No-Bake DOUBLE Chocolate Oatmeal Cookies

A better recipe for classic peanut butter chocolate oatmeal cookies with DOUBLE the cocoa that comes out perfectly every time!

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You know these cookies. Everyone's made them. If you're over 40, you were probably whipping out batches of them when you were 10.

These cookies will outlast any cookie trends or social media fads. They've been here forever and they'll be around forever because they're quick, they're easy and they're delicious!

All that being said, even when I was a little girl, I always thought the original recipe needed a little more oomph. Just a lee-little bit more flavor.

I always thought they would be so much better if they were just a little bit more chocolaty. My grammar check is telling me to replace ‘more chocolaty’ with ‘chocolatier’ but that totally sounds like a made-up word. And now my spell check says ‘chocolatier’ isn't a word. WTH, computer?

Anywho - also not a word, thankyouverymuch - when I started making these as an adult, I veered from the original recipe and added more cocoa. I doubled it, actually. And they are SO MUCH BETTER! Why, oh why, did we not figure this out when we were kids??

RECIPE VARIATIONS FOR NO-BAKE PEANUT BUTTER OATMEAL COOKIES:

I love these cookies so much I've made a few variations over the years:

No-Bake Monster Cookies - An easy no-bake peanut butter cookie recipe with quick-cooking oats topped with chocolate chips and M&Ms. 

Triple Chocolate No-Bake Cookies - Classic no-bake peanut butter oatmeal cookies made with DOUBLE the cocoa and studded with chocolate chips for three times the chocolate goodness! 

No-Bake Peanut Butter Oatmeal Cookies - A tried-and-true recipe for no-bake cookies made with peanut butter and oats topped with an easy cocoa drizzle icing.

NOTES ABOUT MAKING NO-BAKE PEANUT BUTTER OATMEAL COOKIES:

• Only use real butter. Margarine will not work in this recipe.
• If using unsalted butter, add a pinch of salt when heating the milk mixture. 
• No-bake cookies can be persnickety. If you don’t boil the mixture long enough, they won’t set up. If you boil it too long, they will be crumbly. The recipe below is exactly how I make all my no-bake cookies. Follow it and you should be A-OK.
• Every now and again my “dough” will be a little on the thick side. I assume this is about some variance in the oats but you know how cooking sweets can be. IF your dough seems a little firm, heat 2 tablespoons of milk and 1 tablespoon of peanut butter in the pan you just used until the peanut butter melts (no need to clean it first and you need to work quickly anyway). Pour the hot mixture into the dough then mix well. That should loosen everything up perfectly. 
• You can use old-fashioned rolled oats in this instead of the quick-cooking variety. I just prefer the texture of the quick-cook oats.
• If you don’t have parchment paper, a clean, dry counter will work as well but you may need a spatula to move the cookies. Aluminum foil can be used as well.

Recipe for No-Bake DOUBLE Chocolate Oatmeal Cookies

No-Bake DOUBLE Chocolate Oatmeal Cookies

Yield: 32-36 Cookies

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

A better recipe for classic peanut butter chocolate oatmeal cookies with DOUBLE the cocoa that come out perfectly every time!

Ingredients

Cookies

• 3 cups quick-cooking oats
• 1 stick REAL butter (1/2 cup)
• 2 cups sugar
• 1/2 cup cocoa powder
• 1/2 cup milk
• 1 cup peanut butter
• 1 teaspoon vanilla

Instructions

1. Line a work surface with parchment paper. Add the quick-cooking oats to a large mixing bowl then set aside.
2. Melt butter in a saucepan over medium heat. Stir in sugar, cocoa powder and milk then bring to a boil over medium heat, stirring frequently. Once the mixture starts to bubble, boil for 1 full minute. Remove from heat immediately. Do not let mixture boil longer than 1 minute.
3. Add peanut butter and vanilla to the saucepan then stir until peanut butter is melted. Pour mixture into the mixing bowl with oats then gently stir until well combined.
4. Using a cookie scoop or two tablespoons (I use a 1½ inch cookie scoop), scoop portions of dough onto parchment paper.
5. Allow cookies to completely cool and set-up then move to an air-tight container to store.

Notes

• Only use real butter. Margarine will not work in this recipe.
• If using unsalted butter, add a pinch of salt when heating the milk mixture. 
• No-bake cookies can be persnickety. If you don’t boil the mixture long enough, they won’t set up. If you boil it too long, they will be crumbly. The recipe below is exactly how I make all my no-bake cookies. Follow it and you should be A-OK.
• Every now and again my “dough” will be a little on the thick side. I assume this is about some variance in the oats but you know how cooking sweets can be. IF your dough seems a little firm, heat 2 tablespoons of milk and 1 tablespoon of peanut butter in the pan you just used until the peanut butter melts (no need to clean it first and you need to work quickly anyway). Pour the hot mixture into the dough then mix well. That should loosen everything up perfectly. 
• You can use old-fashioned rolled oats in this instead of the quick-cooking variety. I just prefer the texture of the quick-cook oats.
• If you don’t have parchment paper, a clean, dry counter will work as well but you may need a spatula to move the cookies. Aluminum foil can be used as well.

https://www.southyourmouth.com/2011/11/no-bake-chocolate-oatmeal-cookies.html

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