Unbaked Cookies

READY IN: 20mins
Recipe by Swan Valley Tammi

A very uninspired name, that's for sure, but I bet you'll remember them anyway once you've tried them! A recipe from 'The Mennonite Treasury of Recipes,' this is still a favourite among every Mennonite family that I know! My mom never wanted to make these for me as a kid, I guess because they're terribly sweet (and you know how bad sugar is for kids!!), but now that I don't live under my parents' roof anymore, I can make them as often as I want. Problem is, between my husband, daughters and I, even a double batch doesn't last very long!! I usually do use a little less sugar because mom was right, they are quite sweet. Freezes really well -- if they make it to the freezer! (Yield is approximate; depends how big you make your cookies.)

Top Review by less2saw

I make these cookies whenever my oven is overworked. You can substitute in 1/2 cup of chopped nuts if you take out the same amount of oats. I now use oatmeal blend porridge cereal that has flax and oat and wheat germ in it. I also add 1/2 teaspoon of salt because my recipe calls for it. I love this cookie, my grandson didn't believe it would be a cookie at all without going into the oven. Fantastic. Thanks for having it here, saves me typing it out! :) NOTE: My recipe only calls for 2 cups oatmeal and 1/2 cup coconut, 1/2 cup chopped nuts. So the dry mixture is slightly smaller than this recipe. The cookie is never dry.

Ingredients Nutrition


  1. In a saucepan over medium heat, bring first 3 ingredients to a boil.
  2. Cook for 3 minutes, stirring constantly. Remove from heat.
  3. In a large mixing bowl, combine remaining ingredients and add milk/sugar/butter mixture.
  4. Mix thoroughly and drop by tablespoons onto wax paper-lined cookie sheets to harden. Place in fridge or freezer to speed the process.

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