No-Bake Chocolate Oatmeal Cookies (Printable)

Chewy chocolate and oat bites set without oven heat, perfect for a quick sweet fix.

# What You Need:

→ Wet Ingredients

01 - 1/2 cup unsalted butter
02 - 2 cups granulated sugar
03 - 1/2 cup whole milk
04 - 1/2 cup creamy peanut butter
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1/4 cup unsweetened cocoa powder
07 - 3 cups old-fashioned rolled oats
08 - 1/4 teaspoon salt

# Steps:

01 - Line two baking sheets with parchment paper.
02 - In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Stir frequently until reaching a full rolling boil.
03 - Continue boiling the mixture for 1 minute, stirring constantly.
04 - Remove from heat and immediately stir in peanut butter, vanilla extract, and salt until smooth.
05 - Add rolled oats and mix until fully combined and coated.
06 - Drop tablespoonfuls of the mixture onto prepared sheets, spacing them about 2 inches apart.
07 - Allow cookies to set at room temperature for 20 minutes or refrigerate for 10 minutes for quicker firming.

# Expert Tips:

01 -
  • They're done in under 30 minutes from start to finish, no oven anxiety required.
  • The texture is naturally chewy and fudgy, like a cross between a brownie and a candy.
  • One batch makes 24 cookies, so you've got plenty to share or hide for yourself.
02 -
  • The boiling step is non-negotiable—it's what sets these cookies without baking, so if the mixture doesn't reach a full rolling boil, they'll never firm up properly.
  • Speed matters once you remove the pan from heat; if the mixture cools too much before you add the oats, it becomes stiff and lumpy instead of smooth and spreadable.
03 -
  • Use a candy or instant-read thermometer if you have one—you're aiming for a full rolling boil, which is usually around 220°F, and it takes the guesswork out entirely.
  • If you're making these on a humid day, refrigerate them from the start because moisture in the air can keep them from setting properly.
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