Classic No Bake Cookies

No Bake chocolate oatmeal Cookies

The Spruce / Diana Rattray

Prep: 14 mins
Cook: 1 mins
Total: 15 mins
Servings: 20 servings
Yield: 20 cookies
Nutrition Facts (per serving)
223 Calories
13g Fat
25g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 20
Amount per serving
Calories 223
% Daily Value*
Total Fat 13g 17%
Saturated Fat 7g 34%
Cholesterol 26mg 9%
Sodium 52mg 2%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Protein 2g
Calcium 27mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These no-bake chocolate oatmeal cookies are a classic recipe that everyone loves for their taste and simplicity. The combination of creamy peanut butter, melted chocolate, and hearty oatmeal makes for a chewy, fudgy, and sweet cookie no one can resist. Plus, they don't require any special equipment, cutting, or decorating. They're ready in minutes so you can get your sweet fix as soon as possible.

Instead of mixing up a dough, portioning it out or rolling and cutting, and baking, these no-bake cookies are made on the stovetop. The sugar, cocoa, and milk are boiled for a minute flat—set a timer, since the timing is important—before being stirred together with peanut butter and oats. Drop the mixture onto waxed or parchment paper by the spoonful, wait for them to set up, and enjoy.

No-bake cookies are great for hot summer days when you don’t want to fire up the oven or anytime you need a dessert fast. Take them to your next potluck or bake sale since they're egg-free and gluten-free (as long as you use gluten-free oats).


  • 1 stick unsalted butter (1/2 cup)
  • 2 cups sugar
  • 1/2 cup milk
  • 1/4 cup​ cocoa powder
  • 3 cups quick oats
  • 1/2 cup peanut butter
  • 1 teaspoon​ vanilla extract

Steps to Make It

  1. Gather the ingredients. Line a baking sheet or clean surface with waxed paper or parchment paper.

  2. Melt the butter in a medium saucepan over medium-high heat.

  3. Add the sugar, milk, and cocoa powder and stir well, cooking until the mixture comes to a rolling boil.

  4. Set a timer and boil, without stirring, for exactly 1 minute. Remove from the heat.

  5. Stir in the oats, peanut butter, and vanilla.

  6. Drop by the spoonful onto the waxed or parchment paper.

  7. Allow to cool and set up until firm before serving.

How to Store and Freeze

  • Store cooled no-bake cookies in an airtight container or zip-top bag at room temperature for up to 7 days.
  • If your kitchen is warm or you want to store the cookies for longer, stash them in the fridge for 10-14 days.
  • You can also freeze no-bake cookies. Store in a zip-top freezer bag for up to 3 months. Defrost in the fridge before enjoying.


  • Use quick oats for a chewy but tender texture. If you prefer a heartier, chewier cookie, you can use rolled oats.
  • The key to successful no-bake cookies is to bring the sugar and butter mixture to a rolling boil and then boil for exactly 1 minute. Keep a close eye on the mixture and set a timer.
  • If your kitchen is warm, you can put them in the fridge to set up. You can store them in the fridge, too.
  • If you're gluten-free, double-check that all ingredients are certified gluten-free before making.

Why Didn’t My No Bake Cookies Set?

If your no-bake cookies don't set up after sitting at room temperature, try putting them in the refrigerator for at least 30 minutes. If they still aren't solid, you probably did not boil the mixture long enough. Next time, make sure to bring the mixture to a rolling boil and boil for one minute.

Can I Use Tin Foil Instead of Wax Paper for No Bake Cookies?

Save yourself a headache by spooning your no-bake cookies onto waxed paper or parchment paper to harden—they'll stick to a bare baking pan. Lightly greased aluminum foil will also work.