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
firmly packed light brown sugar
stick butter
whole milk
unsweetened cocoa powder
old-fashioned oats
sweetened flaked coconut, plus more for garnish
creamy peanut butter
chocolate-hazelnut spread (such as Nutella)
vanilla extract
salt
- Line two rimmed baking sheets with parchment or wax paper, and set aside.
- 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.
- Stir in the oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla, and salt until everything is combined.
- 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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