Food You Don't Even Have to Turn on the Oven for These No-Bake Chocolate Oatmeal Cookies
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When my boys were toddlers, our neighbor Rebekah, who lives on a Mennonite dairy farm up the road from us, started helping me as a regular babysitter multiple afternoons per week. Rebekah's mom has a stand at our local farmers market, where she sells fresh vegetables from the garden,and sauces, and a wide array of baked goods like cookies and breads. Needless to say, we have been the lucky recipients of many of Rebekah's treats over the years—including these No-Bake Chocolate Oatmeal Cookies!
Her no-bake cookies quickly became my boys' favorite dessert, so Rebekah would make them for special occasions (like the kids' birthdays), as well as for fun afternoon snacks. Her, but I have since tweaked the treats to create an equally delicious nut-free version. These cookies continue to be a favorite in our house, and are always a welcome contribution at class parties, summer picnics or family gatherings.
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How to Make No-Bake Chocolate Oatmeal Cookies
- 1/2 cup (1 stick) butter
- 1/2 cup milk (I use 2% milk)
- 2 cups granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 cups quick-cooking oats
Step 1: Prepare baking sheet
Line a large baking sheet with parchment or a silicone mat and set aside. You'll want the tray ready to go as soon as your cookie mixture is combined!
Step 2: Boil chocolate mixture
Combine butter, milk, sugar, cocoa powder, vanilla extract and salt in a large saucepan. Bring to a boil, whisking regularly. Continue whisking and allow the mixture to boil for about 2 minutes. Remove from the heat.
Step 3: Add oats
Stir the oats into the chocolate mixture until completely combined.
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Step 4: Drop onto baking sheet
Use a spoon or dough scoop to drop the oat mixture onto the prepared baking sheet. Work quickly, because the chocolate will start to set right away.
Step 5: Chill
Place the baking sheet in the refrigerator and allow the cookies to chill for about 10-15 minutes, or until firm.
Cook's Tips and Recipe Variations
- Storage: Once the No-Bake Chocolate Oatmeal Cookies are cool and set, package them in an airtight container. The cookies will stay fresh at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks.
- To freeze: Place the cookies on a baking sheet and chill in the freezer for two hours. Once frozen, transfer the cookies to an airtight container or a large Ziploc freezer bag. The no-bake cookies will keep in the freezer for up to 3 months.
- Nutrition: This recipe yields approximately 36 cookies. Each cookie contains about 100 calories, 3 grams of fat, 18 grams of carbohydrates and 1.4 grams of protein. Of course, exact nutrition information will vary depending on the ingredients that you use and the size of your cookies.
- Quick-cooking oats work best in this recipe. I do not recommend substituting with old-fashioned rolled oats or steel cut oats.
- Coconut variation: Make by reducing the quick oats to 3 cups and adding 1 cup of sweetened shredded coconut.
- Fruity variation: Add dried fruit to the cookies by reducing the quick oats to 3 cups and adding 1 cup of raisins, dried cranberries, dried apricot or other similar mix-ins.
- Salty-sweet variation: If you like a sweet-and-salty contrast, sprinkle the tops of the cookies with flakes of sea salt before the cookies set.
More No-Bake Desserts You'll Love
You can't beat the convenience of! While is a popular choice in the summer months, this would be ideal for a spring holiday. And you can never go wrong with classics like , or a !
Note: Recipes submitted by our trusted contributors are created and tested in their kitchens.
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