Easy No-Bake Peanut Butter Oatmeal Cookies
These no-bake peanut butter oatmeal cookies are sweet, nutty, and full of tender oats, with a little vanilla rounding out the peanut butter flavor. A short stovetop cooking step brings the mixture together, then the cookies firm up right on the baking sheets. There’s no oven to preheat or dough to chill.
Equipment
- Two large baking sheets
- Parchment paper
- Medium saucepan
- Measuring cups and spoons
- Sturdy spoon or heatproof spatula
- Timer
- Cookie scoop or spoon
Ingredients
- ½ cup 115 g unsalted butter, cut into small cubes
- 2 cups 400 g granulated sugar
- ½ cup 120 ml milk
- 1 cup 250 g creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups 255 g quick-cooking oats
Instructions
- Line two large baking sheets with parchment paper. Measure all ingredients before starting.
- Combine the butter, sugar, and milk in a medium saucepan. Heat over medium heat, stirring constantly, until melted and at a full rolling boil.
- Once vigorous bubbles cover the surface, boil for exactly 1 minute, stirring constantly.
- Immediately remove from the heat. Stir in the peanut butter and vanilla until smooth.
- Stir in the quick-cooking oats until thoroughly coated.
- Quickly scoop approximately 1½-tablespoon portions onto the prepared sheets, leaving a little space for spreading. Gently flatten the tops if the mixture has thickened and holds its shape.
- Let stand at room temperature until completely cool and set.
Notes
Use quick-cooking oats and regular creamy peanut butter for the intended texture. Regular crunchy peanut butter is an option; avoid natural peanut butter. Do not extend the 1-minute boil.
Once completely set, store in an airtight container with parchment paper between layers.