Description
Delicious and easy-to-make No-Bake Peanut Butter Oatmeal Cookies that combine creamy peanut butter, quick oats, and a rich cocoa-powder drizzle. Perfect for a quick treat without the need for an oven, these cookies are ready in just 15 minutes and make a sweet, satisfying snack or dessert.
Ingredients
Scale
Dry Ingredients
- 3 cups quick-cooking oats
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 1 stick (1/2 cup) unsalted butter
- 2 cups granulated sugar
- 1/2 cup milk
- 1 cup peanut butter
- 2 teaspoons vanilla extract
- 1-2 tablespoons milk (for drizzle)
Instructions
- Prepare oats: Line a work surface with parchment paper and place the quick-cooking oats in a large mixing bowl. This will be where you combine the oats with the wet mixture.
- Melt butter and boil sugar mixture: In a medium saucepan over medium heat, melt the unsalted butter. Stir in the granulated sugar and 1/2 cup milk. Bring the mixture to a rolling boil and let it cook for one full minute to ensure proper consistency and dissolving of sugar. Then remove from heat promptly.
- Add peanut butter and vanilla: Stir the peanut butter and vanilla extract into the hot sugar mixture until everything is smooth and fully incorporated. This creamy mixture will bind the oats.
- Combine with oats: Pour the peanut butter mixture over the oats in the mixing bowl. Stir thoroughly until all the oats are evenly coated and the mixture is well combined.
- Shape cookies: Using a cookie scoop or two tablespoons, drop portions of the cookie dough onto the prepared parchment paper, spacing them evenly to set and dry.
- Prepare drizzle: Whisk together the powdered sugar, cocoa powder, and 1-2 tablespoons of milk in a small bowl until smooth. Transfer the drizzle mixture into a zip-top bag, snip one corner, and drizzle it over each cookie for a rich chocolate finish.
- Set and store: Allow the cookies to cool completely and set at room temperature until firm. Once set, store them in an airtight container for up to one week to maintain freshness.
Notes
- Use quick-cooking oats for the best texture and quick binding; old-fashioned or steel-cut oats will not work as well.
- Boiling the sugar mixture for exactly one minute is crucial for the right consistency and to prevent the cookies from being too wet.
- If your peanut butter is natural or runny, you might need to slightly reduce the milk added in the drizzle to avoid it being too thin.
- Cookies will harden as they cool, so don’t worry if they feel soft initially.
- Store cookies in a cool, dry place to retain freshness and prevent melting of the drizzle.
