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  • Writer's pictureFarmer's All Natural

No-Bake Chocolate Oatmeal Cookies


  • 2 c. firmly packed light brown sugar

  • 1 stick butter

  • 1/2 c. Farmer's All Natural Whole milk

  • 2 tbsp. unsweetened cocoa powder

  • 2 1/2 c. old-fashioned oats

  • 1/2 c. sweetened flaked coconut, plus more for garnish

  • 1/2 c. creamy peanut butter

  • 1/2 c. chocolate-hazelnut spread (such as Nutella)

  • 1 tbsp. vanilla extract

  • 1 tsp. salt


  • Line two rimmed baking sheets with parchment or wax paper, and set aside.

  • Bring the sugar, butter, milk, and cocoa powder to a rolling boil in a medium saucepan over medium-high heat. Let boil for 1 to 2 minutes, stirring often, until mixture measures 230° on an instant read thermometer. Remove from the heat.

  • Stir in the oats, coconut, peanut butter, chocolate-hazelnut spread, vanilla, and salt until everything is combined.

  • Working quickly before the mixture sets up, drop tablespoons of the mixture onto the prepared pans, flattening slightly, if you like. Immediately sprinkle with more coconut; press gently to help the coconut stick to the cookies. Let stand at room temperature until firm, about 30 minutes. Store in an airtight container in a cool, dry place for up to 1 week—if they last that long!

Colorado Dairy, Wholesale Dairy, Colorado All Natural Dairy, Colorado Wholesale Dairy, Colorado Milk, thanksgiving recipes Recipe Credit:

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