No-bake chocolate oatmeal cookies are the perfect way to satisfy that craving chocolate desserts when it’s just too hot outside to turn on the oven! Deeply chocolatey with a sweet, buttery flavor and just a hint of chewiness, they’re super easy to make. Unlike some of our favorite cookies that are best eaten warm or just a few days after baking, these no-bake treats are just as delicious a week later!
What’s the secret to perfect no-bake cookies?
No bake does not mean no cook! The trick to making unbaked cookies is to bring the sugar, butter, milk, and cocoa to a boil, then let the mixture cook for 1 to 2 minutes. Less than that, and the cookies may get too gooey (but still delicious!); more than that and they can be crumbly. If you want to be extra insured, use a instant read thermometer and let the mixture boil until it reaches 230°. Then you know for sure that it is time to remove the pan from the heat and stir in the last ingredients.
What makes this no-bake cookie recipe so delicious?
Most unbaked chocolate chip cookies only use cocoa powder and peanut butter for flavor; this recipe calls for a little bit of chocolate hazelnut spread (Nutella) to give the cookies an extra layer of rich, nutty chocolate flavor. There is also a little coconut on the inside and on top of the cookies for extra goodies. If you don’t have Nutella, just add more peanut butter. Don’t like coconut? Skip it and use 3 cups of oats.
Can You Use Quick Oats For Unbaked Cookies?
Yes! This recipe calls for old-fashioned oats, which make for a slightly chewier, no-bake cookie, but quick oats are a perfectly acceptable swap.
Can you use wax paper for unbaked cookies?
Naturally! Greaseproof paper or parchment paper work equally well to keep the cookies from sticking.
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firmly packed light brown sugar
unsweetened cocoa powder
Old Fashioned Oats
sweetened coconut flakes, plus more for garnish
creamy peanut butter
chocolate hazelnut spread (such as Nutella)
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- Line two rimmed baking sheets with parchment or wax paper and set aside.
- Bring the sugar, butter, milk and cocoa powder to a boil in a medium saucepan over medium heat. Cook for 1 to 2 minutes, stirring often, until mixture measures 230° on an instant-read thermometer. Remove from fire.
- Stir in oats, coconut, peanut butter, chocolate hazelnut spread, vanilla, and salt until blended.
- Working quickly before the mixture dries, drop tablespoons of the mixture onto the prepared pans and flatten slightly if you like. Immediately sprinkle with more coconut; press gently so that the coconut sticks to the cookies. Let stand at room temperature for about 30 minutes until firm. Store in an airtight container in a cool, dry place for up to 1 week – if they last that long!
Not a fan of coconut? Stir in half a cup of chopped pecans, pistachios, or cashews for a nice nutty crunch.
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