Editors' Pick
No-Bake Chocolate Oatmeal Cookies
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These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute.
- Ready In:
- 6mins
- Yields:
- Units:
495
People talking
ingredients
- 1⁄2 cup butter
- 1 1⁄2 cups white sugar
- 1⁄2 cup packed brown sugar
- 1⁄2 cup milk
- 4 tablespoons cocoa
- 1 pinch kosher salt
- 1⁄2 cup creamy peanut butter (or chunky but is seems to make a more crumbly, dry cookie)
- 2 teaspoons vanilla
- 3 cups dry quick-cooking oats
directions
- Add the first six ingredients into a 4-quart sauce pan.
- Bring to a rolling boil and hold for 1 minute.
- Remove from heat.
- Add peanut butter into the hot mixture and stir until melted.
- Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
- Mix in the dry oats until they are completely coated.
- Drop cookies by tablespoonfuls onto wax paper.
- Let cool until set.
- *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
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RECIPE MADE WITH LOVE BY
@Jenny White
Contributor
@Jenny White
Contributor
"These are wonderful, quick cookies. It is one of the first things I learned to "cook." You can add more or less oats (3 cups work best for me). I have found that the weather makes a difference on the consistency, its best to make them on a nice sunny day. Also, It is very important not to boil them for longer than one minute."
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This one of the Best Recipes for chocolate Oatmeal cookies that I have tried. They came out perfect! I love the idea of using brown sugar. I think that it increased the moisture and they came out great, not dry at all like some recipes that I have tried. This is going into our family favorite recipes book. Thank you Jenny for the recipe.Reply
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I followed directions exactly and mine turned out very dry. I did use actual butter (rather than margarine) and 'natural' peanut butter that had to be mixed, so not sure if changes to either of these will be the key to a better turnout. Because of the dryness I'll also use less oatmeal in my second attempt...maybe 2 cups or 2.5 cups.1Replies 1
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would there be anything at all I could sub. cocoa powder for while still having the no bake concept ... choc. morsels / semi sweet morsels / ovaltine etc... thought I had some while shopping for this recipe /kinda told everybody ''I was making those awesome cookies everybody loves ''' sheesh , I'm lost ...don't know what to do ??? :( ... lmbo thanx for any help it would be greatly appreciated ...;)Replies 2 -
What if I added all the ingredients together before I looked at the directions? Lol geez I can’t believe myself ??1Replies 2
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Can these cookies be made ahead of time for Christmas and then freeze or just store in an airtight container??1Replies 1
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