No-bake peanut butter oatmeal cookies are a quick and easy dessert. You can make two dozen delicious treats in 20 minutes with only five ingredients.
This classic no-bake cookie recipe is perfect when you want a sweet homemade treat that doesn’t take much effort or time away from other things! You can make these cookies for a party or just as an afternoon snack.
They’re a favorite cookie from my childhood and an excellent recipe to make with your kids. Quick enough to hold their attention span and so yummy they will be licking the spoons clean! You’ll definitely receive 5 stars from your family.
How to Make No-Bake Peanut Butter Oatmeal Cookies
I love that with this recipe, there is no need to preheat the oven or bake several pans of cookies—you just need a few minutes on the stovetop.
You simply start by making a creamy peanut butter sauce, then fold in old-fashioned oats for a delicious texture.
- 2 cups granulated sugar
- 1/2 cup milk
- 1 stick of salted butter (1/2 cup)
- 3 cups quick-cooking oats (or quick-rolled oats)
- 3/4 cup peanut butter
For the peanut butter, I use Jiff creamy peanut butter. But you could certainly use crunchy peanut butter or natural peanut butter.
You can use unsalted butter if that’s all you have. But the salted butter compliments the sugar in this recipe really well.
Here are the kitchen supplies and equipment you need to make this recipe successful. I love that it’s a very short list, and no mixing bowl is needed.
- Non-stick saucepan
- Mixing spoon
- Dry and liquid measuring cups
- Cookie scoops
- Baking sheet, optional
- Wax paper or parchment paper
The cookie scoop is not required, but it makes it quick and easy to measure out uniform-sized cookies.
The same goes for the baking sheet; you can use the waxed or parchment paper directly on the counter and save yourself some dishes. But some people like to use a lined baking sheet.
Recipe Instructions & Tips
Here are tips for how to have the best turnout each time you make this cookie recipe.
Make the peanut butter sauce
Begin by making the peanut butter sauce. Add sugar, milk, and butter to a saucepan. Use medium heat and stir often until the ingredients have mixed well.
While my mixture is cooking, I like to measure out the oats and set them aside, so they’re ready when needed.
Once the mixture is melted and well blended, turn up the heat and bring to a boil for 90 seconds.
Remove from heat and stir in the peanut butter, mixing until it becomes a smooth, creamy consistency.
Fold in the oats
Next, stir in the oats and mix thoroughly. It should look similar to this:
…and so tempting to grab a spoonful and test it out.
You’ll want to prepare waxed or parchment paper, so the cookies don’t stick to your pan. Line two baking sheets with parchment paper (or waxed), or save yourself some dishes and lay the paper directly on the counter.
Using a cookie scoop, drop a heaping scoop onto wax paper. You can leave the shape as-is or flatten them a bit, making them easy to stack and store.
Cool & store
Allow the cookies to cool for 10 minutes or until you can easily remove them from the wax or parchment paper without them breaking apart.
Store in an airtight container until ready to serve. And there you have it, a delicious treat that takes only 20 minutes or less.
Have you tried this recipe? Please leave a comment and rate this recipe! ★★★★★Print
- Begin by adding sugar, milk, and butter to a saucepan over medium heat.
- Once mixed well, bring the mixture to a boil and cook hard for 1 1/2 minutes.
- Then remove from the heat, add peanut butter, and mix well.
- Fold in the quick-cooking oatmeal and mix thoroughly.
- Using a cookie scoop, drop by heaping scoop-fulls onto wax paper (or parchment).
- Allow the cookies to cool for at least 10 minutes.
- Remove from wax paper and store in an airtight container until ready to serve.
- Make sure to use wax paper or parchment paper to avoid sticking.
- I use creamy peanut butter, but you could vary this recipe and use crunchy peanut butter.
- Prep Time: 18 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 259
- Sugar: 3.4 g
- Sodium: 128.9 mg
- Fat: 19.1 g
- Carbohydrates: 14.8 g
- Protein: 8.2 g
- Cholesterol: 10.5 mg
Keywords: quick dessert, party food, no-bake
Common Questions About No-Bake Cookies
Why do my no-bake cookies stay gooey?
The number one reason your no-bake cookies may not harden and stay gooey and not set up as they should is that you haven’t boiled the peanut butter mixture long enough or the mix didn’t reach a high enough temperature. Be sure to bring the butter, sugar, and milk mixture to a rolling boil and cook hard for 1 1/2 minutes.
Is there a way to harden no-bake cookies?
If your no-bake cookies don’t set or harden, try extending the boiling time. You can also put your cookies in the refrigerator or freezer to help them set up quickly.
What kind of oats should I use in no-bake peanut butter cookies?
You want to use quick-cooking oats (or quick-rolled oats) instead of old-fashioned oats or regular oatmeal, which will turn out a bit harder throwing off the consistency a little.
Does it matter if I use salted or unsalted butter?
Salted butter will help offset and complement the sugar in this recipe. But if unsalted butter is all you have – I say go for it.
How long will no-bake peanut butter cookies last?
No-bake peanut butter cookies can be stored in an air-tight plastic container at room temperature for at least a week. You can also store them in the refrigerator (several weeks) or freezer (several months) to extend the time.
How do you make peanut butter cookies without flour?
No-bake peanut butter oatmeal cookies! This cookie recipe is the perfect way to make peanut butter cookies without flour. Instead, you use quick-cooking oatmeal for a delicious texture.
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