We love to make cookies all year long! One of our favorite recipes, especially in the summer, is our classic No Bake cookies! They’re simple, quick, and we love that we don’t have to turn on the oven.
Whenever we are looking for a quick treat, the kids like to whip up a batch of these easy no bake cookies, not only because they’re delicious, but because they’re easy and take less than 10 minutes to make. The result is a super delicious chewy treat, perfect for an after-school snack, a party, or even an upcoming cookie exchange.
If you’ve had these oatmeal no bakes before, you know that they’re easy and quite addicting! For more no bake cookies, check out our Peanut Butter No Bake Cookies and Cornflake Cookies.
Why we think you’ll love them:
- No bake. Chocolate no-bake cookies are great to make all year long, and perfect for hot days or quick cravings.
- Allergy-friendly. Many of the ingredients can easily be substituted for alternatives.
- Pantry friendly. You likely have everything on hand.
- Fast to make. Just boil for one minute and stir.
No Bake Cookies Ingredients
- Sugar (2 cups): Sweetens and helps the syrup set into a fudgy base.
- Unsweetened cocoa powder (¼ cup): Deep chocolate flavor that balances the sweetness. Use unsweetened natural cocoa powder, cacao powder, or Dutch-processed cocoa.
- Unsalted butter (½ cup): Adds richness and helps the cookies set smooth.
- Milk (½ cup): Loosens the syrup and keeps the texture creamy.
- Creamy peanut butter (1 cup): Brings nutty flavor and helps bind the cookies. Other nut butters like almond butter, cashew butter, or sunflower seed butter may be used. Note that they will add their own unique flavor and texture to the cookies. If using crunchy peanut butter, add an extra ¼-½ cup or the cookies can turn out dry.
- Vanilla extract (1 tablespoon): Rounds out the chocolate and peanut notes.
- Quick cooking rolled oats (3 cups): Give classic chewy texture and help the mounds hold shape. Quick oats are small and absorb liquid more easily, which makes the cookies softer and chewier. Larger old-fashioned oats can be used, the cookies will have a less chewy texture but still be delicious. For a gluten-free cookie be sure to buy gluten-free oats.
How to Make No Bake Cookies
PREP. Line a baking sheet with parchment paper or wax paper.
BATTER. Add ½ cup butter, 2 cups sugar, ½ cup milk, and ¼ cup cocoa powder to a saucepan. Bring to a full boil and boil for 1 minute over medium heat (use a candy thermometer to make sure the mixture is at 230 degrees).
Remove from heat and stir in the 1 cup peanut butter and 1 tablespoon vanilla until smooth. Add 3 cups oats and stir.
COOL. Use a cookie scoop to drop heaps of the mixture onto wax paper or parchment paper. Let cool.
No Bake Cookie Recipe
Equipment
Video
Ingredients
- 2 cups sugar
- ¼ cup unsweetened cocoa powder
- ½ cup unsalted butter
- ½ cup milk
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- 3 cups quick-cooking rolled oats
Instructions
- Combine sugar, cocoa powder, butter, and milk in a medium saucepan over medium-high heat. Once it comes to a boil, start a timer and boil for 1 minute (use a candy thermometer to make sure the mixture is at 230 degrees).
- Remove from the heat and stir in peanut butter and vanilla until smooth, then stir in oats.
- Drop heaping tablespoons onto a parchment paper–lined cookie sheet and let cool for at least 30 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store at room temperature, in an airtight container or Ziploc bag. Keep at room temperature for 3-5 days, in the fridge for 1-2 weeks, or freezer for up to 3 months.
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This recipe was first shared December, 2014.
Your recipe is the exact same one I’ve used for years. My Mother passed it on to me in the early 1970’s and they always come out perfect. My church has a ‘cafe’ every Sunday and they are gobbled up in no time. There is another lady that makes them but hers are crumbly so of course they prefer mine/yours!
I’m glad they turn out so soft and delicious!
Fabulous cookies. So easy to make with the grandkids! Everyone loved them so they didn’t last long.
The grandkids enjoyed measuring the ingredients, a good and practical math lesson. And they got to eat the results.
Hi, I love no bake cookies and make them all the time. How do you get yours to be thick, perfectly round and neat? I get mine pretty neat and a good size but they don’t look thick like yours. Would love to know what things I can do to get them like that. Thank you!
Use a cookie scoop! Release the cookie, turn over the scoop and gently press down on the cookie to flatten it out. It cookies are too runny, scoop them all out and then flatten starting with your first cookie. Hope this helps.
Yep, I use a cookie scoop, and when I really went them to be “picture perfect” I’ll also use a silicone spatula to help push them into a nice round shape.
Why do you have to use “unsalted” butter?
I like to use unsalted butter when I bake because then I can control the amount of salt added and adjust to our flavor preference. But you could use salted butter if that’s what you have as well.
Can’t even print the recipe without a million ads
The ads make it possible for us to keep creating free recipes and content. Thanks for understanding!
Instead of using oatmeal oats, can you use rice crispy cereal in this recipe?
I haven’t ever tried! If you do, you’ll have to let us know how they turn out.
These no bake cookies are OUTSTANDING! I used almond milk and crunchy peanut butter and all worked out just perfectly.
One question: what could I substitute for the peanut butter? I love it but my husband doesn’t and I know he would love the cookies even more without the p/butter. I welcome your suggestions.
P.S. I’ve made quite a few of your recipes and they are all delicious! Keep up the amazing work!
I love this recipe n so does my family. My only complaint is that they don’t set up as much as I’d personally like. They are very good with butterscotch flavoring too!
Mine weren’t setting either. I tweaked the recipe a little bit and put the oats in a bowl and the peanut butter on top. Mix the cocoa mixture into the bowl, not in the hot liquid.
I hope this helps. Good luck! 🙂
Omgosh. I meant mix the peanut butter with the chocolate in the bowl with the oats, out of the hot pan. Sorry I’m not being very articulate. It’s morning. 😅
Can honey be used instead of sugar ?
You know, I haven’t tried it with honey before, so I’m not sure. If you try making them with honey, you’ll have to let us know how they turn out.
Turned out Delicious!! I will most definitely will be making these a lot more in the furure!
I’m so glad you enjoyed them! That makes me so happy to hear!