I first had these yummy cookies when I was just a youngster. They’ve always been my favorite cookie.
One night I came home late and wanted Chocolate Oatmeal Cookies. My Aunt Mary used to make the best! She always had the ingredients on hand. We’d watch as she brought everything to a boil and boiled for just 1 minute and the cookie recipe worked every time.
I’ve never been able to boil for just one minute and get the cookies to harden up.
A friend shared that she uses the water test method…when the syrup becomes a “soft ball” and doesn’t fall apart when dropped into a cool cup of water, then it’s ready. This takes anywhere from 3 – 5 minutes usually in my experience.
Using Splenda totally changes this recipe. It’s not just the best since Splenda and chocolate are somewhat bitter with each other, but you can try changing it up and using your own sweetener blend. They must have been pretty good, tho since my girls finished them up!
Fudgy Chocolate Oatmeal No Bake Cookies
1 cup granulated sweetener (try Truvia or Swerve)
2 tablespoons cocoa
1/2 stick butter (4 Tablespoons)
1/4 cup milk (try using Almond Milk or Coconut Milk for fewer carbs)
1 tsp. vanilla
1 1/4 cups quick-cooking oatmeal (gluten free oatmeal) *
1/4 cup Jif Natural peanut butter
Combine granular sweetener, cocoa, butter and milk in a saucepan. On medium heat, bring to a boil for around 2-4 minutes, or until syrup seems to thicken up. (I can’t remember if I tried the “soft ball stage” test on this recipe. I think I just cooked the mixture until it started coating the spoon. It was right around 3-4 minutes of boiling time. )
Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal. Drop by spoonful onto a wax paper lined sheet pan. Let cool for at least 30 minutes.
* Can use a mix of old fashioned oatmeal and coconut chips instead.
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