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Recipe of the day: No bake chocolate oatmeal cookies

These Chocolate Oatmeal Cookies and Original Oatmeal Cookies are the perfect recreate treats if you’re looking for a healthier alternative to feed your cookie cravings.

Make these delicious and easy-to-make oatmeal and chocolate oatmeal cookies to add some fun to your usual oatmeal breakfast.

No bake chocolate oatmeal cookies

Oatmeal cookies
No bake chocolate oatmeal cookies. Image: Pinterest


  • ¼ cup dark chocolate or Dutch process cocoa powder
  • ¾ cup granulated sugar
  • ¼ cup maple syrup
  • ¼ cup milk
  • 4 tablespoons salted butter
  • ½ cup creamy peanut butter
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cinnamon
  • 3 cups old-fashioned oatmeal

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  1. Place all ingredients except the oats in a medium saucepan and bring to a boil.
  2. Once it starts bubbling quickly, set a timer for 1 minute. Stirring constantly with a spatula, cook for 1 minute. Immediately remove from the heat and stir in the oats.
  3. Make 1½ tablespoon balls (use a size 40 cookie scoop, if you have one) and place on a parchment-lined baking sheet. Flatten them with a buttered spoon or press gently with your fingers. (Flavor variations: Sprinkle with flaky sea salt, or toasted coconut and flaky sea salt for a Samoan flavor.)
  4. Freeze the cookies for 10 minutes. Then keep refrigerated for up to 3 weeks.

This recipe was found on

Best oatmeal cookies ever

Oatmeal cookies
Oatmeal cookies. Image: iStock


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups rolled oats
  • 2/3 cup raisins


  1. Preheat your oven to 190°C. Then line large baking trays with baking paper and set aside.
  2. In a medium bowl, combine the dry ingredients, except the sugars. Put aside.
  3. In a large bowl, beat the butter, white and brown sugar until creamy. Once light and fluffy, add the egg and vanilla and beat until blended.
  4. Add the dry ingredients to the wet and mix with a spatula until the flour is just incorporated, do not over mix.
  5. Finally fold in the oats and raisins.
  6. use a tablespoon of heaped tablespoons of the cookie dough on your lined baking sheet, leaving about 1 1/2 to 2 inches between cookies.
  7. Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don’t be tempted to bake longer or you’ll lose the gooey center.
  8. Let the cookies cool slightly before placing them on a wire rack to cool completely. To enjoy!
  9. Store in an airtight container at room temperature for up to 3 days.

This recipe was found on

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