These cookies are a trip down memory lane. They're so simple and quick to make, a hit with every crowd. The chocolate sets up in a delightfully fudgy texture that will melt in your mouth. The best part? No peanut butter in sight! Allergy friendly and a foolproof recipe - what more could you want?! If you're counting calories and looking for a low-calorie version that tastes just as incredible, check out my low-calorie no-bake cookie recipe by clicking here.
Makes 12 cookies.
Ingredients
1 cup (200 grams) granulated sugar
4 Tbsp. (56 grams) unsalted butter
¼ cup (60 ml) fairlife Lactose Free Fat Free Ultra Filtered Milk
1 tsp vanilla extract
16 grams Hershey’s unsweetened cocoa powder
1.5 cups (120 grams) quick oats
Instructions
Combine sugar, butter, and milk in a saucepan.
Melt over medium-high heat, stirring occasionally until it comes to a boil, 7-9 minutes.
Bring to a rolling boil and then boil for exactly two minutes.
Remove from heat.
Add vanilla and cocoa powder and whisk carefully until well combined and glossy.
Fold in oats until the oats are fully covered in the chocolate mixture.
For mini cookie balls:
Spread the mixture onto a pan covered in parchment paper. Refrigerate for 2-3 hours. Weigh out 15-16 grams each and roll into balls. Makes 26 cookies.
For an easy way to portion:
Let the hot mixture cool for 10 minutes. Use a cookie scoop or spoon to scoop directly out of the saucepan. Plop onto a pan covered in parchment paper. Refrigerate. Makes 12 cookies.
These cookies can be stored in the refrigerator for up to 2 weeks. They are best within 5 days.
I recommend making a double batch and storing them in the fridge for easy snack accessibility!
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Looks delicious. This was written so well I wanted to make them right away.