This Chocolate Oatmeal No Bake Cookies recipe is actually near and dear to my heart – and a Ratliff family favorite.
As far back as I can remember, this recipe has been made over and over and over again. Each batch was always slightly different from the previous. It seems to be difficult to get the consistency the same each time. What I have found over the years is that the amount of oats that are used seems to be the trick.
Using too little will leave a goopy mess that isn’t at all satisfying. Using too much will make them dry and brick hard.
At the end of a long week these clusters of goodness are all that is needed to make everything right in the world. Hope you enjoy! Cheers!
Chocolate Oatmeal No Bake Cookies
Ingredients
- 1 stick Unsalted Butter - Melted
- 1 1/2 cup Sugar
- 1/2 cup Whole Milk
- 1/3 cup Cocoa
- 1 tsp Pure Vanilla Extract
- 1/2 cup Peanut Butter
- 3 cup Quick-1 minute Oatmeal
Instructions
- Melted butter and Sugar - Mix with whisk.
- Add Whole Milk - Whisk until the mixture begins to heat and dissolves the sugar.
- Add Cocoa - Mix to incorporate.
- Heat mixture to a slow rolling boil making sure there are no lumps or sugar granules.
- Remove from heat and add in Vanilla Extract and Peanut Butter. Mix well.
- At this point it will be best to use a wooden spoon ----
- Add half portion of oats and mix to coat. Add remaining oats and mix well.
- Line an 18x26 cookie sheet with parchment paper.
- Using a tablespoon begin to shape clusters and place them onto the cookie sheet.
- Let cool for 15 minutes.
In a large sauce pan on medium to medium high heat combine:
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I LOVE THESE THEY ARE SO EASY TO MAKE
They are definitely one of our favorites and we never get tired of them. So glad you have enjoyed them!
I remember these from when my grandmother would make them.. I had lost the recipe and found it here, Thank-you! In my grandmother’s recipe she did not add peanut butter, but would sometimes add coconut. Once again, thanks for posting this recipe and I do think I will try it with the peanut butter.
That’s so great! I have fond memories of these from my childhood. I never got tired of them. Our son now loves them just as I did. Glad you found us and we hope you enjoy!
I grew up with the coconut version, too.
Do you have to use unsalted butter? Is there a taste difference if you use…say Move On Over butter instead? Does unsalted butter make it easier to stir or is this just a preference thing?
Hey Sarah! I use unsalted butter in most everything I make just so that I can control the amount of sodium in the dish. It’s just my preference. Using salted butter will do just fine. As for Move on Over butter…I’ve not used it so I can’t speak to that. Let us know how it turns out.
I made them with Hershey’s cocoa powder, Move Over butter, and creamy honey roasted peanut butter. So chocolatey, so good! Thank you for this recipe! The butter actually did make a difference….they have a slight buttery taste to them in addition to the peanut butter and cocoa. Definitely making this again!
HOW MUCH IS A “STICK” OF BUTTER, PLEASE?
Hey Janice! A stick of butter is equal to 4 oz.
That sounds great, Sarah! You are most welcome. Thank you for letting us know how they turned out!
Hey Sarah, please can you let me know in grams how much butter I need to use. Thanks a lot. Really looking forward to making these!
Hey Tiana! I believe the conversion is around 110 grams total.
Thanks a lot Matt!
Anytime!
Hi Tiana… 4 0z. is equal to 113.40 grams
Do you have to use whole milk? We drink 1% and I don’t want to have to buy a whole carton of whole milk just for one recipe.
Jessica, I completely looked over your comment…I’m so sorry. You can definitely use 1% milk. I have used this in the past and it worked out well.
Hi Can you use 70% chocolate (say a Lindt bar or other similar dark chocolates) instead of the cocoa?
Do you know how much you would need instead of the cocoa?
Thanks
Hey there! I haven’t tried this method yet, but I’m interested. I would first try to match the 1/3 cup chocolate and even try to decrease the sugar to 1 1/4 cup. This is really just a guess, so I’d have to play around with this a bit. If you decide to test this out, please be sure to let us know.
Hi, looking forward to making these.
How would you recommend storing these and how long can they be kept?
I would like to make them as a party snack but will probably have to make them a week before the event.
Thanks.
Can you use Steele cut oatmeal? I have all the ingredients in house but not minute oatmeal?
Can you use Steele cut oatmeal? I have all the ingredients but not the minute kind of oatmeal.
Unfortunately, no. I would be afraid that the oats wouldn’t cook enough and that the overall texture would be off.
I used Steel Oats….
Cookies did not harden.
They stayed super soft…difficult to pick up. Had to eat cookies with a fork
Mine did not harden either, and in very disappointed! Not cool man
These look delicious. Can you use gluten free oats?
Rolled oats are rolled oats. Oats are often harvested with the same equipment as wheat and therefore a small amount of wheat can get into the rolled oats. Gluten free oats are more thoroughly screened to ensure there is no wheat
you say a stick of butter. In Canada we only have butter in pounds. How much is a stick of butter;….. 1 cup, 1/2 cup?????? Thanks. Also, what kind of peanut butter do you use???? Smooth? Waiting for a reply so I can make these for Christmas. Thanks. Would appreciate an email as I do not check this site all the time. Thanks again.
Hey Betty! The conversion should be 0.25lbs or 4 oz.
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I’m allergic to peanuts. Would I have to adjust the amount of chocolate or oats if I left out the peanut butter?
I can tell by looking at these that the ingredients are off and the mixture wasn’t boiled long enough. Sorry. I have the same recipe from childhood in the fifties when it was first published and it’s never been changed. I’ve got the timing of how long you boil it to a minute, 15 seconds from the point it comes to a full rolling boil.
No, you cannot leave out the peanut butter in this recipe, sorry.
Can you freeze?
About the consistency problem: I use a candy thermometer and cook to soft ball stage. Perfect every time.
These cookies are good, but they are definitely not “no bake”. I followed the recipe to the letter. After 15 minutes on the pan, they were the consistency of oatmeal. I thought that they might need more time, but they never hardened, even after 6 hours. I baked them in the oven and the consistency improved. There is nothing in the recipe that needs to be cooked, but the baking is required to dry them out so that they have more of a cookie consistency. Anybody have a simialar problem?
Do they even harden? I made these and been letting them sit for over three hours now and they are still too soft. Help!!!!
Your ‘how did you like this recipe’ is annoying…geeeze…