Description
These No-Bake Peanut Butter Oatmeal Cookies are a quick and delicious treat that requires no oven time. Combining the rich flavors of peanut butter, oats, and a chocolate drizzle, they are perfect for a speedy dessert or snack in just 15 minutes.
Ingredients
Scale
Base Ingredients
- 3 cups quick-cooking oats
- 1 stick (1/2 cup) unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1 cup peanut butter
- 2 teaspoons vanilla extract
Cocoa Drizzle
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1–2 tablespoons milk
Instructions
- Prepare the Oats: Line a work surface with parchment paper and place the quick-cooking oats in a large mixing bowl, ready to receive the hot mixture.
- Make the Cookie Base: In a medium saucepan over medium heat, melt the butter. Stir in the granulated sugar and milk, then bring the mixture to a boil. Allow it to boil for one full minute while stirring continuously, then remove from heat.
- Combine with Peanut Butter: Immediately stir the peanut butter and vanilla extract into the hot butter mixture until completely smooth and combined. Pour this warm mixture over the oats, stirring thoroughly until the oats are evenly coated with the peanut butter mixture.
- Form the Cookies: Using a cookie scoop or two tablespoons, drop spoonfuls of the cookie dough onto the prepared parchment paper, spacing them evenly to prevent sticking.
- Prepare the Cocoa Drizzle: Whisk together powdered sugar, cocoa powder, and 1-2 tablespoons of milk until smooth and pourable. Transfer this mixture into a zip-top bag and snip a small corner to create a piping bag. Drizzle the chocolate mixture over the formed cookies in a decorative pattern.
- Set and Store: Allow the cookies to cool completely at room temperature until they set and firm up. Once set, store them in an airtight container where they will keep fresh for up to one week.
Notes
- Use quick-cooking oats for the best texture and ease of mixing.
- If the cocoa drizzle is too thick, add a little more milk one teaspoon at a time until it reaches a drizzling consistency.
- Cookies set best at room temperature; avoid refrigerating as it can affect texture.
- Store cookies in a single layer or separate layers with parchment paper to prevent sticking.
- This recipe makes approximately 32 small cookies, perfect for sharing or packing in lunchboxes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
