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4.80 from 5 votes

No Bake Peanut Butter Oatmeal Cookies

These No Bake Peanut Butter Oatmeal Cookies are just like your mama made them! This classic recipe is to easy to make and are a crowd pleaser every time. They only take 10 minutes to make on the stovetop, and of course, no baking required! They are fudgy and chewy and full of chocolate peanut butter flavor. The best combo!
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Calories: 150kcal
Author: The Food Charlatan

Ingredients

  • 1/2 cup butter (1 stick)
  • 1/2 cup milk
  • 1 cup brown sugar packed
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 2/3 cup creamy peanut butter*
  • 2 & 1/2 cups quick oats**
  • 1/2 cup old fashioned oats
  • 1 teaspoon vanilla

Instructions

  • In a medium saucepan, melt 1/2 cup butter over medium high heat. (I like salted butter, but unsalted works great too!)
  • Add 1/2 cup milk, 1 cup brown sugar, 1 cup granulated sugar, and 1/3 cup cocoa powder. Stir well until combined and continue over medium high heat.
  • Bring the mixture to a rolling boil. This means bubbles all across the surface, not just the edges. Once it is boiling, set a timer for 1 minute.***
  • Remove from heat and add 1/4 teaspoon kosher salt, 2/3 cup peanut butter, 2 and 1/2 cups quick oats, and 1/2 cup old fashioned oats. Then add in 1 teaspoon vanilla. Stir it all together.
  • Line a baking sheet with parchment paper or a silicone mat. Use a cookie scoop or just a spoon to drop cookies onto the baking sheet.
  • Work quickly to avoid having the mixture set up before you can shape the cookies. You want to drop them on the baking sheet while the mixture is still hot. You can make them any size you want. I used my fingers to nudge them into more of a cookie shape.
  • Let cool at room temperature for about 30-60 minutes, or you can chill them in the fridge or freezer for an even faster cool. The cookies will maintain their shape at room temperature.
  • Store leftovers in an airtight container on the counter for 3-5 days. These cookies freeze very well. You could stash some in a ziplock in the freezer and always have them on hand! Let thaw in the sealed bag at room temperature.

Notes

*You can use chunky peanut butter for a crunchier, nuttier cookie! Add an extra 2 tablespoons if you are using chunky.
**You can use any combination of quick oats and old fashioned oats. Most recipes I saw called for using all quick oats, but I like the additional chewy factor that a bit of old fashioned oats brings. Use 3 cups total of whatever you like!
***If your cookies turn out a bit drier than you like, boil for 10-15 seconds less the next time you make them. If they turn out a little wetter than you want, boil them for 10-15 seconds longer. 

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Potassium: 93mg | Fiber: 1g | Sugar: 15g | Vitamin A: 101IU | Calcium: 20mg | Iron: 1mg