No-Bake Chocolate Oatmeal Cookies
A classic and quick recipe for chewy chocolate and peanut butter oatmeal cookies that require no oven time. A simple boiled syrup is mixed with oats and peanut butter, then left to set into perfectly fudgy treats.
En original opskrift af Forkin
- Tid i alt
- 43 min.
- Portioner
- 6
- Sværhedsgrad
- Nem
Allergenoplysninger: kan indeholde mælk, nødder og jordnødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 1,5 kopgranulated sugar
- 0,5 kopwhole milk
- 0,5 kopunsalted butter, cut into cubes
- 0,25 kopunsweetened cocoa powder
- 1 knivspidssalt
- 2,5 kopquick-cooking oat, use certified gluten-free if needed
- 0,25 kopcreamy peanut butter
- 1 tsk.vanilla extract
Udstyr
saucepan · timer · measuring cups · measuring spoons · spatula · baking sheet · parchment paper
Fremgangsmåde
Trin for trin
- 1
Line a large baking sheet with parchment paper or wax paper.
Ca. 1 min.
- 2
In a medium saucepan, combine the granulated sugar, whole milk, unsalted butter, unsweetened cocoa powder, and salt.
Ca. 2 min.
Kokkens note: Combining the dry and wet ingredients off the heat prevents the cocoa powder from clumping.
- 3
Place the saucepan over medium heat, stirring frequently until the butter melts and the sugar dissolves completely.
Ca. 3 min.
- 4
Bring the mixture to a full, rolling boil that cannot be stirred down.
Ca. 1 min.
- 5
Once boiling, cook for exactly one minute without stirring. Set a timer for this step.
Ca. 1 min.
Kokkens note: Boiling for precisely one minute is key. Too little time and the cookies won't set; too much and they will be dry and crumbly.
- 6
Immediately remove the saucepan from the heat.
- 7
Stir in the creamy peanut butter and vanilla extract until the peanut butter is fully melted and the mixture is smooth.
Ca. 1 min.
- 8
Add the quick-cooking oats all at once and stir quickly to combine until every oat is coated.
Ca. 1 min.
Kokkens note: Work fast, as the mixture will begin to set as it cools.
- 9
Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving a little space between each cookie.
Ca. 4 min.
- 10
Let the cookies cool at room temperature for about 30 minutes, or until they are firm and set.
Ca. 30 min.
Kokkens note: You can speed up the setting process by placing the baking sheet in the refrigerator for 15 minutes.
Bevar den gode smag
Store in a single layer in an airtight container at room temperature or in the refrigerator.
Enjoy at room temperature or chilled directly from the refrigerator.