Description
Delicious and easy no-bake chocolate oat cookies that combine the rich flavors of cocoa and peanut butter with wholesome oats. Perfect for a quick dessert or snack, these cookies set quickly without the need for an oven, making them ideal for any time of year.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 cups quick-cooking oats
- Pinch of salt
Instructions
- Prepare the chocolate mixture: In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Stir continuously until the mixture reaches a full rolling boil. This ensures the sugar is fully dissolved and the cocoa blends smoothly.
- Boil the mixture: Let the mixture boil for 1 minute exactly, stirring constantly to prevent burning or sticking. Timing is important to achieve the right texture for the cookies to set properly.
- Remove from heat and add flavors: Immediately remove the saucepan from heat once boiled. Stir in the peanut butter, vanilla extract, and a pinch of salt until the mixture is completely smooth and homogeneous.
- Add oats: Add the quick-cooking oats to the chocolate mixture and stir thoroughly until all oats are fully coated with the chocolate mixture, creating a sticky, textured dough.
- Form cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto parchment paper laid out on a flat surface. Space them evenly to allow for setting.
- Let set: Allow the cookies to cool and firm up at room temperature for about 30 minutes. The mixture will harden into chewy, chocolatey oat cookies ready to enjoy.
Notes
- For a richer chocolate flavor, substitute unsweetened cocoa powder with dark cocoa powder.
- To make the recipe nut-free, replace peanut butter with almond butter or sunflower seed butter.
- Store the cookies in an airtight container at room temperature for up to one week to maintain freshness.
