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Category:Description
These easy no-bake chocolate oatmeal cookies are soft, creamy, and perfect for any occasion! Made with peanut butter, cocoa, and quick-cooking oats, they come together in minutes and are sure to disappear fast. Ideal for parties, after-school treats, or game day snacks!
Ingredients
- ½ cup butter (1 stick)
- 1 ½ cups white granulated sugar
- ½ cup packed brown sugar (adds moisture and softness to the cookie.)
- 1/2 cup whole milk
- 4 tablespoons cocoa powder
- ½ cup creamy peanut butter
- 1 ½ teaspoons pure vanilla extract
- 2 ¾ cups quick-cooking oats
- ⅛ teaspoon of kosher salt
Instructions
- Prepare the Base: In a medium saucepan, melt butter over medium heat. Stir in white sugar, brown sugar, milk, and cocoa powder until smooth.
- Boil Gently: Bring the mixture to a rolling boil and boil for 1 minute. Be careful not to overboil, as this can lead to dry cookies.
- Add Peanut Butter and Vanilla: Remove from heat and stir in creamy peanut butter, vanilla extract, and a pinch of salt until fully combined.
- Fold in the Oats: Mix in quick-cooking oats until evenly coated.
- Shape the Cookies: Drop spoonfuls of the mixture onto parchment or wax paper. Note: Be sure to work very quickly dropping the spoonfuls of cookie mixture on the parchment paper so the mixture doesn’t harden up. Let them set for 10 minutes and then transfer to a wire rack to cool and completely set. Store in an airtight container for up to 7 days.
- Enjoy: Serve with a glass of milk or pack them up for later!
Notes
Freezing and Storage Tips
- Freezing: Layer cookies in a freezer-safe container with parchment paper in between. Freeze for up to three months.
- Thawing: Let cookies sit at room temperature for 15–20 minutes before serving.
- Storage: Store in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 Cookie
- Calories: 171
- Sugar: 17g
- Fat: 9.2
- Carbohydrates: 26.3g
- Protein: 3.4g