Easy No-Bake Chocolate Oatmeal Cookie Recipe – How to Make No-Bake Chocolate Oatmeal Cookies – The Pioneer Woman

the pioneer woman's no bake chocolate oatmeal cookies

Caitlin Bensel

No-bake chocolate oatmeal cookies are the perfect way to satisfy those cravings for chocolate desserts when it’s just too darn 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 delights are just as tasty a week later!

What’s the secret to perfect no-bake cookies?

No-bake doesn’t mean no-cook! The trick to making no-bake cookies is to bring the sugar, butter, milk, and cocoa to a boil, and then let the mixture boil for between 1 and 2 minutes. Less than that, and the cookies can turn out too gooey (but still delicious!); more than that and they can be crumbly. If you want extra insurance, use an instant read thermometer and let the mixture boil until it reaches 230°. Then you know for sure that it’s time to take the pan off the heat and stir in the final ingredients.

What makes this no-bake cookies recipe delicious?

Most no-bake chocolate cookies use just 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’s also a little coconut inside and on top of the cookies for added goodness. If you don’t have Nutella, simply sub in more peanut butter. Don’t like coconut? Skip it and use 3 cups of oats.

Can you use quick oats for no-bake cookies?

Yes! This recipe calls for old-fashioned oats, which yield a slightly chewier no-bake cookie, but quick oats are a perfectly acceptable swap.

Can you use wax paper for no-bake cookies?

Sure thing! Wax paper or parchment paper work equally well at keeping the cookies from sticking.

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Yields: 3 dozen

Prep Time: 0 hours 5 mins

Total Time: 0 hours 40 mins

2 c.

firmly packed light brown sugar

1

stick butter

1/2 c.

whole milk

2 tbsp.

unsweetened cocoa powder

2 1/2 c.

old-fashioned oats

1/2 c.

sweetened flaked coconut, plus more for garnish

1/2 c.

creamy peanut butter

1/2 c.

chocolate-hazelnut spread (such as Nutella)

1 tbsp.

vanilla extract

1 tsp.

salt

  1. Line two rimmed baking sheets with parchment or wax paper, and set aside.
  2. Bring the sugar, butter, milk, and cocoa powder to a rolling boil in a medium saucepan over medium-high heat. Let boil for 1 to 2 minutes, stirring often, until mixture measures 230° on an instant read thermometer. Remove from the heat.
  3. Stir in the oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla, and salt until everything is combined.
  4. Working quickly before the mixture sets up, drop tablespoons of the mixture onto the prepared pans, flattening slightly, if you like. Immediately sprinkle with more coconut; press gently to help the coconut stick to the cookies. Let stand at room temperature until firm, about 30 minutes. 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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