Recipes for "chocolate oatmeal no bake cookies"

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Stir flour, cocoa, baking powder, baking soda, salt, and cinnamon together in a large bowl; set aside.

Beat margarine, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy. Beat in egg and vanilla. Stir in flour mixture using a wooden spoon. Mix in oats and chocolate chips.

Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.

Bake in the preheated oven until edges are golden, about 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Preheat oven to 350 degrees F (175 degrees C).

Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs and vanilla extract into butter mixture until incorporated.

Whisk oats, flour, chocolate chips, cocoa powder, baking soda, and salt together in a bowl; slowly stir into butter mixture until dough is just mixed. Scoop dough using a small scooper onto baking sheet.

Bake in the preheated oven until edges of cookies are lightly browned, about 15 minutes.

Preheat oven to 425 degrees F (220 degrees C). Oil a large baking sheet.

Stir sugar, soy milk, peanut butter, canola oil, and vanilla extract together with a whisk in a large bowl until completely smooth.

Mix flour, oats, baking soda, and salt in a separate bowl; add to the peanut butter mixture and stir to combine. Fold chocolate chips and walnut pieces into the flour mixture.

Drop your batter by large spoonfuls onto prepared baking sheet.

Bake cookies in preheated oven until browned along the edges, about 10 minutes. Cool cookies on sheet for 10 minutes before removing to a cooling rack to cool completely.

Gather all ingredients.

Bring sugar, butter, milk, cocoa, and salt to a full rolling boil in a saucepan for 2 minutes.

Add quick-cooking oats, peanut butter, and vanilla; mix well.

Working quickly, drop by teaspoonfuls onto waxed paper and let cool.

Enjoy!

Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes.

Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients.

Drop on waxed paper and allow to cool before serving.

Preheat the oven to 350°F (175°C).

Vigorously whisk together the flour, salt and baking powder in a bowl and set aside.

Beat the butter until fluffy. Add the brown and white sugars and beat until smooth. Beat in the egg. Add the vanilla extract and instant coffee and beat until creamy.

Add the dry ingredients a third at time, mixing after each addition.

When the batter is combined, fold in the nuts and chocolate chips with a wooden spoon.

Drop the cookie dough by heaping tablespoon amounts on a greased baking sheet, place 2 inches apart from each other to allow enough room for the cookies to spread as they bake.

Bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are nicely browned and the center is just barely cooked.

Take the cookies from the oven and let rest for 5 minutes, then move them to a rack to cool completely.