Today after I walked the dog, I was cold and wanted a nice warm…chocolate…snack. The perfect solution was to make No Bake Chocolate Cookies! Quick and easy, and I had all the ingredients on hand. Another favorite from childhood to now.
Always leave a little extra in the bowl – so good when warm and gooey!
Place parchment paper between layers.
adding a bit of extra coconut, if desired.
This recipe is from a cookbook that my husband gave me when we were dating – in 1976, “Favorite Recipes – Tried and Tested Recipes From the Best Cooks in the Allendale Community.” We have made lots of no bake cookies since then! Hope you enjoy these as much as we have!
Chocolate No Bake Cookies
An all-time favorite! Loved them as a kid – and still make them! Great snack when chocolate craving hits!
Servings: 30 Cookies
Ingredients
- 1/2 cup unsalted butter
- 2 cups sugar
- 1/2 cup milk
- 5 tablespoons cocoa
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 3 cups quick oatmeal
- 1 cup coconut
Instructions
- Prepare wax paper or parchment paper to drop cookies on. Can place on counter or on two baking sheets.
- Place oatmeal and coconut in medium mixing bowl.
- Melt butter in medium saucepan over medium heat. Remove from heat and add sugar, milk, cocoa, and salt. Stir. Return to stove and bring to a boil, stirring occasionally. Boil 1 minute.
- Remove from heat and add vanilla, stir.
- Pour chocolate mixture over oatmeal and coconut, stir until combined. Using a 1 tablespoon cookie scoop, or teaspoon, drop cookies on wax or parchment paper. Makes about 30 cookies. Allow to set until firm, about 30 minutes.
- If you prefer the Peanut Butter version, make as above, but omit the coconut and add 1/2 cup creamy peanut butter with the vanilla after the chocolate mixture has boiled for 1 minute.
Notes
This recipe is adapted from the No Bake Cookie recipe from the “Favorite Recipes – Tried and True Recipes from the Best Cooks in the Allendale Community.” Recipe book given to Mary Beth Steinhauser from Mark Carr in 1976. His mother, Joyce Carr, was on the Recipe Book Committee.
