This fast and easy recipe makes no bake peanut butter cookies that are perfectly sweet and loaded with oats.
Prefer a bar recipe? Try my 3 Ingredient No Bake Peanut Butter Oat Squares!
This easy classic no bake cookie recipe is one that I grew up enjoying. No bake cookies are hybrid of a cookie and candy so you get the best of both worlds! I love how easy they are to make, and that they’re perfect for gifting or a weekday treat.
What To Expect:
- Super easy recipe that takes less than 15 minutes from start to finish. Plus some setting up time!
- Pure peanut butter flavor really shines in these cookies.
- Adaptableility! I have given some ideas of how you can switch up this recipe below!
- Granulated sugar
- Butter
- Kosher salt
- Milk
- Pure vanilla extract
- Creamy peanut butter
- Quick cooking oats
- Add the sugar, butter, salt, and milk into a 5- quart saucepan or Dutch Oven over medium heat. Stirring frequently, bring the mixture to a boil. Boil rapidly for 2 minutes and then remove the pot from the heat.
- Stir in the vanilla and peanut butter until smooth. Add in the oats and stir until combined.
- Line a large baking sheet with parchment paper or waxed paper. Using a 1 1/2- tablespoon cookie scoop portion out the mixture onto the pan. Flatten the cookies slightly and allow them to cool completely, about 30 minutes, before serving or storing.
- Make sure you cook the sugar mixture long enough to dissolve all the sugar. I rapidly boil mine for 2 minutes to ensure this. The sugar/butter/milk base for this recipe is essentially the glue that hold everything together, so cooking it properly really makes a difference.
- You might be tempted to add in more oats to the mixture once you have everything mixed together because it doesn’t seem to be thick enough. Don’t worry, as the mixture cools it thickens because the oats absorb moisture.
- You can flatten the cookies a little when you scoop them out to mimc more of a cookie appearance, but you can also leave them more like little mounds too!
- Make sure to scoop the cookie mixture out a lined baking sheet. This makes them much easier to remove and store and also makes the clean up a breeze.
Old Fashioned Oats or Quick Cooking Oats?
This recipe calls for quick cooking oatmeal. Quick oats are cut smaller than old-fashioned oats or rolled oats which means they cook faster. Since this is a no bake recipe you don’t have to worry about the “cooking” aspect, the reason that you use quick oats is for texture. I find the texture is a little more “cookie-like” with the smaller oats. You could definitely use old-fashioned oats in this recipe, it will just produce an even chewier texture.
Substitutions and Additions:
There are lots of ways to make this recipe your own. Simple additions to these cookies are an easy way to make them interesting!
- Add in coconut to add even more texture. I would recommend omitting 1/2 cup oats and adding in 1/2 cup of shredded coconut.
- Chocolate chips! Minis work great in this recipe, and I would recommend adding them in after the mixture has cooled slightly so they don’t melt! You could even dip them in a little melted chocolate, or drizzle it on top!
- Use crunchy peanut butter for more texture…or chop up some peanuts and fold those into the mixture.
- For a unique flavor use a different extract instead of the vanilla. Try coconut or almond!
- Sub the peanut butter for Almond Butter!
- Add in a drizzle of maple syrup or honey.
- Try Cookie Butter or Biscoff instead of peanut butter!
The great thing about no bake cookies is they have a great shelf life in and out of the fridge. They will stay fresh if stored airtight at room temperature for up to a week…maybe even longer! Or store these in the refrigerator for up to two weeks, or freeze them in an airtight container for up to a month.
Description
This easy no bake cookies recipe is an old fashioned favorite. Sweet and creamy peanut butter with a chewy oat texture all made in just one pot!
- 2 1/2 cups granulated sugar
- 3/4 cup butter
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups creamy peanut butter
- 4 2/3 cups quick cooking oats
- Add the sugar, butter, salt, and milk into a 5- quart sauce pot over medium heat. Stirring frequently, bring the mixture to a boil. Boil rapidly for 2 minutes and then remove the pot from the heat.
- Stir in the vanilla and peanut butter until smooth. Add in the oats and stir until combined.
- Line a large baking sheet with parchment paper or waxed paper. Using a 1 1/2- tablespoon cookie scoop portion out the mixture onto the pan. Flatten the cookies slightly and allow them to cool completely, about 30 minutes, before serving or storing.
Notes
Store the cookies airtight at room temperature for up to 7 days.
Store cookies in the refrigerator airtight for up to 2 weeks. Freeze airtight for up to a month for best freshness.
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