Chocolate Oatmeal No Bake Cookies
If you’re on the hunt for a quick, delicious, and utterly satisfying treat, look no further than these Chocolate Oatmeal No Bake Cookies. They are the perfect solution for when you’re craving something sweet but don’t want to spend hours in the kitchen. With a rich chocolate flavor and the added crunch of oats and peanut butter, these cookies are not only easy to make, but they also deliver a delightful taste that everyone will love. Plus, there’s no baking involved, which means less mess and more time to enjoy these delectable treats.
Why You’ll Love This Recipe
These Chocolate Oatmeal No Bake Cookies are a true crowd-pleaser. Here are a few reasons why you’ll want to whip up a batch:
– **Quick and Easy**: With just a few simple steps, you can have a batch of cookies ready in no time.
– **No Oven Required**: Perfect for warm days or when you just don’t want to turn on the oven.
– **Customizable**: Add your favorite mix-ins or toppings to make them your own.
– **Kid-Friendly**: This is a great recipe for kids to help with, making it a fun family activity.
Ingredient Breakdown
To make these delightful cookies, you’ll need the following ingredients:
- 1/2 cup (8 TBS) unsalted butter, cubed (or salted butter and skip the pinch of salt)
- 1 1/2 cups granulated sugar
- 1/2 cup milk (2% or more for creaminess)
- 1/3 cup unsweetened cocoa powder
- 3/4 cup chunky peanut butter
- 2 teaspoons pure vanilla extract
- Pinch of sea salt (plus more for sprinkling the tops)
- 1/2 cup toffee bits, like Heath Bits of Brickle (optional, see notes if omitting)
- 2 1/2 cups (250g) quick-cooking oats
Before You Start: Equipment
Before diving into the deliciousness, gather the following equipment:
- Medium saucepan – for melting the butter and mixing ingredients.
- Wooden spoon or spatula – to stir everything together.
- Baking sheet or parchment paper – for setting the cookies.
- Measuring cups and spoons – to ensure accurate measurements.
- Mixing bowl – for combining oats and mix-ins.
Chocolate Oatmeal No Bake Cookies: From Prep to Plate
Ready to create your new favorite treat? Follow these simple steps:
Step 1: Prepare Your Baking Sheet
Line a baking sheet with parchment paper or a silicone mat. This will prevent the cookies from sticking and make cleanup a breeze.
Step 2: Melt the Butter
In a medium saucepan over medium heat, add the cubed unsalted butter. Allow it to melt completely, stirring occasionally.
Step 3: Add Sugar, Milk, and Cocoa
Once the butter is melted, stir in the granulated sugar, milk, and unsweetened cocoa powder. Keep stirring until the mixture comes to a rolling boil. Let it boil for 1 minute without stirring.
Step 4: Mix in Peanut Butter and Vanilla
After boiling, remove the saucepan from heat. Stir in the chunky peanut butter, pure vanilla extract, and a pinch of sea salt. Mix until everything is well combined and the peanut butter is fully melted.
Step 5: Add Oats and Toffee Bits
In a mixing bowl, combine the quick-cooking oats and toffee bits (if using). Pour the chocolate mixture over the oats and mix thoroughly until all the oats are coated.
Step 6: Form the Cookies
Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet. If desired, sprinkle a little sea salt on top of each cookie for an extra flavor kick.
Step 7: Allow to Set
Let the cookies sit at room temperature for about 30 minutes or until they firm up and are easy to handle. If you’re in a hurry, you can place them in the refrigerator for quicker setting.
Seasonal Ingredient Swaps
Feel free to get creative with your Chocolate Oatmeal No Bake Cookies. Here are some seasonal swaps you might consider:
- Spring/Summer: Add chopped dried fruits like apricots or cranberries for a fresh twist.
- Fall: Incorporate pumpkin spice or use pumpkin puree in place of some peanut butter for a seasonal flavor.
- Winter: Mix in crushed peppermint candies or sprinkle with cinnamon for warmth.
- Anytime: Swap out peanut butter for almond butter or sunflower seed butter for nut-free options.
Steer Clear of These
When making your Chocolate Oatmeal No Bake Cookies, here are a few things to avoid:
- Do not use old oats; they can affect the texture and flavor.
- Skipping the sea salt can result in a cookie that tastes flat, so don’t omit it!
- Using natural peanut butter may alter the consistency, making it too runny.
- Avoid overcooking the chocolate mixture, as it can lead to dry cookies.
How to Store & Reheat
To keep your Chocolate Oatmeal No Bake Cookies fresh and delicious, follow these storage tips:
- At Room Temperature: Store in an airtight container for up to a week.
- In the Refrigerator: For longer shelf life, keep them in the fridge where they can last up to two weeks.
- Freezing: These cookies freeze well! Just place them in a freezer-safe container, and they can last up to three months.
- Reheating: Enjoy them cold or let them sit at room temperature for a softer texture. Avoid microwaving as it can change the consistency.
Your Top Questions
Can I use quick oats instead of rolled oats?
Yes! Quick oats are perfect for this recipe as they blend well with the chocolate mixture and help the cookies set properly.
What can I substitute for peanut butter?
You can use almond butter, sunflower seed butter, or any nut butter of your choice. Just ensure that it’s a similar consistency to peanut butter for the best results.
Can I omit the toffee bits?
Absolutely! If you prefer a simpler cookie, feel free to leave out the toffee bits. The cookies will still be delicious.
How do I make them vegan?
To make vegan Chocolate Oatmeal No Bake Cookies, use coconut oil instead of butter, almond milk instead of regular milk, and a vegan chocolate option.
Let’s Eat
Get ready to indulge in these easy-to-make Chocolate Oatmeal No Bake Cookies. They’re chewy, chocolatey, and oh-so-delicious! Perfect for any occasion, or just a sweet treat to enjoy at home. Whether you share them with friends or keep them all to yourself (we won’t judge), these cookies are sure to become a favorite in your household. So gather your ingredients, follow the steps, and let the cookie magic happen!
Chocolate Oatmeal No Bake Cookies
Ingredients
Equipment
Method
- Line a baking sheet with parchment paper or a silicone mat.
- In a medium saucepan over medium heat, add the cubed unsalted butter. Allow it to melt completely, stirring occasionally.
- Once the butter is melted, stir in the granulated sugar, milk, and unsweetened cocoa powder. Keep stirring until the mixture comes to a rolling boil. Let it boil for 1 minute without stirring.
- After boiling, remove the saucepan from heat. Stir in the chunky peanut butter, pure vanilla extract, and a pinch of sea salt. Mix until everything is well combined and the peanut butter is fully melted.
- In a mixing bowl, combine the quick-cooking oats and toffee bits (if using). Pour the chocolate mixture over the oats and mix thoroughly until all the oats are coated.
- Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet. If desired, sprinkle a little sea salt on top of each cookie.
- Let the cookies sit at room temperature for about 30 minutes or until they firm up and are easy to handle.
Notes
- Store in an airtight container for up to a week at room temperature.
- For longer shelf life, keep them in the fridge where they can last up to two weeks.
- These cookies freeze well! Just place them in a freezer-safe container, and they can last up to three months.
