No-Bake Peanut Butter Oatmeal Cookies are a classic sweet treat made with a rich peanut butter base and chewy oats. They’re quick to prepare and perfect for an afternoon snack or late-night craving.
No Bake Cookie Recipe
No-bake cookies are timeless, and this version brings together the sweet and salty flavors of peanut butter, oats, and sugar in a way that’s both simple and satisfying. They come together fast and don’t require much more than a saucepan, a spoon, and some parchment paper for setting.
One note: while you don’t need a candy thermometer, it can be really helpful. The first time I made these, I skipped the thermometer, and my cookies never set properly. Since then, I always use one to make sure the sugar mixture reaches the right stage (234–240°F), and it’s been smooth sailing every time.
These classic cookies are nostalgic, quick to make with simple ingredients, and always a hit with both kids and adults.
Ingredients for No-Bake Peanut Butter Oatmeal Cookies
Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.
- Milk – The liquid base for the sugar mixture. I used unsweetened almond milk.
- Butter – Adds richness and helps bind everything together.
- Granulated Sugar and Brown Sugar – A mix of the two gives balance—white sugar for structure, brown sugar for a hint of molasses flavor. Light and dark brown sugar work equally well.
- Creamy Peanut Butter – Choose a stabilized variety (not natural peanut butter that separates) for consistent results.
- Vanilla Extract – Adds a warm undertone.
- Fine Sea Salt – Balances the sweetness without leaving noticeable salt pockets. Regular table salt or kosher salt are not recommended for this recipe; table salt can taste harsh, and kosher salt won’t dissolve evenly in the short cooking time.
- Old-Fashioned Oats – Oats give the cookies their chewy texture and hold everything together. Instant or quick-cooking oats are not recommended for this recipe.
How to Make No-Bake Peanut Butter Oatmeal Cookies
STEP ONE: Prepare Your Work Surface. Lay a large sheet of parchment paper or wax paper on the counter. This is where the cookies will cool and set.
STEP TWO: Cook the Sugar Mixture. In a medium saucepan over medium-high heat, combine the milk, butter, granulated sugar, and brown sugar. Stir occasionally until the butter is melted and everything is well combined.
STEP THREE: Boil to the Soft-Ball Stage. Once the mixture comes to a full rolling boil, stop stirring. Continue boiling until the mixture reaches 234–240°F on a candy thermometer (soft-ball stage), about 1-2 minutes of steady boiling. This step ensures the cookies will set properly.
STEP FOUR: Add Peanut Butter and Flavorings. Remove from heat. Stir in the peanut butter, vanilla, and salt until smooth.
STEP FIVE: Stir in Oats. Add the rolled oats and stir until evenly coated and thickened.
STEP SIX: Scoop and Set. Drop heaping tablespoons of the mixture onto the prepared paper. Allow to cool and set at room temperature for 20–30 minutes, until firm. Enjoy!
Storage
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months—just thaw for 10 minutes before enjoying.
Troubleshooting: Why Didn’t They Set?
- Didn’t boil long enough: The sugar mixture must reach 234–240°F.
- Too humid: On very humid days, the cookies may stay soft.
- Natural peanut butter: The excess oil can prevent setting. Stick with creamy, no-stir peanut butter.
- Not enough oats: If the mixture seems loose, stir in an extra ¼ cup oats.
Make It Vegan 🌱
Use dairy-free butter and plant-based milk (such as oat or almond milk). The rest of the recipe stays the same.
More Cookie Recipes You’ll Love!
- Trail Mix Cookies
- Vegan Molasses Cookies
- Almond Butter Chocolate Chip Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Almond Cookies
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No-Bake Peanut Butter Oatmeal Cookies Recipe
Equipment
Ingredients
- 1/2 cup milk
- 1/2 cup butter (1 stick)
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 teaspoon fine sea salt
- 3 cups old-fashioned rolled oats
Instructions
- Lay a large sheet of parchment paper or wax paper on the counter. This is where the cookies will cool and set.
- In a medium saucepan over medium-high heat, combine the milk, butter, granulated sugar, and brown sugar. Stir occasionally until the butter is melted and everything is well combined.
- Once the mixture comes to a full rolling boil, stop stirring. Continue boiling until the mixture reaches 234–240°F on a candy thermometer (soft-ball stage), about 1-2 minutes of steady boiling. This step ensures the cookies will set properly.
- Remove from heat. Stir in the peanut butter, vanilla, and salt until smooth.
- Add the rolled oats and stir until evenly coated and thickened.
- Drop heaping tablespoons of the mixture onto the prepared paper. Allow to cool and set at room temperature for 20–30 minutes, until firm. Enjoy!
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