A super fast, super easy to make cookie made with chewy oatmeal, rich cocoa and creamy peanut butter. They're perfectly fudgy and always just too good to resist! A childhood favorite that I'm still making all the time.
Prep time: PT5M
Cook time: PT8M
Total time: PT33M
Rating
4.93 stars (442 reviews)
Keywords
No Bake Cookies
Ingredients
1/2 cup (113g) salted butter
1 3/4 cups (350g) granulated sugar
1/3 cup (32g) unsweetened cocoa powder
1/2 cup (120ml) milk
1 tsp vanilla extract
2/3 cup (160g) creamy peanut butter
3 cups (275g) quick oats ((don't use old fashioned oats))
Categories
Dessert
Cuisine
American
Steps
Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
Set over medium heat, and cook stirring frequently until it reaches a full boil.
Allow mixture to boil 60 seconds without stirring.
Remove from heat, immediately add in vanilla, peanut butter and quick oats.
Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
Store cookies in an airtight container at room temperature.
Nutitrion
Serving Size: 1 serving
Calories: 215 kcal
Carbohydrates: 33 g
Protein: 4 g
Fat: 8 g
Saturated Fat: 3 g
Cholesterol: 9 mg
Sodium: 57 mg
Sugar: 15 g
Reviews
Ruth on 2026-08-14 (5 stars): Hi has anyone made this with a sugar substitute...like monk fruit...granular? I am trying to cut back on sugar. Any suggestions? Thanks!
Donna Passemato on 2026-08-08 (5 stars): Family staple for 90 years plus
Difference wr use chuncky peanutbutter, and Quaker oats
Thank's for recipie. Moved around and lost all my recipies.
I will check out your pics
...
Elin on 2026-05-25 (5 stars): Boil the mixture to 230-235 degrees.
Eric Woods-Banks on 2026-05-15 (5 stars): Always a winning option in our home
Denise on 2026-04-01 (5 stars): I use Country Crock plant butter stick and either soy, almond or oat milk (whatever I happen to have) and this works very well. My only tips are to time the minute once it comes to a boil, and use quick oats (unless you like them really chewy!)
Ed P on 2026-02-14 (5 stars): I make these for our Scouts several times, usually on our yearly ski trip. Instead of dropping, I press it into a lined cookie sheet and cut them into squares when it has firmed up.
I have made these using a camp stove when a fire bans prevented us from making cobblers. The only complaint I ever seem to get is I haven't made enough.
Kathy Schwartz on 2026-01-04 (5 stars): These were absolutely delicious! I am on an elimination diet, cutting out gluten and these are naturally gluten free. So tasty and your directions are clear and spot on!
Tammy C on 2025-12-29 (5 stars): I made these for Christmas, and made a new batch now! They turned out great. One of my very favorite cookies! Thank you for sharing your recipe 😊
