Easy Small Batch No Bake Oatmeal Cookies With Chocolate

Indulge in quick and delicious small batch no bake oatmeal cookies with our easy-to-follow recipe. Perfect for last-minute treats, these cookies are a hit for any occasion. Learn how to customize them to your taste!

If you’re anything like us, you understand that the craving for a cookie can strike at any moment. Maybe you’re watching a movie and suddenly wish you had something sweet to munch on, or perhaps you’re wrapping up a long day and want a quick treat that doesn’t require preheating the oven and waiting. That’s precisely where these easy small batch no bake oatmeal cookies come into play.

In just 15 minutes, you can go from cookie-less to cookie bliss, all without even turning on the oven. Trust me, once you try these, they’ll become a staple in your recipe box, perfect for those spur-of-the-moment cravings or last-minute gatherings.

Why You’ll Love These Small Batch No Bake Oatmeal Cookies

  • Speedy Satisfaction: With a total time of just 15 minutes, these cookies are perfect for when you need a treat ASAP.
  • Simple Ingredients: You probably already have everything you need in your pantry.
  • Texture Galore: The Quaker Instant Oats give these cookies a delightful chewiness that’s hard to resist.

Ingredients You’ll Need

  • Servings: 28 cookies
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes

For the Cookies:

  • ½ cup milk
  • 6 Tbsp melted salted butter
  • 3 Tbsp Hershey cocoa powder
  • 1 ½ cup sugar
  • 1/2 cup peanut butter
  • 2 ½ cup Quaker Instant Oats

Equipment You’ll Need

  • Large pot: For mixing and cooking your ingredients.
  • Baking sheet: Lined with parchment paper for easy cookie removal.
  • 1 Tbsp cookie scoop: To make uniform cookies.

Step-By-Step Instructions

  1. Sugar & Cocoa Mix: In a pot off heat, combine sugar and cocoa.
  2. Liquid Love: Add milk and melted butter to the sugar mixture.
  3. Boiling Point: Turn the heat to medium and let the mixture come to a low boil for 1-2 minutes.
  4. Peanut Butter Melt: Stir in peanut butter until it’s fully melted into the mixture.
  5. Oat Addition: Remove from heat and add oats, one cup at a time.
  6. Cookie Time: Use a 1 Tbsp cookie scoop to place the mixture on a parchment-lined baking sheet. Let cool for 20 minutes.

Variations

One of the best things about these small-batch no-bake oatmeal cookies is their versatility. You can easily tweak the recipe to suit your personal preferences or dietary needs, making them a fantastic option for various occasions and palates. Here are some creative variations to consider:

  • Nutty: Swap out the peanut butter for almond or cashew butter for a different nutty flavor.
  • Vegan-Friendly: Use plant-based milk and vegan butter to make these cookies entirely plant-based.
  • Fruity: Add a handful of dried cranberries or raisins for an extra layer of flavor and texture.
  • Chocolate Lovers: Stir in some chocolate chips for a double-chocolate experience.
  • Tropical Twist: Add some shredded coconut for a tropical flair.
  • Spice It Up: A pinch of cinnamon or nutmeg can add a warm, spicy note that complements the chocolate and oats beautifully.

Pro Tips for Success

  • Best Oats: Using Quaker Instant Oats will give you the best texture.
  • Cooling Time: Make sure to let the cookies cool for the full 20 minutes to achieve the best consistency.

Storing Your No-Bake Oatmeal Cookies

If you happen to have leftovers (though I doubt you will!), store them in an airtight container in the fridge. They should stay fresh for up to 3 days.

Frequently Asked Questions (FAQs)

  • Can I use old-fashioned oats instead of instant oats? Yes, but the texture will be chewier and less smooth.
  • How long do these cookies last? Stored in an airtight container and put into the fridge, they should stay fresh for up to 3 days.
  • Can I freeze these cookies? Absolutely! Just make sure to separate layers with parchment paper in an airtight container. They should last up to 3 months in the freezer.

Conclusion

These small batch no bake oatmeal cluster cookies are more than just a quick treat; they’re a testament to the beauty of simple ingredients coming together to create something truly delicious. So go ahead, give this recipe a try. Your taste buds will thank you!

We’d love to hear how your small batch no bake oatmeal cookies turned out! Feel free to leave a rating and comment!

OTHER NO BAKE RECIPES YOU MIGHT LIKE:

No Bake Gingerbread Fudge Recipe (Easy 5 Ingredients)

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Small Batch No Bake Oatmeal Cookies with Chocolate

Indulge in quick and delicious small batch no bake oatmeal cookies with our easy-to-follow recipe. Perfect for last-minute treats, these cookies are a hit for any occasion. Learn how to customize them to your taste!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 28 cookies

Equipment

  • Large pot: For mixing and cooking your ingredients.
  • Baking sheet: Lined with parchment paper for easy cookie removal.
  • 1 Tbsp cookie scoop: To make uniform cookies.

Ingredients
  

For the Cookies:

  • ½ cup milk
  • 6 Tbsp melted salted butter
  • 3 Tbsp Hershey cocoa powder
  • 1 ½ cup sugar
  • 1/2 cup peanut butter
  • 2 ½ cup Quaker Instant Oats

Instructions
 

  • Sugar & Cocoa Mix: In a pot off heat, combine sugar and cocoa.
  • Liquid Love: Add milk and melted butter to the sugar mixture.
  • Boiling Point: Turn the heat to medium and let the mixture come to a low boil for 1-2 minutes.
  • Peanut Butter Melt: Stir in peanut butter until it’s fully melted into the mixture.
  • Oat Addition: Remove from heat and add oats, one cup at a time.
  • Cookie Time: Use a 1 Tbsp cookie scoop to place the mixture on a parchment-lined baking sheet. Let cool for 20 minutes.

Notes

  • Best Oats: Using Quaker Instant Oats will give you the best texture.
  • Cooling Time: Make sure to let the cookies cool for the full 20 minutes to achieve the best consistency.
Keyword chocolate, no bake, oatmeal

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