This is my sister’s favorite, and she says hers always turn out “mushy”. (I think she just says that so that I will be the one to make them). Mushy cookies will still taste just fine, but if you want a nice solid cookie – the secret is in the boil time. Cooking is a science, after all! So when bringing the ingredients to a boil, wait for the entire surface of the mixture to be boiling (not just a few bubbles in the middle) – THEN start the timer. I have attached a picture to the instructions of how it should look when the timer is started. Another important thing – remove from heat after the 2 minutes. Do not let the pot sit on the burner it was boiling on.
Variation – if you are a peanut butter fan, you can add that after the vanilla and before the oatmeal. And speaking of oatmeal, don’t make the mistake I did once (and only once!) when I was making this recipe. I accidentally bought “steel cut” oats. I had never even heard of such until I purchased them by mistake. They are much too crunchy and will not soften when added to the other ingredients. So very important to get the quick oats. 🙂
No Bake Oatmeal Cookies
Equipment
- Wax Paper
Ingredients
- 8 Tbsp Melted Butter (one stick)
- ½ cup Milk
- 2 cups Sugar
- 4 Tbsp Cocoa Powder
- 1 tsp Vanilla
- 2½ cups Oatmeal (quick oats)
- ½ cup Peanut Butter (optional)
Instructions
- In a large pot, melt one stick of butter over medium heat.
- While the butter is melting, lay out a piece of wax paper (about 2 feet long) along the counter.
- Once the entire stick of butter has melted - add milk, sugar, and cocoa powder. Increase heat to medium-high.
- Once the mixture starts to boil (full boil - not just a few bubbles), set timer for 2 minutes. Do not stir while boiling.
- After the 2 minute boil, remove from heat and add 1 tsp of Vanilla (stir) and 2½ cups of oatmeal. Mix well.
- Drop the mixture by spoonfuls onto wax paper.
- Let cool until cookies are firm (usually 15-20 minutes).