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 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