No Bake Chocolate Oatmeal Cookies – Sweet Treats for Any Occasion
No Bake Chocolate Oatmeal Cookies – Sweet Treats for Any Occasion
Sometimes, life calls for simplicity. You don’t want to heat up the oven for hours, you don’t want dozens of dishes, and you certainly don’t want to fuss over fancy decorating. You just want a cookie that’s comforting, chocolatey, and ready to satisfy a craving in under an hour. That’s exactly why no bake chocolate oatmeal cookies exist—and why they’ve earned a permanent spot in my recipe box.
There’s something nostalgic about these cookies. The moment you stir together sugar, cocoa, butter, and milk, your kitchen begins to smell like childhood, holidays, and cozy afternoons. They remind you of sitting at the counter with a spoon, waiting for the chocolate mixture to cool slightly before plopping it onto wax paper, knowing that the first bite would be absolutely perfect.
What I love most about this recipe is how forgiving it is. You can adjust the cocoa to taste, make small or large cookies depending on your mood, and the texture always turns out soft and chewy with just enough chocolate punch. Plus, the oats give them substance without weighing them down—they’re indulgent without being too heavy.
These no bake cookies are ideal for Christmas, gift-giving, after-school snacks, or just whenever you need a little chocolate comfort. They’re quick, delicious, and carry that homemade warmth you can’t get from store-bought cookies.
No Bake Cookies – Chocolate Oatmeal
Ingredients
2 cups sugar
1/2 cup butter softened (1 stick)
1 teaspoon vanilla – I use my homemade vanilla extract
1/2 teaspoon salt
1/2 cup evaporated (canned) milk – (not sweetened condensed)
3 tablespoons cocoa – I like to use a mix of Hershey’s cocoa (2 tablespoons) and Hershey’s special dark cocoa (1 tablespoon). In the past I always used all regular cocoa but, I’ve found we like having the combination of the regular and the dark cocoa.
Directions
Put all of the above ingredients into a pot and stir together.
Bring to a boil and boil for 2 minutes.
Remove from heat and stir in 3 cups of Quick Oats.
Put them on wax paper and let cool!
Enjoy!
Tips for Perfect No Bake Cookies
Timing is everything. Make sure to boil the mixture for a full 2 minutes to achieve the right consistency. Too short, and the cookies won’t set; too long, and the chocolate may become slightly grainy.
Quick oats are preferred because they absorb the chocolate mixture quickly and give the cookies their signature chewy texture. You can experiment with rolled oats, but the cookies may be a little denser.
If you like your cookies extra chocolatey, adding a little more dark cocoa can create a deeper flavor without altering the consistency.
Serving Ideas and Occasions
These cookies are perfect for holidays like Christmas, especially when you want a quick dessert that still feels homemade and festive. They’re also wonderful for after-school snacks, office parties, or casual gatherings.
Serve them alongside a glass of milk or a cup of hot cocoa for an extra comforting touch. They also freeze well—wrap individual cookies in wax paper and store in an airtight container for up to a month. Pull them out as needed for an instant treat.
Storage and Freezing Tips
Once cooled, store the cookies in an airtight container at room temperature. They’ll keep for several days without losing their chewy texture.
For longer storage, freeze them individually wrapped in wax paper, then place in a freezer-safe container. Thaw at room temperature for 10–15 minutes before enjoying. This makes them great for holiday prep or for keeping a stash of treats ready for emergencies.
Frequently Asked Questions
Can I use sweetened condensed milk instead of evaporated milk?
Evaporated milk works best to balance sweetness. Sweetened condensed milk will make the cookies overly sweet and change the texture.
Do I need to use a mix of regular and dark cocoa?
No, but the combination provides a richer, more complex chocolate flavor. Using all regular cocoa is fine if you prefer a milder taste.
Can I make larger cookies?
Yes, but remember that smaller cookies set faster and are easier to handle. Larger cookies may need extra time to cool and firm up.
Can these be made vegan?
You could substitute the butter with coconut oil and use a non-dairy milk, but the texture may vary slightly.
