When I was a little girl, I was given no bake cookies from time to time. I thought everybody who ate them was crazy! All the no bakes I had were made with peanut butter and to me that was a total waste of chocolate. These days I enjoy chocolate and peanut butter together but sometimes I want something to just be chocolate.
This is one of my favorite original recipes from the past few years. The cookies are wonderfully full of chocolate and they are free from gluten and peanut butter! I make them when I’m bringing food to a group that may have allergy issues I am unaware of. I also make them during the heat of the summer when turning on my oven would seem like an act of insanity. Everybody needs a quick and easy recipe to make some treats on the fly that will be popular with most people. I hope you enjoy these!
- 2 cups sugar
- 1 cup salted butter
- ½ cup milk
- 4 Tbsp. cocoa
- 1 Tbsp. vanilla extract
- 3 cups quick oats
- ¾ cup chocolate chips
- In a large sauce pan over medium heat, bring sugar, butter, milk and cocoa to a boil stirring occasionally. Stir constantly for one additional minute and remove from heat.
- Add vanilla, oats and chocolate chips. Stir until combined.
- Let the mixture cool for 15 -20 minutes. This will firm it up enough so cookies will hold shape when you scoop them out. Use a 1oz cookie scoop to drop unto wax paper. Alternately (for easier transportation) drop cookies into paper muffin liners and use to serve.
- When cookies have set, remove from paper and store in an airtight container. These can be stored for a longer time in the freezer.
Need more chocolate? This Black Magic Cake is my most popular chocolate recipe on the blog!