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How to Make No-Bake Chocolate Oatmeal Cookies

These are my famous no-bake chocolate oatmeal cookies!

These are my famous no-bake chocolate oatmeal cookies!


I've been making and eating these delicious cookies for over 50 years, and they are some of the most delicious cookies you'll ever eat and they are so easy to make. If you follow the recipe and instructions carefully, you'll find that they turn out perfect every time. So what are you waiting for? Let's get busy!


  • 2 cups white granulated sugar
  • 1 stick butter (1/2 cup)
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons cocoa
  • 1/2 cup peanut butter
  • 3 cups old-fashioned oats


  1. In a medium saucepan, combine all ingredients except peanut butter and oats and cook over medium heat. Let boil for 5 minutes, stirring constantly.
  2. Put wax paper down on a cookie sheet. To make sure the cookies come off the wax paper easily, spray the wax paper lightly with a good quality vegetable oil cooking spray.
  3. Remove from heat and stir in peanut butter and oats.
  4. Spoon out quickly onto wax paper. Cookies will harden as they set.

And that's it. You can make these with crunchy or smooth peanut butter. I like them made with smooth peanut butter but some people like them made with crunchy peanut butter.

Let me warn you though, that it's easy to get addicted to these wonderful cookies. I make several tin boxes of them and give them away as Christmas presents. A store near my house makes these and sells them and I buy one every time I go there. Oh man, these cookies are so good.

Christmas Version

Take about four small red and white candy canes and chop them up in the food processor and add them to your cookie dough at the last step. You'll end up with wonderful Christmas cookies that will have people thinking they were made by elves!

Your ingredients: peanut butter, cocoa, oats, and sugar

Your ingredients: peanut butter, cocoa, oats, and sugar

Splenda Oatmeal Cookies


  • 3 cups quick oats oatmeal
  • 1/2 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup butter
  • 1/2 cup whole milk
  • 1 3/4 cups Splenda

Keep all of your ingredients at room temperature when you put them together and the cookies will turn out better.


  • In a large saucepan, combine Splenda, whole milk, butter, and cocoa. Bring to a full roiling boil and cook for a full one-and-a-half minutes for proper consistency. Be sure to time it.
  • Remove from heat and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto a sheet of wax paper and cool. Let them cool completely before carefully removing each cookie and wrapping them individually in plastic wrap.
  • These cookies will keep great for up to a month wrapped in plastic wrap and in an air-tight container. You can also make them, wrap them in plastic wrap, and freeze them for when you need them.

Chocolate Fudge Oatmeal Cookies

No baking is required for these fudgy oatmeal cookies! And I promise you they are delicious.


  • 2 cups granulated sugar
  • 1/2 cup evaporated milk
  • 2 tablespoons cocoa
  • 4 ounces butter
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 2 1/2 cups quick-cooking oats


  • Combine sugar, milk, cocoa, and butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly; boil for 1 minute. Remove from heat; stir in vanilla and chopped nuts. Add oatmeal and stir to blend thoroughly.
  • Drop by teaspoonfuls onto waxed paper. This recipe makes about 4 dozen no-bake chocolate oatmeal cookies.

Chocolate Tips and Tricks

My Chocolate Looks Gray, Can I Still Use It?

This gray covering is called "bloom" and does not affect the taste or cooking quality. It will disappear when the chocolate is heated and cooked. Bloom often develops when chocolate is stored in warm or humid conditions.

Time Saving Tip

For quick, velvety melted chocolate, put squares or morsels into a heavy-duty zip-top plastic bag, and drop the bag into a small bowl. Pour very hot tap water or boiling water over the bag, and let it sit for a few minutes until the chocolate melts. Then, if desired, you can snip a tiny hole in one corner of the bag with scissors, and squirt the chocolate decoratively onto dessert plates, over ice cream, or into a recipe that calls for melted chocolate. I promise you that it works perfectly each and every time this way.

Chocolate Storage Tips

Store tightly covered in a cool, dry place. In hot weather, you want to refrigerate it, but wrap it in foil and seal it in a Ziploc bag so it won't absorb odors from other foods. When bringing refrigerated chocolate to room temperature, leave it wrapped so moisture doesn't condense on it. Moisture will cause it to lump or seize if it is melted.

Hints For Melting

Chocolate can be melted in a heavy pan over low heat on the cooktop or in a microwave-safe container in the microwave oven. Be sure all utensils are very dry because even a very little water will cause chocolate to stiffen or become lumpy and you sure don't want this.

To melt in the microwave oven, place 1 cup of chocolate pieces or six 1-ounce squares in a microwave-safe measuring cup. Microwave uncovered for 2 to 3 minutes until the chocolate can be stirred.

Cookies on wax paper

Cookies on wax paper

  • When making cookies, line baking sheets with parchment paper or special baking paper with non-stick coating. The cookies won't stick, the liners minimize burning, and cleanup is much easier.
  • When making many batches of cookies, save time by spooning out the dough onto sheets of parchment paper, assembly-line fashion. Then slide each batch onto a baking sheet when ready to bake. The parchment paper eliminates the need to grease baking sheets.
  • You should avoid using tub butter or margarine products labeled spread, reduced-calorie, or low fat. These items contain less fat than regular butter or margarine and it will hurt the flavor of your cookies.
  • Keep the mixing of cookie dough to a minimum. Just stir until the flour disappears. Over-mixing toughens the dough and you don't want that.
  • Use one teaspoon to pick up a spoon of cookie dough and another teaspoon to push it off the spoon. You'll find that this will make dropping cookie dough so much easier.
  • Cookie dough can be made ahead and frozen for up to six months. Always thaw the cookie dough in the refrigerator.
  • The new baking paper that has parchment paper on one side and tin foil on the other side is perfect for making cookies.
  • Baked cookies can be frozen for six to eight months in zip-top freezer bags with no effect on the flavor. You can use a permanent marker to label and date the bags of cookies.

© 2007 Thomas Byers