Make your holidays extra jolly by cutting down on the baking while still filling your house with delicious, chocolaty No Bake Oatmeal Cookies!
No Bake Oatmeal Cookies are simple to make cookies that come together in no time on the stovetop, so your oven is free for other goodies! Loaded with cocoa powder and chocolate, rolled oats, coconut, butter, and sugar, these no-bake cookies are a total treat for the family and Santa too!
Simple Santa Goodies
Nothing brings the family to the kitchen faster than the smell of freshly made cookies- or Santa down the chimney, for that matter! No Bake Oatmeal Cookies are the perfect way to get out and enjoy the holidays without being stuck in the kitchen for hours, baking delicious treats. These cookies, with their rich chocolate and bits of coconut and oats, are a cinch to make and cool pretty quickly so that everyone can enjoy a taste of the holidays while they celebrate.
Other Recipes to Serve with No Bake Oatmeal Cookies
- What are the holidays without Homemade Eggnog? This classic drink is very easy to make, plus you can hold a cup of eggnog in one hand and a big plate of cookies in the other hand!
- Peppermint Marshmallows are fun to make and even better to eat! These are great for snacking or, even better, in a big mug of hot chocolate!
Pantry items: You will need granulated sugar, cocoa powder, vanilla extract, and quick or rolled oats.
Refrigerated items: Set out some butter to soften, and also grab the milk.
Add-ins: For this recipe, you will need white chocolate chips and milk chocolate chips, as well as coconut flakes.
Seasoning: A little salt is needed in these cookies.
How to Make No Bake Oatmeal Cookies
STEP ONE: Cover two cookie sheets with parchment paper. In a medium saucepan over medium-low heat, add the milk, cocoa powder, and granulated sugar. Let the mix bubble for 3-5 minutes. Stir frequently and once the sugar is dissolved, add the butter and stir until melted.
STEP TWO: After the butter has melted, add the vanilla extract, oats, and salt, stir everything, and then remove the pot from the heat.
STEP THREE: Stir in the coconut flakes, followed by the white and milk chocolate chips, until everything has melted and is well incorporated.
STEP TFOUR: Using a tablespoon or cookie scoop, portion the cookies onto the covered cookie sheets and allow them to cool completely before enjoying.
Tips for Success
- It’s ok if your cookies end up being different sizes. That’s what makes them fun! Make little cookies for the littles and bigger cookies for the big people – as long as everyone gets a cookie!
- Gluten-free oats and gluten-free chocolate chips can absolutely be used in this recipe. Just follow the recipe as written, using the gluten-free items.
- Using instant oats will give you a less chewy, more tender cookie, while old-fashioned oats will make for a more hearty cookie. Go with what you like or have on hand!
- If you don’t like coconut, you can substitute more rolled oats.
Why are my no bake cookies gooey?
If you find that after you have let your cookies cool completely that they are still gooey, chances are you didn’t let the liquid boil long enough. Heating the sugar for the right amount of time, or until it reaches the “soft ball” stage, is important so that when the rest of the ingredients are added, they stick together. If your cookies turned out gooey this time, then next time you make no-bake cookies try cooking the sugar mix for another minute. You can also use a candy thermometer, and once it has reached 235-240 degrees F, you know the sugar is ready.
Do you have to refrigerate no bake cookies?
You can store your cookies in an airtight container on the counter for a week or store them in the refrigerator for two weeks. These cookies don’t have to be refrigerated, but it helps them last a little longer if you’ve made a lot. No Bake Oatmeal Cookies also freeze well, and if wrapped tightly and placed in a freezer bag, they can be stored in the freezer for three months.
More cookie ideas to spread the cheer!
- Double Chocolate Chip M&M Cookies
- Classic Peanut Butter Delights
- Chocolate Dipped Coconut Macaroons
- Peanut Butter Blossoms
- Pistachio & Cranberry Oatmeal Cookies
*This post was originally posted on 12/09/2014.
- Line two baking sheets with parchment paper and set them aside.
- In a medium-sized saucepan, heat the sugar, cocoa powder, and milk over medium-low heat until all the sugar dissolves stirring often. This should take about 3 to 5 minutes.
- Once the sugar is dissolved, add the butter and stir until it's melted into the chocolate. Now add the vanilla, oats, and salt to the saucepan and stir to combine.
- Remove from the heat and add the shredded coconut. Stir until well combined. Pour in the milk chocolate chips and the white chocolate chips and stir them into the cookie mixture. The chips don't need to be completely melted, it's okay if they still have some shape to them once stirred in.
- Use a small cookie scoop (or 1 Tbsp measuring spoon) to portion heaping scoops of the cookie mixture and then drop the cookies onto the prepared baking sheets.
- Allow the cookies to cool completely and set up (you can cool them in the fridge to help speed up the process). Store in an airtight container in a cool dry place until ready to serve.