No Bake Chocolate Oatmeal Drop Cookies

No Bake Chocolate Oatmeal Drop Cookies
The first five ingredients will be boiled first.
Boil the first five ingredients for 2 minutes at a rolling boil, stirring constantly.
Stir in the oats as quickly as possible.
The cookies will need to set up at least 30 minutes on a cookie sheet.
Otherwise you can eat them warm but they will be a bit messy!

My husband calls these cookies “cow plops,” but growing up, my mom called them “chocolate oatmeal drop” cookies. Whatever you call them, they are a delicious, quick and easy cookie to make.
For years I always made these using quick cooking oats. My husband prefers them with the old fashioned rolled oats…I must say, he converted me because I now prefer the chewier texture of the rolled oat cookies.
You will want to eat these within one or two days of making them, because they do dry out quickly. I tried freezing them once to prevent this from happening, but it didn’t make a difference. (Not that it will be a problem eating these in a day or two; they are super yummy)!

No Bake Chocolate Oatmeal Drop Cookies
Prep time
Cook time
Total time
Serves: 24
  • ½ cup shortening
  • ⅓ cup cocoa powder
  • 2 cups white sugar
  • ½ cup whole milk
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup creamy peanut butter
  • 3 scant cups quick cooking oats
  1. Bring shortening, cocoa powder, sugar, milk, and salt to a boil over medium heat, stirring constantly.
  2. Boil and stir for 2 minutes.
  3. Remove from heat and stir in vanilla, peanut butter, and then oats.
  4. Drop quickly by spoonfuls onto baking sheet. Let cool to to firm up.

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