Description
Quick, easy, and delicious! These rich chocolate oatmeal cookies are made with simple ingredients and don’t require any oven time. Perfect for busy days or when a chocolate craving strikes.
Ingredients
- 2 cups light brown sugar, firmly packed
- ½ cup butter (1 stick)
- ½ cup whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 ½ cups old-fashioned oats
- ½ cup sweetened flaked coconut (plus extra for garnish)
- ½ cup creamy peanut butter
- ½ cup chocolate-hazelnut spread (e.g., Nutella)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
Instructions
- Prepare Your Workspace:
- Line two baking sheets with parchment or wax paper.
- Cook the Base Mixture:
- In a medium saucepan, combine the brown sugar, butter, milk, and cocoa powder over medium-high heat.
- Stir frequently and bring the mixture to a rolling boil.
- Cook for 1–2 minutes, or until it reaches 230°F on an instant-read thermometer.
- Mix the Ingredients:
- Remove the saucepan from heat and quickly stir in the oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla extract, and salt. Mix until everything is well combined.
- Shape the Cookies:
- Using a tablespoon or small cookie scoop, drop scoops of the mixture onto the prepared baking sheets. Flatten slightly with the back of the spoon if desired.
- Garnish and Cool:
- Sprinkle extra coconut on top of each cookie, pressing gently to help it adhere.
- Let the cookies sit at room temperature for about 30 minutes, or until firm.
- Serve and Enjoy:
- Once set, transfer the cookies to a serving plate or store in an airtight container.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze in a freezer-safe container for up to 3 months.
- Customization: Add nuts, mini marshmallows, or sprinkle with flaky sea salt for a creative twist.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Dessert
- Cuisine: American