No-Bake Chocolate Oat Cookies Recipe
No-Bake Chocolate Oat Cookies Recipe photo by Taste of Home

No-Bake Chocolate Oat Cookies Recipe

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This is my son's all-time favorite cookie. He will share just about anything, but these are an exception...he gobbles them up! Coconut and oats provide the chewy texture. —Carol Brandon of Uxbridge, Ontario
TOTAL TIME: Prep: 10 min. + standing
MAKES:36 servings
TOTAL TIME: Prep: 10 min. + standing
MAKES: 36 servings


  • 2 cups sugar
  • 1/2 cup fat-free milk
  • 1/2 cup butter, cubed
  • 3 cups quick-cooking oats
  • 1 cup flaked coconut
  • 6 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 each: 108 calories, 4g fat (3g saturated fat), 7mg cholesterol, 35mg sodium, 18g carbohydrate (0g sugars, 1g fiber), 1g protein Diabetic Exchanges:1 starch, 1 fat


  1. In a large saucepan, combine the sugar, milk and butter; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat.
  2. Stir in the oats, coconut, cocoa and vanilla.
  3. Working quickly, drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 1 hour. Yield: 3 dozen.
Originally published as No-Bake Chocolate Cookies in Light & Tasty December/January 2003, p27

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Reviewed Mar. 25, 2015

"Used 2% milk because it was what I had on hand and based on other comments, stirred in 1/2 c. peanut butter. Perfect...exactly what I remember no-bake cookies tasting like!"

Reviewed Dec. 1, 2013

"Love these. They are so easy to make. I was thinking that I might add some peanut butter to the recipe the next time I make this. I'm glad to see others have already done this with good results. Thanks for sharing."

Reviewed Jul. 2, 2013

"I also added peanut butter to the liquid mixture after boiling it... turned out great!"

Reviewed Jan. 1, 2012

"I've been making these for years they are great. I also add peanut butter to my recipe and it makes them even tastier. I just add half cup of it to mixture. i leave out the coconut since some of my grandkids like it and some dont."

Reviewed May. 12, 2009

"Yes, I have used Splenda in this cookie - comes out fine! Also use it in most of my pies/no problems."

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