Easy Chocolate Oatmeal No-Bake Cookies
You know those recipes that make you think of your childhood, but then you come to find out it wasn’t actually some long-passed-down family recipe, but just happened upon the family at some point during that time? That’s these easy chocolate oatmeal no-bake cookies for me.
I always thought it was one of my mom’s, but it turns out my brother got it from someone down the line. And that’s all I know.
We affectionately dubbed these “fudgy no-bakes,” and I vividly remember a kitchen countertop lined with parchment paper covered in these chocolate, fudgy blobs. Clearly, we had many cravings for these growing up, since I remember them so clearly, and to this day, they hit the spot.
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CHOCOLATE OATMEAL NO-BAKE COOKIES
This is one of the easiest recipes you can make if you’re having a chocolate craving. Bonus: You likely already have all the ingredients in your pantry.
The chocolate mixture has a near-brownie-batter flavor and, mixed with the oats, makes for the perfect chewy, quick bite. Plus, it’s no-bake!
Outside of a quick meltdown on the stove (the chocolate, not you), pour everything together in a bowl and portion them out to cool! They also make a ton, so once they’re ready, you can easily chuck some in the freezer for a yummy future treat.
What are the best oats for this chocolate no-bake cookie? Quick oats are the best to absorb all the flavor and shaping, but traditional oats work in a pinch. You cannot use steel-cut oats, as they won’t soften, and your cookies will end up oddly crunchy.
INGREDIENTS
- Granulated sugar: Sweetens the cookies and helps create the glossy, fudgy base as the mixture cooks and sets.
- Unsweetened cocoa powder: Provides the rich chocolate flavor and deep color.
- Milk: Adds moisture and helps dissolve the sugar so the mixture cooks smoothly.
- Butter: Adds richness and helps create the soft, fudgy texture as the cookies set.
- Oats: Give the cookies structure and their classic chewy texture.
- Vanilla extract: Enhances the chocolate flavor and adds warmth and depth.
What’s the purpose of vanilla in a chocolate recipe? Vanilla brings warmth and depth to a recipe, deepening that chocolate flavor.
HOW TO MAKE CHOCOLATE OATMEAL NO-BAKE COOKIES
In a medium saucepan, combine the sugar, cocoa powder, milk, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil and the ingredients are fully melted and smooth.
Remove the saucepan from the heat and stir in the vanilla extract. This adds warmth and enhances the rich chocolate flavor of the no-bake cookie mixture.
Place the oats in a large bowl and pour the hot chocolate mixture over top. Stir well until all of the oats are evenly coated and the mixture is fully combined.
Using a tablespoon or cookie scoop, drop about two tablespoons of the mixture per cookie onto a sheet of parchment paper. Gently shape each mound into a cluster if needed to help the cookies hold together.
Let the chocolate oatmeal no-bake cookies cool completely at room temperature. Once set, they should be firm and lift easily from the parchment paper.
3 reasons you’ll love these chocolate no-bake cookies
TIPS & VARIATIONS
- Use quick oats for this recipe for best results, as they absorb all the flavors best and shape the easiest. Traditional oats will work if that’s what you have on hand – but don’t use steel cut oats.
- When heating your chocolate mixture, make sure to stir constantly to avoid burning! This is also key to ensuring all the sugar has melted before you pull it from the heat.
- Once shaped, leave to cool on the parchment paper completely. The cookies will be very soft when warm, so wait for them to firm up before eating (no messes, ok?)!
STORING YOUR CHOCOLATE OATMEAL NO-BAKE COOKIES
Once cooled, store your no-bake chocolate cookies in an airtight container at room temperature for 5 days, in the fridge for up to 2 weeks, or in the freezer for 3 months.
If storing at room temperature, keep them away from sunlight to prevent the chocolate from melting.
MORE NO-BAKE RECIPES
- No-Bake Oreo Crust Pie with Four Flavors
- Easy Key Lime Coconut Ice Box Cake
- No-Bake Chocolate Chip Cookie Peanut Butter Pie
- Creamy Pistachio Dessert
- Simple Mint Chocolate Bars
EQUIPMENT YOU’LL NEED
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- Spatula
- Medium Pot
- Parchment Paper
Ingredients
- 2 cups sugar
- ½ cup cocoa powder
- ½ cup milk
- ¾ cup butter
- 5 cups quick oats
- 1 tsp vanilla
Instructions
- In a saucepan, combine the sugar, cocoa powder, milk, and butter. Place over medium heat and bring to a boil, stirring constantly. Remove from heat.
- Stir vanilla extract into the cocoa mixture.
- Place your oats in a bowl and pour your cocoa mixture over them. If your pot is big enough, you can also just add your oats to the chocolate mixture. Stir to combine
- Using a tablespoon, drop two tablespoons per ball onto a piece of parchment paper. You may need to use your fingers to bring the “ball” together (it will likely look more like a cluster)
- Allow to cool completely at room temperature. They should be firm and easily peel from the parchment paper once they are ready.
