Prep 10 mins
Cook 5 mins
I've been experimenting with several versions of this recipe and I think I've found the best variation. The others I've tried are either too juicy and you have to keep them cool to keep their shape, or they're just too crumbly and don't stay together well. This combination has (in MY opinion) the best consistency.
- Add milk and butter to a medium or large sauce pan and heat over medium heat until butter is melted.
- Add sugar and cocoa powder and stir until well blended.
- Turn heat to high and boil for 3 minutes.
- Take off of heat and add marshmallows.
- Once marshmallows are well blended, add vanilla.
- Add coconut and oats and mix well.
These were great: quick, easy, could find all ingredients in my kitchen, and chewy when ready to eat! I omitted the cup of sugar and instead added 1/4 cup dark chocolate chips along with the marshmallows to melt together. Near the end i added an additional cup of marshmallows with the oats and coconut, as well as 1/2 cup of pumpkin seeds, another pantry staple to kick up the nutritional value a notch.
Love these cookies and will definitely make them again! My daughter specifically asked for chocolate oatmeal cookies and these surpassed my expectations. It shows that a recipe doesn't have to be difficult to be great!
These taste wonderful and they are definitely not crumbly. The marshmallows must be the "secret". Since there were no instructions as to what to do after you added all ingredients, I guessed. I dropped with a medium Pampered Chef scoop onto waxed paper and let them cool. I did flatten them slightly with my fingers. Any no bake cookie I make I never had to worry about how to store them because they never last that long! My hubby and kids LOVE these kind of cookies! I got 21 cookies.