Who doesn’t remember these classic no-bake cookies? They’ve been satisfying sweet-tooth cravings for decades!

We kept most of this traditional recipe intact, but made some minor (tastier) improvements. First, we chopped some of the oats so that the cookies would have a more dense consistency. Some oats were left whole to preserve the cookies’ chewy texture.

Then, we added a touch of salt to the vanilla, which really brings out its flavor. Also, the original recipe calls for quick-cook oats, but we prefer the heartier old-fashioned kind.

Because these cookies are no-bake, you don’t want to make them on a damp or rainy day. The mugginess may prevent them from setting!

A plate of chocolate oatmeal no-bake cookies, ready to enjoy.

Chocolate Oatmeal No-Bake Cookies Recipe

Nostalgic and super-fast no-bake cookies that everyone will love. Present dessert in 5 minutes flat!


Yield: 24 -30 cookies
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  • Place 1½ cups of old fashioned oats in a food processor and pulse 6–8 times to break down the oats into a much finer texture. Transfer the processed oats as well as the remaining 2 cups of oats to a large bowl and set aside.
  • Add butter, sugar, milk, cocoa and salt to a medium-sized saucepan and place over medium heat. Stir constantly to mix ingredients and prevent scorching. Bring mixture to a boil and reduce heat to medium-low. Allow mixture to boil for 1 full minute then remove from heat.
  • Add vanilla and peanut butter to saucepan and stir until peanut butter is completely blended. Pour mixture into bowl containing oats and stir until oats are evenly coated.
  • Scoop by heaping tablespoons full onto a sheet of waxed paper and allow cookies to cool until firm.


Let the mixture boil for a full minute and your cookies will set just right!
Calories: 180kcal, Carbohydrates: 27g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.4g, Cholesterol: 11mg, Sodium: 49mg, Potassium: 67mg, Fiber: 2g, Sugar: 18g
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