These classic no-bake cookies are chewy and fudgy, with a delicious peanut butter and chocolate flavor. With just 10 minutes of cooking time, they come together quickly on the stovetop. Be sure to use an instant-read thermometer for perfectly set cookies every time!
Can I use regular oats instead of quick oats?
Yes, you can substitute regular old fashioned oats. Quick oats tend to work a little better since they incorporate into the dough more easily, but regular oats can be used. Just pulse them in a food processor to break them down slightly first.
Do I have to use an instant-read thermometer?
It’s highly recommended to ensure the cookie dough reaches the proper temperature (240°F) to set up properly. Without one, the cookies may not set and will remain sticky. So for best, most reliable results, use a thermometer.
How long do the cookies take to set up?
At room temperature, allow at least 1 hour for the cookies to completely firm up. For faster results, refrigerate them for 30 minutes after scooping onto the baking sheets.
Can I use crunchy peanut butter instead of creamy?
For the best texture, creamy peanut butter works best. The cookies will be thicker and more difficult to scoop if using crunchy style.
How do I store leftover cookies?
Allow the cookies to completely cool and set first, then place them in an airtight container separating layers with parchment or wax paper. Stored this way at room temperature or in the fridge, the cookies will keep fresh for up to 1 week.
What flavors can I swap for the peanut butter?
Peanut butter can be substituted for other nut butters or spreads like Nutella or Biscoff. Get creative with your own favorite flavors!
Ingredients:
- 113 g (1/2 cup) unsalted butter, diced
- 236 mL (1 cup) nonfat milk
- 200 g (1 cup) granulated sugar
- 200 g (1 cup) brown sugar
- 64 g (1/4 cup) unsweetened cocoa powder
- 236 mL (1 cup) creamy peanut butter
- 310 g (3 cups) quick cooking oats
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Add the diced butter to a medium saucepan over medium heat. Melt the butter completely.
- Pour in the milk, granulated sugar, brown sugar and cocoa powder. Whisk until smooth and thoroughly combined.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
- Once boiling, insert an instant-read thermometer and cook until the mixture reaches 115°C (240°F). This ensures the cookies will properly set.
- Remove the pan from the heat and quickly stir in the peanut butter until fully incorporated and smooth.
- Mix in the vanilla extract and salt.
- Add the oats and stir vigorously for 1-2 minutes until well blended. The mixture will be very thick.
- Working swiftly, use a cookie scoop or two spoons to portion the dough onto the prepared baking sheets, spacing about 5 cm (2 inches) apart.
- Allow the cookies to cool completely, about 1 hour, until set. For quicker results, refrigerate the baking sheets for 30 minutes.
- Enjoy the cookies stored in an airtight container for up to 1 week.
Tips:
- Use an instant-read thermometer to easily monitor the temperature and ensure perfectly set cookies every time.
- Allow the baking sheets to cool completely before removing the cookies, to prevent breakage.
- Substitute the peanut butter for Nutella or Biscoff spread, if desired.
- Make your own quick oats by pulsing old fashioned oats in a blender or food processor into a coarse flour.
Let me know what your favorite no-bake cookie recipe is! These peanut butter chocolate oatmeal cookies are super easy to whip up and make a perfect anytime treat.
