Chocolate Oatmeal No Bake Cookies Without Peanut Butter Recipes

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.

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.

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 (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.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

THE BEST NO BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Add milk and butter to a medium or large sauce pan and heat over medium heat until butter is melted.
• Add sugar and cocoa powder and stir until well blended.
• Turn heat to high and boil for 3 minutes.
• Take off of heat and add marshmallows.
• Once marshmallows are well blended, add vanilla.
• Add coconut and oats and mix well.

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 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:

• In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

SUPER-MOIST NO-BAKE CHOCOLATE AND OATMEAL COOKIES

Steps:

• Stir sugar, milk, butter, and cocoa powder together in a saucepan over medium heat; bring to a boil and cook, stirring constantly, to dissolve sugar completely, 90 seconds to 2 minutes. Remove saucepan immediately from heat.
• Stir peanut butter and vanilla extract into the milk mixture until smooth; add oats and stir to coat. Spoon the mixture onto a sheet of baking parchment and let sit until the mixture holds together, about 15 minutes.