Clarice’s No-Bake Chocolate Oatmeal Cookies
📜 Collection: UK2 | ✍️ Attribution: Clarice | 📂 Category: Desserts A classic, quick no-bake cookie recipe featuring a rich boiled cocoa-sugar syrup folded with oats and nuts. These chewy, fudgy treats set perfectly at room temperature for an effortless dessert.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 5 mins | 30 mins | 3 dozen cookies |
🔪 Key Equipment
- medium saucepan
- waxed paper
- teaspoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Sugar | granulated |
| 1/2 Cup | Oleo | margarine or butter, 1 stick |
| 3 Tbsp | Cocoa | powder |
| 1/2 Cup | Milk | whole or 2% |
| Pinch | Salt | fine |
| 3 Cups | Oats | quick-cooking |
| 1 Cup | Nuts | chopped |
| 1 tsp | Vanilla | extract |
Instructions
Step 1: Prepare the Syrup
- Lay out sheets of waxed paper on your counter.
- In a medium saucepan, combine the 1 cup sugar, 1/2 cup oleo, 3 tbsp cocoa, 1/2 cup milk, and pinch of salt.
- Bring the mixture to a full, rolling boil over medium heat, stirring occasionally.
- Once it reaches a rolling boil, cook for exactly 1 minute.
Step 2: Combine and Set
- Remove the pan from the heat and immediately stir in the 1 tsp vanilla, 3 cups oats, and 1 cup nuts until well coated.
- Working quickly, drop the mixture by teaspoonfuls onto the waxed paper.
- Let the cookies cool and set completely at room temperature for about 30 minutes until firm and glossy.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 5 days or refrigerate for a firmer texture.
Original Recipe Scan
