Try some no-bake chocolate and oatmeal cookies for a dessert that takes minutes from bowl to belly. These cookies do not have any eggs, so you can literally eat them right out of the mixing bowl. Prepare them in a setting where you do not have an oven available. If you are in a classroom or at an outdoor site, such as a campground, you can make these cookies as long as you have a single electric burner or stove eye for boiling the ingredients.

Things You'll Need

Add the butter, sugar and whole milk to a medium saucepan. Heat on medium-high heat just until the butter partially melts.

Pour in cocoa powder. Mix well and bring the mixture to a boil. Boil for 1 minute.

Remove the saucepan from the stovetop. Stir in peanut butter until well-blended.

Stir in vanilla. Add quick oats, 1 cup at a time, to the mixture. Fold the oats into the mixture until the ingredients begin to form a ball, similar to dough.

Line a cookie sheet with wax paper, or use a silicone baking mat if desired.

Scoop out the cookie mixture with an ice cream scoop to make uniform cookies. Place each cookie on the lined cookie sheet so none are touching. Press down the tops of the cookies with the backside of the ice cream scoop so they are flat on top.

Leave the cookies on the cookie sheet on the countertop to harden for approximately 1 hour. Eat the cookies immediately or store in an airtight container in the refrigerator for up to a week.


  • If you need to use rolled or old fashioned oats rather than quick oats, pulse them in the blender or food processor until they are coarsely chopped.

  • When the cookies are hardening, the room should be no greater than 78 F or the chocolate may not set.