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No-Bake Chocolate Oat Cookies

These no-bake chocolate oatmeal cookies come together quickly with a simple stovetop process, combining rich melted chocolate, butter, sugar, and oats. The mixture is thick, glossy, and sticky, then shaped into cookies that set to a chewy, fudgy final texture without any oven time. Perfect for a meditative kitchen moment, they offer a satisfying, rustic treat with a deep chocolate flavor and hearty chew.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter or coconut oil for dairy-free
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • 3 cups rolled oats old-fashioned preferred
  • 1 cup semi-sweet chocolate chips

Equipment

  • Medium saucepan
  • Spoon or Spatula
  • Parchment-lined baking sheet

Method
 

  1. Gather your tools: a medium saucepan, a spoon or spatula, and a parchment-lined baking sheet.
  2. Combine the butter, sugar, cocoa powder, and milk in the saucepan over medium heat. Stir constantly with your spatula until the mixture begins to bubble and turn glossy, about 2-3 minutes.
  3. Remove the saucepan from heat and stir in the vanilla extract. The mixture will be shiny and thicken slightly as it cools just a bit.
  4. Quickly fold in the rolled oats and chocolate chips until evenly coated and the mixture is thick and sticky. The oats should be well combined and the chocolate starting to melt into the mixture.
  5. Using a spoon or a small scoop, portion the mixture onto your prepared baking sheet, shaping each into a rough cookie shape. Press lightly to flatten if desired.
  6. Let the cookies sit at room temperature for at least 30 minutes to set and firm up, or refrigerate for 15-20 minutes for quicker results. They should be firm but chewy when ready.
  7. Once set, serve immediately or store in an airtight container at room temperature for up to 3 days. The cookies will have a fudgy, chewy texture with a deep chocolate aroma.

Notes

For dairy-free, substitute coconut oil for butter. Adjust sweetness with honey or maple syrup if desired. Store in an airtight container for freshness.