How to Make No Bake Chocolate Oatmeal Cookies

No Bake Oatmeal Chocolate Cookies are a great easy cookie recipe that's perfect anytime of year, especially during the summer when it's too hot to turn on the oven.  They stir together in minutes using a handful of common pantry ingredients.

This recipe for no bake cookies was part of my childhood and may have been part of yours too. It's an old-fashioned recipe that has been around for decades, goes by many different names, and has lots of variations.

Cookie Bake

Some recipes endure and these no bake oatmeal chocolate cookies are a perfect example. It's amazing how just reading a recipe can transport you back to the past.

Many versions of this recipe call for 2 cups of sugar, which I find to be too sweet. This version uses 1 1/2 cups instead. 

Although this recipe for no bake cookies is quick and easy, a few helpful hints are in order. First, be sure to follow the directions exactly, boiling the mixture for 1 1/2 minutes. If you don't boil the sugar mixture long enough the cookies may not get firm and if you boil it too long they are apt to be grainy and dry.  And I've had success making these with both quick cooking and old-fashioned oats, so you are safe using whichever is in your cupboard.   

No Bake Chocolate Oatmeal Cookies Recipe

Ingredients

6 tablespoons unsweetened cocoa powder
1 1/2 cups sugar
1/2 cup butter
1/2 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla
3 cups rolled oats, uncooked

Directions

Clear an area on your counter and line it with waxed paper for dropping the cookie mixture on. Alternatively you can line a cookie sheet with waxed paper or a silicone mat.

In a medium heavy bottomed saucepan over medium heat, combine the cocoa, sugar, butter, and milk. Bring the mixture to a boil and continue to cook for 1 1/2 minutes while stirring constantly. Make sure the mixture is boiling vigorously (with bubbles all over the surface) before beginning to count the time.

Remove pan from the heat and stir in the peanut butter and vanilla until creamy and well blended.  Add the oats and stir until thoroughly combined.

Drop by teaspoonfuls onto the waxed paper or lined cookie sheet.  I like to use a small cookie scoop when making drop cookies - it speeds up the process and gives the cookies a uniform appearance.

Let cool until firm, about 1 hour. You can speed this up by transferring the cookies to the refrigerator.

Makes about 3 dozen No Bake Chocolate Oatmeal Cookies

No Bake Chocolate Oatmeal Cookies Variations:

Use crunchy peanut butter instead of smooth for added crunch. Stir in 1/2 cup shredded coconut with the oats. Stir in 1/2 cup chopped nuts with the oats. Stir in 1/2 cup dried cranberries or raisins with the oats. To make larger flatter cookies, drop by tablespoons and then flatten slightly with the back of the spoon or your damp fingers. For cookie bars, press the mixture into a well greased 8-inch square pan. When firm, cut into desired size and shape bars.

How to Make No Bake Chocolate Oatmeal Cookies

Martha McKinnon is an avid home cook and cooking instructor who loves sharing everything she has learned through her years in the kitchen with all who are interested.

Her website, http://www.best-ever-cookie-collection.com is dedicated to publishing the best cookie recipes

and her blog, http://www.simple-nourished-living.com explores easy recipes, tips, and hints.

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