No-bake oatmeal cookies

No-bake oatmeal cookies: Quick, easy and delicious. Image: Marele van Zyl

No-bake oatmeal cookies: Tasty snacks for the whole family

It’s time to grab your apron and baking gear and prepare a big batch of delicious no-bake oatmeal cookies.

No-bake oatmeal cookies

No-bake oatmeal cookies: Quick, easy and delicious. Image: Marele van Zyl

Ever heard of no-bake oatmeal cookies? These delightful cookies are so easy to prepare and a definite crowd-pleaser. This recipe has that classic chocolate peanut butter flavour combo and the perfect chewy, fudgy texture.

These no-bake oatmeal cookies must be the easiest cookies on the planet to make. Even the little ones would be able to make this and derive so much joy from preparing these tasty bites.

No-bake oatmeal cookies traditionally do not contain so much cocoa and peanut butter. However, this recipe is a delicious adjustment of the old classic one we all love and know. The result is an irresistible flavour combination.

Remember to use quick oats and not the traditional oats when preparing this no-bake recipe. So, grab your apron and baking gear and let’s prepare a big batch of these oatmeal cookies. And don’t be surprised if your little ones ask you every week to prepare these little gems.

Let us know in the comments of this recipe if you have tried it out.

No-bake oatmeal cookies recipe

5 from 1 vote
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time

15

minutes
Cooking time

10

minutes
Resting Time

30

minutes
Total time

55

minutes

Ingredients

  • ½ cup salted butter

  • cups granulated sugar

  • cup unsweetened cocoa powder

  • ½ cup (120ml) milk

  • 1 tsp vanilla extract

  • cup (160g) creamy peanut butter

  • 3 cups (275g) quick oats (don’t use old fashioned oats)

Method

  • Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
  • In a 2.5 to 3-quart medium saucepan combine butter, sugar, cocoa, and milk.
  • Set over medium heat, and cook stirring frequently until it reaches a full boil.
  • Allow mixture to boil 60 seconds without stirring.
  • Remove from heat, immediately add in vanilla, peanut butter and quick oats.
  • Stir the mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop the mixture onto lined baking sheets or into cupcake liners.
  • Allow resting at room temperature until set, about 20 – 30 minutes (to speed up setting refrigerate).
  • Store cookies in an airtight container at room temperature.

Notes

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