These no bake cookies come together on the stovetop with quick oats and a few pantry staples, no oven needed. Soft, chewy and fudgy with that classic chocolate and peanut butter taste!

If you’d rather skip the cocoa, my no-bake peanut butter oatmeal cookies are the blonde version of this same cookie.

Easy no bake cookies with quick oats, chocolate and peanut butter on the counter.

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Key Takeaways: No Bake Cookies with Quick Oats

  • Texture: Soft, chewy and fudgy, closer to a candy-cookie hybrid than a crisp cookie.
  • Quick oats: The key ingredient for the right texture; rolled oats make them chewier unless pulsed in a blender first.
  • Stovetop only: The mixture boils for 1 1/2 minutes on the stove, then the cookies set on the counter in about 20 minutes, no oven needed.
  • Flavor: Classic chocolate and peanut butter, made from 7 pantry staples.

Why I Love This Recipe

I love to make all types of no-bake desserts because they are simple, quick and no oven is required! These easy no bake cookies are a crowd favorite for after school snacks and game night, as well as no-bake peanut butter cornflake cookies, avalanche cookies and haystack cookies.

This is my go-to cookie recipe, though, when I crave the perfect chocolate and peanut butter combo! They are super soft, chewy and only take 15 minutes to make.

XO - Jamielyn
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My daughter and I made these last night for a gathering at my house and they were a huge hit! Perfect texture and balance of chocolate and peanut butter. These are definitely going in our list of favorites!

Catie

Recipe Ingredients

No bake cookie recipe ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Butter: Real butter will add the best rich taste although margarine could be used.
  • Milk: Any milk works from skim milk to whole milk or even 2%. You could even use a non dairy milk such as almond milk.
  • Granulated sugar: Adds a sweet taste and helps the cookies set.
  • Cocoa powder: Adds the signature chocolate taste. Use natural unsweetened cocoa powder or Dutch-process cocoa powder.
  • Peanut butter: Creamy peanut butter is best, crunchy peanut butter could be used but skip any natural peanut butter you have to stir.
  • Vanilla extract: Adds another layer of flavor.
  • Quick cooking oats: Quick-cooking oats are smaller and less chewy and preferred for this recipe.

Tip: Before making this easy no bake cookies recipe, measure out all your ingredients. Once the mixture comes off the heat it begins to set quickly, so you won’t have time to stop and measure the oats.

How to Make No Bake Cookies

Combine sugar, butter, milk and cocoa powder in a saucepan over medium heat. Bring to a boil. Once boiling, cook an additional 1 1/2 minutes and then immediately remove from heat.

Butter, sugar, milk and cocoa powder in a blue pot.

Stir in peanut butter and vanilla.

Adding peanut butter to a chocolate mixture in a pot.

Then add in quick oats with a pinch of salt and stir until well coated.

Adding quick oats to a peanut butter and chocolate mixture.

Using a spoon or cookie scoop to drop the cookie batter onto the lined baking sheet. Let cool until set.

No bake cookies on the counter.

How to Know When the Mixture Is Ready

Start your timer only when the mixture reaches a full rolling boil, with bubbles across the entire surface that keep going while you stir. Counting from a simmer is why no bake cookies don’t set.

I boil mine for 1 1/2 minutes, which gives you a soft, fudgy cookie. On humid days, give them extra time to set before assuming something went wrong.

Recipe Tips

  • Line your baking sheets with parchment paper or wax paper so cookies don’t stick.
  • Use quick oats. Old fashioned rolled oats will cause the texture of the cookies to change and be chewier. Pulse rolled oats a few times in blender and then use them!
  • Work quickly when scooping. The batter stiffens as it cools, so drop the cookies onto the pan right after mixing. A cookie scoop keeps them uniform in size.
  • To speed up the setting process, place cookies in the refrigerator to harden faster.

No Bake Cookies FAQs

Why are my no bake cookies not setting?

The most common reason is the sugar and butter mixture didn’t boil long enough. Start timing once it reaches a full rolling boil and cook for 1 1/2 minutes. Then let the cookies cool 20 to 30 minutes; if they’re still soft, chill them in the refrigerator to firm up.

Why did my no bake cookies turn out dry and crumbly?

Boiling too long. The longer the mixture boils, the harder the cookies set, so stick to 1 1/2 minutes and pull the pan off the heat right on time.

Can I use old fashioned oats instead of quick oats?

Quick oats give these cookies the best texture. Old fashioned rolled oats make them chewier, so if that’s all you have, pulse them a few times in the blender first.

Can I make no bake cookies without cocoa?

Yes! Leave out the cocoa powder for a blonde version, or try my no-bake peanut butter oatmeal cookies, which are made just for that

No bake cookies on a white plate.

If you love chocolate and peanut butter, try my peanut butter blossoms, chocolate peanut butter fudge and peanut butter chocolate chip cookies.

More No-Bake Recipes

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No bake cookies on a white plate.

No Bake Cookie Recipe

5 from 50 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 5 minutes
Set Time: 20 minutes
Total Time: 35 minutes
Servings: 24
These no bake cookies come together on the stovetop with quick oats and a few pantry staples, no oven needed. Soft, chewy and fudgy with that classic chocolate and peanut butter taste!
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Video

Ingredients 

  • 1 ¾ cups granulated sugar
  • ½ cup butter , see notes
  • ½ cup milk
  • ⅓ cup unsweetened cocoa powder
  • ¾ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 ½ cups Quick 1 minute oats , see notes
  • pinch of salt

Instructions

  • Prep. Line two baking sheets with parchment or wax paper. Set aside. 
  • Boil sugar and butter. Combine 1 3/4 cup sugar, 1/2 cup butter, 1/2 cup milk and 1/3 cup cocoa powder in a saucepan over medium-heat. Bring to a boil (not simmer). Once it reaches a boil, cook for an additional 1 1/2 minutes and then immediately remove from heat.
  • Add in peanut butter, oats and vanilla. Stir in 3/4 cup peanut butter and 1 teaspoon vanilla. Add in 2 1/2 cups oats and a pinch of salt. Stir until well coated. 
  • Drop cookies onto pan and cool. Drop batter by the spoonful onto the lined pan. Let cool until set. Store in an airtight container at room temperature.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Oats: While I prefer quick oats, I typically have Old-fashioned oats on hand. All you need to do is pulse them in a blender a few times to break them up to a similar texture of quick oats.
Butter: I typically use salted butter. If you use unsalted butter add in 1/4 teaspoon salt. 
To store: Store at room temperature for 3-4 days or in the fridge for 5-7 days.
To freeze: Let set completely, then add to freezer bag or airtight container. Store in freezer for 2-3 months.

Nutrition

Serving: 1cookie, Calories: 173kcal, Carbohydrates: 23g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Cholesterol: 10mg, Sodium: 74mg, Potassium: 103mg, Fiber: 2g, Sugar: 16g, Vitamin A: 130IU, Calcium: 16mg, Iron: 0.7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Chocolate no bake cookies stacked.