Classic No Bake Cookies! The best chocolate peanut butter oatmeal no bake cookie recipe. Includes step-by-step pics to help you make perfect cookies.
These classic no bake cookies were one of the first cookies that I learned to make. The combination of the chocolate and peanut butter is crazy good!
Since they’re no bake, they’re also really easy to make. I’ve included step-by-step photos and plenty of tips below to help you make perfect cookies.
How to make no bake cookies
Begin by whisking the sugar, milk, and cocoa powder together before heating. Then, add the butter.
Next, heat over medium-low heat, stirring regularly.
Bring the mixture to a rolling boil, stirring regularly.
Once at a rapid or rolling boil, boil for exactly 1 minute.
Remove from heat.
Stir in vanilla and peanut butter until well-combined.
Add the oats, and stir to incorporate them.
Drop 2 tablespoon scoops of the cookie mixture onto the prepared baking sheets.
Let cool to room temperature, and then you can chill the cookies.
What is a rolling boil?
A rolling boil is one where the mixture is rapidly boiling and bubbles are rapidly forming and popping.
How to store the cookies
The cookies can be stored at room temperature or in the fridge. If your kitchen is warm, I recommend storing the cookies in the fridge.
How long will the cookies keep?
The cookies will keep for 4 days if stored in the fridge.
More no bake cookie recipes!
If you’ve tried this no bake cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Classic No Bake Cookies
- 1 ½ cups granulated sugar
- 1/2 cup milk¹
- 1/4 cup unsweetened cocoa powder
- 1/2 cup butter
- 1/2 cup creamy peanut butter²
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats³
- Line two large baking sheets with parchment paper or silicone baking mats; set aside.
- Whisk the sugar, milk, and unsweetened cocoa powder together in a large saucepan.
- Add the butter, and heat over medium-low heat.
- Bring to a boil, stirring regularly.
- Continue boiling until the mixture reaches a rapid or rolling boil.⁴
- Once the mixture is at a rolling boil, cook for 1 minute, stirring regularly.
- Remove from the heat, and stir in the peanut butter and vanilla.
- Stir in the oats, and mix until all of the oats are fully incorporated.
- Drop by 2 tablespoon scoops onto the prepared baking sheets.
- Let cool to room temperature.
- Then, chill, if desired.
- Anything from skim to whole milk will work.
- Not natural peanut butter. Regular creamy peanut butter works well in this recipe.
- You can substitute quick-cooking oats if you prefer.
- What is a rolling boil? It's where the liquid is boiling rapidly with lots of bubbles.
- Nutrition values are estimates.