Making the best no-bake peanut butter cookies packed with quick oats is super easy using the stovetop. No oven needed!
Not only are these cookies delicious and easy to make but they are gluten-free too.
This is the first batch of no-bake cookies that I have made since I was in high school. I honestly do not know why it has been so long. These cookies are so easy to make and they taste great.
Meaghan shared recipes to make the popular peanut butter & chocolate no-bake cookies made using cocoa and peanut butter. She also shared recipes to make no bake avalanche cookies and no-bake monster cookies (peanut butter oatmeal cookies topped with M&M's and chocolate chips.)
Her cookies all looked so yummy that I was inspired to pull out my saucepan and whip up a batch of peanut butter no-bake cookies. I'm so glad I did.
more no-bake cookie recipe ideas
These gluten-free peanut butter cookies are perfectly nutty, nicely sweet, and incredibly easy to make.
So, let's get into the kitchen and make them!
how to make no-bake peanut butter cookies with oatmeal
YOU WILL NEED:
BUTTER
You can use unsalted or salted butter to make this no-bake cookie recipe. If you use salted butter, just eliminate the salt from the recipe.
SALT (optional)
If you use salted butter you can eliminate the salt from the recipe. Be sure to add it if you use unsalted butter.
SUGAR
You’ll need 1 ¾ cups granulated sugar for these cookies.
MILK
Choose ½ cup of any of your favorite milk. I used whole milk in this recipe but 2% or even low-fat milk will work fine. If you want the cookies to be really rich you can even use half-and-half.
VANILLA EXTRACT
Use pure vanilla extract for the best flavor.
PEANUT BUTTER
Because consistency and texture are important when making no bake cookies, it is best to use a brand of creamy peanut butter that does not separate, like Jif (my preference), Peter Pan, or Skippy.
If you do use natural peanut butter that separates, be sure to mix the oil into the nut butter very well before adding it to the cookies.
QUICK OATS
Using quick oats (also known as instant oats) will give your cookies a good texture. Using old-fashioned oats will make your cookies chewier and possibly a little tough. Do not use steel-cut oats or your cookies will be crunchy and hard.
Can I swap out something else for quick oats?
If you are not a fan of oats, you can use corn flakes instead. Just make the recipe as is and swap out corn flakes for the oats. You might also want to check out our recipe to make Avalanche Cookies using Rice Krispies.
Tools you’ll need
- medium saucepan
- silicone spatula or wooden spoon
- 2 baking trays lined with parchment paper or silicone mats
- small 1-tablespoon cookie scoop
Let's make cookies!
STEP 1: Melt butter, sugar, milk, and salt.
Place the butter, milk, sugar, and salt, if using, in a medium saucepan and set it over medium-high heat.
Bring the ingredients to a full boil then boil for ONE MINUTE. Set your timer or count. You need this sugar syrup to boil for a full minute in order for your cookies to firm up properly.
Remove from the heat.
STEP 2: Stir in peanut butter.
Stir in the peanut butter and vanilla extract, and mix until melted and smooth.
How to make no bake peanut butter oatmeal cookies using the microwave?
If you would prefer to use the microwave to make your peanut butter no bake cookies, you can heat the butter, milk, sugar, and salt in the microwave for 2 minutes. Then, remove and stir. Heat for an additional 1-2 minutes making sure the mixture boils for one full minute. Just keep an eye on the bowl of ingredients and once they start to boil, set your timer for one minute.
Then, stir in the peanut butter and vanilla.
STEP 3: Stir in the oats.
Stir in the quick oats until thoroughly combined.
Allow the cookie dough to cool for about five minutes before scooping. This will allow your cookie dough time to firm up slightly so your cookies will not flatten too much when scooped onto the pan.
STEP 4: Scoop the cookies.
Line two baking sheets with parchment paper or silicone mats.
Scoop tablespoon-size balls of cookie dough onto the baking sheets.
STEP 5: Chill.
Chill the cookies in the refrigerator for 30-45 minutes until firm. Or you can simply set the cookies aside and allow them to firm up at room temperature for at least an hour.
Can you freeze no bake peanut butter cookies?
Yes, just place the cookies in a single layer in a zip-top bag or an airtight container and freeze them for up to 3 months. You can layer them using parchment paper or wax paper if your container is larger than a single layer.
RECIPE
no bake peanut butter cookies
It is super easy to make these no-bake peanut butter cookies using quick oats on the stovetop. No oven needed!
Ingredients
- ½ cup unsalted butter (113 grams)
- 1 ¾ cups sugar (351 grams)
- ½ cup (4 fluid ounces) milk
- 1 pinch of salt
- 1 teaspoon vanilla extract
- ⅔ cup peanut butter (170 grams)
- 3 cups quick oats (300 grams)
Instructions
Line two baking sheets with parchment paper and set them aside.
Place the butter, milk, sugar, and salt in a medium saucepan set over medium-high heat.
Bring the ingredients to a boil then allow the mixture to boil for ONE full MINUTE.
Remove from heat and stir in the peanut butter and vanilla extract until the peanut butter completely melts.
Stir in the quick oats until thoroughly combined.
Set the pan aside and allow the cookie mixture to cool for 5 minutes.
Use a small tablespoon-size scoop to scoop out 36 balls of the dough onto your trays.
Refrigerate for 30-45 minutes or set aside at room temperature for about an hour until the cookies firm up.
Notes
Store up to a week in an air-tight container.
May be frozen for up to 6 months if wrapped well and stored in a zip-top bag or air-tight container.
- If you prefer, you can use salted butter. Just skip the pinch of salt in the recipe.
- Be sure to bring the mixture to a full boil for one minute or your cookies will not set up properly.
- If your peanut butter cookies are too soft, refrigerate to firm them up.
- Use butter, not a butter substitute.
- Peanut butter that does not separate works the best in this recipe.
- Be sure to use quick oats (also known as instant oats) for the best texture. You can use old-fashioned oats but your cookies may be a bit chewier.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 42mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 2g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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