These No-Bake Chocolate Peanut Butter Oatmeal Cookies are a classic for good reason! They are quick and easy to make and if done right, they melt in your mouth like fudge!
All praise the no-bake cookie! Even during the colder months, no-bake still is awesome. That’s because my darlings, no-bake = less time. Easy. Simple. Delicious. No bake cookies are also loaded with sugar so that I can carb up like a bear getting ready for hibernation, which is basically what we Canucks do. Get ready for winter. Winter is coming? Phhhht. We invented that. Game of Thrones has nothing on Canucks. We ARE The white walkers. Have you ever seen a bearded man with white frosted whiskers in the winter? (If you haven’t, just wait. I’ll take a photo of Mr Magpie this winter and show y’all.)
How to Make Classic No Bake Cookies
I’m sure you are all familiar with these delights. By cooking the butter, sugar and milk together – and boiling for a minute- you basically create a fudge that holds the rest of your ingredients together, namely the oatmeal flakes.
Why are my no bake cookies crumbly?
The real trick is to not overcook the sugar mixture! No bake cookies are easy – until they aren’t. When you cook the sugar mixture too much the cookies will end up dry and crumbly. You are looking to cook them for one minute and not a second longer,
What type of oats do I use for no bake cookies?
You want to use large flake oats, you don’t want anything that will fall apart in the cookies!
Do I need to refrigerate no bake cookies?
You don’t need to refrigerate the no bake cookies, they will stay in a container on the counter for 2-3 days.
Can I freeze no bake cookies?
You can freeze them in a freezer safe container for up to 3 months.
Happy baking, babes!
More Cookie Recipes
- Rolo Cookies, – an 80’s classic!
- Peanut Butter Blossom Cookies – one of my very favorite cookie recipes
- Cookie Press Gingersnaps
- Chocolate Meringue Cookies – these are gluten free!
Love you more than chocolate and peanut butter,
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No-Bake Chocolate Peanut Butter Oatmeal Cookies
- Prep Time
- 10 minutes
- Cook Time
- 2 minutes
- Total Time
- 12 minutes
- Karlynn Johnston
- 2 cups white sugar
- 2 tablespoon salted butter
- 1/2 cup of milk
- 1 teaspoon vanilla
- 3/4 cup Reese Spread Peanut Butter Chocolate
- 2 cups large flake oats
- Line a cookie sheet with parchment or wax paper and set aside.
- In a medium sized saucepan, combine the sugar, butter and milk. Bring to a rolling boil over medium heat; boil for one minute then remove from heat.
- Stir in the Reese's Spread Peanut Butter Chocolate until melted and smooth. Stir in the vanilla, followed by the oatmeal.
- Stir until the oatmeal is completely covered.
- Drop by heaping tablespoonful onto the cookie sheet. Cool until completely set.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.