If you’re craving a chocolatey, chewy treat but don’t want to turn on the oven, these No Bake Cookies are the perfect solution. Made with simple pantry staples like butter, cocoa powder, peanut butter, and a mix of rolled and instant oats, this easy recipe comes together in just minutes and sets beautifully as it cools.
These cookies deliver a nostalgic hit of chocolate and peanut butter, a hint of warm cinnamon spice, and a satisfying crunch from roasted peanuts. They’re ideal for busy weeknights, last-minute desserts, or anytime you need a quick sweet.
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What Are No Bake Cookies?
Classic No Bake Cookies made with peanut butter and chocolate are also known as cow patties or preacher cookies in America.
The origin story of these easy oven-free cookies goes like this: if a housewife looked out the window and saw the preacher coming up the mountain on his horse, she could whip up a batch of these cookies in the amount of time it would take him to reach the front door.
Why You’ll Love These No Bake Cookies
- Great for meal prep: they store well in the fridge or freezer.
- No oven required: perfect for hot summer day or those with a small kitchen. You can even make these when camping over a bonfire!
- Ready in under 20 minutes: when time is of the essence these no bake cookies deliver quick results.
- Full of texture: thanks to two types of oats and crunchy peanuts
- Naturally gluten-free: if you use certified gluten free oats this recipe is celiac-friendly.
How No Bake Cookies Hold Their Shape
The magic behind no bake cookies is the hot sugar syrup, a mixture of butter, milk, and both white and brown sugars. When the mixture reaches a brief boil, the sugar dissolves completely and concentrates into a thick syrup.
As the syrup cools, it solidifies and binds the ingredients together, very similar to how Rice Krispie Squares set once their melted marshmallow-sugar mixture cools.
In this recipe, the cocoa powder, peanut butter, oats, and peanuts get coated in that syrup. When spooned onto parchment paper, the mixture firms up into stable, delicious cookies without ever seeing the inside of an oven.
Step-by-Step Instructions
- Make the Chocolate Syrup Base: In a large pot, combine butter, milk, brown sugar, white sugar, cocoa powder and cinnamon. Bring to a boil and let it bubble for about 60 seconds, this is crucial for the syrup to set properly.
- Add Flavour & Creaminess: Remove from heat and whisk in peanut butter and vanilla. The peanut butter melts into the hot syrup, thickening and enriching the mixture.
- Fold in the Oats & Peanuts: Stir in both rolled and instant oats along with chopped roasted peanuts. The combination gives the cookies a balance of chewiness and crunch.
- Scoop & Set: Drop spoonfuls of the warm mixture onto parchment paper. Let them cool at room temperature until firm, usually 20–30 minutes. For faster setting, you can chill them in the fridge.
Tips For Making Perfect No Bake Cookies
- Boil for exactly 1 minute: too short and they’ll be soft; too long and they’ll be crumbly.
- Use both types of oats: for ideal texture.
- Perfect shape circular shape: can be achieved by using your hands once the cookies have slightly cooled.
- Make your cookies fancy: by adding 1/2 cup of chocolate chips, toffee bits, dried coconut or chopped pretzel pieces.
- Add flaky salt on top before they set for a gourmet touch.
- Store properly: Room temperature for 3–4 days, in the fridge for 1 week, in the freezer for up to 2 months.
Serving Suggestions
These no bake chocolate oatmeal cookies are the perfect pairing for:
- A glass of cold milk
- Coffee or iced espresso
- Crumbled over vanilla ice cream
- Packed into lunchboxes or picnic baskets
No Bake Cookies are proof that amazing desserts don’t have to be complicated, or even require an oven. With their melt-in-your-mouth chocolate base, nutty crunch, and nostalgic no-bake texture, they’re a recipe you’ll return to again and again when time is a ticking!
You May Also Enjoy These Cookie Recipes
- Chocolate Chip Kinder Bueno Cookie
- Toblerone Shortbread
- Olive Oil Chocolate Chip Cookies
- Roasted Hazelnut Ferrero Rocher Cookies
- Lemon Lavender Shortbread
- Oatmeal Cranberry Cookies
- Dark Chocolate Lindt Lindor Cookies
No Bake Chocolate Peanut Oatmeal Cookies
Equipment
- Large pot
- Wooden spoon
- Baking sheets
- Parchment Paper
- measuring cups
- measuring spoons
Ingredients
- 1/2 cup Unsalted Butter
- 1/2 cup Milk
- 1 cup Brown Sugar
- 1 cup White Sugar
- 1/2 tsp Ground Cinnamon
- 1/3 cup Cocoa Powder
- 2/3 cup Peanut Butter
- 2 tsp Vanilla Extract
- 2 cups Rolled Oats
- 1 cup Instant Oats
- 1/2 cup Roasted Peanuts chopped
Instructions
- Prepare two cookie sheets by lining with parchment paper and set aside.
- Combine butter, milk, sugars, and, cinnamon and cocoa powder in a medium-sized saucepan over low heat.
- Stir ingredients until butter is completely melted. Increase heat to medium and, stirring constantly, bring to a boil.
- Boil, still stirring constantly, for 1 minute then remove from heat. Continue to stir the mixture for several seconds to help it cool.
- Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
- Add oats and chopped peanuts and stir until coated in chocolate mixture.
- Drop cookie batter by approximately 2 tablespoon-sized spoonfuls onto prepared cookie sheet.
- Allow to cool 20-30 minutes before serving, the cookies will harden as they cool.
Nutrition
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