Dessert – FoodWatcher

No Bake Chocolate Oatmeal Cookies

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe. Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies! Ingredients in the best no bake chocolate oatmeal cookies We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out: Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe. Dutch process cocoa powder. Dark cocoa […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.

Much as we love no bake cookies…sometimes they taste a little flat. You know, grainy and sugary, instead of nuanced and irresistible. So we’ve got a new take: these No Bake Chocolate Oatmeal Cookies are a step above the rest! These are rich and chocolaty, full of dark chocolate peanut butter flavor and sweetened just enough with sugar and maple syrup. They’re beautifully glossy in texture, and the flavor? Let us tell you: when we served them at a party, they went fast. Here are our tricks to the best ever chocolate no bake cookies!

Ingredients in the best no bake chocolate oatmeal cookies

We took the basic recipe for no bake chocolate oatmeal cookies and made them even better. Here are a few of the things that make this recipe stand out:

Sugar and maple syrup. Pure maple syrup adds a nuance in flavor, with caramel and brown sugar notes! You’ll still need sugar for the science of these cookies to work, but it’s got less than the standard recipe.
Dutch process cocoa powder. Dark cocoa powder is another key to the rich, irresistible flavor (see below).
Peanut butter. Nut butter adds a satisfying chewiness to chocolate peanut butter no bake cookies.
Old Fashioned rolled oats. Use Old Fashioned whole oats for the best texture, not quick cooking oats.
Butter. It’s required here, so they don’t immediately melt at room temp. But all you need is 4 tablespoons.
Salt and cinnamon: Cinnamon adds one more hint of intrigue!
Milk and vanilla: The milk makes just the right liquid to solid ratio, which is important here.

Can you change up ingredients?

You may be tempted to monkey with the ingredients and add your own spin. Outside of changing up the nut butter, please stick to this recipe! The specific ingredients are key to getting the cookies to set with the right texture. However, you can change up the nut butter if you have an allergy, or add toppings. Scroll down!

Find Dutch process (dark) cocoa powder

Make these no bake chocolate oatmeal cookies with Dutch process cocoa powder, and you’ll never go back! This special type of cocoa powder is easy to find at the grocery, and results in the best chocolaty, fudgy desserts. So skip the regular cocoa powder in favor of the good stuff. Here’s more about it:

Dutch process cocoa powder is a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor.
Where to buy it? You should be able to find dark chocolate or Dutch process cocoa powder at your local grocery store, next to the regular cocoa powder. You can also find it online: we like Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
What else can you use it in? So many things! Try healthy chocolate pudding, mug cake, bliss bites, flourless chocolate cake or chocolate banana muffins.

Can you substitute regular cocoa powder? Yes! They’re not nearly as good, but we’ll allow it.

Dutch process vs regular cocoa powder — Dutch process cocoa powder vs regular cocoa powder

The key to chocolate no bake cookies: let it boil 1 minute!

So: we have another no bake cookies recipe called Bliss Bites that’s massively popular. But unfortunately, bliss bites don’t hold up at room temperature. You need to keep them chilled for storage, which makes them hard to bring parties or a potluck. These no bake chocolate oatmeal cookies are just right: they hold up at room temperature and have a laminated texture. Here’s how to get this effect:

Add all ingredients except oats to a saucepan and boil exactly 1 minute. The timing is important here! Go too long and the cookies will be too crumbly, not enough and they won’t laminate. It sounds weird, but it works!
Remove from the heat immediately and stir in the oats. Be exact about this, and the sugar and butter will essentially caramelize, making a coating that holds up at room temp.

Flavor variations!

We don’t recommend playing with the ingredients in these no bake chocolate peanut butter oatmeal cookies, but you can definitely swap out the nut butter if you have an allergy. And, you can add fun toppings! Here’s what to know:

Almond butter, tahini, or sunflower butter: Swap out the peanut butter for almond butter or sunflower butter if you have an allergy! The flavor is slightly different but still delicious.
Sea salt: Love sweet and salty? We highly recommend topping with flaky sea salt.
Toasted coconut + sea salt (Samoa): Do you love Samoa Girl Scout cookies as much as we do? Top these no bake cookies with toasted coconut and sea salt, and they taste very similar. You will be OBSESSED!

Storage info

Got a big batch of no bake chocolate oatmeal cookies? Here’s how long they’ll last…assuming you can keep them around!

Store refrigerated. Some people say you can store no bakes at room temp, but we prefer the stability of the fridge.
They last up to 3 weeks! They taste best the fresher they are, but ours lasted refrigerated for 1 month. So a conservative estimate for these no bake chocolate peanut butter oatmeal cookies is 3 weeks.

no bake chocolate peanut butter oatmeal cookies

This no bake chocolate oatmeal cookies recipe is…

Vegetarian and gluten-free (with gluten-free oats).

No Bake Chocolate Oatmeal Cookies

(5 votes, average: 5.00 out of 5)

5 from 5 reviews

Author: Sonja Overhiser
Prep Time: 14 minutes
Cook Time: 1 minute
Total Time: 15 minutes
Yield: 22 to 24 cookies
Diet: Vegetarian

Print Recipe

Description

These no bake chocolate peanut butter oatmeal cookies are a step above the rest! They’re so irresistible, everyone will ask for the recipe.

Ingredients

1/4 cup dark chocolate or Dutch process cocoa powder
3/4 cup granulated sugar
1/4 cup maple syrup
1/4 cup milk
4 tablespoons salted butter
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1/8 teaspoon kosher salt
1/8 teaspoon cinnamon
3 cups Old Fashioned rolled oats

Instructions

Place all ingredients except the oats in a medium saucepan and bring it to a boil.
Once it starts rapidly bubbling, set a timer for 1 minute. Stirring continuously with a spatula, boil for 1 minute. Then immediately remove from the heat and stir in the oats.
Make 1 1/2 tablespoon-sized scoops (using a size 40 cookie scoop, if you have it) and them place onto a parchment lined baking sheet. Flatten them with a buttered spoon, or press gently with your fingers. (Flavor variations: Top them with flaky sea salt, or toasted coconut and flaky sea salt for a Samoa flavor.)
Freeze the cookies for 10 minutes. Then store refrigerated for up to 3 weeks.

Category: Dessert
Method: No Bake
Cuisine: Cookies

Keywords: No bake chocolate oatmeal cookies, chocolate no bake cookies, no bake chocolate peanut butter oatmeal cookies, chocolate peanut butter no bake cookies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Salted Brown Butter Peanut Butter M&M Cookie Bars.

Your weekend plans have to include these peanut butter m&m cookie bars! Gooey, chewy, brown butter cookie bars that are LOADED with melty, crisp chocolate peanut butter m&ms. Oh my word. I want to make them every week. I present to you, the best skillet of brown butter, ever. Cue all the exclamation points!! Okay […]

The post Salted Brown Butter Peanut Butter M&M Cookie Bars. appeared first on How Sweet Eats.

Your weekend plans have to include these peanut butter m&m cookie bars!

salted brown butter peanut butter m&m cookie bars

Gooey, chewy, brown butter cookie bars that are LOADED with melty, crisp chocolate peanut butter m&ms. Oh my word. I want to make them every week.

perfect brown butter

I present to you, the best skillet of brown butter, ever. Cue all the exclamation points!!

cookie dough with peanut butter m&ms

Okay let’s just get this out here: peanut butter m&m’s are the best m&m’s! The only ones that should be eaten. I say that as a self-proclaimed chocolate snob. I mean maaaaybe I’ll make an except for a peanut-only m&m once every five years or something. But peanut butter is where it’s at. Plain? It’s rare.

And! On top of that, the easter peanut butter m&m’s are superb. They are better than all other peanut butter m&m’s because of their size. More surface area for peanut butter. You know?

salted brown butter peanut butter m&m cookie bars

Plus, can we just talk about how freaking pretty they are?! They are a brighter pastel shade than the classic easter m&m. And look like speckled eggs, in a good way. So pretty and fun to eat!

So of course, why not put them in a cookie bar?

HELLO.

salted brown butter peanut butter m&m cookie bars

Yes, these bars aren’t anything new. They are my brown butter chocolate chip cookie bar base and just so.darn.good.

I have probably made them 100 times or something like that. Maybe more. Everyone loves them!

The brown butter is incredible – I mean, there is a LOT of brown butter. It adds such a wonderful depth of flavor. Like caramely, golden goodness that makes you think “what is that?!” when you take a bite of the bar. I mean, SO DELISH. (more…)

The post Salted Brown Butter Peanut Butter M&M Cookie Bars. appeared first on How Sweet Eats.

Strawberries Romanoff

A couple of years ago, a friend was having her parents over for a spring celebratory dinner. When sharing her menu with me,…
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A couple of years ago, a friend was having her parents over for a spring celebratory dinner. When sharing her menu with me,…

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Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

The post Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache appeared first on The Vanilla Bean Blog.

Classic Strawberry Crumble

This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again. Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner. Keys to the best strawberry crumble, aka strawberry crisp Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This strawberry crumble (aka strawberry crisp) is the only recipe you need! The big berry flavor and oat topping make a recipe you’ll bake up again and again.

Wow. That’s what we hope you’ll say when you taste our perfect strawberry crumble recipe! There’s the strawberry filling, scented with orange zest and vanilla until the berries pop. There’s the crunchy crumble topping, hearty and homey with oats and walnuts. It’s simple, but all together it makes a true symphony of flavor: far greater than the sum of its parts. Even better: you can make it using fresh or frozen berries! This makes it a dessert you can whip up on moments notice. It also works for various diets. Whatever the case: it’s a true stunner.

Keys to the best strawberry crumble, aka strawberry crisp

Did you grow up with a great strawberry crumble recipe? Or strawberry crisp? The humble crumble or crisp is one of our favorite desserts to make. Why? There’s no precision required and it’s so satisfying. We’d choose it over pie or cake any day. I created this recipe in honor of Alex’s birthday in early spring. I was craving berries but with none in sight, I opted for frozen instead! Here are the keys to this strawberry crisp:

Use fresh or frozen berries! This means you can store berries in your freezer and whip up a crumble anytime…no need to wait for strawberry season.
Orange zest and vanilla add complexity to the filling. These make the berry flavor pop and add nuance! Take one bite and you’ll be amazed.
Butter, nuts and cinnamon make for the best crumble. The crisp topping has the perfect crunch: butter is the crispiest (but see the dietary notes below). A handful of nuts makes it even crunchier, but that’s optional.

Bake until golden brown: timing may vary!

Throw these layers together and bake in a 350 degree oven: easy as pie! (Or crumble. Ha!) There are a few notes to consider around bake time:

Bake until the top is golden brown: the timing varies based on your oven, baking dish, and berries! The bake time will be different every time depending on those variables. Our recipe testers had bake times between 30 minutes and 1 hour, though for most it was around 50 minutes.
If it’s not golden, keep going! You’re looking for that golden hue. If the oats look pale, keep going.

What people are saying

This strawberry crumble recipe was tested by a few recipe testers (thanks to our Instagram community!). Here’s what we heared:

“Wow! This strawberry crumble is absolutely delicious! I love the touch of orange and the vanilla extract in the filling. Delicious!” -Sarah
“This is SOOOO GOOOD!!! Perfectly crispy on top and the strawberries were set. Love it!” -Katy

Let us know what you think in the comments below! We can’t wait to hear.

Strawberry crisp variations: vegan, gluten free, etc!

What about dietary variations: can you make a gluten free strawberry crisp, or a vegan strawberry crumble? Yes and yes. Here’s what to do:

Use almond flour for gluten free. Almond flour works perfectly as a substitute for flour in a crisp or crumble recipe. In fact, it becomes even crispier than with all purpose!
Use vegan butter or coconut oil for vegan. Vegan butter is a bit closer to a traditional crisp texture. Or you can use coconut oil: it’s also delicious, just a little softer.
Use coconut sugar or another solid sugar substitute. Use your favorite solid sugar. Using maple syrup makes for a softer crisp topping, so we typically steer away from it: but you can use it if desired! It does work well in the filling.
Use more orange zest. For a strawberry orange crumble, double the zest!

What’s the difference between a crisp and crumble, anyway?

Not much! There was originally a difference between a strawberry crisp and a strawberry crumble, but that distinction has faded over time. Today, most people use these terms interchangeably! The original difference between the two was that a crisp had oats, whereas a crumble would not (per The Kitchn). Hence, the crisp was crispier because of the oats! You can use either term for this dessert now: so just pick your favorite!

Toppings for this strawberry crumble

Last up: how to top this strawberry crumble recipe? Let us count the ways. It’s actually extremely delicious without a topping. But you can also add one of the following tasty options to take this strawberry crisp over the top:

Whipped cream: Try our Homemade Whipped Cream or Vegan Whipped Cream (made with coconut milk)
Ice cream: Try store-bought vanilla ice cream, or…
Vegan ice cream: This Homemade Cinnamon Vegan Ice Cream is a great choice, or look for your favorite vegan ice cream brand

This strawberry crisp / crumble recipe is…

Vegetarian. For gluten-free, vegan, plant-based, and dairy-free, see the notes in the recipe below.