Chocolate-oatmeal no-bake cookies are a favorite from childhood, one that I’d almost forgotten about. And no-bake cookies are great for a quick treat anywhere, not just on a boat. Most can go from idea to eating in 20 minutes or less, without having to heat up the oven (or if you don’t have an oven . . .).
I particularly like this recipe, as the ingredients have been available everywhere we’ve ever traveled. Cocoa is much easier to find (and store) than baker’s chocolate or chocolate chips and the other ingredients are extremely flexible as to what’s available. Finally, my husband is allergic to milk products but loves chocolate — by using soy milk or water and oil instead of margarine, it’s a treat he can eat without worry!
Chocolate-Oatmeal No-Bake Cookies
- 1 cup sugar
- 1/4 cup butter OR margarine OR canola oil OR vegetable oil
- 1/4 cup cocoa powder
- 1/4 cup milk OR evaporated milk OR prepared powdered milk OR soy milk OR water
- 2 tablespoons peanut butter (creamy or crunchy; optional)
- 1 1/2 cups oatmeal (instant or quick cooking are best, but you can use Old Fashioned) OR corn flakes OR Rice Krispies OR similar cereal
- Mix all ingredients EXCEPT oatmeal in saucepan.
- Bring to boil, stirring constantly.
- Boil 3 minutes. Time it!
- Remove from fire and stir in oatmeal.
- For “cookies” – drop onto waxed paper or aluminum foil coated with Pam.
- For “bars” – line a pan (I use an 7” frying pan) with aluminum foil and spray with cooking spray. Put mixture into the pan and press it down. Cut into bars when cool.
- You can eat them as soon as they’re cool enough to handle!
DAIRY FREE: Use a dairy-free margarine such as Smart Balance or vegetable oil in place of the butter; use soy or almond milk in place of the regular milk.
Calories from Fat 45