My No Bake Chocolate Peanut Butter Oatmeal Cookies are a firm favorite with all my family. Not only do they taste great but they are quick and easy to make using a few simple ingredients.
We all love my no bake chocolate peanut butter oatmeal cookies. When it comes to making cookies, this was the one recipe that my kids always asked for. It was one of their favorite cookies growing up and one they still like me to make today.
These no bake cookies are also known as: Preacher Cookies; No Bake Sun Butter Cookies; No Bake Oatmeal Cookies; No Bake Chocolate Cookies; No Bake Peanut Butter Cookies; and No Bake Nutella Cookies.
It doesn’t really matter what you call them, just know that they are super tasty and really easy to make – provided you follow a few simple steps!
These classic no bake chocolate peanut butter oatmeal cookies contain a few ingredients that most of us will have in our pantry and refrigerator. Prepared and cooked in 20 minutes, the only difficult bit is keeping the family away while they cool and set!
Check out my other great No Bake Dessert Recipes: Easy No Bake Smores Pie, Easy No Bake Strawberry Pudding Pie, No Bake Reese’s Pieces Pie, Reese’s Peanut Butter Pie, No Bake Chocolate Cookie Dough Hearts, WW Mini Apple Pies, and JELLO Pudding 3 Layer Pie.
How to make No Bake Chocolate Peanut Butter Cookies:
- This is a quick cook so I recommend having everything weighed out and on hand, ready to start.
- Place a saucepan over a medium heat, add the butter, sugar, milk and cocoa and gently allow the ingredients to dissolve.
- As the ingredients start to liquefy, gradually increase the heat. I stir continuously throughout this part to avoid any scorching.
- Now increase the heat until it is at a rolling boil and maintain a rolling boil for a full minute.
- If it doesn’t reach the right temp for long enough, the cookies won’t set.
- Once your timer hits one minute, remove the pan from the heat and add the peanut butter (or substitution) and vanilla extract.
- Stir well until dissolved and the mixture is nice and smooth.
- Now stir in the oats (you can adjust the amount, I use 3 cups but you can add a little more or less if you prefer).
- To make the cookies drop heaped tablespoons of the cookie mixture onto a work surface or baking sheet lined with wax paper. I just spread a long sheet out on the counter.
- This recipe makes approximately 24 cookies, depending on how large your drops are. For smaller drops you get more cookies, bigger drops, less cookies.
- Now set the cookies aside to cool and set.
- Technically, you can eat these as soon as they’re cool enough. I try to fight off the males in my home to let them get good and set.
Recipe ingredients & variations:
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. Here are the ingredients that work for me and that I prefer to use:
- DOMINO SUGAR – I buy the big bag at Sam’s Club.
- JIF PEANUT BUTTER – I use creamy peanut butter as I find that chunky tends to make the cookies drier. You can substitute peanut butter for Sunbutter or Nutella. Peanut Free Planet has links to other peanut alternatives for those with allergies.
- QUAKER QUICK COOKING OATS – are the perfect size and texture for these cookies. I prefer quick cooking oats as I find rolled oats make these cookies a bit too chewy.
- HERSHEY’S COCOA – adds a great depth of chocolate flavor to these no bake chocolate oatmeal cookies.
- WATKINS VANILLA EXTRACT – I buy mine at Amazon. When I was little my mom used this, she knew someone who sold it, I think, but I don’t know anyone who does, so this is where I get mine. I’ve heard it’s available in some stores now, too.
- HOOD 2% MILK – don’t be temped to use anything other than 2% milk as it will affect the consistency of these cookies.
- SALTED BUTTER – it is really important to use butter, DO NOT replace salted butter with unsalted butter or margarine as it will affect the set of the cookies.
Why did my No Bake Cookies not set?
It is really important to boil the mixture for a least a minute, otherwise the cookies will not set and you will be left with a sticky mess. I recommend getting the mixture to a rolling boil and only then setting a timer for one minute so that I know the cookie mixture will be properly cooked.
- This is one recipe where it is really important to have all your ingredients weighed out and at hand before you start cooking. The quicker you get everything combined once the mixture has boiled the better your cookies will set.
- Using the right ingredients is key! Sometimes cookies don’t set and 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 and a creamy peanut butter (or substitution) should help!
- Add the right amount of oats! Adding too many oats to the mix will result in a cookie that is dry and too dense. It is really important to balance the oats in these no bake chocolate oatmeal cookies. I use 3 cups, but you can go a little either side if you want, just not too much!
How long can I store no bake chocolate peanut butter oatmeal cookies?
Once set I store these easy no bake chocolate oatmeal cookies in an airtight Tupperware container. Use wax paper between each layer of cookies to stop them from sticking together. Once set these no bake chocolate peanut butter oatmeal cookies will store for 5 days at room temperature.
Can I freeze no bake oatmeal chocolate cookies?
Yes, my no bake chocolate peanut butter cookies are great for freezing. Allow the cookies to cool completely then place them in a container suitable for the freezer, placing a sheet of wax paper between the layers of cookies to stop them sticking together.
These cookies will store for up to 3 months in the freezer. When ready to eat, remove them from the freezer and allow them to defrost at room temperature.
- 1 Stick Butter 1/2 cup NOT Margarine
- 2 cups Sugar
- 1/2 cup Milk
- 4 Tbsp Cocoa
- 1/2 cup Peanut butter or Nutella, Sunbutter, etc
- 2 Tsp Vanilla Extract ok
- 3 Cups Quick Cooking Oats
- 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.
- Keep at a rolling boil for a full minute.
- Remove from heat and add peanut butter (or substitution) and vanilla.
- Stir well until dissolved and then stir in the oats.
- Drop by heaping tablespoons onto wax paper, and let them sit until they are cool and set.
*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!
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Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 4gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 11mgSodium: 64mgCarbohydrates: 27gFiber: 2gSugar: 18gProtein: 3g
These are a few items I find helpful in my own kitchen when preparing this No-Bake Chocolate Oatmeal Cookies Recipe:
Domino Sugar, Granulated, 4LB CanisterQuaker Oats, Old Fashioned, 18 OzHERSHEY’S Natural Unsweetened 100% Hot Cocoa, Baking, 8 Ounce Can (Pack of 6)OXO Good Grips 2-Cup Angled Measuring CupNo Bake Recipes for Kids (Cooking with Kids Series Book 6)No Bake Cookies: More than 150 Fun, Easy & Delicious Recipes for Cookies, Bars, and Other Cool Treats Made Without BakingThe New Cookie: The Best No Bake Recipes You Can Find in The World