These Easy No-Bake Chocolate Peanut-Butter Oatmeal Cookies Are Irresistibly Chewy

Photo byFlavor the Moments

These no-bake cookies are perfect as an after-school snack and could not be easier to make. They're just the right combination of chocolate and peanut butter, with enough oats to make them chewy.

The recipe calls for seven basic ingredients: sugar, milk, butter, cocoa powder, peanut butter, vanilla and oats. You only need to use the stovetop to boil the first four ingredients for about a minute, then you can stir in the oats, peanut butter and vanilla. Scoop out the cookies onto some parchment paper, refrigerate them for 30 minutes, and you've got a delicous batch of cool, chocolately snacks.

Because this recipe is so quick and easy, it's great to make with kids. You can also vary it to suit your own taste. For a different flavor, substitute a cup of sweetened shredded coconut for a cup of the oats. Or vary the size. I've made these as monster-large cookies and they're addictive.

Whether you use quick-cooking or old-fashioned oats is up to you: many people like to use quick-cooking oats, but I now favor the old-fashioned oats because of their texture.

No-Bake Peanut-Butter Oatmeal Cookies

Ingredients

2 cups granulated sugar

1/2 cup whole milk

1/2 cup (1 stick) salted butter

3 tablespoons unsweetened cocoa powder

1/2 cup peanut butter

3 cups quick-cooking or old-fashioned oats

1 teaspoon vanilla extract

Instructions

1. Line two baking sheets with parchment paper and set aside.

2. Add the butter to a 3-quart pot or medium saucepan and melt over medium heat. Once melted, add the granulated sugar, milk and cocoa powder. Bring to a rolling boil, set timer and boil for one minute.

3. Remove the pan from the stove and stir in the peanut butter and vanilla, then add the oats. Mix until all the ingredients are blended and the oats are thoroughly coated.

4. Allow mixture to sit for about five minutes to give oats time to absorb the liquid. (If mixture seems to be hardening too quickly, go ahead and scoop out the cookies).

5. Using a medium cookie scoop (about two tablespoons), drop dough onto the baking sheets about two inches apart.

6. Let cookies cool in the refrigerator until they're set, about 30 minutes to an hour.

Makes about 36 cookies

Notes

Gather all the ingredients first and measure them out so you're ready once the butter melts.

I use a timer when boiling the mixture. Wait for mixture to come to a full, rolling boil before starting the timer. I keep it going a little longer than a minute and sometimes hit two minutes but I never go beyond that amount of time. If you boil the mixture too long, you will end up with dry, crumbly cookies. On the flip side, if you don't boil for at least a minute your cookies may not set well.

You can't use steel-cut oats for this recipe.

You can let the cookies set at room temperature as well, it just takes longer for them to harden.

If you use unsalted butter, add a dash of salt to balance the sweetness.

You can refrigerate cookies for up to five days or freeze them for up to 3 months.

You can substitute margarine for the butter.