No Bake Chocolate Oatmeal Cookies (Peanut‑Free Option!)
Grandma’s 10‑Minute Christmas Classic
Every December, while the fudge cooled on the porch, Grandma kept the stove busy with no bake chocolate oatmeal cookies—sweet little haystacks of cocoa‑laced oats that set firm enough to stack in gift tins by the fire. The best part? No oven to monopolize during cookie‑baking season, and no peanut butter so my nut‑allergy kiddo can snag a warm one straight off the parchment.
If you’ve ever had a batch refuse to set or turn sugary, stick around. We’ll hit a perfect one‑minute boil, choose the right oats, and cool the cookies into glossy, fudgy mounds ready for Santa’s plate in half an hour.
Cookie‑swap debate: Team chewy or team firm? Tell us down in the comments!
Why You’ll Love This Recipe
- **Stovetop‑only—**frees the oven for pies.
- **One bowl, one spoon—**minimal cleanup.
- **Peanut‑free—**allergy‑safe for classrooms.
- **30‑minute turnaround—**great last‑minute holiday plate filler.
Ingredient Notes & Swaps
| Ingredient | Purpose | Swaps |
|---|---|---|
| Butter (½ cup) | Rich flavor & glossy finish | Vegan butter for dairy‑free |
| Granulated sugar (2 cups) | Sweetness & structure | Coconut sugar (will be softer) |
| Milk (½ cup) | Dissolves sugar, creates fudge texture | Oat milk for nut‑free, dairy‑free |
| Cocoa powder (4 Tbsp) | Deep chocolate flavor | Dutch process for darker taste |
| Quick oats (3 cups) | Chewy body | Old‑fashioned oats for heartier bite |
| Vanilla (2 tsp) | Rounds out flavor | Almond extract (if no nut allergy) |
Want a nuttier version? Stir ½ cup peanut butter in with vanilla—classic lunch‑lady style.
Equipment Checklist
- 4‑quart saucepan
- Silicone spatula & wooden spoon
- Medium cookie scoop (2 Tbsp)
- Parchment‑lined sheet pans
Step‑by‑Step Instructions
- Boil the Syrup
• Combine ½ cup butter, 2 cups sugar, ½ cup milk, 4 Tbsp cocoa, pinch salt in saucepan.
• Bring to rolling boil, stirring. Start timer for 1 minute exactly. - Flavor & Oats
• Remove from heat. Stir in 2 tsp vanilla until smooth.
• Fold in 3 cups quick oats until fully coated. - Scoop Cookies
• Drop 2‑Tbsp mounds onto parchment.
• Flatten slightly for faster set. - Cool & Store
• Let stand 30 minutes until firm.
• Store airtight 2 weeks; freeze 3 months.
Troubleshooting Table
| Problem | Cause | Fix |
|---|---|---|
| Too soft | Boiled < 1 min | Re‑melt with 2 Tbsp sugar, boil full minute |
| Dry & sugary | Over‑boiled | Reduce boil to 60 sec, stir gently |
| Oats fall apart | Using old‑fashioned oats | Switch to quick oats or pulse oats briefly |
Variations
- Mocha: Replace 2 Tbsp milk with espresso.
- Holiday Mint: Add ¼ tsp peppermint extract with vanilla.
- Trail‑Mix: Fold ½ cup dried cranberries + sunflower seeds (still nut‑free!).
No Bake Chocolate Oatmeal Cookies=
Ingredients
- * ½ cup butter
- * 2 cups granulated sugar
- * ½ cup whole milk or 2%
- * 4 Tbsp unsweetened cocoa powder
- * Pinch of salt
- * 2 tsp vanilla extract
- * 3 cups quick‑cooking oats
Instructions
- # Combine butter, sugar, milk, cocoa, and salt in 4‑qt saucepan. Bring to rolling boil; boil 1 minute.
- # Remove from heat; stir in vanilla.
- # Fold in oats until coated.
- # Drop by 2‑Tbsp scoops onto parchment. Cool 30 minutes until set.
Notes
* **Storage:** Airtight 2 weeks; freeze 3 months.
