The Best No-Bake Chocolate Oatmeal Cookies

This is the best no-bake chocolate oatmeal cookie recipe you’ll ever try! They are rich and delicious, but more of all they are quick and easy to make! These no-bake cookies always turn out perfectly and set up wonderfully each time.

I love easy recipes, like my one-pot cheesy chicken and rice recipe that gets made several times a month. The simpler something is, the more I like it. I don’t like dirtying a ton of pots and pans and cooling racks… I just want things to be simple.

And these cookies fit the bill in every way. They have very few ingredients, are done in a single pot on the stove, and then scooped onto wax paper to cool. That’s it!

The Best No-Bake Chocolate Oatmeal Cookies

These no bake cookies have the classic chocolate and peanut butter flavor you expect from classic no bake cookies (or at least what I expect from no bake cookies.) I’ve made this recipe so many times and have never had them turn out weird or too runny. They’re perfect, so trust the recipe!

Tips for The Best Results

As you get ready to make these cookies, here are a few tips I’ve learned over the years.

• Don’t Add More – Even if you’re tempted to add more oatmeal to these no-bake cookies, don’t! I promise it’s enough and they’ll set up just fine. I know it’s hard to find a good recipe on the internet because there are so many bad ones out there, but I’ve tested this one extensively, so I know it works really well!
• Candy Thermometer Optional – A lot of recipes will tell you that you need to use a candy thermometer and cook the mixture until it reaches a specific temp, but that’s absolutely optional. If you want the peace of mind of using one, go ahead, but you don’t strictly HAVE to! 
• Be Patient – Allow the cookies to come to room temperature naturally instead of putting them in the freezer. This allows the texture to remain intact and gives them the best shelf life as you enjoy them!

Instructions

The hardest part of making these Best No-Bake Cookies is waiting for them to cool. I basically want to eat the mixture out of the pot with a spoon, but you know…society has rules. So I let mine sit on the wax paper until they’re cool enough to pick up and scarf down. They’re so good!

So if you can handle the wait, the rest of the process is a breeze!

• Prep – Line a large area (about 3 ft long) of your counter with wax paper. Since you’ll be making about 30 cookies, you need to have enough space to quickly portion them all before the mixture sets up too much.
• Heat – In a pot, combine the butter, sugar, cocoa powder, and milk together over medium/high heat.
• Boil – Once they are all melted and combined, bring the mixture to a rolling boil. Once it reaches a rolling boil, let it boil for 1 minute without stirring, then remove it from the heat.
• Combine – Stir in the peanut butter and the vanilla until it’s mixed completely. Add in the oats and stir until they’re completely coated.
• Portion – Working quickly, use a spoon and put heaping spoons of the mixture onto the wax paper to cool.
• Cool and Enjoy – Allow them to cool for 30-45 minutes before enjoying!

Even More Easy Recipes

• No-Bake Kool-Aid Pie
• Foolproof Pumpkin Roll
• Dump and Bake Peach Cobbler

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