Stovetop Oatmeal Fudge Cookies
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You may know these cookies as “Stovetop Cookies,” “Oatmeal Fudgies,” or “No-Bake Cookies.” If you need cookies fast, these are the way to go!
Hands-on: 15 minutesTotal: 30 minutes
- ½ cup butter
- 2 cups sugar
- ½ cup milk
- ½ cup baking cocoa
- 1 tsp. gluten-free vanilla extract
- ½ cup peanut butter
- 2 cups gluten-free quick-cooking oats
- Line 2 or 3 cookie sheets with parchment paper and set aside. Melt butter in a medium-sized saucepan over medium heat until fully melted. Add sugar, milk, and cocoa to the butter and whisk to remove any lumps.
- Continue to cook over medium-high heat until mixture is simmering. Cook for an additional 6–7 minutes, stirring constantly to prevent the mixture from burning. Remove from heat.
- Add vanilla extract and peanut butter and stir until peanut butter has dissolved into the hot mixture. Quickly stir in the oats.
- Working quickly (as the mixture will harden as it sets), drop cookie mixture 1 tablespoon at a time onto the parchment paper. You should have enough batter to make 24–30 cookies.
- Allow cookies to cool completely before serving or moving to a storage container. Cookies should be somewhat soft, but will harden enough so that they can be picked up and held. Store cookies at room temperature in an airtight container between sheets of parchment paper or plastic wrap. The cookies will stick to each other and be hard to pull apart if placed in a container without being separated.