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
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 6
- Carbohydrates: 24
- Fiber: 2
- Protein: 2
- Cholesterol: 15