Easy No-bake Chocolate Peanut Butter Oat Cookies
- Barth Bakery
- Mar 31, 2020
- 3 min read
Updated: Apr 28, 2022
This super simple cookie-candy hybrid is made with staple ingredients already stocked in your pantry and takes just a few minutes of work. Plus, these delicious and dangerously easy cookies have no flour or eggs and don’t require an oven…just boil everything in a pot, scoop it out onto a baking sheet, and let it cool. These rich, nutty, chocolatey delights make a perfect sweet treat that's soft yet firm, ultra-fudgy, and loved by kids and adults alike.
Quarantine got you stuck at home?! Barth Bakery has created a new recipe series called “Pandemic Pantry,” which features simple, yet delicious, recipes made from basic pantry and fridge ingredients many already have without having to go to the store. Baking is a great way to practice social distancing, and can be used as a fun homeschooling lesson (math, science, and reading!). New recipes will be posted each week, so be sure to keep checking back!
Makes 1 dozen
Ingredients
Chocolate Peanut Butter Oat Cookies
¼ cup unsalted butter
¾ cup granulated sugar
¼ cup light brown sugar, packed
¼ cup whole milk
3 Tbsp unsweetened cocoa powder
¼ tsp salt
6 Tbsp creamy peanut butter
1 tsp pure vanilla extract
1½ cups quick-cooking oats
Directions
Chocolate Peanut Butter Oat Cookies
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Place the butter, sugars, milk, cocoa powder, and salt in a medium saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow it to boil for 1 minute stirring occasionally.
Remove from the heat, and stir in the peanut butter and vanilla extract until combined. Stir in the oats and mix until all of the oats are evenly coated with the mixture and everything is well combined. Allow the mixture to cool slightly for about 5 minutes.
Drop the mixture by tablespoonfuls onto the prepared baking sheet. Allow the cookies to cool at room temperature for about 1 hour until hardened. Refrigerate in an airtight container (if the cookies even make it to a container without being gobbled up!
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