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No-Bake Chocolate Oatmeal Cookies Recipe

Susan has been sharing recipes online since 2006. She specializes in simple, delicious, family-friendly recipes that everyone loves.

Cookies Just Like Mammaw Used to Make

No-bake chocolate oatmeal cookies with peanut butter is a favorite recipe, one that nearly everyone loves. The recipe is quick and easy to prepare, great to take to a cookie exchange or give as a gift, but if you're planning to give them away, be sure to make an extra batch for your own family; as rich as they are, they won't last long!

Sending cookies to a soldier, Marine, or sailor overseas? These are a perfect choice. Despite the fact that they're chocolate, they do well even when sending to Iraq (think desert heat). I've sent multiple batches to my sons and they've always told me they arrived intact, no problem at all. Just be sure to send plenty so they can share with their buddies.

If you're like many people who have tried this recipe but something always seems to go wrong (sticky cookies, too soft, too dry), look below for my tips and secrets for making the perfect batch of my famous no bake cookies.

Enjoy!

Chocolate oatmeal cookies are a family favorite.

Chocolate oatmeal cookies are a family favorite.

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Read More From Delishably

Mammaw called this recipe "Carolina Delight," and it was always a treat we looked forward to when visiting her house.

Prep timeCook timeReady inYields

5 min

10 min

15 min

Makes about 3 dozen cookies

Ingredients

  • 2 cups sugar
  • 1/4 cup Hershey's cocoa
  • 1/2 cup milk
  • 1 stick margarine or butter
  • 1 tsp. vanilla
  • pinch of salt
  • 1/2 cup peanut butter
  • 3 cups quick-cooking oatmeal

Instructions

  1. In a 3-quart pan, mix sugar, cocoa, milk, margarine. Put on medium heat and cook until mixture starts to boil, then boil for exactly one minute. Remove from heat.
  2. Add the vanilla, salt, peanut butter, and oats. Stir well.
  3. Drop by teaspoonfuls onto waxed paper. Cool at room temperature.
  4. Serve and enjoy.

Troubleshooting These Cookies.

  1. Sometimes, when you add cold butter straight from the refrigerator, the mixture will come to a pretty good boil before the butter is completely melted. Always make sure the butter is completely melted and stirred in before you start timing the boil.
  2. If you've had problems in the past with getting these to firm up, try using a different brand of margarine or butter. For years I used Fleischmann's margarine and it worked perfectly every time. These days I use real butter (healthier) and it still works perfectly for me.
  3. If you've had problems with your cookies being sticky, be sure to cool them at room temperature. Trying to rush by putting the cookies in the refrigerator may be the cause of the stickiness. Be patient—they will be worth a few extra minutes of waiting!

© 2008 Susan Deppner

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