This post may contain affiliate links. For more information, read my disclosure policy.

This the Best No Bake Cookies Recipe! You will love these no bake oatmeal cookies – they are so good they taste like a peanut butter cup! These are fool proof thanks to my secret tip that makes them firm up every single time – seriously! Skip the oven and make a batch of these cookies!

stacked chocolate cookies with oats in them.

Whether you call these no bake cookies, cow patties, or chocolate oaties, these cookies remind me of my childhood – they’re such a retro recipe but something that’s so good is always in style. This is the classic No Bake Cookies recipe with peanut butter, oatmeal, and chocolate (the chocolate version of my no bake peanut butter cookies). They’re fast and easy to make – and they set up perfectly EVERY time thanks to my secret tip: using a thermometer to measure the temperature. They really are the easiest cookie to make – with tons of chocolate peanut butter flavor!

ingredients in no bake cookies.

How to make No Bake Cookies

  1. Make sure to have all your ingredients gathered and ready to go – once you start making these cookies, they go fast.
  2. Use Unsalted Butter – slice it for easy melting and start with it room temperature. Only use real butter – not margarine or tub butter.
  3. You can use any kind of milk (whole milk or nonfat milk) or any non-dairy milk (like almond milk). 
  4. Use Unsweetened Cocoa Powder – you can use regular or dutch process to make these nice and chocolatey.
  5. Creamy peanut butter works best – only a no-stir (not natural) peanut butter has been tested. I have not tested these with almond butter or seed butter but I’ve seen other recipes that work.
  6. This recipe uses quick cooking oats. Make your own quick oats if you only have old fashioned oats (also called rolled oats).
  7. Use an instant read thermometer (or candy thermometer) to make sure the cookies reach 230°F so they’re sure to set up.
  8. Use a medium cookie scoop (2-tablespoon cookie scoop) to make the perfect cookie shape.

Variations & Substitutions

  • You can use nondairy milk if you prefer, like oat milk.
  • Add chopped nuts or chocolate chips for more texture.
  • You can also make these with biscoff spread – that recipe is in my cookbook.
  • Allergic to peanuts? You can use any non-peanut butter (i.e. sunbutter) as long as it’s a no-stir (not natural) peanut butter.
stacked chocolate cookies with oats in them.

SAVE THIS RECIPE

We'll email this post to you, so you can come back to it later!

Expert Tips

  • It’s important to use a candy thermometer because if you don’t boil it long enough your cookies will not set up properly. They won’t harden and will stay wet, which isn’t what we want! You can take the guesswork out of making these cookies by boiling the mixture until the temperature reaches 230°F.
  • Cook over medium to medium-high heat and the mixture should have a smooth consistency when it reaches the correct temperature. The amount of time might vary due to your stove or pot.
  • If no bake cookies haven’t hardened, it’s probably because they weren’t cooked to the proper temperature, or you made substitutions. Be sure to double check the recipe.
  • I have never had humidity make a difference, but some sources say it can affect the outcome. If you notice this happening, let me know.

Storing No Bake Cookies

  • Store in an airtight container at room temperature for several days. If you refrigerate them they’ll last even longer (up to 2 weeks).
  • Freeze cookies in a freezer bag for several months. They’re good frozen too!
stacked chocolate cookies with oats in them.

The BEST No Bake Cookies Recipe

4.47 from 15 votes
These are the Classic No Bake Cookies of your childhood! They taste like a peanut butter cup and are no bake!

Recipe Video

Prep Time 10 minutes
Cook Time 10 minutes
Setting Time 30 minutes
Total Time 50 minutes
Yield 24 cookies
Serving Size 1 serving

Ingredients
 

  • ½ cup (113g) unsalted butter diced
  • 2 cups (400g) granulated sugar
  • ½ cup (119ml) nonfat milk
  • ¼ cup (20g) unsweetened cocoa powder
  • ½ cup (120g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 cups (240g) quick cooking oats

Instructions

  • Line two cookie sheets with parchment paper.
  • It’s very important that all your ingredients are measured and ready to go before you start and make sure you’ve read the directions before making these cookies. The process goes fast!
  • Melt the butter in a 3 quart saucepan over medium heat. Stir in the sugar, milk, and cocoa powder. Whisk until smooth then bring to a boil and cook for about 1 1/2 minutes, stirring occasionally. NOTE: you MUST boil them long enough or they will not set. To be sure of this, boil the mixture until it reaches 230°F on a candy or instant read thermometer. If you do not have a thermometer, this will take about 1 1/2 minutes on medium heat.
  • Remove from heat and stir in peanut butter, salt, vanilla, and oats.
  • Use a cookie scoop to drop 2 tablespoon size balls of cookie mixture onto the prepared baking sheets. Let sit to set or chill to harden quicker.
Save this recipe!
Get this recipe emailed to you – plus get all recipes sent straight to your email!

Recipe Notes

Source: Adapted from Allrecipes.
  • It’s important to use a candy thermometer ecause if you don’t boil it long enough your cookies will not set up properly. They won’t harden and will stay wet, which isn’t what we want! You can take the guesswork out of making these cookies by boiling the mixture until the temperature reaches 230°F.
  • Allergic to peanuts? You can use any non-peanut butter (i.e. sunbutter) as long as it’s a no-stir (not natural) peanut butter. You can even use Biscoff.
  • These last several days on the counter in an airtight container, refrigerated they’ll last at least a week. You can even freeze them!

Recipe Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 52mg | Potassium: 92mg | Fiber: 2g | Sugar: 18g | Vitamin A: 129IU | Calcium: 16mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Step-by-Step Photos

pan with melted butter.

1. Melt butter in a medium saucepan over medium heat.

pan with sugar cocoa and melted butter.

2. Add the sugar, cocoa and milk and whisk to combine.

pan with boiling chocolate mixture.

3. Bring the mixture to a boil. Boiling the mixture is the most important step because you want to cook it long enough to reach 230°F and no longer than that. (If you don’t have a thermometer boiling the mixture for 1 minute and 30 seconds is enough, but be sure to set a timer.)

pan with chocolate mixture and peanut butter.

4. Remove the sauce pan from the heat. Quickly stir in the peanut butter and vanilla extract and salt

pan with oat chocolate mixture.

5. Stir in quick oats.

pan with 9 cookies on parchment.

6. Use the cookie scoop to scoop cookie dough onto prepared cookie sheet. Let the cookies sit until they’ve hardened and set. If you want to speed up the process, you can chill them in the fridge until they’ve set.

These Classic No Bake Cookies with peanut butter are the best recipe for easy chocolate no bake oatmeal cookies! They set up perfectly every time and are SO good they taste like a peanut butter cup!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.47 from 15 votes (8 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




24 Comments