How to Make Oatmeal No Bake Cookies: Step-by-Step Tutorial

by Ella

No bake cookies hold a special place in the world of desserts. They’re quick to make, require minimal ingredients, and are perfect for satisfying your sweet tooth without the need for an oven. Among the various types of no bake cookies, oatmeal no bake cookies are a beloved classic. These chewy, sweet treats combine the goodness of oats with the rich flavors of chocolate and peanut butter. In this comprehensive guide, we will walk you through the step-by-step process of making oatmeal no bake cookies. Whether you’re a novice in the kitchen or an experienced baker, you’ll find these cookies easy to make and utterly delightful to eat.

Oatmeal No Bake Cookies

1. Speed and Simplicity: Oatmeal no bake cookies come together in a matter of minutes. There’s no need to preheat an oven, and you’ll have a batch of cookies ready to enjoy in no time.


2. Minimal Ingredients: You’ll likely find all the necessary ingredients for these cookies in your pantry. Oats, butter, sugar, milk, cocoa powder, and peanut butter are the primary components.


3. Customizable: While the classic recipe is a favorite, you can add various mix-ins like coconut flakes, chopped nuts, or dried fruit to create your unique variations.


4. No Oven Required: Oatmeal no bake cookies are a lifesaver on hot summer days when you’d rather avoid using the oven but still crave a homemade sweet treat.


No-bake oatmeal cookies

No-bake oatmeal cookies are a delicious and easy-to-make treat. Here's a basic recipe for no-bake oatmeal cookies:
Prep Time10 minutes
Active Time30 minutes
Course: Dessert
Yield: 2
Cost: $3


  • 2 cups old-fashioned oats
  • 1/2 cup unsalted butter
  • 2 cups granulated sugar
  • 1/2 cup milk (whole or 2%)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt

Optional add-ins:

  • 1/2 cup chopped nuts (e.g., walnuts or pecans)
  • 1/2 cup shredded coconut
  • 1/2 cup raisins or dried cranberries


  • Prepare Baking Sheets: Line a couple of baking sheets with parchment paper or wax paper. This will prevent the cookies from sticking.
  • Combine Oats and Optional Add-Ins: In a large mixing bowl, combine the oats and any optional add-ins like nuts, coconut, or dried fruit. Set this mixture aside.
  • Boil the Mixture: In a medium-sized saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Stir constantly and bring the mixture to a boil. Allow it to boil for about 1-2 minutes while stirring constantly. This will help dissolve the sugar and create a smooth mixture.
  • Remove from Heat and Add Peanut Butter: Remove the saucepan from the heat and immediately stir in the peanut butter, vanilla extract, and salt. Mix until everything is well combined and the peanut butter has melted into the mixture.
  • Combine Wet and Dry Ingredients: Pour the hot peanut butter mixture over the oats and optional add-ins in the mixing bowl. Stir everything together until the oats are fully coated and the mixture is well combined.
  • Scoop and Drop: Using a spoon or cookie scoop, drop spoonfuls of the cookie mixture onto the prepared baking sheets. You can make them as large or small as you like. Allow some space between each cookie.
  • Cool and Set: Let the cookies cool and set at room temperature for about 20-30 minutes, or you can speed up the process by placing them in the refrigerator for about 10-15 minutes.
  • Enjoy: Once the cookies have cooled and set, they are ready to eat! Store any leftovers in an airtight container at room temperature or in the refrigerator.

Tips for Successful Oatmeal No Bake Cookies Making

Here are some tips for successful oatmeal no bake cookies:

Use High-Quality Ingredients: Since this recipe relies on basic ingredients, using high-quality oats, cocoa powder, peanut butter, and vanilla extract can make a significant difference in the flavor and texture of your cookies.

Choose the Right Oats: Old-fashioned rolled oats work best for this recipe. Avoid using quick oats or steel-cut oats, as they won’t provide the ideal texture. Rolled oats give the cookies a chewy texture.

Don’t Overcook: Be careful not to overcook the sugar, cocoa, and milk mixture. Boil it for exactly one minute, as specified in the recipe. Overcooking can result in dry and crumbly cookies.

Quick Stirring: Once you add the oats, work quickly to ensure they are evenly coated with the chocolate-peanut butter mixture before it begins to set. If you take too long, the mixture may start to harden, making it challenging to form the cookies.

Consistency Matters: The consistency of the mixture should be thick and fudgy but still easy to drop from a spoon. If it seems too dry, add a tablespoon of milk and mix well. If it’s too runny, add a few more oats.

Variations: Get creative with your oatmeal no bake cookies by adding your favorite mix-ins like chopped nuts, shredded coconut, or dried fruit. Just fold them in when you add the oats. Some popular mix-in options include chopped walnuts, pecans, coconut flakes, raisins, or dried cranberries.

Work Efficiently: Prepare your workspace and have all your ingredients measured and ready before you start cooking. Once you begin, the process moves quickly, and you don’t want to be searching for ingredients while the mixture is setting.

Use a Cookie Scoop or Spoon: To ensure evenly sized cookies, use a cookie scoop or a spoon to drop the mixture onto the wax paper or parchment paper. This ensures that all the cookies will have a consistent size and shape.

Let Them Set: Allow the cookies to cool and set at room temperature for about 20-30 minutes or until they are firm to the touch. You can also place them in the refrigerator to speed up the setting process.

Store Properly: If you have leftovers, store the cookies in an airtight container. Place wax paper or parchment paper between the layers to prevent sticking. Depending on your preference, you can store them at room temperature, in the refrigerator, or in the freezer.

Experiment with Flavors: Don’t be afraid to experiment with different flavor variations. You can add extracts like almond or coconut for extra flavor. You can also try using different types of nut butter, like almond or cashew butter, instead of peanut butter.

Double the Recipe: If you’re making these cookies for a group or a special occasion, consider doubling the recipe. They’re so delicious that they tend to disappear quickly.

Storing Oatmeal No Bake Cookies

If you happen to have leftovers (which is rare because these cookies are so irresistible), you can store them to enjoy later. Here’s how to store oatmeal no bake cookies properly:

Room Temperature: If your kitchen is not too warm, you can store the cookies in an airtight container at room temperature for up to one week. Place wax paper or parchment paper between the layers to prevent sticking.

Refrigerator: For longer storage, place the cookies in an airtight container and refrigerate them for up to two weeks. Again, separate layers with parchment paper.

Freezer: Oatmeal no bake cookies can be frozen for extended storage. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer-safe bag, separating layers with parchment paper. They can be stored in the freezer for up to three months. Thaw them in the refrigerator or at room temperature before serving.

FAQs about making oatmeal no bake cookies

Q1. Can I use instant oats instead of old-fashioned rolled oats for no bake cookies?

While you can use instant oats in a pinch, old-fashioned rolled oats are recommended for the best texture. Instant oats may result in cookies that are slightly softer and less chewy.

Q2. Can I reduce the sugar in the recipe to make healthier cookies?

Yes, you can reduce the sugar if you prefer less sweetness. You can experiment by using less sugar, but keep in mind that it might affect the texture and binding of the cookies. You can also consider using natural sweeteners like honey or maple syrup as alternatives.

Q3. Can I make no bake cookies without peanut butter?

Yes, you can make no bake cookies without peanut butter. You can use almond butter, cashew butter, or any nut or seed butter of your choice. If you have nut allergies, you can try sunflower seed butter or soy nut butter.

Q4. My no bake cookies turned out too dry. What did I do wrong?

If your cookies are too dry, it’s possible that you boiled the mixture for too long or didn’t use enough liquid. Make sure to follow the recipe’s instructions regarding the boiling time and ingredient quantities. If the mixture seems too dry, you can add a bit more milk to reach the desired consistency.

Q5. My no bake cookies are too runny. How can I fix this?

If your cookie mixture is too runny, it likely means you didn’t boil it long enough. Bring it back to a boil and continue stirring for an additional 1-2 minutes to help it thicken. Be careful not to overcook, though, as this can make the cookies dry and crumbly.

Q6. Can I add chocolate chips to my no bake cookies?

Yes, you can add chocolate chips to your no bake cookies for an extra burst of chocolate flavor. Fold them into the mixture along with the oats, or sprinkle them on top of each cookie immediately after dropping them onto the wax paper.

Q7. Can I freeze oatmeal no bake cookies for later?

Yes, you can freeze oatmeal no bake cookies for later enjoyment. Place them in an airtight container or a freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to three months. Thaw them in the refrigerator or at room temperature before serving.

Q8. Can I use a sugar substitute or alternative sweetener in this recipe?

Yes, you can use sugar substitutes or alternative sweeteners like Stevia, erythritol, or monk fruit sweetener if you’re looking to reduce the sugar content. However, keep in mind that the texture and taste of the cookies may differ from the original recipe.

Q9. How long do no bake cookies last, and how should I store them?

No bake cookies can be stored in an airtight container at room temperature for up to one week. If you want to extend their shelf life, store them in the refrigerator for up to two weeks. For longer storage, freeze them as mentioned earlier.

Q10. Can I make these cookies if I have allergies to nuts or dairy?

Yes, you can adapt the recipe to accommodate allergies. Use a nut-free or dairy-free butter alternative, such as sunflower seed butter or a dairy-free margarine. Also, ensure that your oats are certified gluten-free if you have gluten allergies.


Oatmeal no bake cookies are a delightful treat that combines the goodness of oats with the rich flavors of chocolate and peanut butter. With just a few simple ingredients and easy-to-follow steps, you can whip up a batch of these cookies in no time. Whether you’re a beginner in the kitchen or a seasoned baker, making oatmeal no bake cookies is a rewarding experience that results in delicious, chewy cookies that will satisfy your sweet cravings. So, the next time you’re in the mood for a quick and delightful homemade dessert, give this recipe a try and enjoy the sweet simplicity of oatmeal no bake cookies.



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