No-Bake Chocolate Oatmeal Cookies


No-Bake Chocolate Oatmeal Cookies are the perfect cookie if you aren't the most confident in the kitchen, you can never go wrong with oatmeal, chocolate, and peanut butter. 
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No Bake Chocolate Oatmeal Cookies

These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty oatmeal delights that they are. .. 




How to Make No-Bake Chocolate Oatmeal Cookies   

Start with gathering all ingredients...butter, sugar, milk, and cocoa will go into a medium saucepan.  Old-fashioned Oats, peanut butter, and vanilla extract should be ready when wet ingredients are cooked. 
  • In a medium saucepan, combine sugar, milk, butter (cut in cubes), and cocoa. Bring to a boil, stirring occasionally, and cook for 1- 1/2 minutes. 
  • Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper or parchment paper-lined baking sheet. Refrigerate until hardened about 30-60 minutes
  • Add-ins: chopped nuts, shredded coconut, chocolate chips

No-bake Chocolate Oatmeal Ingredients


Refrigerate in an airtight container for up to 3 days.
 

Can you freeze these cookies? Absolutely, place cookies on the baking sheet and freeze for 2 hours. Then place in airtight containers or freezer bags, good for up to 3 months.


No-Bake Chocolate Oatmeal Cookies

No-Bake Chocolate Oatmeal Cookies


These cookies take just minutes of work; most of the time is spent waiting for them to harden into the rich, nutty, chocolaty oatmeal delights that they are...

Ingredients:
  • 1 3/4 cup granulated sugar
  • 1/2 cup milk
  • 1 stick (1/2 cup) salted butter (cut in cubes)
  • 1/4 cup (4 tbsp) unsweetened cocoa powder
  • 1/2 cup peanut butter (smooth or crunchy)
  • 3 cups old-fashioned oats
  • 2 tsp vanilla extract
Instructions:
  1. In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, stirring occasionally, and cook for 1 1/2 minutes. 
  2. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper or parchment paper-lined baking sheet. Refrigerate until hardened about 30-60 minutes
  3. Refrigerate in an airtight container for up to 3 days.

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