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Three chocolate oatmeal cookies topped with shredded coconut are placed on a decorative white plate. A pink and white striped cloth is partially visible in the background.

Fudgy No Bake Peanut Butter Cookies With Oatmeal

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These no bake peanut butter cookies with oatmeal cook in minutes on the stovetop with simple ingredients and a handful of quick oats and coconut for a chewy, fudgy cookie. They’re easy to chill, simple to store, so you can make a batch ahead and share whenever you need a sweet bite to give.
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Keyword chocolate, cookies, no bake, oatmeal, peanut butter
Prep Time 15 minutes
Chill 30 minutes
Total Time 45 minutes
Servings 24 cookies
Calories 151
Author Gina Dickson

Ingredients

  • ½ cup butter
  • 2 cups granulated sugar
  • ½ cup milk whole or 2%
  • 4 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon salt
  • ½ cup peanut butter
  • 2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  • 1/3 cup coconut flakes

Instructions

Prepare Base

  • In a medium-sized saucepot, combine the butter, sugar, milk, cocoa powder, and a pinch of salt.
    ½ cup butter, 2 cups granulated sugar, ½ cup milk, 4 tablespoons unsweetened cocoa powder
  • Place the pot over medium-high heat and bring the mixture to a boil. Once it starts boiling, let it continue boiling rapidly for 1 minute, stirring occasionally. Be careful not to let it boil longer, as this could make the cookies too hard.
  • Take the pot off the heat. Stir in the peanut butter, salt and vanilla extract until the mixture is smooth and well combined.
    1/8 teaspoon salt, ½ cup peanut butter, 2 teaspoons vanilla extract
    A thick, dark brown sauce is being stirred in a green pot on a stove. A white spatula is resting inside the pot, partially covered in the sauce. The stove's black grates are visible on the left side.

Add Dry Ingredients

  • Stir in the oats and coconut flakes until everything is evenly mixed.
    3 cups quick-cooking oats, 1/3 cup coconut flakes
    A pot filled with a mixture of chocolate, oats, and other ingredients on a stovetop. A white spatula is resting in the mixture, ready for stirring. The pot is placed on a black grill-like stove surface.

Scoop Cookies and Chill

  • Using a medium cookie scoop (about 2 tablespoons in size), drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
    A baking sheet lined with parchment paper holds twelve scoops of oatmeal chocolate cookie dough. A metal cookie scoop with dough is placed in the upper right corner, suggesting more cookies to be made.
  • Place the baking sheet in the refrigerator for about 30 minutes to let the cookies cool and harden.

Stoarge

  • Once the cookies are firm, store them in an airtight container in the refrigerator for up to 2 weeks. If you prefer, you can also store them at room temperature for up to 5 days.

Notes

Storage
  • Room Temperature: Keep fully set cookies in an airtight container at room temperature for up to 5 days, layering with parchment so they don’t stick.
  • Refrigerator: Store in a covered container in the fridge for 1 to 2 weeks for an extra chewy, firm texture.
  • Freezer: Freeze in a container with parchment between layers for up to 3 months, then thaw a few at a time. 

Nutrition

Serving: 1cookie | Calories: 151kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 101mg | Fiber: 2g | Sugar: 18g | Vitamin A: 16IU | Vitamin C: 0.02mg | Calcium: 21mg | Iron: 1mg
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