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 I do.
These amazing no bake 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 Chocolate No Bake Oatmeal Cookies
Combine the sugar, milk, butter, and cocoa powder.
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.
Stir in the rest of the ingredients.
Remove the pan from the heat and stir in the oats, peanut butter, and vanilla, moving somewhat quickly.
Form into cookies.
Drop the mixture by spoonfuls onto wax paper or parchment paper and let cool. I like to use a cookie scoop I this step for consistent sized cookies and because it makes this step so fast.
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. This will allow you to scoop all your cookies before they start to set.
- 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. The type of butter also matters. I recommend that you don’t use Kirkland butter as it is notorious for not working in this recipe.
Storing and Freezing
Store your No Bake Chocolate Oatmeal Cookies in an airtight container at room temperature for up to two weeks.
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.
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
Ingredients
- 2 1/4 cups old fashioned oats (200.25 grams) see note 1
- 1 cup creamy peanut butter (270 grams)
- 2 cups granulated sugar (396 grams)
- 1/2 cup milk I used skim (118.294 ml)
- 8 tablespoons butter (113 grams) see note 2
- 1/2 cup cocoa powder (42 grams)
- 1 tablespoon vanilla
Instructions
- Line 2 baking sheets with wax paper.
- Add the oats and peanut butter to a large bowl. Set aside.2 1/4 cups old fashioned oats, 1 cup creamy peanut butter
- In a large saucepan over medium heat, combine the granulated sugar, milk, butter, and cocoa powder. Bring to a roaring boil, while stirring consistently.2 cups granulated sugar, 1/2 cup milk, 8 tablespoons butter, 1/2 cup cocoa powder
- Boil for one minute while continuing to stir. (It is very important that it is at a full boil for one full minute.) Stir in the vanilla.1 tablespoon vanilla
- Remove from the heat, and working quickly, pour it over the oat and peanut butter mixture. Stir to combine.
- 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.
Recipe Video
Notes
- These 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 butter, not margarine. The type of butter matters, do not use Kirkland butter as it is notorious for not working in this recipe.
Debbie Frickey says
Hello Lisa
I can’t wait to try the Oreo bark! It sounds very tasty and easy to make.
Thanks for sharing.
You are welcome! I hope you enjoy it!
Elaine Burnett says
I always use quick oats.
TinaBenfield says
I loooove these cookies, was the first cookies my mom taught me to make!
Renee says
I love these cookies! For a little more crunch, try using chunky peanut butter.
I’m glad you like them!
Becky says
Hi Lisa!
This is the first cookie recipe I was allowed to make by myself when I was a kid and that was MANY years ago. I bought Kirkland organic pb for the first time and it is not thick at all but rather thin. I’m wondering if I shouldn’t try using it and stay with something thicker? I haven’t thought of these cookies in years and am excited to make them. Thank you for all of your great recipes. My husband and I enjoy them.
Hi Becky! Thank you so much for your kind words! You know, I’m not sure. The thing that really makes these set is the way the sugar is boiled. So I feel like any peanut butter would work well, but it is something to test for sure.
Becky says
Hi again Lisa!
So, I made the recipe using my Kirkland thin pb. When I stirred the boiled sugar/chocolate mixture into the oats, it was really runny so I let it sit 5 min or so and stirred again. It stiffened up a bit but not enough in my estimation so I whimped out and poured it into a glass baking dish and put it in the fridge. The next day I cut it into squares and it was just fine. Maybe not quite as firm as they should be, but still ok. I would not recommend using the oily style pb. I will use regular creamy in the future. Thanks again for your help and delicious recipes!
Dan says
I’ve noticed they really need to be at a rolling boil before starting your 60 second timer if you want your cookies to set and not be sticky or runny. Almost a foamy full boil, just stir to keep from burning. If you go to much over 60 seconds they get dry and crumbly. If it’s raining that can also make them not want to set and then you might got a minute and a half at full rolling boil. Love these cookies.
I also think the brand of butter matters! I made these with Kirkland butter over the holidays and they didn’t set for me for the first time ever.
Pat says
When you mix the peanut butter and oats, do you melt the peanut butter first? It seems like one cup of peanut butter to two cups of oats would be hard to combine.
The recipe sounds delicious and I want to make sure I prepare these correctly. Thanks for your many delicious reipes.
It doesn’t need to be melted. The heat from the sugar mixture will make it very soft and help everything combine really easily.