No Bake Chocolate Oatmeal Cookies

These no-bake cookies are a cut above the rest—loaded with extra cocoa and peanut butter, studded with buttery toffee bits, and finished with a sprinkle of sea salt for the ultimate sweet-salty bite. I’ve tested and perfected this recipe to ensure they’re quick, easy, and crave-worthy—just try and stop at one! With detailed tips and foolproof instructions, you’ll nail them every time—no oven (or stress) required.

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a stack of no bake cookies showing the texture

You’ll Love These No Bake Oatmeal Cookies

I’ve perfected this no bake cookie recipe with multiple batches so you can enjoy a quick stovetop recipe that requires minutes of prep—great for hot days or last-minute dessert needs! This crowd favorite is loved by kids and adults alike, and perfect for cookie trays, holidays, lunchboxes, or just because. Here’s why they’re a hit:

Toffee bits = game changer: Bits of Brickle add a subtle buttery caramel flavor and toasted sweetness that take these cookies over the top.
Next-level flavor: Packed with extra cocoa powder and peanut butter for deeper, richer chocolate-peanut flavor in every bite.
Sweet + salty balance: A pinch of sea salt in the mixture and a sprinkle on top enhances and balances the sweetness beautifully. (Most recipes don’t add any salt!)
Perfect texture: Uses quick-cooking oats for that signature chewy-soft bite—never too dense, never too dry.
Foolproof results: Precise instructions and pro tips help you avoid common issues like runny or dry cookies.

a plate of no bake oatmeal cookies showing the texture

No Bake Cookies Recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Quick-cooking oats: Create the classic no-bake cookie texture. Avoid old-fashioned oats—they’re too coarse and won’t absorb the mixture as well, resulting in an annoyingly chewy cookie that can fall apart easily.
Chunky peanut butter: Provides creaminess and little bits of crunch throughout the cookies. I recommend commercial peanut butter (like Skippy or Jif) and not natural-style, which separates when stored. However, if you use it, stir well to avoid excess oil or dryness.
Unsweetened cocoa powder: Adds deep chocolate flavor. Use a good-quality cocoa for the best taste and avoid Dutch-processed.
Unsalted butter: Adds richness and helps create a smooth, glossy texture. You can use salted butter instead—skip the added sea salt.
Granulated sugar: Sweetens the cookies and helps them set as it cooks with the milk and butter.
Milk: Combines with the sugar and butter to form the base of the cookie mixture. Whole milk works best for richness, but 2% is also fine; avoid anything less.
Pure vanilla extract: Enhances the chocolate and peanut butter flavors. Add it off the heat so it doesn’t cook off.
Toffee bits (Bits of Brickle): Adds a sweet, nutty, buttery flavor- yum! (Note, they will not make the cookies crunchy.) I use Heath Bits O’Brickle (pictured below) that are usually found in the baking aisle, or you can purchase them on Amazon here.
If you skip them, increase the sugar to 1 ¾ cups and the oats to 3 cups.
Sea salt: A pinch on top enhances all the flavors and balances the sweetness. Flaky sea salt is perfect for a bit of sparkle and contrast.

top view of no bake cookie ingredients: quick cooking oats, sugar, cocoa powder, peanut butter, butter, vanilla extract, milk and salt

How to Make No Bake Chocolate Oatmeal Cookies

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine. Add the butter, sugar, milk, and cocoa powder to a medium-sized saucepan. Cook over medium-low heat, stirring frequently, until the butter melts.

showing how to make no bake cookies by melting butter, cocoa powder and sugar together in a saucepan

Step 2: Boil. Bring to a boil over medium heat, stirring constantly. Once boiling (when bubbles pop in the middle), set a timer for 60 seconds and keep boiling while stirring. Then, remove from the heat.

showing how to make no bake cookies by bringing the mixture to a boil and boiling for 60 seconds

Step 3: Add oats. Stir in the peanut butter, vanilla extract, and a pinch of sea salt until the peanut butter is fully melted. Then, stir in the toffee bits, followed by the oats, until everything is evenly coated.

a collage showing how to make no bake cookies by stirring in the peanut butter until melted, then stirring in the toffee bits, then the oats until everything is well coated

Step 4: Drop cookies. Use a 1 1/2-2 tablespoon cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheets. Slightly flatten the cookies with the bottom of the scoop or your fingers.

a collage showing how to make no bake cookies by scooping the mixture using a cookie scoop then lining on a nonstick baking mat in rounds

Step 5: Set Cookies. Refrigerate the cookies for 30-60 minutes to set. Enjoy!

showing how to make no bake cookies by letting the cookies set on a baking sheet

No Bake Cookies Recipe Tips

Here are some helpful no-bake cookie recipe tips to ensure they turn out perfectly every time:

Measure accurately: Too much oats or too little butter can make the cookies dry or crumbly. Level your ingredients!
Please be patient: Don’t increase the heat when melting the butter, or your ingredients may not combine properly, which can prevent your cookies from setting properly.
Boil the mixture properly: Once it reaches a full, rolling boil, cook for exactly 60 seconds (set the timer!). Too little time = runny cookies. Too long = dry and crumbly.
Avoid stirring too much: Stir frequently when melting the butter, but once off the heat, stir just enough to mix in the oats—overmixing can make them tough.
Work quickly: The mixture sets fast, so drop the cookies onto nonstick mats/parchment paper right after mixing in the oats.
Cool completely: Refrigerate the cookies for about 30 minutes to firm up before enjoying, otherwise, they can fall apart.

up close of no bake chocolate oatmeal cookies on a baking sheet while they set

No Bake Cookies variations

Here are some fun and delicious no-bake cookie variations to switch things up from the classic chocolate-oat version:

Flavor Twists

Peanut Butter Only: Skip the cocoa and go all peanut butter for a rich, nutty cookie. You will want to reduce the sugar by a couple of tablespoons.
Nutella No-Bakes: Use Nutella instead of all or part of the peanut butter for a chocolate-hazelnut twist.
Cookies & Cream: Stir in crushed Oreos and white chocolate chips. You’ll need to reduce the oats in order to accommodate the extra add-ins.
Salted Caramel: Add a swirl of caramel sauce and a sprinkle of flaky sea salt.

Add-In Ideas

You’ll need to reduce the amount of oats by an equal amount of add-ins, otherwise the cookies will be dry and crumbly.

Shredded coconut: Mix into the base for a chewy, tropical texture.
Chopped nuts: Add almonds, pecans, or walnuts for crunch.
Dried fruit: Raisins, dried cherries, or cranberries add a chewy, tart contrast.
Mini chocolate chips: Stir in after the mixture cools slightly for melty pockets of chocolate

Dietary Variations

Vegan: Use plant-based butter and non-dairy milk.
Gluten-Free: Use certified gluten-free oats.
Refined Sugar-Free: Sweeten with maple syrup or honey (note: this changes texture slightly).
Protein Power: Add a scoop of vanilla, chocolate, or peanut butter protein powder.

chocolate oatmeal cookies stacked together

How to Store No Bake Oatmeal Cookies

•Room Temperature: Store in an airtight container layered with parchment or wax paper to prevent sticking. Keep at room temp for up to 1 week in a cool, dry place.
•Refrigerator: For a firmer texture or warmer climates, store in the fridge for up to 2 weeks. Let them sit at room temperature for a few minutes before eating if you prefer them softer.

Can you freeze no bake cookies?

Yes, you can freeze no-bake cookies! Here’s how:

1. Cool them completely first so they don’t stick together.
2. Layer with parchment paper between them in an airtight container or freezer bag.
3. Freeze for up to 2–3 months.
4. To enjoy, just let them thaw at room temperature for about 15–20 minutes. They’ll taste just as delicious as when freshly made!

no bake cookie recipe stacked on a plate

No Bake Cookies FAQs

Why didn’t my no-bake cookies set?

If your cookies didn’t set, the most common reason is undercooking the sugar mixture. Be sure to bring it to a full rolling boil and cook for 60 seconds before removing from the heat.

Can I use old-fashioned oats instead of quick oats?

Yes, but the texture will be much chewier and more rustic because the oats absorb less of the chocolate mixture. For smoother cookies, quick oats are recommended since they absorb the mixture better.

Do no-bake cookies need to be refrigerated?

Not necessarily. No-bake cookies can be stored at room temperature in an airtight container for up to 1 week, but refrigerating them will help them last longer and hold their shape—especially in warm climates.

Can I make no-bake cookies without peanut butter?

Yes! You can substitute with almond butter, sunflower seed butter, or even Nutella. Just make sure the substitute has a similar consistency to maintain the right texture.

Looking for more Cookie Recipes?

Red Velvet Cookies
Sugar Cookies
Pecan Pie Cookies
Macadamia Nut Cookies
Chocolate Peanut Clusters
Chocolate Crinkle Cookies
Turtle Cookies
Caramel Filled Cookies

up close of a bite taken out of no bake cookie recipe showing how chewy they are

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Total Time: 1 5

Prep Time: 30

Cook Time: 5

Chilling 30

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Ingredients

1/2 cup (8TBS) unsalted butter, cubed (or salted and skip pinch of salt)
1 1/2 cups granulated sugar
1/2 cup milk (2% or more)
1/3 cup unsweetened cocoa powder
3/4 cup chunky peanut butter
2 teaspoons pure vanilla extract
Pinch of sea salt (plus more for sprinkling the tops)
1/2 cup toffee bits, like Heath Bits of Brickle (See NOTES if omitting)
2 1/2 cups (250g) quick-cooking oats

Instructions

Prep: Line two baking sheets with nonstick baking mats, parchment, or wax paper and set aside.
Combine: Add the butter, sugar, milk, and cocoa powder to a medium-sized saucepan. Cook over medium-low heat (not any hotter!), stirring frequently, until the butter melts.
Boil: Bring to a boil over medium heat, stirring constantly. Once boiling (when bubbles pop in the middle), set a timer for 60 seconds and continue to cook while stirring. Then, remove from the heat at precisely 60 seconds. *Stirring can make it difficult to tell if the bubbles are popping in the middle, so pay attention, stop stirring for a few seconds if needed, and don’t overcook or the cookies will be crumbly!
Add oats: Stir in the peanut butter, vanilla extract, and a pinch of sea salt until the peanut butter is fully melted. Then, stir in the toffee bits, followed by the oats, until everything is evenly coated.
Drop cookies: Use a 1½-2 tablespoon cookie scoop to drop spoonfuls of the mixture onto the prepared baking sheets. Slightly flatten the cookies with the bottom of the scoop or your fingers. (I like to flatten slightly, then press the edges a little more with my fingers to form a mound in the center.) Sprinkle with a bit of sea salt.
Set Cookies: Refrigerate the cookies for 30-60 minutes to set. Enjoy!

Video

Notes

Toffee Bits: If omitting, increase the sugar to 1¾ cups and the oats to 3 cups.

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6 Comments

Hope says

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Where is the nutritional information?

- Jen says
  
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  Hi Hope! You can enter in the ingredients in this calculator for nutritional information for all my recipes! https://www.myfitnesspal.com/recipe/calculator
  
yonnie palmer says

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These were PERFECT. I usually have trouble with these cookies, but the tips were helpful. The brikle bits really elevated these cookies. They freeze perfectly. I put them in individual bags and pull them out when needed.

- Jen says
  
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  That’s awesome Yonnie! Thanks so much for your sweet review! I’m so glad that you found the tips helpful while making this recipe!
  
Carol McPadden says

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It says in the directions to increase the oats to 2 cups if not using toffee chips. But the recipe calls for 2 1/2 cups. So is that a typo?
How much should be added if I don’t have toffee chips available.

- Jen says
  
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  Hi Carol! Thank you! Yes it’s supposed to be increased to 3 cups of oats! I will fix that! I appreciate you letting me know! I hope you love them!