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You can whip up a batch of these yummy No Bake Chocolate Oatmeal Cookies in just a matter of minutes! All you need is some wholesome oats, a bit of butter, a dash of cocoa powder, and a swirl of creamy peanut butter!
Easy No Bake Chocolate Oatmeal Cookies
Are you ready to embark on a sweet adventure that requires zero baking skills!?! Well, look no further because these no bake chocolate oatmeal cookies are here to make you a dessert diva. Crafted from just 7 simple pantry ingredients and a touch of cookie-making magic, these chewy, chocolatey wonders are your shortcut to homemade happiness. So get ready to indulge in a treat that’s not only effortless but also utterly irresistible!
Why You’ll Love These No Bake Chocolate Oatmeal Cookies
- Easy No-Bake Recipe! These cookies are the definition of effortless! You can quickly prepare a batch without the fuss of preheating an oven. All you have to do is mix, shape, and allow them to set.
- Chocolate Peanut Butter! The dynamic duo of rich cocoa powder and velvety peanut butter combined with hearty oats creates a chewy cookie with a robust chocolate flavor and a hint of nutty goodness.
- Family Favorite! They’re not just a delicious treat but also a perfect project for making with the kids. These cookies are a wonderful way to introduce the little ones to the joys of baking.
Ingredients You’ll Need
- Butter: Provides a rich, buttery flavor and a luscious, melt-in-your-mouth texture. You can substitute it with coconut oil for a similar texture.
- Granulated Sugar: Sweetens the cookies and helps create a delightful, slightly crunchy texture.
- Milk: Adds moisture, ensuring the cookies are not overly dry. I used whole milk, but almond milk or soy milk can be used as a dairy-free alternative.
- Unsweetened Cocoa Powder: Infuses the cookies with an irresistible chocolate flavor.
- Creamy Peanut Butter: Adds a nutty flavor and creamy texture. It also acts as a binding agent, holding the ingredients together.
- Vanilla Extract: Enhances the overall flavor profile without being overpowering.
- Rolled Oats: Old fashioned oats form the base of the no bake chocolate oatmeal cookies by providing structure and texture. You can use quick oats but they won’t produce the same texture.
This cookie recipe is so simple you don’t even have to turn your oven on! Once you’ve mixed all the ingredients together, all you have to do is drop spoonfuls of the dough onto a cookie sheet and wait!
Prep A Baking Sheet
To start, line a baking sheet with wax paper or parchment paper and set it aside. This step is crucial and not optional, as it prevents the cookies from sticking to the pan. Additionally, this step also simplifies the post-cookie cleanup process.
Create The Base
First, combine the butter, granulated sugar, milk, and unsweetened cocoa powder in a medium saucepan. Then bring the mixture to a rolling boil over medium heat for about a minute, while stirring. Next, remove the saucepan from the heat and stir in the creamy peanut butter and vanilla extract until fully melted and well combined.
Add The Oats
Now, add the rolled oats to the saucepan and stir until fully incorporated into the mixture. This step binds everything together, giving your cookies their signature texture.
Form The Cookies
Once you’ve made the dough, use a cookie scoop or spoon to drop portions onto the prepared baking sheet. Then slightly flatten the mounds with the back of a spoon if you prefer less domed cookies. You can make your cookies as big or small as you like.
Cool And Serve
After you’ve formed all the cookies, let them sit at room temperature for about 30 minutes to cool and harden. Then serve your no bake chocolate oatmeal cookies or store them in an airtight container.
Frequently Asked Questions
What can I add to the cookies?
You can easily customize your cookies by adding different mix-ins such as chopped nuts, dried fruits, mini chocolate chips, or even a pinch of ground cinnamon or instant coffee. It’s also possible to swap the peanut butter out for another type of nut butter like almond butter. Just remember that you need enough of the peanut butter mixture to bind the cookies together. So keep the ratios in mind.
Why are my no bake cookies grainy?
One common reason is overcooking or undercooking the mixture when boiling the ingredients. Make sure to boil the mixture for precisely one minute. Overboiling can lead to a grainy texture, as can using granulated sugar that hasn’t completely dissolved.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats and ensure all the other ingredients are also gluten-free.
Expert Tips
- Choose quality ingredients. Use a high-quality cocoa powder that will provide a rich chocolate flavor and natural peanut butter for the best taste and texture.
- Watch the boiling time. You only need to let the mixture boil for about one minute. Overboiling can result in dry and crumbly cookies, while underboiling may yield cookies that won’t set properly.
- Let them set at room temperature. After forming the cookies, allow them to cool and harden at room temperature for approximately 30 minutes. This gradual cooling process preserves the ideal cookie texture.
Storage
You can store no bake chocolate oatmeal cookies in an airtight container at room temperature for about 4 days. If you need to extend their shelf life, refrigeration is an option, though it’s not necessary. Just remember that storing them in the fridge might make them a bit firmer, so allow them to come to room temperature before serving.
Discover More Delicious Cookie Recipes
- Twix Cookies
- Rugelach Cookies
- Amish Sugar Cookies
- Soft Oatmeal Cookies
- Chocolate Chip Cookies
- Thumbprint Cookies
No Bake Chocolate Oatmeal Cookies
Ingredients
- ½ cup butter
- 2 cups granulated sugar
- ½ cup milk
- 4 tablespoons unsweetened cocoa powder
- ½ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups rolled oats
Instructions
- Line a baking sheet with wax paper or parchment paper and set aside.
- In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Over medium heat, bring the mixture to a boil. Allow it to boil for 1 minute, stirring frequently.
- After 1 minute, remove the saucepan from heat. Stir in the peanut butter and vanilla extract until well combined and the peanut butter has melted.
- Add in the oats, stirring until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheet. You can make them as large or as small as you prefer. Flatten the cookies slightly with the back of your spoon if you prefer a less "domed" cookie.
- Let the cookies sit at room temperature until cooled and hardened, about 30 minutes.
- Once the cookies have hardened, they can be served. Store any leftovers in an airtight container at room temperature.
Tips & Notes:
- Oats: Ensure you’re using old-fashioned rolled oats and not instant oats for the best texture.
- Peanut Butter Substitute: If you have an allergy or preference, almond or cashew butter can be used in place of peanut butter.
- Cocoa Powder: For a richer chocolate flavor, you can opt for dark cocoa powder.
- Setting Time: Depending on the temperature and humidity of your kitchen, the setting time might vary. If they’re taking longer to set, you can place them in the refrigerator to speed up the process.
