No Bake cookies are a universally popular sweet treat. These yummy cookies are made on your stovetop in just a few minutes. Plop them on a tray, cool and eat. Your family will beg you for more.
No bake chocolate oatmeal cookies are a wonderful indulgence to have in your recipe box.
This gluten free treat is perfect for movie nights and spontaneous desserts.
Whip up a batch and pack them into your cooler for road trips, potluck parties, picnics, or the lunchbox.
Kids adore them and so does everyone else.
Just keep them at room temperature or cooler so they don’t melt.
There are SO many delicious cookie recipes on this blog. When you feel like it explore our cookies recipes. We love cookies. If you’re a cookie soulmate we can help you indulge your sweet tooth.
No Bake Cookie Recipe:
When you don’t want to do an hour in the kitchen with mixing bowls and baking sheets, No bakes come to the rescue.
One pot, some measuring tools, your stove top and 10 minutes is about all you need to complete a batch of these chocolate cookie treats.
Cookie Tips:
- Things to keep in mind when making these cookies. You really need to stay focused. And you need a minute timer or clock near by you can easily read from your stove.
- These ingredients cook together at a boil. For ONE critical minute they must do a full roiling boil. Then remove the pan from the stove. The timing of the cooking is the key to success with these cookies.
- If you undercook the chocolate sauce the cookies will not set up. They will be wet and gooey.
- If you overcook the sauce the cookies will be dry and crumbly. It’s all in the sauce.
Ingredients:
- granulated sugar
- cocoa powder
- butter
- milk
- Creamy peanut butter
- vanilla extract
- Rolled oatmeal
Substitutions:
I use creamy Jiffy peanut butter for this recipe. Natural peanut butter is a bit tricky to get properly set up.
- quick oats rather than the rolled oats. Do NOT use steel cut oats.
- Dutch Process dark cocoa powder rather than light.
- Almond butter, biscoff spread or sunflower seed butter in place of creamy peanut butter.
- Coconut oil can replace the butter since they both solidify.
- any non dairy milk can replace the milk in this recipe.
If you are an old hand at this recipe and know of other substitutions that result in a stable yummy cookie please comment below for our other bakers.
Joy And Sunshine Blog has a yummy version of Healthy No Bake Cookie for this recipe. If you want to replace the sugar see how she did it.
These cookies will last a few days in an air tight container. They do dry out if left out on the counter overnight exposed to air.
Freezing:
You can freeze these cookies up to three months in an air tight freezer container. Allow to thaw overnight in the fridge before serving.
YOUR PRINTABLE RECIPE CARD:
Here is your printable walkthrough of this cookies recipe. If you print the recipe out the pictures will not print. This is to save you paper and ink.
Please also watch our recipe demonstration video at the bottom of this recipe card.
No Bake Cookies
No Bake cookies are a delicious homemade chocolate cookie made on the stove top in just a few minutes. No baking. No batches. Just cook, stir and cool.
Ingredients
- 2 C granulated sugar
- 4 Tablespoons cocoa powder
- 1 stick organic butter
- 1/2 C milk
- 1/2 C peanut butter
- 1 Tablespoon vanilla
- 3 cups rolled oatmeal
Instructions
- In a 2 qt. saucepan melt butter, sugar, milk and cocoa.
- Whisk the ingredients until completely blended and bring to a FULL ROILING boil.
- Let the sauce boil while stirring constantly for exactly one minute.
- Remove from heat.
- Immediately add the peanut butter and stir until it melts. Add in the vanilla and oats and thoroughly stir with a wooden spoon.
- Stir until all the ingredients are completely combined and then immediately make into cookies as follows.
- Place tin foil or waxed paper on the counter and IMMEDIATELY spoon the cookie mixture onto the surface with a teaspoon.
- You will make 24 little cookie shaped globs.
- Let them sit on the foil or parchment until they are cooled and set.
- Serve.
Notes
No bake cookies are easy if you follow the instructions exactly.
TIPS:
- You are making a form of candy when cooking the chocolate sauce. It must be EXACTLY timed to a minute boil and then removed from heat or the sauce will harden too soon and the cookies will be dry and crumbly.
- The cooked chocolate sauce will begin to set as it cools. So quickly add the peanut butter, vanilla and oatmeal. Stir and get the cookies shaped and on the foil immediately. Otherwise the cookie mix will harden in your pan.
Substitutions:
- quick oats rather than the rolled oats. Do NOT use steel cut oats.
- Dutch Process dark cocoa powder rather than light.
- Almond butter or sunflower seed butter in place of creamy peanut butter.
- Coconut oil can replace the butter since they both solidify.
- any non dairy milk can replace the milk in this recipe.
If you are an old hand at this recipe and know of other substitutions that result in a stable yummy cookie please comment below for our other bakers.
These cookies will last a few days in an air tight container. They do dry out if left out on the counter overnight exposed to air.
Freezing:
You can freeze these cookies up to three months in an air tight freezer container. Allow to thaw overnight in the fridge before serving.
Nutrition Information
Yield
24 cookiesServing Size
1Amount Per Serving Calories 144Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 59mgCarbohydrates 20gFiber 1gSugar 17gProtein 2g
Nancy
Friday 23rd of April 2021
Hi,
I have been making these for years. My Mom called them Hot Rods (because they go so fast) and my husband's family called them Frogs.
We do not use peanut butter, but add 1 cup coconut to the oats.
Amazing and a family favourite - now on to the third generation!!
Diane
Friday 23rd of April 2021
Hi Nancy, Yes! These are just so easy to gobble up. Thanks so much for sharing how you make these and how much you love No bakes. Have a wonderful day!