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
- Total Time: 8 minutes
- Yield: 12 cookies 1x
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
- 1 stick butter (1/4 lb, 115 grams)
- 1/2 cup (120 mL) milk
- 2 cups (475 mL) white sugar
- 1 tsp vanilla extract
- 6 tbsp 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: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 6
- Carbohydrates: 24
- Fiber: 2
- Protein: 2
- Cholesterol: 15
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Frequently Asked Questions
Why must the mixture boil for exactly 2 minutes without stirring?
The 2-minute boil of the butter, 2 cups sugar, and ½ cup milk is a critical step — boiling too long produces crumbly cookies that fall apart, while too short leaves them sticky and soft. The fixed time ensures the sugar reaches the right temperature to set the cookies without a candy thermometer.
Are these cookies wheat- and peanut-free?
Yes — the article specifically highlights that this is a one-pot, no-bake recipe that is free of both wheat and peanuts, making it suitable for those with those specific allergies. The recipe uses rolled oats, cocoa powder, butter, sugar, milk, and vanilla.
How long do the cookies take to set, and can I speed it up?
The notes say best results come from letting them set overnight at room temperature. If you are in a hurry, refrigerate them to speed up the process. The notes also say they keep in an airtight container at room temperature for up to a week.
Hi! What does the letter T mean? Is it tbsp or tsp? Can I use margarine instead of butter?
Trying to recreate recipe from childhood. Only I’m now lactose intolerant and always watching calories.
Trying recipe with Almond milk, can’t believe it’s not butter and raw sugar. Thanks
Hi these are great, I have been looking for a recipe without wheat and peanut butter, and a no bake quickie. thanks Karen