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No-Bake Chocolate Oatmeal Drop Cookies Recipe

Written by MasterClass

Last updated: Oct 28, 2024 • 1 min read

Learn how to prepare no-bake oatmeal drop cookies with cocoa powder and peanut butter. These chewy oatmeal cookies are simple to make.

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What Are Oatmeal Drop Cookies?

Oatmeal drop cookies are cookies made with quick-cooking oats or old-fashioned oats. “Drop cookie” is a term applied to cookie recipes where bakers “drop” cookie dough from a spoon or cookie scoop onto a baking sheet, rather than roll it out or cut it into specific shapes. You can bake oatmeal drop cookies in the oven or prepare no-bake oatmeal drop cookies.

3 Tips for Making Oatmeal Drop Cookies

Consider these tips and optional mix-ins when making oatmeal drop cookies:

  1. 1. Choose your oats. To make hearty oatmeal drop cookies, use quick-cooking oats. Old-fashioned rolled oats yield chewier cookies. If using rolled oats, let the mixture cool in the pan for a few minutes before shaping it into cookies.
  2. 2. Thoroughly heat the sugar. Bring the sugar mixture to the soft-ball stage so that the cookie batter will hold together. At the soft-ball stage, sugar and water boil to 240–250 degrees Fahrenheit, and the sugar syrup contains about 90 percent sugar.
  3. 3. Add mix-ins. A popular variation of oatmeal drop cookies is chocolate peanut butter cookies. Add cocoa powder, chocolate chips, and crunchy peanut butter. Other popular add-ins include raisins and pecans.

Easy Recipe for No-Bake Chocolate Oatmeal Cookies

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makes

36 cookies

prep time

5 min

total time

5 min

Ingredients

  1. 1

    In a large saucepan, combine the sugar, butter, milk, cocoa powder, and salt over medium heat. Bring to a rolling boil, stirring frequently. Boil the mixture for 2 minutes, stirring frequently. Remove from heat.

  2. 2

    Stir in the oats, vanilla extract, and mix-ins.

  3. 3

    Prepare a baking sheet covered with wax paper or parchment paper.

  4. 4

    Using a cookie scoop, scoop the batter and drop it onto the wax paper, leaving ½ an inch in between the cookies.

  5. 5

    Let the cookies rest at room temperature for 30 minutes, until firm.

  6. 6

    Serve immediately or store the cookies in an airtight container.

Note: The recipe includes 30 minutes of inactive time.

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