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No-Bake Oatmeal Cookies

These no-bake oatmeal cookies come together quickly with simple ingredients like oats, cocoa powder, and chocolate chips. The mixture is heated briefly to create a glossy, chewy dough that is then scooped onto parchment paper and cooled to form firm, shiny cookies with a crackled surface. Perfect for a nostalgic, fuss-free treat that requires no oven and delivers satisfying texture and flavor.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter or coconut oil for dairy-free option
  • 2 cups sugar
  • 1/2 cup milk
  • 3 cups old-fashioned oats or quick oats for softer texture
  • 1/2 cup unsweetened cocoa powder or sweetened cocoa, adjust sugar accordingly
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips semi-sweet preferred

Equipment

  • Large Saucepan
  • Spoon or small scoop
  • Wax paper or parchment
  • Baking sheet

Method
 

  1. Gather all your equipment and ingredients so everything is within reach. Place a large sheet of wax paper or parchment on your baking sheet to prepare for setting the cookies.
  2. In the large saucepan, combine the butter, sugar, and milk. Turn the heat to medium and stir constantly until the mixture begins to bubble gently, about 2-3 minutes. You’ll hear a soft bubbling sound and see the mixture turn glossy.
  3. Once bubbling, set a timer for 1 minute and keep stirring to ensure everything is well combined and heated evenly. This helps the mixture develop a smooth, caramel-like texture.
  4. Remove the saucepan from heat and immediately stir in the cocoa powder, vanilla extract, and chocolate chips. Keep stirring until the chocolate chips melt and the mixture becomes shiny and smooth.
  5. Next, add the oats and gently fold them into the chocolate mixture until fully coated and sticky. The mixture should thicken slightly but remain pourable.
  6. Using a spoon or small scoop, drop spoonfuls of the mixture onto your prepared parchment-lined sheet, spacing them about 2 inches apart. You can press them lightly if you want a flatter shape.
  7. Allow the cookies to cool at room temperature for about 30-45 minutes. They will firm up, develop a shiny surface, and crack slightly when ready.
  8. If you want the cookies to set faster, pop the baking sheet into the fridge for about 15 minutes. They will be ready to enjoy once firm and glossy.
  9. Gently lift the cookies off the parchment once they are set. Rest them for a few minutes to allow the flavors to settle, then serve and enjoy your homemade no-bake treats.

Notes

For a dairy-free version, replace butter with coconut oil. Feel free to customize with chopped nuts or dried fruit for added texture. Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.