Whether you call them “no-bakes” or “peanut butter delights” this easy recipe is sure to always please! My sister’s mother-in-law likes to make these cookies when her doctor tells her she needs more “roughage” in her diet. While I do not claim that these are health cookies I do claim they are amazing!
This recipe is alarmingly easy and does not require any “soft-ball” tests or any candy themometers!
Whip up a batch of these next time you have a craving for something sweet with a bit of roughage. 😉

What are you gonna need?
Glad you asked! You will need the following to make these melt in your mouth amazing no-bake oatmeal cookies:
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated (white) sugar
- 1/4 cup whole or 2% milk
- 4 tbsp unsweetened cocoa powder
- Pinch of salt
- 1/2 cup peanut butter
- 2 tsp vanilla extract
- 3 cups old fashion oats*


How to make these peanut butter delights:
Step 1
Add the first five ingredients (through salt) to a 4-quart saucepan.

Step 2
Stir mixture to keep from burning but allow it to come to a rapid boil. Once it begins boiling allow to boil without stirring for 1 minute.

Step 3
Remove from heat
Step 4
Stir in peanut butter and vanilla extract. Stir mixture until it becomes smooth, then add oats.

Step 5
Using a medium cookie scoop (or 2 tablespoonfuls), drop on to parchment-lined baking sheet (or just put the paper down on the counter, I do this to lessen clean up).

Step 6
Let cool until set, about 30 minuntes. Cookies can be stored in airtight container at room temperature (or in fridge) for up to 2 weeks. If yours last this lone I’ll be impressed, my rarely last more than 2 days.
Enjoy and try not eat all in one night! 😉

Now for the Reader’s Digest version:
Best Easy No-Bake Oatmeal Cookies:
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated (white) sugar
- 1/4 cup whole or 2% milk
- 4 tbsp unsweetened cocoa powder
- Pinch of salt
- 1/2 cup peanut butter
- 2 tsp vanilla extract
- 3 cups old fashion oats*
Step by Step Instructions
Step 1
Add first 5 ingredients (through salt) to a 4-quart saucepan.
Step 2
Stir mixture to keep from burning but allow it to come to a rapid boil. Once it begins boiling allow to boil without stirring for 1 minute.
Step 3
Remove from heat.
Step 4
Stir in peanut butter and vanilla extract until smooth, then stir in oats.
Step 5
Using a medium cookie scoop (or 2 tablespoonfuls), drop on to parchment-lined baking sheet (or just put the paper down on the counter, I do this to lessen clean up).
Step 5
Let cool until set, about 30 minuntes. Cookies can be stored in airtight container at room temperature (or in fridge) for up to 2 weeks.
Let me know how these turn out for you or if you have any epic modifications you make to improve the recipe! For easy an screenshot, use the below image.
