Chocolate Oatmeal No Bake Cookies Without Peanut Butter Recipes

CHOCOLATE NO BAKE OATMEAL COOKIES

Steps:

• Line large baking sheets with unbleached parchment paper and set aside. In a large mixing bowl, place the oats and cocoa powder, and toss to combine. Set the bowl aside.
• In a medium-size, heavy-bottom saucepan, place the butter or coconut oil, sugar, milk, and salt. Whisking frequently, bring the mixture to a rolling boil over medium-high heat.
• The mixture will bubble quite a lot. Just continue to whisk. Allow the mixture to boil for a full 2 minutes, whisking frequently.
• Remove the saucepan from the heat, add the chopped chocolate and mix until the chocolate is melted, and the mixture is smooth.
• Create a well in the center of the oats in the large bowl and pour in the sugar mixture. Mix to combine well.
• The mixture will be thick but soft. Allow it to sit at room temperature for 5 to 10 minutes to allow it to begin to firm up.
• Using a large ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1-inch apart from one another. Spread each gently into an approximately 2-inch round.
• Allow the cookies to set at room temperature or in the refrigerator. After about 30 minutes, you should be able to peel them off the parchment paper.
• Store the finished cookies in a sealed glass container at room temperature or in the refrigerator.

CHOCOLATE OATMEAL NO BAKE COOKIES

Steps:

• Pour oatmeal in a large bowl. Set aside.
• In a medium saucepan, combine butter, sugar, milk, vanilla and cocoa.
• Heat over medium high until mixture comes to a rolling boil, stirring often.
• Boil for one minute, stirring to prevent burning and remove from heat.
• Pour over oatmeal, and stir to completely coat all oats evenly.
• Drop by the scoopful onto wax paper.
• Cool completely before eating and store in an airtight container.

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

CHOCOLATE OATMEAL NO BAKE COOKIES (WITHOUT PEANUT BUTTER)

Steps:

• Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over!
• Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove from heat.
• Add the vanilla and cocoa, stir until the syrup is smooth. Add the quick oats and stir until evenly coated with the syrup.
• Drop tablespoon sized portions onto waxed paper, use the back of a spoon to make cookie shaped (rather than a no bake cookie mound) if desired. Allow to set up for one hour.

NO-BAKE CHOCOLATE PEANUT BUTTER OATMEAL COOKIES

Steps:

• combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes.
• stir in peanut butter.
• remove from heat and add quick oats; mix well.
• drop from a teaspoon onto wax paper; let cool.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
• In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
• Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.

NO BAKE COOKIES II

Steps:

• Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly.
• Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.