Your favorite cookies from your childhood, but in a small batch recipe! These No Bake Cookies with oats, peanut butter, and cocoa powder are so nostalgic. They use the stove instead of the oven, and the end result is a fudge-like cookie that everyone loves!
If you grew up making large wax paper sheets on the counter and plopping messy chocolate blobs on the paper, you’ve come to the right place!
The original recipe for No Bake Cookies with oats and peanut butter makes 36+ cookies. That’s a great number to feed the entire block, but we’re here today for a smaller batch.
My recipe for no bake cookies makes just 8 cookies, which is the perfect amount for two people to finish in a few days. The method is the same as the original recipe, but everything has been scaled down to make fewer cookies!
Ingredients
- Sugar. One-half cup of granulated white sugar. Do not substitute this for anything else, because we’re cooking the sugar to a temperature that creates the fudgey texture of these no bake cookies. If you change the sugar, the cookies might set properly.
- Butter. Four tablespoons of unsalted butter.
- Milk. Two tablespoons of milk. This can be 1%, 2% or whole milk.
- Cocoa Powder. Three tablespoons of unsweetened cocoa powder.
- Salt. One-quarter teaspoon of fine sea salt.
- Oats. Three-quarters of a cup of quick oats. You can also use rolled oats, but I prefer quick oats because they’re basically chopped rolled oats. You can pulse your rolled oats in the food processor or bender to break them up a bit, if you like.
- Peanut Butter. One-quarter cup of no-stir peanut butter. The non-natural
- Vanilla.
How to Make No Bake Cookies
Add the sugar, butter, milk, and cocoa powder to a small saucepan. Turn the heat to medium-high, and bring this mixture to a full rolling boil. (A rolling boil is when the mixture boils even while you’re stirring it. It’s extremely hot–be careful!)
Let the mixture boil for 2 minutes. Do not stir.
Remove the mixture from the heat, and carefully stir in the oats and peanut butter.
Once the oats and peanut butter are fully incorporated, stir in the vanilla extract.
How to Store Leftovers
Since this small batch cookie recipe only makes 8 cookies, you shouldn’t have too many leftovers! I like to eat these cold, so I store leftovers in the fridge for up to 5 days. It’s not necessary, however. They will keep at room temperature in an air-tight container for up to 3 days. I don’t recommend freezing for long periods of time, but I do recommend freezing for 20 minutes before eating for an even more fudge-like texture.
No Bake Cookies
Chocolate peanut butter no bake cookies with oats.
Course Dessert
Cuisine American
Keyword no bake cookies
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 8
Calories 182kcal
- 1/2 cup granulated sugar (100 grams)
- 4 tablespoons butter (57 grams)
- 2 tablespoons milk (30 mL)
- 3 tablespoons cocoa powder (21 grams)
- 1/4 teaspoon salt
- 3/4 cup quick oats (65 grams)
- 1/4 cup peanut butter (65 grams)
- 1/2 teaspoon vanilla extract
-
Add sugar, butter, milk, cocoa powder and salt to a sauce pan. Bring this mixture to a full rolling boil and let it boil hard for 2 minutes.
-
Remove from the heat, and stir in the oats and peanut butter. Stir very well to blend.
-
Finally, stir in the vanilla.
-
Scoop out 8 cookies onto a parchment paper or wax paper. Refrigerate 15 minutes to set.
Calories: 182kcal | Carbohydrates: 21g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 154mg | Potassium: 109mg | Fiber: 2g | Sugar: 14g | Vitamin A: 181IU | Calcium: 16mg | Iron: 1mg