No-Bake Chocolate Oatmeal Cookies
Chewy, rich, and loaded with chocolate and creamy peanut butter. Best of all, no oven required! Perfect for a quick weeknight dessert.
Ingredients
Cookie Base
- 1/2 cup butter Real butter yields the best flavor
- 1 1/2 cups white sugar
- 1/2 cup brown sugar Packed tightly
- 1/2 cup milk Any standard dairy milk
- 4 tablespoons cocoa powder Unsweetened
- 1 pinch kosher salt
Mix-ins
- 1/2 cup creamy peanut butter Do not use chunky
- 2 teaspoons vanilla extract Pure extract
- 3 cups quick-cooking oats Dry; do not use old-fashioned oats
Instructions
- Line two large baking sheets with wax paper or parchment paper and set them aside.
- In a heavy-bottomed four-quart saucepan (off the heat), combine the butter, white sugar, brown sugar, milk, cocoa powder, and kosher salt.
- Turn heat to medium and stir consistently until butter melts and sugars dissolve. Raise the heat slightly until the mixture reaches a full rolling boil.
- Set a timer and boil for exactly one minute. Do not guess the time.
- Immediately remove the pan from the heat. Quickly stir in the creamy peanut butter and vanilla extract until completely melted and smooth.
- Fold in the quick-cooking oats until every oat is completely coated in the chocolate mixture.
- Drop spoonfuls (about 2 tablespoons each) onto the prepared baking sheets. Let sit at room temperature for at least 30 minutes to set.
Notes
Mise en place: Measure all ingredients before turning on the stove. The recipe moves very quickly once the boiling starts.
Oats & Peanut Butter: Quick-cooking oats and creamy peanut butter are mandatory for the right texture. Old-fashioned oats and chunky peanut butter will make the cookies dry and crumbly.
Oats & Peanut Butter: Quick-cooking oats and creamy peanut butter are mandatory for the right texture. Old-fashioned oats and chunky peanut butter will make the cookies dry and crumbly.