Oatmeal Cocoa No-bake Cookies
This is another Christmas treat my mom and I made all through my growing-up years. In fact, this is one of the first cookie recipes I was allowed to make on my own, because they’re nearly impossible to mess up. You’ve probably eaten a version of these somewhere, sometime. They’re moist and chewy and cocoa-ey, and still one of my little sister’s favorite Christmas cookies. Even though we haven’t had our family cookie exchange in several years now, my sister insists that someone makes at least one batch of these in the weeks leading up to Christmas. They’re a Christmas staple in our family.
These are a one-pan cookie, cooked on the stovetop and scooped out onto a cooling rack or a sheet of waxed paper. They’re incredibly fast and totally foolproof – perfect if you’re super busy and need a little something to take along to a holiday get-together.
A cookie scoop works great for these, but a spoon is just fine, too. They firm up as they cool, into delectable bites of chocolate-oatmeal yumminess. If you’re feeling festive, you can add some sprinkles while they’re still hot and moist. I don’t know anyone who doesn’t like them, and if you try hard enough, you can almost convince yourself that all the oatmeal and the cocoa make these cookies borderline good-for-you.
Side note: this is one Christmas cookie that’s gluten free! Just ensure you use GF oats.
Oatmeal Cocoa No-bake Cookies
1/4 cup (1/2 stick) unsalted butter
1/2 cup milk (any percentage is fine)
1 cup sugar (I use organic evaporated cane juice)
1/4 cup unsweetened cocoa (I like Hershey’s Special Dark Cocoa)
1 teaspoon pure vanilla extract
3 cups whole rolled oats
1 cup unsweetened shredded coconut
In a large pot over medium-high heat, bring the butter, milk, and sugar to a boil.
Whisk in the cocoa and vanilla.
Stir in the oatmeal and coconut until fully incorporated. The mixture will get thick and you’ll have to work hard!
Use a large (1-1/2 inch) cookie scoop or a regular teaspoon to scoop out mounds of cookie mixture onto a cooling rack or a sheet of waxed paper. Add sprinkles immediately, if desired.
Allow to cool completely before removing to an airtight container.
Makes about 30 cookies.
Here’s the printable recipe. Enjoy!
