To speed up the cooling process, you can place the baking sheet in the refrigerator for 10-15 minutes once the spoonfuls are scooped onto the parchment. This will help the cookies set faster.
No Bake Oatmeal Cookies Recipe
My favorite No Bake Oatmeal Cookies Recipe
Equipment Needed:
1. Medium saucepan
2. Stove or heat source
3. Wooden spoon or heat-resistant spatula
4. Measuring cups and spoons
5. Large mixing spoon
6. Baking sheet
7. Parchment or wax paper
8. Cookie scoop or regular spoon
9. Airtight container
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, heating medium, melt the butter. The butter is unsalted.
2. Combine the granulated sugar, milk, and unsweetened cocoa powder with the melted butter. Stir well to mix.
3. Make the mixture reach a vigorous boil, stirring it now and then. Once you see it bubbling up and threatening to spill over, stop what you’re doing and let it boil for 1 minute. Don’t even think about stirring it, since that’s a surefire way to get a stopped-up sink after you’ve washed the bowl and spoon.
4. Take the saucepan off the heat and right away add the peanut butter and vanilla extract. Stir them into the saucepan until the peanut butter melts completely and the mixture is smooth.
5. Add the salt and the fast-cooking oats to the pan, and mix well so that all the oats are evenly coated.
6. Prepare a baking sheet by lining it with parchment or wax paper.
7. Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet.
8. Let the cookies cool at room temperature for 20-30 minutes or until they are set.
9. After they are set, move the cookies to a sealed container for keeping. You might say air can’t get in or out ◦ like a jar that’s been sealed tight.
10. Savor the taste of your delectable no-bake oatmeal cookies!
