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No-Bake Chocolate Oatmeal Cookie Recipe

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Just a few readers requested I share my no-bake cookie recipe on the weblog someday. Which, after all, provides me a chance to make and eat extra cookies, so I promised I’d. 

These no-bake chocolate oatmeal cookies are most likely my all-time favourite and one which ALWAYS jogs my memory of summer time within the Midwest.

Rising up, as soon as our air conditioner was turned on for the summer time, we now not would use the oven. So, no-bake cookies had been the one technique to go should you wished to make cookies.

Over time once I’ve posted about these cookies, I’ve seen them known as by different names. My favourite is “cow patty cookies.” Lol. My grandparents had a cattle farm we visited as quite a bit as children so … I get it. Inform us within the feedback should you name these by one other title.

Bounce to Recipe

Though no-bake chocolate oatmeal cookies are fairly easy to make, they could be a little bit finicky. So I’m sharing my tricks to make these foolproof.

Why didn’t my no-bake cookies set?

Seemingly, you didn’t boil the combination lengthy sufficient. You need the butter, milk, sugar, and cocoa combination to boil for 2-3 full minutes and attain between 190°F-200°F.

In the event you don’t boil them for lengthy sufficient, they may end up gooey and won’t set.

My favorite no bake cookie recipe (click through for recipe)

How do you repair gooey no-bake cookies?

Freeze them. After you have added the peanut butter and oats, the one choice to repair gooey no-bake cookies is to freeze them so they may maintain collectively sufficient which you can eat them.

It won’t be excellent, but it surely’s not the top of the world and they’re going to nonetheless be scrumptious!

Why are my no-bake cookies dry and crumbly?

This implies you boiled the combination too lengthy. The sugar bought too scorching (above 200°F) so it started to harden. It is a good factor if you wish to make selfmade sweet. However for no-bake cookies, you need to boil the combination for 2-3 minutes till it reaches between 190°F and 200°F.

A sweet thermometer is finest. However truthfully, I don’t often use one once I make no-bake cookies—I simply set a timer in the course of the boil interval. And it’s finest to err on the facet of underneath boiling the combination somewhat than over boiling.

You’ll be able to freeze tender, gooey cookies. However as soon as the combination is tough and crumbly, your cookies are mainly ruined.

Substitutions you may make to this recipe:

  • Peanut butter could be swapped for any nut butter, like almond butter.
  • Dairy milk could be swapped for any non-dairy milk, like soy milk.
  • You may make this with fast oats as an alternative of old school oats, however I want the feel of old- normal oats.
  • You may also swap the oats out for sliced almonds or a mix of nuts and unsweetened coconut flakes if you’d like these to be grain-free.
  • Vanilla extract may very well be swapped for any cooking extract (like mint extract) if you’d like these to have a chocolate mint taste. Chances are you’ll need to alter the quantity. I’d use much less mint extract than vanilla because it’s a stronger taste.

How to make no bake cookies

No-Bake Cookie Components:
1/4 cup butter
1 cup sugar
2 tablespoons cocoa
1/8 teaspoon cinnamon (elective)
1/4 cup milk
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups old school oats

I prefer to have already got my peanut butter and oats measured out in separate bowls or containers. It’s good to have them able to go, as a result of as soon as it’s time for them, you higher have them prepared.

Best no bake cookie recipe

Different No-Bake Desserts:

Will aluminum foil work for no-bake cookies?

I often spoon no-bake cookies onto parchment paper, however you can additionally use aluminum foil or wax paper as an alternative.

For an affordable choice, you can additionally spoon these onto a baking mat, despite the fact that you’ll not bake them after (they only want time to set, then you possibly can take away them from the mat).

My favorite no bake cookie recipe (click through for recipe)

These no-bake chocolate oatmeal cookies are really easy, quick, and addictive. Get pleasure from! xo. Emma

No-Bake Chocolate Oatmeal Cookies

  • ¼
    cup
    butter
  • 1
    cup
    sugar
  • 2
    tablespoons
    cocoa

  • teaspoon
    cinnamon
    elective
  • ¼
    cup
    milk
  • ½
    cup
    peanut butter
    creamy
  • 1
    teaspoon
    vanilla extract
  • 1 ½
    cups
    oats
    old school
  • sea salt
    elective

  1. I prefer to have already got my peanut butter and oats measured out in separate bowls or containers. It is good to have them able to go as a result of as soon as it is time for them, you higher have them prepared.

  2. In a medium pot, start melting the butter over medium warmth. Simply earlier than it is all melted, add within the milk, sugar, cocoa, and cinnamon if utilizing.

  3. Stir this collectively so it is properly mixed. Now, flip up the warmth. As quickly because the combination involves a boil, start a timer.

    Permit the combination to boil for a full two to 3 minutes. If utilizing a sweet thermometer, you need the combination to achieve between 190°F and 200°F.

  4. Flip off the warmth and stir within the vanilla and peanut butter.

  5. As soon as the peanut butter is blended in, stir within the oats.

  6. Rapidly spoon the combination into small mounds on parchment paper, topping with just a little sea salt if utilizing.

  • Peanut butter could be swapped for any nut butter, like almond butter.
  • Dairy milk could be swapped for any non dairy milk, like soy milk.
  • You may make this with fast oats as an alternative of old school oats, however I want the feel of old school oats.
  • You may also swap the oats out for sliced almonds or a mix of nuts and unsweetened coconut flakes if you’d like this to be grain-free.
  • Vanilla extract may very well be swapped for any cooking extract, like mint extract if you’d like these to have a chocolate mint taste. Chances are you’ll need to alter the quantity, like I’d use much less mint extract than vanilla because it’s a stronger taste.

Credit // Writer and Images: Emma Chapman. 

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