No Bake Oatmeal cookies

 

This was my very first blog post when I first started blogging years ago and it became my most popular on my early blogs.  I have a big sweet tooth, especially when it comes to chocolate. After a busy day, I don’t want to spend tons of time baking, especially during the summertime.  This recipe has been a family favorite for generations and is quick with only 6 ingredients.

ingredients for no bake oatmeal cookies

No Bake Oatmeal Cookies

1/2 cup (1 cube) butter or margarine

2 cups sugar

1/4 cup baking cocoa

1/2 cup milk

1 tsp. vanilla

4 cups oatmeal (I use quick)

Melt butter in a saucepan.  Add sugar, cocoa, and milk and mix well.  When mixture comes to a rolling boil (below), time for 1 minute and stir constantly.  Remove from heat after one minute and stir in vanilla.  Stir in oatmeal until well coated.

boiling the ingredients

Immediately drop cookies by the spoonful onto a sheet of tin foil.  Depending on the size of the cookies, you should get 18-24 cookies from a batch.  Allow to cool for a few minutes if you like them gooey like my family does.  They will get harder the longer they sit.  If they stay too soft, then increase your cooking time to 1 1/2 minutes next time.  Some recipes out there tell you to boil the mixture for 3 minutes.  If you like your cookies rock hard, then you can cook the mixture longer.  Like I said before, my family prefers them soft and gooey, so we stick to 1-1 1/2 minutes.

no bake oatmeal cookie

Craving chocolate and peanut butter? Try adding a big spoonful of peanut butter when you stir in the vanilla.  Stir until peanut butter is melted into chocolate mixture, then add the oatmeal. Enjoy!

5.0 from 3 reviews
No Bake Oatmeal cookies
Prep time: 
Cook time: 
Total time: 
Serves: 21
 
Ingredients
  • ½ cup (1 cube) butter or margarine
  • 2 cups sugar
  • ¼ cup baking cocoa
  • ½ cup milk
  • 1 tsp. vanilla
  • 4 cups oatmeal (I use quick)
Instructions
  1. Melt butter in a saucepan. Add sugar, cocoa, and milk and mix well. When mixture comes to a rolling boil, time for 1 minute and stir constantly.
  2. Remove from heat after one minute and stir in vanilla. Stir in oatmeal until well coated.
  3. Immediately drop cookies by the spoonful onto a sheet of tin foil. Depending on the size of the cookies, you should get 18-24 cookies from a batch. Allow to cool for a few minutes They will get harder the longer they sit. If they stay too soft, then increase your cooking time to 1½ minutes next time.
  4. Craving chocolate and peanut butter? Try adding a big spoonful of peanut butter when you stir in the vanilla. Stir until peanut butter is melted into chocolate mixture, then add the oatmeal.

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About Katie

I'm Katie. I enjoy collecting pretty paper, making beautiful cards, and preserving our memories with the Project Life App. I love sweets and flowers. I am the mom of four amazing kids.

Comments

  1. Great recipe! I have celiac disease and have to eat gluten free. I’m wondering if the recipe can be modified to use GF oats? I have some, but they’re not quick-cook ones.

    • My oldest daughter is gluten intolerant. We haven’t tried GF oats yet, but I think they would be ok with these. I would love to hear how they turn out!

  2. This looks really good! These seem really similar to the cookies we made in junior high home ec. I need to make these so I can stroll down memory lane! We maybe not. It was junior high. But I would like to make these!

  3. I was just thinking about this recipe today. I’ve made this in the microwave and added pecans. It is so good.

  4. These are some of my very favorite cookies. I can’t make them because I will eat half the batch in one day! They’re so good. When I moved south, I found out that they don’t know what “No Bake Cookies” are. Here they call them “Preacher Cookies” and they’re very popular!

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