No-Bake Chocolate Oat Cookies Recipe

5 7 9
No-Bake Chocolate Oat Cookies Recipe
No-Bake Chocolate Oat Cookies Recipe photo by Taste of Home
Publisher Photo

No-Bake Chocolate Oat Cookies Recipe

Read Reviews
5 7 9
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. + standing
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. + standing

Ingredients

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

Directions

In a large saucepan, combine the sugar, milk and butter; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat.
Stir in the oats, coconut, cocoa and vanilla.
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

Nutritional Facts

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

  • 2 cups sugar
  • 1/2 cup fat-free milk
  • 1/2 cup butter, cubed
  • 3 cups quick-cooking oats
  • 1 cup sweetened shredded coconut
  • 6 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  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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Reviews forNo-Bake Chocolate Oat Cookies

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angelasandoval User ID: 2401339 223533
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!"

MY REVIEW
ConnieK User ID: 282614 132589
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."

MY REVIEW
JKvigne User ID: 6814027 112800
Reviewed Jul. 2, 2013

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

MY REVIEW
[email protected] User ID: 5045267 53181
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."

MY REVIEW
zucchini lady User ID: 2608427 45151
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."

MY REVIEW
marcoates User ID: 164090 89248
Reviewed Dec. 16, 2008

"Could you use the regular Smart Balance in this recipe instead of butter or margarine?"

MY REVIEW
1698_Lady User ID: 1209840 136503
Reviewed Nov. 21, 2008

"Can Splenda be replace for the sugar in the great sounding recipe?

1698_lady!"

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