These No Bake Chocolate Oatmeal Cookies are so easy to make and are melt-in-your-mouth delicious. They are going to be your new go-to treat when you need a chocolate fix.
One of my most popular recipes, especially around the holidays, is my Chocolate No Bake Cookies. They are truly delicious. Though, every time I share them on social media, I get asked the same question: How do I make these without coconut? Fair enough, I know not everyone loves coconut as much as me.
These amazing No Bake Chocolate Oatmeal Cookies are everything you like about the original recipe without the coconut. Just a quick swap of more oats for coconut does the trick, and you get amazing melt in your mouth chocolate cookies.
How to Make No Bake Chocolate Oatmeal Cookies
Here is a brief overview of how to make these Easy Chocolate Oatmeal No Bake Cookies. For the full measurements and instructions, scroll to the recipe card at the bottom of the page. For a no bake cookie recipe without the chocolate, try my Peanut Butter No Bake Cookies!
- Combine the sugar, milk, butter, and cocoa powder in a large saucepan. Start stirring right away so the sugar doesn’t burn.
- Boil for exactly one minute. This is a very important step. The liquid should be at a roaring boil for one minute. Use a timer to make sure it has been a full 60 seconds, and do not start the timer until you see a full roaring boil.
- Combine the liquid with the rest of your ingredients. Remove it from the heat and stir it in with your oats, peanut butter, and vanilla, moving somewhat quickly.
- Form into cookies. Drop by spoonfuls onto wax paper or parchment paper and let cool.
Why did my no bake cookies not set?
The key to getting the cookies to set is bringing your butter and sugar mixture to a full raging boil for a full minute, watching closely. If your kitchen is overly warm or humid, place the cookies in the refrigerator to set.
Tips For No Bake Cookies
- Look for a rolling boil. You will want large bubbles in the middle of the pan with a foamy and frothy boil before moving to the next step. Skipping this step or not boiling long enough will result in cookies that don’t set up.
- Stir continuously. Your ingredients will burn if you walk away from the pan.
- Work quickly. This recipe moves quickly. Once the mixture has boiled and you are adding the other ingredients, move fast.
- Use old-fashioned oats. No Bake Chocolate Oatmeal Cookies work best with old-fashioned oats. Quick oats are more fine so have a different texture and may not set up as well. If all you have on hand is quick-cooking oats, you can still make these and you will enjoy them.
- Use real butter, not margarine.
They can be, but don’t need to be. Store them in an airtight container for up to a week.
Yes! Either quick oats or old fashioned oats would work well in this easy no bake cookie recipe, depending on which you have on hand or prefer the flavor and texture of.
The key to getting the cookies to set is bringing your butter and sugar mixture to a full raging boil for a full minute. If your kitchen is overly warm or humid, place the cookies in the refrigerator to set.
Storing and Freezing
Store your No Bake Chocolate Oatmeal Cookies in an airtight container at room temperature for up to two weeks. You can also store them in the refrigerator.
These no bake cookies are great to freeze. Once cooled, place them in a freezer bag or freezer-safe container and freeze for up to three months. Enjoy frozen or let thaw on the counter or in the refrigerator.
Shipping No Bake Cookies
If you are sending this off as part of a holiday care package, these will ship just fine. Please note that when they are stacked, the cookies scrape each other. This creates slight blemishes to the cookies that you can see in some of the photos here.
Other No Bake Desserts
If you try this recipe for No Bake Chocolate Oatmeal Cookies or any of my other recipes, leave me a comment to tell me what you think!
No Bake Chocolate Oatmeal Cookies
- 2 cups granulated sugar
- 1/2 cup milk I used skim
- 1 stick unsalted butter (8 tablespoons)
- 1/2 cup cocoa powder
- 2 1/4 cups old fashioned oats
- 1 cup creamy peanut butter
- 1 tablespoon vanilla
- Line two baking sheets with wax paper.
- In a large saucepan over medium heat, combine the granulated sugar, milk, butter, and cocoa powder. Bring to a roaring boil, while stirring consistently.
- Boil for one minute while continuing to stir. (It is very important that it is at a full boil for one minute.)
- Remove from the heat and stir in the oats, peanut butter, and vanilla, working quickly.
- Using a large spoon, spoon large spoonfuls of the mixture onto the waxed paper. Allow to cool completely. Eat immediately or store in an airtight container for up to a week.
Debbie Frickey says
I can’t wait to try the Oreo bark! It sounds very tasty and easy to make.
Thanks for sharing.
Lisa Longley says
You are welcome! I hope you enjoy it!
Elaine Burnett says
I always use quick oats.