You’re gonna love Chocolate Oaties, delicious and EASY 10 minute “no-bake” drop cookies with chocolate, peanut butter, nuts and oats!
Looking for a quick and easy treat? How about Chocolate Oaties? They are delicious “No-Bake” drop cookies featuring chocolate, peanut butter, nuts and oats? The best part is they only take about 10 minutes to make and are so GOOD. Yes, please!
I grew up eating Chocolate Oaties. My Mom made them for our family quite often because they taste so good (love the chocolate-peanut butter combo!). It also may have been because they are fairly inexpensive and ridiculously QUICK AND EASY to make in 10 minutes.
Whatever her reasons were, these no-bake cookies were always a big hit with our family. I’ve been making them this way for over 45 years now, and they never fail to get gobbled up! Here’s how to make them:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make Chocolate Oaties
Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside. It’s important to do this BEFORE next step! Trust me.
In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook them on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute.
Immediately remove the chocolate sauce from heat and pour over peanut butter/oat mixture in mixing bowl while it is boiling hot. The very hot chocolate sauce helps to melt the peanut butter!
Stir the chocolate oaties well, to fully melt the peanut butter and to combine all ingredients. Place a piece of wax paper on a 9×13 baking sheet.
Form And Then Refrigerate The Chocolate Oaties
Drop the chocolate oaties batter by rounded spoonfuls onto wax paper. Use 2 spoons – one to scoop, and the back of the other to scoop/drop cookies onto paper.
Place the baking sheet (uncovered) into refrigerator and then refrigerate them for an hour so they can set up and become firm enough to hold.
Time To Eat Some Yummy Chocolate Oaties!
After they have been refrigerated for an hour or more, they’re ready to enjoy! That’s it, and you can see how easy they were to make! Grab one and take a big bite because they taste GREAT.
Remember to store any uneaten chocolate oaties in a covered container in refrigerator. By the way, here’s one I saved for you because I thought you might want a bite.
I hope you enjoy these quick, yummy, easy to prepare drop cookies. We sure do, and because they’re so delicious, it is hard to keep away from them… ha ha!
Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day, friends.
Looking For More COOKIE Recipes?
You can find all of my cookie recipes in the Recipe Index, located at the top of the page. I have quite a few of them you might enjoy, including:
- Chocolate Crinkle Cookies
- White Chocolate Raspberry Cookies
- “21 Day Fix” Oatmeal Chocolate Chip Cookies
- Giant Sugar Cookies
- Chocolate Energy Balls
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Recipe Source: My Mom
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 1/2 cup peanut butter
- 3 cups quick cook oats (dry)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans
- 2 cups granulated sugar
- 4 Tablespoons unsweetened cocoa powder
- 1 cube butter
- 1/2 cup evaporated milk
- Measure the peanut butter, oats, vanilla, salt and chopped nuts into a large mixing bowl. Set aside.
- In a medium saucepan, place sugar, cocoa, butter, and evaporated milk. Cook on medium heat, stirring often, until mixture comes to a boil. Boil ingredients for 1 minute. Immediately remove sauce from heat and pour over peanut butter/oat mixture in mixing bowl. Stir well, to fully melt peanut butter and combine all ingredients.
- Place a piece of wax or parchment paper on a 9x13 baking sheet. Drop batter by rounded spoonfuls onto paper (Use 2 spoons... one to scoop, and the back of the other to scoop/drop cookies onto paper). See NOTES section for tip.
- Place baking sheet (uncovered) into refrigerator, and refrigerate for an hour so they can set up. Enjoy! Store chocolate oaties in a covered container in refrigerator.
I used a rounded Tablespoon batter for each cookie (yielded 31, 2-3" wide cookies).
If you want more cookies, simply make them smaller by using a rounded teaspoon!
Here’s one more to pin on your Pinterest boards!