No Bake Peanut Butter Cookies Recipe | Easy Oatmeal Cookies Without Cocoa
Chewy, no-bake peanut butter oatmeal cookies that come together quickly on the stovetop—no cocoa or oven needed. Customize sweetness and mix-ins, and they set in about 30–45 minutes.
Ingredients
Ingredients
- 3 cups old-fashioned rolled oats, plus up to 1/4 cup more for firmer cookies
- 3/4 to 1 cup creamy peanut butter (or crunchy), well-stirred if natural
- 1/2 cup unsalted butter
- 1/2 cup honey or 3/4 cup light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- Optional mix-ins: chopped roasted peanuts, mini chocolate chips, shredded coconut, ground cinnamon
Instructions
Instructions
- Line two baking sheets with parchment or wax paper and measure all ingredients.
- In a medium saucepan over medium-low heat, add butter, honey or brown sugar, and milk, then stir until the butter melts and the mixture is glossy and uniform, about 2–3 minutes without boiling.
- Remove from heat and stir in peanut butter, vanilla, and salt until smooth.
- Fold in the oats until evenly coated, adding up to 1/4 cup more oats if you prefer firmer cookies, and stir in any mix-ins if using.
- Scoop portions onto the lined sheets using a medium cookie scoop or tablespoon and lightly flatten to about 1/2 inch thick.
- Let the cookies set at room temperature until firm, about 30–45 minutes, or chill for 15–20 minutes for a quicker set.
Notes
Makes about 18–22 small cookies depending on scoop size. Start with less sweetener and adjust to taste before adding oats. Keep heat gentle to prevent separation or dryness. Adjust texture by adding oats if too sticky or a splash of milk if too dry. For natural peanut butter, stir very well and add extra oats if the mixture seems loose. Store airtight at room temperature for 3–4 days, refrigerate up to 1 week, or freeze up to 2 months.