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A top-down view of several no-bake chocolate oatmeal cookies placed neatly on a tray lined with parchment paper. The cookies are round, dark chocolate brown with visible oats, and slightly glossy from the peanut butter and cocoa mixture. They rest on a white marble countertop, cooled and ready to serve or store.

No-bake Chocolate Oatmeal Cookies Recipe

These no-bake chocolate oatmeal cookies are chewy, chocolaty, and irresistibly good. Made in minutes with pantry staples, they’re a nostalgic, no-fuss treat perfect for quick desserts or after-school snacks.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert, Snack
Cuisine American
Servings 24
Calories 173 kcal

Equipment

  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Baking sheet or tray
  • Parchment paper or wax paper

Ingredients
  

  • 2 cups white sugar
  • ½ cup butter or margarine
  • ½ cup milk
  • 3 tablespoons unsweetened cocoa powder
  • 1 pinch salt
  • 3 cups quick cooking oats
  • ½ cup peanut butter
  • 1 teaspoon vanilla extract

Instructions
 

  • Line a tray with parchment or wax paper.
    A clean baking tray is being lined with parchment paper on a white marble countertop in preparation for no-bake chocolate oatmeal cookies. The tray is empty, and the setup is minimal. This step ensures the cookies will not stick and can cool properly once spooned onto the surface for setting.
  • In a saucepan, combine sugar, butter, milk, cocoa, and salt.
    All the main wet and dry ingredients—white sugar, butter, milk, unsweetened cocoa powder, and a pinch of salt—are placed in a black saucepan, sitting on a white marble countertop. These ingredients form the chocolate base of the no-bake cookies. This mixture will be heated and stirred to create a smooth, rich syrup.
  • Bring to a rolling boil over medium heat, stirring constantly.
    The chocolate mixture is bubbling vigorously in a black saucepan as it reaches a rolling boil. A wooden spoon is stirring constantly to prevent burning and ensure even mixing. The white marble countertop underneath highlights the process. This boiling step is key to properly melting sugar and developing the cookie texture.
  • Boil for 1 minute, then remove from heat.
  • Stir in oats, peanut butter, and vanilla extract until well mixed.
    The saucepan now contains oats, creamy peanut butter, and a splash of vanilla extract atop the hot chocolate syrup. A wooden spoon begins mixing everything into a thick, chunky texture. This step blends the rich flavors and textures needed to form the final cookie mixture. It’s placed on a clean marble surface.
  • Drop spoonfuls onto the prepared tray.
    A spoon is used to drop rough scoops of the chocolate oatmeal mixture onto the parchment-lined tray. Each portion is spaced apart for cooling and shaping. The saucepan sits nearby with remaining mixture. This process forms the cookie shapes before they cool and firm up. Everything rests on a white marble surface.
  • Let the cookies cool at room temperature for 30 minutes.
  • Store in an airtight container once firm.
    A top-down view of several no-bake chocolate oatmeal cookies placed neatly on a tray lined with parchment paper. The cookies are round, dark chocolate brown with visible oats, and slightly glossy from the peanut butter and cocoa mixture. They rest on a white marble countertop, cooled and ready to serve or store.