These days I have relaxed my stand about chocolates considerably. At least once a week Devansh gets one chocolate in school as it’s some kid’s birthday. Then some relatives hand him the chocolate directly despite us having told them not to do so. Earlier we could mislead Devansh about chocolates and tell him it was a toy or something. But you can’t pull that trick for too long; eventually the kiddo caught up. What I do, more like what I “can” do, however is control the amount of chocolates Devansh has.
So if he gets one bar of chocolate, we ask him to share that with us. That way he has one third the bar and is delighted he got to eat chocolates. Luckily Devansh is a good kid and shares his chocolates readily despite liking them so much. So for Christmas I decided to make chocolates for him. While I was looking for recipes, I came across recipes for chocolate oatmeal cookies, and I thought to make these instead as they contained oats.
No Bake Chocolate Oatmeal Cookies Recipe
- 3 cups quick or instant rolled oats I used Quaker Oats
- One and a half cup organic sugar if you want to use less sugar, you can use some honey
- Half cup 8 tbsp unsalted butter
- Half cup milk
- 4 tbsp cocoa powder
- Half cup 8 tbsp peanut butter
- 2 tsp vanilla essence
- Set up 3-4 trays/flat dishes by placing waxed papers in them.
- Add oats, peanut butter, and vanilla essence in a large bowl, and mix them well.
- Add sugar, milk, butter, and cocoa powder in a saucepan. Mix the ingredients, and then bring the mixture to a boil over medium-low heat while stirring continuously.
- Allow the mixture to boil for a minute and then turn off heat. (I had set a timer as timing is crucial here otherwise the cookies can crumble.)
- Transfer the mixture to the bowl containing the oats mixture and mix it properly. (If you have decided to use less sugar, you can add honey at this stage and mix it properly.)
- Grease a tablespoon with a little butter, and then scoop out the mixture and drop it on the waxed paper. (I had forgotten to buy waxed paper, so I used aluminium foil. I greased it with homemade ghee to ensure that the cookies come off easily. You could use butter if you don't have ghee.)
- After you are done with the entire mixture, grease another spoon with butter or ghee, and flatten out the cookies.
- Refrigerate the cookies till they set. (I kept mine the fridge even after they set.)
I use (brown) organic sugar by Sattvic. I have found that I need to add more of organic sugar as compared to regular white sugar to achieve same amount of sweetness in food. So if you are using regular sugar, I would suggest you use less sugar than what’s mentioned.