Ever run into a situation where you need a batch of cookies quickly? This recipe is perfect.
By Brady Evans

Ever run into a situation where you need a batch of cookies quickly? This recipe is perfect. It is free of two allergens: wheat and peanuts. It is a one-pot recipe: everything is mixed stovetop. It is no-bake: make the cookies one evening and allow them to set up overnight. And most importantly: it is a crowd-pleaser!

Oatmeal No Bake Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

Author: source unknown
Total Time: 8 minutes
Yield: 12 cookies 1x

Print Recipe

Description

These oatmeal no-bake cookies are quick to make, allergen-friendly, and perfect for satisfying your sweet tooth without turning on the oven.

Ingredients

Units Scale

1 stick butter (1/4 pound, 115 grams)
1/2 cup (120 mL) milk
2 cups (475 mL) white sugar
1 teaspoon vanilla extract
6 tablespoons cocoa powder
3 1/2 cups (830 mL) rolled oats

Instructions

Melt the butter, sugar, and milk in a saucepan over medium heat, stirring occasionally until the mixture comes to a boil.
Once boiling, allow the mixture to boil for exactly 2 minutes without stirring.
Remove the saucepan from heat and stir in the vanilla extract and cocoa powder until fully combined.
Add the rolled oats in four increments, stirring thoroughly after each addition until the oats are fully coated with the chocolate mixture.
Drop spoonfuls of the mixture onto wax paper or a silicone baking mat, shaping them into cookies.
Allow the cookies to set up at room temperature or refrigerate them to speed up the process. Let them set overnight for best results.

Notes

These cookies are wheat and peanut-free, making them suitable for those with allergies. They are best set overnight, but if you’re in a hurry, refrigerate them to speed up the setting process. Store in an airtight container at room temperature for up to a week.

Prep Time: 5 minutes
Cook Time: 3 minutes
Category: Dessert
Cuisine: American