Description
Delicious and easy No-Bake Chocolate Peanut Butter Oatmeal Cookies that come together in just 15 minutes. These cookies combine the rich flavors of cocoa and creamy peanut butter with wholesome oats, creating a perfect treat with no need for an oven.
Ingredients
Scale
Cookie Ingredients
- ½ cup (115 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- ½ cup (120 ml) milk
- ¼ cup (25 grams) unsweetened cocoa powder
- ½ cup (125 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups (300 grams) quick-cooking oats
- Pinch of salt
Instructions
- Prepare baking sheets: Line two large baking sheets with parchment or wax paper and set them aside to prepare for the cookie mixture.
- Combine ingredients: In a medium saucepan over medium heat, combine the butter, sugar, milk, cocoa powder, and salt. Stir frequently until the butter completely melts and ingredients are well blended.
- Bring to a boil: Bring the mixture to a rolling boil and maintain boiling for exactly 1 minute without stirring to ensure the sugar dissolves properly.
- Add peanut butter and vanilla: Remove the saucepan from heat, then stir in the creamy peanut butter and vanilla extract until the mixture is smooth and uniform.
- Mix in oats: Add the quick-cooking oats to the chocolate mixture and stir until all the oats are evenly coated.
- Form cookies: Drop spoonfuls of the mixture onto the prepared baking sheets, spacing each about 1 inch apart to allow cooling.
- Cool and set: Allow the cookies to cool at room temperature for 20 to 30 minutes, or until they become firm and set properly.
Notes
- Use quick-cooking oats for the best texture; old-fashioned oats may alter the consistency.
- Make sure to boil the mixture for exactly 1 minute to ensure proper cookie texture.
- For a firmer cookie, refrigerate after the initial cooling period.
- If you prefer a chunkier texture, consider folding in chopped peanuts before dropping the cookies.
- Store cookies in an airtight container at room temperature for up to a week.
