No-Bake Chocolate, Peanut Butter, and Oatmeal Cookies

Photo by Raymond Hom
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  • Makes 36 cookies
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 204 calories
    • Fat 11 g
    • Sat Fat 5 g
    • Cholesterol 17 mg
    • Sodium 111 mg
    • Protein 3 g
    • Carbohydrate 25 g
    • Sugar 12 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 22 mg


  1. Check 8tablespoons (1 stick) butter
  2. Check cups packed light brown sugar
  3. Check ½cup heavy cream
  4. Check cup unsweetened cocoa powder
  5. Check ½cup creamy peanut butter
  6. Check 1teaspoon pure vanilla extract
  7. Check 3cups old-fashioned rolled oats (not quick-cooking)
  8. Check 1cup dry roasted peanuts


  1. In a large saucepan, melt the butter over medium-high heat. Stir in the brown sugar, cream, and cocoa, then boil for 1 minute.
  2. Remove the saucepan from heat, add the peanut butter and vanilla, and stir until smooth. Stir in the oats and peanuts.
  3. Drop heaping tablespoonfuls of the batter onto wax paper–lined baking sheets, spacing them 1 inch apart, and let cool until set, about 20 minutes.


Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 3 days.