Everyone will love these Old Fashioned No Bake Peanut Butter Oatmeal Cookies. They’re a sweet, chewy, easy-to-make, no-cook dessert treat that’s ready in no time.
These cookies are also ridiculously simple to throw together for those times when you need a quick and simple dessert. You only need five ingredients and 15 to 20 minutes to prepare them!
How to make Old Fashioned No Bake Peanut Butter Oatmeal Cookies
To make these peanut butter no-bake cookies, you’ll start out with some granulated sugar, corn syrup, vanilla, peanut butter, and rolled oats. Next, bring the mixture to a boil, stir until smooth, and mix in the oats. Finally, either drop into cookies or spread in a baking pan. This recipe is just that simple.
Now, a little information about the ingredients.
Old fashioned rolled oats
Old fashioned oats are rolled whole-grain oat kernels. In quick oats, the oat kernel is first cut into smaller pieces before being rolled. This makes it much easier for quick oats to absorb water and cook than an old-fashioned oat. You can visibly see the size difference.
For baking, quick oats can be used in place of old-fashioned oats. However, if a recipe calls for quick oats, you may not get expected results using old-fashioned oats. So, you can replace quick oats in a recipe that calls for old-fashioned oats, but you can’t replace old-fashioned oats in a recipe that calls for quick oats. (Unless it’s specifically stated in the recipe.) Typically, a recipe that calls for quick oats generally has too short a cooking time for regular oats to fully cook.
Another thing altogether is instant oats. Do not substitute these in any recipe. Instant oats are parboiled, dried, and often has sugar and salt added.
I prefer using old-fashioned rolled oats in this recipe, they will give you a more texture and chewy cookie. However, you can use quick-cooking oats for a more tender, non-chewy cookie.
I prefer to use a ‘good’ peanut butter like Jif. You can sub any nut butter like almond or cashew.
As well, you can use all-natural peanut butter. However, I find all-natural not as smooth and creamy. You may need to add more corn syrup to get the right consistency.
Finally, smooth or crunchy peanut butter will be good in this recipe. You can make this with chunky peanut butter too for extra peanut crunch!
Old Fashioned No Bake Peanut Butter Oatmeal Cookies Tips
- Always read through a new recipe a couple of times before beginning.
- Make sure to gather your ingredients and measure everything before you get started. It will make the whole process much smoother.
- Add the vanilla removing the mixture from the heat. Because of high alcohol content, adding vanilla extract before or during boiling will cook off the flavor. Therefore, add it boiling or the high-heat stage of a recipe!
- These Old Fashioned No Bake Peanut Butter Oatmeal Cookies take a little bit longer than Chocolate No Bake Cookies to harden and set up. Allow the cookies about 45 minutes to an hour to firm up. However, you can enjoy them while they’re a little warm!
- Store in an airtight container at room temperature for up to one week.
- Cookies will also freeze well for up to three months, thaw to room temperature before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Old Fashioned No Bake Peanut Butter Oatmeal Cookies
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- Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper
- Add sugar and syrup in a saucepan over medium heat. Stirring often, bring to a low boil and cook for one minute.
- Remove from heat and add the vanilla and peanut butter. Stir until peanut butter is melted and the mixture is smooth.
- Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets. Allow to cool for about 1 hour or until the cookies have firmed up. The cookies will continue to firm up more the longer they cool. Enjoy!
- Store in an airtight container on the countertop for 1 week.