oatmeal no bake cookies recipe

Written BySheba G Updated On
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The Best oatmeal no bake cookies recipe

I’ve been making oatmeal no-bake cookies for years, and they’re still a favorite in my household. The recipe is simple, yet it yields a delicious and healthy treat that’s perfect for any occasion.

I love how easy it is to make, and how customizable the ingredients are – my kids can’t get enough of them. We’ve taken this recipe to family gatherings, potlucks, and even as a quick snack for after-school activities.

The best part? It’s incredibly good for you, too – packed with fiber, protein, and healthy fats to keep you going all day long.

I’ve tried various combinations of oats, nuts, and dried fruits over the years, but the classic version remains my go-to. There’s something about the texture of the rolled oats and the sweetness of the honey that just works.

My family and I have been hooked ever since we first tried them. One thing that sets these cookies apart from other no-bake recipes is the addition of peanut butter – it adds a richness and depth of flavor that’s hard to resist.

Whether you’re a seasoned baker or a novice cook, this recipe is sure to become a staple in your kitchen.

Oatmeal No Bake Cookies

4.9 from 1599 votes

These classic no bake cookies combine oats, cocoa, and peanut butter for a chewy, fudge-like treat. They come together quickly on the stovetop without needing an oven.

Prep Time10 mins
Cook Time5 mins
Resting Time0 mins
Total Time15 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

Cookie Mixture

2 cups granulated sugar
1/2 cup unsalted butter
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
1/2 cup shredded coconut (optional)

👨‍🍳Directions

1Line two baking sheets with parchment paper or wax paper and set aside.
2In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder.
3Stir the mixture constantly with a wooden spoon until the butter melts and the sugar dissolves, about 3 to 4 minutes.
4Bring the mixture to a full rolling boil and let it boil for exactly 1 minute without stirring.
5Remove the saucepan from the heat and immediately stir in the peanut butter and vanilla extract until smooth and fully combined.
6The mixture should be glossy and thick.
7Add the oats and optional shredded coconut, stirring until all oats are evenly coated.
8Work quickly as the mixture will start to set.
9Drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 2 inches apart.
10Let the cookies cool at room temperature until firm, about 30 minutes.
11They should be set and no longer sticky to the touch.

🔧Equipment

Medium saucepan
Wooden spoon
Measuring cups and spoons
Baking sheets
Parchment paper or wax paper
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 8g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 80mg🌾Total Carbs: 19g🥦Dietary Fiber: 2g🍬Sugars: 13g🥩Protein: 4g

📝Notes

For best results, use quick-cooking oats rather than old-fashioned oats for a softer texture. If the mixture becomes too thick before scooping, add a teaspoon of warm milk to loosen it. Store cookies in an airtight container at room temperature for up to one week.

Watch Video Of How Oatmeal No Bake Cookies Works

This oatmeal no-bake cookie recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick snack on-the-go. The best part?

They’re ridiculously easy to make and require minimal ingredients. You can customize them however you like by adding different nuts or dried fruits – my personal favorite is adding some chopped dark chocolate chips for an extra-decadent treat.

❓ Frequently Asked Questions About Oatmeal No Bake Cookies

Q1: What’s the difference between rolled oats and steel-cut oats?

In this recipe, we use rolled oats because they’re softer and easier to blend into a smooth cookie dough. Steel-cut oats would give you a much coarser texture and a slightly different flavor.

Q2: Can I substitute almond butter for peanut butter?

Yes, you can use almond butter as a 1:1 substitute for peanut butter in this recipe. Keep in mind that it’ll have a slightly different flavor profile and might make the dough slightly more prone to breaking.

Q3: How do I store these cookies?

These cookies are best stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. When you’re ready to serve, simply thaw at room temperature or reheat in the microwave for 10-15 seconds.

Q4: Can I add chocolate chips to these cookies?

Yes, you can add chocolate chips if you like! Just be aware that they’ll melt slightly during the blending process, so you may need to adjust the amount of liquid in your dough accordingly.

Q5: Are these cookies suitable for kids with allergies?

This recipe contains common allergens like peanuts and tree nuts. If your child has an allergy, please exercise caution when serving these cookies.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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