No-Bake Chocolate Oatmeal Cookies

One of the kids favorite cookie recipes for me to make, are No Bake Chocolate Oatmeal Cookies. These are also known as: Preacher Cookies, No Bake Sunbutter Cookies, No Bake Oatmeal Cookies, No Bake Chocolate Cookies, No Bake Peanut Butter Cookies, No Bake Nutella Cookies, and infamously (probably only to us) as Poop Cookies. Why that? Because of the oatmeal in these cookies that helps with constipation. One of the kids has suffered from chronic constipation his entire life, and we have to work diligently to ensure he gets plenty of fiber. He knows these cookies help him, so when his tummy is hurting, he’ll ask me to make him some poop cookies to help him out. I realize that is probably way TOO much information for many of you here to find a cookie recipe, but I am including it in hopes that it might help some other mom out there with a child suffering from similar issues. It should also serving as a warning, that you should exercise restraint when eating these, and limit yourself to one or two, particularly if you don’t eat as much fiber in your daily diet as you should 🙂

This particular recipe can be tricky, sometimes the cookies don’t want to set right. I have found that by using specific name brand ingredients, SALTED butter (not margarine), and paying careful attention to the timing, I have better luck getting these to turn out right. I prefer to use:

Start by pouring the first four ingredients (Sugar, Butter, Cocoa, Milk) into a saucepan. I like to start out at medium heat, and as it liquefies  gradually increase the heat. It keeps it from scorching. I stir continuously throughout this part. It’s only a minute or two, normally.
One of the most important steps, is to bring it to a rolling boil, and let it stay there for a full minute. If it doesn’t reach the right temp for long enough, the cookies won’t set. They’ll be tacky/sticky. This is what a rolling boil looks like. Once your timer hits one minute (I have mine pre-set on the microwave above the stove, I just start it when it hits the rolling stage), remove from heat and stir in the peanut butter (or your substitution) and vanilla extract and mix well. Again, you have to pay attention to timing. No need to stress or worry, just have all the ingredients ready to use. stir in, let the mix get nice and smooth. Then pour in your oats.
Once the oats are all mixed in and covered (you can adjust the amount. 3 cups works for us, some like more, others prefer less), drop by heaping tablespoons onto wax paper. I just spread a long sheet out on the counter. The recipe should result in around 24 cookies, depending on how heaping your drops are. For smaller drops you get more cookies, bigger drops, less cookies.
Technically, you can eat these as soon as they’re cool enough. I try to fight off the males to let them get good and set. I store mine in a Tupperware container and use wax paper between the layers.
No-Bake Chocolate Oatmeal Cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 24
  • 1 Stick Butter (1/2 cup) NOT Margarine
  • 2 cups Sugar
  • ½ cup Milk
  • 4 Tbsp Cocoa
  • ½ cup Peanut butter (or Nutella, Sunbutter, etc)
  • 2 Tsp Vanilla (Extract ok)
  • 3 Cups Quick Cooking Oats
  1. Add the 1st 4 ingredients to a saucepan starting at medium heat to let the ingredients dissolve into liquids. Increase the heat until it is at a rolling boil.
  2. Keep at a rolling boil for a full minute.
  3. Remove from heat and add peanut butter (or substitution) and vanilla.
  4. Stir well until dissolved and then stir in the oats.
  5. Drop by heaping tablespoons onto wax paper, and let them sit until they are cool and set.
  6. *Note: Sometimes the recipe won't turn out right for people. For me, it was always when I used margarine or unsalted butter, or chunky peanut butter. You may have to make adjustments for altitude, humidity, etc. but using regular salted butter, boiling for a full minute and using creamy peanut butter (or substitution) should help!

These are a few items I find helpful in my own kitchen when preparing this recipe:

 Domino Sugar, Granulated, 4LB Canister Jif Creamy Peanut Butter (Pack of 3) Quaker Old Fashioned Oatmeal, Breakfast Cereal, 42 oz Canister Hershey’s Natural Unsweetened Cocoa, 23-Ounces Watkins Original Extract, Baking Vanilla, 11 Ounce (Packaging may vary) OXO Good Grips 3-Piece Angled Measuring Cup Set Cuisinart 719-16 Chef’s Classic Stainless 1-1/2-Quart Saucepan with Cover


Don’t miss these other great cookie recipes:

Homemade Chocolate Chip CookiesHomemade Chocolate Chip Cookies

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Homemade Pink Lemonade CookiesHomemade Pink Lemonade Cookies

Homemade Sugar CookiesHomemade Sugar Cookies

Cake Mix Chocolate Chip CookiesCake Mix Chocolate Chip Cookies

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No-Bake Chocolate Oatmeal Cookies
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18 thoughts on “No-Bake Chocolate Oatmeal Cookies

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  5. I’ve been making and loving this recipe since I was a teenager, but my version didn’t include vanilla extract. I’ll have to try that next time.

  6. Oh, these look good. I was looking for an oatmeal cookie recipe to do with my toddler. She can help me mix these up and I can do the rest, maybe.

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  9. I tried these today, they were delicious but turned out a little dry. We only had unsalted butter (I didn’t think to maybe just add a little salt!)…and I may have accidentally left it on the heat too long. They’re still good but next time I’ll just make sure to use all of the right ingredients. And, is there a difference between rolled and quick oats?

    • It should be ok if you just add a little salt, but I haven’t tried it. I generally keep both types of butter on hand because I try to use un-salted whenever possible, but many recipes just turn out better with the salted.

      These can be soooo finicky, especially with timing, but sometimes you do everything right and they have a mind of their own anyway! Sometimes I think the humidity in your house can affect them too. One time the boys were sick when I made them, and we had a humidifier and vaporizer going in the house. My cookies were so sticky that they just wouldn’t ever set. The kids used spoons to scrape them off the wax paper to eat them. I’d used all the right ingredients, timing, etc. Aaron needed their ‘help’, so I went to the store, bought fresh ingredients and made a second batch that did the same thing. So that’s the only difference (humidity) that I could think of to cause them to turn out that way!

      Rolled oats are generally bigger and require more cooking time than quick oats. You can chop them up smaller to help speed the cooking time, if you’re cooking them.

      • I used rolled oats. I have both on hand but couldn’t reach the quick oats (they’re on the very highest shelf, of course)..and was too lazy to grab a chair. Oh well, they’ll still get eaten (by tomorrow probably!)

  10. Those look so good! I’m such a newbie with cooking, though, that I assume “no bake” means no cooking involved at all. I feel kind of silly about that, lol! I said to myself “hey, she’s using a pot on a stove, doesn’t that count as baking?” Of course, it means it doesn’t go in the oven…right?

    • Yes, no bake means they don’t go in the oven, no cook would mean no oven or stovetop;) You’re just heating the main 4 ingredients enough to melt them and then bring them to a boil long enough that they’ll set and not be tacky.

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