Chocolate Oatmeal Cookies Recipe
Photo: Megan Von Schönoff
Makes 24 cookies
2 cups old-fashioned oats
2/3 cup creamy peanut butter
1 cup sweetened flaked coconut
1/4 cup cocoa powder
1/4 tsp. instant espresso powder
1 tsp. vanilla extract
Pinch of salt
2 cups sugar
1/2 cup whole milk
4 Tbsp. (1/2 stick; 1/4 cup) unsalted butter
Directions
In a medium bowl, combine the oats, peanut butter, coconut, cocoa powder, espresso powder, vanilla and salt. Stir until evenly mixed.
Line 2 baking sheets with wax paper and set aside.
In a large microwave-safe glass bowl, combine the sugar, milk and butter. Microwave for 3 to 4 minutes on high until the mixtures is thick and bubbly. Be careful removing from the microwave, as the dish will be hot and the mixture extremely molten.
Pour the mixture over the oats. Mix together quickly and then, using a spoon, scoop onto the baking sheets. Allow to sit for 1 hour, until the cookies are cooled and set.
Serve or store in an airtight container in a cool place, up to 3 days.
From No-Bake Desserts. Copyright © 2017 by Addie Gundry and reprinted by permission of St. Martin's Griffin.
Ingredients
Directions
In a medium bowl, combine the oats, peanut butter, coconut, cocoa powder, espresso powder, vanilla and salt. Stir until evenly mixed.
Line 2 baking sheets with wax paper and set aside.
In a large microwave-safe glass bowl, combine the sugar, milk and butter. Microwave for 3 to 4 minutes on high until the mixtures is thick and bubbly. Be careful removing from the microwave, as the dish will be hot and the mixture extremely molten.
Pour the mixture over the oats. Mix together quickly and then, using a spoon, scoop onto the baking sheets. Allow to sit for 1 hour, until the cookies are cooled and set.
Serve or store in an airtight container in a cool place, up to 3 days.
From No-Bake Desserts. Copyright © 2017 by Addie Gundry and reprinted by permission of St. Martin's Griffin.
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