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Effortless and delicious, soft and fudgy, these No-Bake Chocolate Oatmeal Cookies are made with rich cocoa, creamy peanut butter, and hearty oats. They are fudgy, have a quick prep time, and need no oven time. This makes them the perfect treats for last-minute gatherings and busy weeks.

How long do these cookies take to set?

Usually, it takes about 20-30 minutes at room temperature. You can also place the cookies in the refrigerator to set more quickly.

Can I add extra ingredients like coconut or nuts?

Yes, feel free to add extra ingredients like shredded coconut, chopped pecans, chopped walnuts, or dried cherries. Slightly reduce the amount of oats, if adding extra ingredients.

How do I store these cookies?

Place any leftover oatmeal cookies in an airtight container or a plastic bag. Store at room temperature for up to a week or in the refrigerator for up to 2 weeks.

Can I freeze these cookies?

Yes, you can freeze these cookies. Place them in a single layer on a lined baking sheet and freeze. When set, transfer them to a freezer-safe container or a freezer-safe bag.

When ready to serve, remove the cookies from the freezer and let them thaw overnight in the refrigerator or at room temperature. Enjoy!

Quick & Easy No-Bake Chocolate Oatmeal Cookies

These soft and fudgy No-Bake Chocolate Oatmeal Cookies have a quick prep-time and need no oven time!

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Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: Servings

Calories: 191kcal

Author: Kathy

Ingredients

1 ⅓ cups granulated sugar
⅓ cup margarine
⅓ cup whole milk
¼ cup unsweetened cocoa powder
½ cup creamy peanut butter
1 tsp vanilla extract
¼ tsp salt
2 cups quick cooking oats

Instructions

Line a baking sheet with parchment paper. Set aside.
Add sugar, margarine, milk, and cocoa powder to a medium saucepan. Cook over medium heat, stirring constantly, until the butter has melted and the mixture starts to boil. Boil for 1 minute (count when it starts boiling). Do not stir while boiling.
Remove from heat. Stir in the peanut butter, vanilla extract, and salt until smooth.
Finally, add the quick-cooking oats. Stir until combined and the oats are completely covered with the hot mixture. Let cool slightly, then chill in the refrigerator for 20 minutes to firm up.
Remove from the refrigerator. Drop about 2 tablespoons of the batter onto the prepared baking sheet to create a cookie. Leave about ½ inch between cookies. Let them cool at room temperature until set. Enjoy!

Nutrition

Frequently Asked Questions about Chocolate Oatmeal Cookies

1. Can I use a microwave instead of the stove?

Yes, you can use a microwave instead of the stove. Place the sugar, margarine, milk, and cocoa powder in a microwave-safe bowl. Microwave for 2 minutes. Whisk to combine and microwave for an additional 3 minutes. Remove from the microwave and stir in the peanut butter, vanilla extract, salt, and oats.

2. Can I use a sugar substitute?

Yes, you can use a sugar substitution like stevia, erythritol, or monk fruit sweetener. Of course, the taste and the texture of the cookies may change.

3. Why didn’t my cookies firm up?

There are a few reasons why your cookies didn’t firm up. You may have added too much milk. Make sure that you measure out the ingredients correctly. Second, if you don’t boil the mixture for 1 minute. Remember, the mixture should boil rapidly, not just simmer.

Third, place the mixture in the refrigerator to firm up more quickly. Also, the cookies didn’t firm up if you didn’t mix the ingredients well enough.

4. Can I use butter instead of margarine?

Absolutely. You can use butter instead of margarine in substitution 1:1.

5. What type of oats should I use?

We’re using quick-cooking oats in this recipe, but you can also use old-fashioned or instant oats. The texture of the cookies may change.

6. Can I make these cookies without peanut butter?

Sure. If you’re not a big fan of peanut butter, you can simply use almond butter or cashew butter in the same amount.