Chocolate Peanut Butter Oatmeal No-Bake Cookies
The classic stovetop cookie that sets up in 30 minutes.
Method · 8 steps
- 1
Line two half-sheet pans with parchment paper before you start. You won't have time once the boil begins.
- 2
In a heavy 3-quart saucepan over medium heat, combine sugar, butter, milk, and cocoa. Stir until butter melts.
- 3
Bring to a rolling boil — the entire surface bubbling, not just the edges. Start a timer and boil exactly 60 seconds, stirring constantly.
- 4
Remove from heat immediately. Stir in peanut butter, vanilla, and salt until smooth.
- 5
Add oats all at once and stir vigorously 30 seconds until every oat is coated.
- 6
Working fast, drop heaping tablespoons onto the parchment, spacing 1 inch apart. The mixture firms up quickly.
- 7
Let cookies set at room temperature 30 minutes until firm and matte. Do not refrigerate — they get greasy.
- 8
If cookies stay tacky after 45 minutes, the boil was too short. If crumbly, boil was too long — note for next batch.
Chef's notes
- →The 60-second rolling boil is the whole recipe. Use a timer — eyeballing it fails.
- →Only use old-fashioned rolled oats. Quick oats turn to mush, steel-cut stay hard.
- →A heavy saucepan distributes heat evenly so the sugar doesn't scorch before the boil hits.
Storage
Airtight container at room temp 5 days. Freezer 3 months between parchment layers.
