No Bake Chocolate Oatmeal Cookies

by In The Kitchen With Matt

13K10129

Intro: No Bake Chocolate Oatmeal Cookies

In this instructable I will show you how to make no bake chocolate oatmeal cookies. This recipe for no-bake chocolate oatmeal cookies is really easy to make using everyday ingredients. They don't take super long at all to make either. These chocolate cookies are incredible and they are gluten-free! Time to mix things up a bit and make some no bake cookies. If I can make them, you can make them. Let's get started! :)

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Follow the easy steps below or watch the short video tutorial or do both! :)

STEP 1: Ingredients/Tools

Ingredients:

  • 1/2 cup of unsalted butter (113g)
  • 1/2 cup of milk (whole, 2%, 1%, etc.) (125mL)
  • 1 1/2 cups of white granulated sugar (340g)
  • 1/4 cup of unsweetened cocoa powder (25g)
  • 1/4 tsp. of salt (1g)
  • 1/2 cup of packed brown sugar (light or dark) (100g)
  • 2 tsp. of vanilla extract (10mL)
  • 1/2 cup of peanut butter (125g)
  • 3 cups oats (quick or old fashioned) (270g)

Tools:

  • Pot
  • Bowl
  • spatula
  • spoon
  • parchment paper, wax paper, or silicon baking mat
  • large sheet pan or cookie sheet

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STEP 2: Pot Those Ingredients

First let's add our butter, milk, white granulated sugar, cocoa powder, salt, and brown sugar to a large sauce pot.

STEP 3: Heat, Stir, Stir, Stir

Now let's turn out stovetop burner to medium heat and place our pot on it. Stir the mixture until everything melts down, and the mixture starts a rolling boil. After it starts to boil let it boil for 1 minute, then remove it from the heat. Make sure to stir constantly especially during the last few minutes. During the early stages you can stir occasionally. Heating it up allows the sugars to melt down and mix in nicely with our cocoa powder and milk and butter.

STEP 4: Vanilla and Peanut Butter

Now we pour the mixture in another bowl and add in our vanilla extract and peanut butter. Stir until the peanut butter melts.

STEP 5: Mixing Oats

Now let's add in most of our oats and stir until well blended in. If it is too runny add in the rest of the oats. 3 cups usually is perfect so that is what I always use. It should be a nice thick almost like an oatmeal consistency.

STEP 6: Place, Set, Eat

Now place spoonfuls of cookie dough onto a silicone mat, parchment paper, or wax paper lined cookie sheet or sheet pan. I usually use a big tablespoon for this. You can place them fairly close to each other, they won't spread that much. Then let them cool at room temperature or in the fridge until they set. You will know when they are done when they aren't sticky to the touch, and they lose their glossy look, and of course you will be able to pick them up without them falling apart, haha. This recipe makes about 2 dozen cookies. Now enjoy! :)

STEP 7: Video Tutorial

Now check out those steps in action by watching the video tutorial. :)

20 Comments

ChristinaL9 5 years ago

Hi. I call these minute cookies and make them all the time, everyone loves them. After mixture has boiled one minute, remove saucepan to counter and add the peanut butter and vanilla, then oatmeal right into chocolate mixture. One less pan to wash. Also, I found scooping out with a small cookie scooper helps, otherwise mix firms out pretty quick in pan.

In The Kitchen With Matt 5 years ago

Thanks! Yeah in the video I mention doing it all in the same pot, and that I did in in the glass bowl because it looks nicer on camera. :)

msmamurphy 5 years ago

Do you have a version without peanut butter? My grandson is allergic to peanuts.

In The Kitchen With Matt 5 years ago

Allergic to all nuts or just peanuts? You could try almond butter. Or someone mentioned a product from Walmart called WowButter, which is made from soy nuts. Or just try making it, and leave it out all together, I have seen other recipes that don't call or any kind of peanut butter.

ScottM6 5 years ago

In Canada, depending on which province you are in, these would be called Chocolate Macaroons, Hay Stacks, Bear Turds or Cow Patties. No matter what you Call them....they're Great. (.....and Never baked, ALWAYS warm dropped and cooled) ;)

In The Kitchen With Matt 5 years ago

Hey Scott!! haha I think my favorite is Bear Turds!! lol I think I will call them that for now on. hehe. :) Oh yeah they are yummy for sure!

cjccjc 5 years ago

Allergic to peanuts - any substitutions?

hilojohn 5 years ago

Go to your local WalMart and pick up a jar of WowButter, it is a peanut butter replacement made from soy that tastes and looks just like peanut butter that you can use in recipes. It sells for under $4.00 a jar, you can also get it online from WalMart or Amazon. I have been using it for over five years and to this day I can't tell the difference other than the fact that I don't have a reaction to it. :-)

By the way, Matt I love your instructibles.

cjccjc 5 years ago

Sadly - ALL nuts - Love your recipes also!

In The Kitchen With Matt 5 years ago

You could probably just leave out the peanut butter. :) I haven't tried it specifically but I know there are other recipes similar to this where they don't use any peanut butter or any other nut butter.

MaryT89 5 years ago

Hi Matt--love your channel. This recipe sure has a lot of sugar! Have you tried to make it with stevia or another sugar substitute?

In The Kitchen With Matt 5 years ago

Thanks Mary!! No I haven't tried this particular recipe with sugar substitutes yet. :) You could probably reduce the amount of sugar. Although as is they still don't taste overly sweet, I mean not more then any other cookie, haha.

billyt 5 years ago

Dumb question. I only like oatmeal in cookies so have never learned to cook them. Totally oats ignorant. What is the difference between quick and regular oats? Are the oats cooked and if so how? Thanks. Looking foreward to trying these.

MaryT89 5 years ago

In baking neither type will require pre-cooking. What you don't want to use is what is labled "steel-cut oats" as they have not been cooked. They are better for you to use as a breakfast porridge, but you can't use them for this recipe. Just read the cooking label--if it says you have to soak or cook the oats for 20-30 min then don't use that kind (often they are sold in metal tins). Matt is using oats that are often sold in a cardboard round container.

In The Kitchen With Matt 5 years ago

Hi Billy! Not a dumb question at all. :) Most people cook them in like water or milk so they get a bit softer, and then serve it in a bowl with fruit, or sugar, or something like that. For a classic bowl of oatmeal. Some people sprinkle the raw oats on top of yogurt or put it in smoothies. In baking most recipes have the oats in some kind of damp mixture like a batter of sorts, where the oats soak up some moisture as well as get baked in the oven. It is a pretty versatile ingredient. :) the difference between quick oats and old-fashioned oats is pretty minor. The quick oats are first cut into smaller pieces before being "rolled" which make them easier to absorb water later, thus making it faster to make oatmeal. When using either in cookies, you will get a slight texture difference, and some people prefer one over the other. :) I hope that helps a little bit. :) This is a neat little image that explains the oats: https://bit.ly/2Uj14iZ

dvrnhll 5 years ago

I love these cookies! My mother used to make these when I was a kid. Thanks for sharing and jogging my memory of these. I'm going to make them this weekend. Cheers

In The Kitchen With Matt 5 years ago

Awesome! They are great aren't they? You are so very welcome! :) Have a nice weekend as well. :)