The Best No Bake Chocolate Oatmeal Cookies Recipes

Steps:

• Add the first six ingredients into a 4-quart sauce pan.
• Bring to a rolling boil and hold for 1 minute.
• Remove from heat.
• Add peanut butter into the hot mixture and stir until melted.
• Add in vanilla. (almond extract is good also, but I only use 1/2 teaspoon almond extract with 1 1/2 teaspoon vanilla extract).
• Mix in the dry oats until they are completely coated.
• Drop cookies by tablespoonfuls onto wax paper.
• Let cool until set.
• *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.

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.

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.

Steps:

• Mix sugar, cocoa, milk and salt in saucepan; boil for one minute.
• Add peanut butter, butter, and vanilla to hot mixture; stir until combined.
• Stir in oats thoroughly and drop by spoonfuls (I use a small cookie scoop) onto waxed paper. Cool thoroughly before removing from paper.
• (Note: the new nasty-tasting flaxseed peanut butters taste just fine in this recipe; add that and increase the healthiness even more!).

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.

Steps:

• Combine sugar, cocoa powder, butter, and milk in a saucepan over high heat and boil for 5 minutes. Turn off heat and immediately stir in oatmeal, coconut, and vanilla extract.
• Drop by tablespoonfuls onto wax paper and let cool in the refrigerator for 1 hour.

Steps:

• Combine the first 5 ingredients, in a large saucepan.
• Bring the mixture to a rolling boil.
• After 1 1/2 minutes, remove from heat and stir in the remaining 3 ingredients.
• Spoon mixture onto wax paper and allow to cool.

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.

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.

Steps:

• Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.
• Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.
• Drop on waxed paper and allow to cool before serving.

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.