Description
Delicious and easy no-bake chocolate oatmeal cookies with coconut, peanut butter, and Nutella, ready in just 40 minutes.
Ingredients
2 cups firmly packed light brown sugar
1 stick butter
1/2 cup whole milk
2 tablespoons unsweetened cocoa powder
2 1/2 cups old-fashioned oats
1/2 cup sweetened flaked coconut, plus more for garnish
1/2 cup creamy peanut butter
1/2 cup chocolate-hazelnut spread (Nutella)
1 tablespoon vanilla extract
1 teaspoon salt
Instructions
- Line two rimmed baking sheets with parchment or wax paper and set aside.
- In a medium saucepan, bring the sugar, butter, milk, and cocoa powder to a rolling boil over medium-high heat. Let it boil for 1 to 2 minutes, stirring often, until the mixture reaches 230°F on an instant-read thermometer. Remove from heat.
- Stir in oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla, and salt until well combined.
- Working quickly, drop tablespoons of the mixture onto the prepared pans, flattening slightly. Sprinkle with more coconut and press gently to stick.
- Let stand at room temperature for about 30 minutes, or until firm.
- Store in an airtight container in a cool, dry place for up to 1 week.
Notes
Make sure to let the mixture boil to the required temperature (230°F) for the correct consistency.
Work quickly to shape the cookies before the mixture hardens.
Sprinkle with additional coconut for extra flavor and texture.
Store in an airtight container for freshness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
