Your classic Chocolate, Peanut Butter, and Oats No Bake Cookie, Perfect for the hot summer when you don’t want to heat up the house. They store great in the freezer for school lunches!
These no bake cookies have been around for a million years. They are loaded with chocolate, oats, and peanut butter and are just so darn good! Plus they take a total of 10 minutes to make, so you can’t beat that! You can go from craving cookies to eating them without even thinking!
I love no bake desserts in the summer, but they are really good all year round. These Monster Cookie No Bake Bars are one of the most addicting treats out there!
These no bake cookies are a lunchbox staple in my house. They are great to store in the freezer, and then just take 1 or 2 out to add to your lunch. They will be thawed and perfect by lunch time! Plus it is something the kids can practically make themselves.
No bake cookies are almost fudgy. The chocolate sets up and the oats give them a chewy texture. If these aren’t something you grew up with, you are going to want to change that and get in the kitchen to make them now!
No Bake Cookie Ingredients
- Cocoa Powder
- Creamy Peanut Butter
- Vanilla Extract
You really can use old fashioned or quick cooking oats. I prefer to use old fashioned, but if you don’t have any, anything works! I think the old-fashioned oats gives them a little but chewier texture and they end up thicker.
If you aren’t a fan of chocolate, these Peanut Butter No Bake Cookies are almost the same, but without the chocolate! For those peanut butter lover’s in your life.
How To Make No Bake Cookies
Be sure to scroll down to the recipe card to get the full recipe and instructions.
- In a saucepan melt the butter over medium heat. Add in the sugar, cocoa powder and milk.
- Bring the mixture to a boil and cook for 1 minute, stirring frequently.
- Remove the mixture from the heat and add vanilla extract and peanut butter, mixing until it is smooth.
- Fold in the oats until they are well coated.
- Scoop rounded tablespoons full of batter onto a lined cookie sheet.
- Allow to cool completely before removing and storing in an airtight container.
I like to store these in an air tight container in the fridge for up to a week. That is not necessarily required, but the chocolate can melt easily based on the temperature of your house, so I think they hold up better that way.
Or if you want to freeze no bake cookies will last in an airtight container in the freezer for up to 3 months.
- Any kind of milk works in this recipe. You can use anything from skim milk to whole milk to almond milk. So whatever you have on hand will work great.
- Old-Fashioned or Quick Cooking Oats work well. I prefer old-fashioned, but use whatever you have.
- If you want to add a little crunch, swap out the creamy peanut butter for crunchy.
- Make sure to stir the mixture frequently, so the sugar doesn’t burn to the bottom of the pan.
- Once the mixture comes to a boil, continue stirring and set a timer for 1 minute. Boiling for 1 full minute is what cooks the sugar enough that the cookies set up and hold their shape. If they are too soft, then the sugar needed a little more cooking time. If they are hard, then the sugar was cooked too long.
- Use Butter. The recipe calls for butter, this isn’t a time to use margarine. Margarine won’t melt and cook the same, so your cookies will not set up.
- I like to use a large cookie scoop or even an ice cream scoop to scoop the cookies onto a baking sheet. This ensures they are all the same size and they end up thick, chewy and almost fudgy that way!
More Easy No Bake Dessert Recipes
- Reese’s Fudge
- No Bake Oreo Cheesecake
- No Bake Peanut Butter Cheesecake
- Easy Avalanche Cookies
- No Bake Kool-Aid Pie
- Mint Chocolate Chip Pie
- Monster Cookies Bars
- 1/2 cup butter
- 2 cups sugar
- 4 Tablespoons cocoa powder
- 1/2 cup milk
- 1 cup creamy peanut butter
- 1 Tablespoons vanilla extract
- 2 1/2 cups Oats, (any kind)
- In a large sauce pan melt butter. Add sugar, cocoa powder and milk. Bring to a boil, and cook for 1 minute.
- Remove from heat, add vanilla and peanut butter. Stir until smooth. Fold in oats.
- Scoop rounded tablespoons full of batter onto lined cookie sheets. Allow to cool before removing. Store in an air tight container.
I usually freeze mine as soon as they cool. If I don't freeze them, I still think they are best stored in the fridge (but that isn't required). Adapted from Food Network
Serving Size24 Servings
Amount Per Serving Calories 200Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 11mgSodium 85mgCarbohydrates 26gFiber 2gSugar 17gProtein 4g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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