No Bake Oatmeal Peanut Butter Cookies
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Quick, easy, and so satisfying, these No-Bake Oatmeal Peanut Butter Cookies are about to become your new favorite sweet treat. Made with simple pantry staples, these chewy peanut butter oatmeal cookies come together in minutes without ever turning on the oven. Similar to my Avalanche Cookies, they’re rich, perfectly chewy, and ideal for busy days, summer desserts, or whenever you need a quick homemade cookie fix.
Simple and so easy to make, these no-bake peanut butter oatmeal cookies are packed with creamy peanut butter and hearty oats for a satisfying bite. Like my No Bake Peanut Butter Bars and No Bake Mini Chocolate Tarts, these cookies are a quick treat that is perfect for potlucks!
Quick Look: Oatmeal Peanut Butter Cookies
- ⏱️ Prep Time: 20 minutes
- 🕒 Total Time: 25 minutes
- 👨👩👧👦 Servings: 28 cookies
- 📊 Calories: ~154 kcal per serving
- 🥣 Ingredients: butter, sugar, peanut butter, milk, vanilla, oats
- ⭐ Difficulty: Easy, no baking required, perfect for gift giving.
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Why You'll Love This Recipe
Familiar Flavors: Packed with peanut butter flavor, these cookies are a nostalgic and satisfying treat.
Easy Prep: Even with no baking required, you can easily create a perfect batch of cookies that are sure to please family, friends, and more!
Simple Ingredients: Featuring kitchen staples you probably have around already, you can whip up these no-bake oatmeal cookies anytime.
For even more peanut butter dessert options, try my Reese's Pieces Peanut Butter Cookies or these indulgent Peanut Butter Balls!
Ingredients Needed
- Granulated Sugar: Regular white sugar balances out the rich and nutty flavor with some sweetness.
- Creamy Peanut Butter: I prefer to use a creamy peanut butter for these cookies, but you could also use crunchy if you prefer.
- Milk: I used whole milk, but 2% will work too.
- Quick Cooking Oats: These give the cookies the best soft, chewy texture. Old-fashioned oats can work, but the cookies will be chewier.
How to Make these No-Bake Oatmeal Peanut Butter Cookies
- Step 1: In a saucepan, melt the butter and mix with sugar and milk. Bring the mixture to a boil for a minute or so, stirring often.
- Step 2: Remove from heat. Whisk in peanut butter and vanilla until smooth.
- Step 3: Add oats to a large mixing bowl. Pour peanut butter mixture over top and mix until combined.
- Step 4: Use a 2-inch cookie scoop to portion out the cookies on a parchment paper-lined baking sheet. Let the cookies sit in the fridge or at room temperature until set.
Recipe Tips
- Quick-cook oats will give you the best chewy texture without being too tough or having too much bite.
- You can let these no-bake peanut butter cookies sit at room temperature, but the fridge can speed up the process if you have space.
- Be sure to bring the butter mixture to a low boil and let it boil for at least a minute. This will ensure the cookies are set properly.
Recipe FAQ's
Yes, but the texture will be a little chewier and less smooth. Quick oats create the classic soft no-bake cookie texture.
If your cookies stay too soft, the sugar mixture likely didn’t boil long enough. Make sure the mixture reaches a full rolling boil for about 1 minute before removing it from the heat.
Absolutely! Keep them in an airtight container or freezer-safe plastic bag. Some parchment or wax paper between the cookies will prevent them from sticking together once they're frozen.
Transfer set cookies to an airtight container. They can be kept out at room temperature or in the fridge, and they should last a week or so.
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No Bake Oatmeal Peanut Butter Cookies Recipe
Ingredients
- 1/2 cup butter
- 1 3/4 cup granulated sugar
- 3/4 cup creamy peanut butter
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 3 cups quick cooking oats
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Instructions
- Get all of your ingredients ready and measured out. Line a baking sheet with baking mats or parchment paper and set aside.
- Add the butter, sugar, and milk in a medium saucepan and heat over medium heat. Stirring often bring the mixture to a low boil for about 1-1/2 minutes.
- Remove from the heat and add in the peanut butter and vanilla and whisk until creamy.
- Add the quick oats to a large bowl and pour the peanut butter mixture over the top and mix until combined.
- I like to use a 2 inch cookie scoop to drop spoonfuls onto the prepared baking mat you may need to gently spread then out a bit.
- Let the cookies cool on the countertop until they set up or place into the fridge to speed things up.
Notes
- Use quick cooking oats for the best chewy texture.
- You need to make sure your mixture comes to a low boil and boils for at least 1 minute. This helps the cookies set up properly.
- Store cookies in an airtight container at room temperature or in the fridge.
