Chocolate No-Bake Cookies
June 4, 2007 by Heather R.
Filed under Chocolate, Chocolate Recipes
I couldn’t even tell you how long I’ve been making these. They’re wonderful for the summer months when the thought of turning on the oven makes you consider swearing off sweets until September. Almost.
Chocolate No-Bake Cookies
2 c sugar
1/2 tsp vanilla
1/2 c butter
1/2 tsp salt
1/2 c evaporated milk
1/4 c cocoa
2 to 2-1/2 c uncooked oatmeal……….
Blend sugar, cocoa, salt, salt, milk, and butter in a pot. Bring to boil for three minutes stirring constantly. Remove from heat. Add oatmeal and vanilla.Drop by spoonful on aluminum foil. Takes approximately two hours to harden.
These are also good with about half a cup of creamy peanut butter mixed in while the mixture is still in the pot.
Oh I want to try making these. Is it plain old oatmeal or the quick cooking oats?
I’ve tried it with both – regular oatmeal makes the cookies a *little* chewier, and the quick cooking seems to make them crumble a bit easier. I usually just use whatever I’ve got in the cupboard (usually the quick cooking)
I made these several times in the past and Its so hard to get them to come out just right… My mom always made them for me when I was little. I tried your idea and they came out perfect…:) not sure what I did wrong all those other times. I also used wax paper to put the cookies on.. they peal off much better. thanks again!
omg these cookies were soooooooo good. But i would put just a touch more chocolate in and about another cup of oats so it’s not too soupy. But they were very good.
I have been looking for years for a recipe for these cookies. Got to tell you this is the best recipe i have ever tasted. Thank you!
My recipe is a little different: 1/2 cup of regular milk instead of evaporated, 1/2 cup of peanut butter and about 3 cups of quick oats. The secret is to 1) Boil the sugar, cocoa, milk, and margarine or butter for about 30 seconds to a minute. Add the salt, vanilla, and peanut butter, then stir in the oatmeal until the mixture holds its shape when you stir. Drop by tablespoon (I make them nice and big) onto wax paper and cool. Makes about 15 large or 24 small (teaspoon size). The consistency usually varies from a little crumbly to extra moist, but usually turns out ok once you get used to making them.
Alternatively, leave out the cocoa for peanut butter flavor no-bakes.
Seeing this recipe brought back memories from when I was a young girl living on a farm in rural Saskatchewan, Canada. These were my dad’s favorite and I used to make them at least once a week for him. We live 3000 miles apart right now but guess what I’ll be making for him when I go home for Christmas?? Thank you for reminding me of the “good” times.