No-Bake Chocolate Oatmeal Cookies
A classic and quick recipe for chewy chocolate and peanut butter oatmeal cookies that require no oven time. A simple boiled syrup is mixed with oats and peanut butter, then left to set into perfectly fudgy treats.
An original recipe by Forkin
- Total time
- 43 min
- Serves
- 6
- Difficulty
- Easy
Allergen information: may contain milk, nuts, and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 cupgranulated sugar
- 0.5 cupwhole milk
- 0.5 cupunsalted butter, cut into cubes
- 0.25 cupunsweetened cocoa powder
- 1 pinchsalt
- 2.5 cupquick-cooking oat, use certified gluten-free if needed
- 0.25 cupcreamy peanut butter
- 1 tspvanilla extract
Equipment
saucepan · timer · measuring cups · measuring spoons · spatula · baking sheet · parchment paper
The method
Step by step
- 1
Line a large baking sheet with parchment paper or wax paper.
About 1 min
- 2
In a medium saucepan, combine the granulated sugar, whole milk, unsalted butter, unsweetened cocoa powder, and salt.
About 2 min
Cook’s note: Combining the dry and wet ingredients off the heat prevents the cocoa powder from clumping.
- 3
Place the saucepan over medium heat, stirring frequently until the butter melts and the sugar dissolves completely.
About 3 min
- 4
Bring the mixture to a full, rolling boil that cannot be stirred down.
About 1 min
- 5
Once boiling, cook for exactly one minute without stirring. Set a timer for this step.
About 1 min
Cook’s note: Boiling for precisely one minute is key. Too little time and the cookies won't set; too much and they will be dry and crumbly.
- 6
Immediately remove the saucepan from the heat.
- 7
Stir in the creamy peanut butter and vanilla extract until the peanut butter is fully melted and the mixture is smooth.
About 1 min
- 8
Add the quick-cooking oats all at once and stir quickly to combine until every oat is coated.
About 1 min
Cook’s note: Work fast, as the mixture will begin to set as it cools.
- 9
Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving a little space between each cookie.
About 4 min
- 10
Let the cookies cool at room temperature for about 30 minutes, or until they are firm and set.
About 30 min
Cook’s note: You can speed up the setting process by placing the baking sheet in the refrigerator for 15 minutes.
Keep it good
Store in a single layer in an airtight container at room temperature or in the refrigerator.
Enjoy at room temperature or chilled directly from the refrigerator.
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