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Today I want to share with you one of our favorite cookie recipes, mine because it’s quick and doesn’t require the oven, everyone else’s because they just taste so darned good. Unbaked Oatmeal Cookies are affectionately known as blobs in our family thanks to their lumpy appearance, but don’t be deceived by the lack of curb appeal on these babies.

Here’s what you’ll need. (This is one of those recipes where more ingredients pop up beyond the initial ingredient list, so I want to make sure you don’t miss the peanut butter and quick cooking oats.)


Unbaked Oatmeal Cookies

2 cups sugar
4 Tbsp. cocoa
1/2 cup butter
1 tsp. vanilla
1/2 cup milk

Boil above for 2 minutes. Remove from heat and add 1/2 cup peanut butter. Quickly add 3 cups of quick cooking oatmeal. Mix well—drop on wax paper or tin foil and cool.

Make sure you get enough liquid and not too much oatmeal or they will be dry.

I’ve heard other people say that they have trouble with unbaked oatmeal cookies, that theirs just don’t turn out right. My recipe was passed down from my mother and it says to quickly add the three cups of quick cooking oatmeal, so that’s what I do. Since these cookies aren’t baked—they set on their own—I think speed does matter, otherwise they’ll start setting in the pan.

Make sense?


I always measure out my peanut butter and oats and lay a sheet of foil on the counter while those first five ingredients are coming to a boil and then boiling for two minutes. Then I’m ready to add those last two ingredients quickly.

I dip mine out into oval, irregular blobs with the big rubber scraper from Pampered Chef. I may shape them a bit on the sides with the scraper after laying them on the foil, but I avoid touching the tops because it makes them look flat and dull. Everyone prefers their cookies shiny, right?


I usually whip up a batch of these on Sunday mornings if we’re having lunch at church and I never have leftovers. My kids actually told me that I need to start making two batches. I wouldn’t try a double batch because I think they’d set in the pan before you could scoop them all out. They’re also more likely to crumble if you let them sit too long before you scoop.

These cookies are quick to make, but keep moving and make them quickly!

Last Sunday morning, my eight-year-old daughter counted 35 cookies. Without realizing it, I’d made seven rows of five. We skip counted them by fives and by sevens and turned it into a mini math lesson.


Once they’re on the cookie sheet, I let them sit at least 10 minutes before transferring to a serving tray using a metal spatula. You might want to stand guard because these cookies have a way of disappearing . . .

Unbaked Oatmeal Cookies are perfect when you need to whip up something in a hurry for a party, or just because you’ve got a craving for something sweet.

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