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Easy, fudgy no bake cookies combining chocolate and peanut butter with oats, ready in about 10 minutes and setting in 20-30 minutes without using an oven.

Ingredients

Scale
  • 1/2 cup butter (1 stick)
  • 2 cups sugar
  • 1/4 cup cocoa powder
  • 1/2 cup milk
  • 3 cups oats (quick oats, instant oats, or old-fashioned rolled oats)
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Instructions

  1. Cut a long strip of waxed parchment or foil and lay it out on the counter for dropping cookies.
  2. In a medium bowl, combine the oats, peanut butter, and vanilla; set aside.
  3. In a medium saucepan, stir together butter, sugar, cocoa powder, and milk.
  4. Heat the mixture over medium heat until it comes to a boil.
  5. Reduce heat to low and maintain a low rolling boil for 3 minutes.
  6. Remove the saucepan from heat.
  7. Quickly add the oats, peanut butter, and vanilla mixture to the saucepan; stir until thoroughly combined.
  8. Drop spoonfuls (or use a cookie scoop) of the mixture onto the prepared wax paper.
  9. Let the cookies cool at room temperature until completely set, about 20 to 30 minutes.

Notes

To protect counters and for easy cleanup, place hot pads near the wax paper when transferring hot pot., Use oven mitts for safety when handling the hot saucepan., Variations include substituting peanut butter with sunflower seed or soy nut butter for nut-free option., Vegan/dairy-free option: use dairy-free butter and plant-based milk (almond, oat), and verify peanut butter is vegan-friendly., Oat choice affects texture: quick/instant oats make softer cookies, old-fashioned oats make chewier cookies., Add-ins: chopped peanuts, shredded coconut, or mini chocolate chips (about 1/2 cup) can be folded in for added texture and flavor., For a decorative touch, melt and drizzle chocolate over cooled cookies., To make Scotcheroo-style bars, swap oats for crisp rice cereal and use a butterscotch-chocolate topping.

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