Peanut Butter/Oatmeal No Bake Cookies

24 servings Prep: 10 m Cook: 5 m Total: 25 m Beginner
4.0/5 (7)
Peanut Butter/Oatmeal No Bake Cookies
Quick and easy no-bake cookies with peanut butter, oatmeal, and cocoa—ready in just 25 minutes! These classic chocolate-peanut butter treats are perfect for when you need a sweet fix without turning on the oven. Just boil, stir, and drop onto wax paper.

Ingredients

24 servings
  • 1 cup butter
  • 2 cups sugar
  • 4 tbsp cocoa powder
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1 tsp vanilla
  • 3 cups oatmeal

Step-by-Step Instructions

  1. In a medium saucepan, melt butter over medium heat.
  2. Add sugar, cocoa, and milk to the melted butter. Bring to a rolling boil and boil for exactly one minute, stirring constantly.
  3. Remove from heat and immediately add peanut butter, vanilla, and oatmeal (some prefer to use quick oatmeal for a smoother texture).
  4. Stir well until all ingredients are combined and the mixture starts to thicken slightly.
  5. Drop by teaspoonfuls onto wax paper. Do not bake or refrigerate.
  6. Let cookies cool and set at room temperature for about 10-15 minutes until firm.
  7. Optional: nuts or coconut may be added to the mixture before dropping onto wax paper.

Common Problems and Solutions

Q: Why didn't my cookies set up properly?

A: The most common issue is not boiling the sugar mixture for the full minute. Use a timer and make sure you have a rolling boil. If the mixture doesn't boil long enough, the cookies will be too soft and may not set.

Q: Can I make these ahead of time?

A: Absolutely! These cookies store well in an airtight container at room temperature for up to a week. They're perfect for making ahead for parties or keeping on hand for quick snacks.

Q: Why are my cookies grainy or sugary?

A: This happens when the sugar doesn't fully dissolve during boiling. Make sure to stir constantly during the one-minute boil and work quickly once you remove from heat.

Tips and Techniques

Work quickly once you remove the pan from heat—the mixture will start to set up fast. If it gets too thick to drop easily, you can place the pan back over very low heat for a few seconds to loosen it. For extra chocolate flavor, try using crunchy peanut butter instead of smooth.

Ingredient Substitutions

  • peanut butter: almond butter or sunflower seed butter
  • regular oatmeal: quick oats
  • butter: margarine
  • milk: non-dairy milk (almond, oat, soy)

Equipment Needed

  • medium saucepan
  • wooden spoon or heat-resistant spatula
  • measuring cups and spoons
  • wax paper
  • baking sheet (to place wax paper on)
  • timer

Historical Context

No-bake cookies became popular in America during the mid-20th century as a quick, foolproof dessert that didn’t require an oven. They were especially beloved in the South where summer heat made baking undesirable.