Chocolateoatmealdrops Recipes

CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)

Steps:

• Heat sugar, milk, vanilla, cocoa and butter to boil.
• Boil for 3 minutes only (use a timer).
• Take pot off stove.
• Mix in remaining ingredients.
• Drop by spoonful onto ungreased waxed paper.
• Let cool before eating.
• Makes 4 dozen.

CHOCOLATE OATMEAL DROP COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, shortening and brown sugar until light and fluffy. Stir in the egg and water. Beat in cake mix until well blended, then stir in the oats and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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 BARS

Steps:

• Preheat the oven to 325 degrees and line a 8×8-inch baking pan with aluminum foil and spray the foil with cooking spray ( overhangs the edges of the foil to lift the bars easier from the pan) .
• Combine flour, oats, 11/3 cups light brown sugar, baking powder and salt in a medium bowl, add 101/2 tablespoons melted butter and stir to combine.
• Press half of mixture firmly into the pan and bake about 8 minutes, cool it.
• To make the filling, melt the butter and chocolate chips together and stir until it's smooth.
• Whisk together flour, sugar and salt in a bowl.
• Whisk eggs into cooled chocolate mixture, then stir in flour mixture.
• Pour chocolate filling over cooled crust and top with remaining oatmeal mixture.
• Bake 35 to 40 minutes.
• Cool completely before serving

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line a baking sheet with parchment paper and set aside.
• Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.

DARK CHOCOLATE OATMEAL

Steps:

• Bring 3 cups water to a boil in a large saucepan over medium heat. Add the oats, cocoa powder, vanilla and salt and cook, stirring regularly, until thickened, 5 to 7 minutes. Turn off the heat and stir in the honey. Cover and let stand for 2 minutes.
• Top each serving with 2 tablespoons chopped walnuts, half of a sliced banana and 2 tablespoons cherries. Serve immediately.

CHOCOLATE OATMEAL BARS

Steps:

• In a mixing bowl, cream 1 cup butter and brown sugar.
• Beat in eggs and 2 teaspoons vanilla.
• Combine the oats, flour, 1 teaspoon salt and baking soda; stir into creamed mixture.
• Press two-thirds of oat mixture into a greased 15 x 10-inch baking pan.
• In a saucepan, combine milk, chocolate chips and remaining butter and salt.
• Cook and stir over low heat until chocolate is melted.
• Remove from the heat; stir in walnuts and remaining vanilla.
• Spread over the crust.
• Sprinkle with remaining oat mixture.
• Bake at 350° for 25 minutes or until golden brown.
• Cool.
• Cut into squares.

OATMEAL CHOCOLATE BARS

Steps:

• In a large bowl, cream the butter and brown sugar until and fluffy. Beat in corn syrup and vanilla. Stir in oats; press into a greased 13-in. x 9-in. baking pan. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack., In a microwave, melt chocolate chips and peanut butter; stir until blended. Spread over cooled bars. Sprinkle with crushed candy bars. Chill until set; cut into bars.

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.