Instant Chocolate Oatmeal Cookies Recipe - Allrecipes.com
Instant Chocolate Oatmeal Cookies Recipe

Instant Chocolate Oatmeal Cookies

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"These are really quick and delicious."

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Ingredients Edit and Save

Original recipe makes 3 - 4 dozen Change Servings
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Directions

  1. In large bowl combine oats, vanilla and salt. Stir in pecans.
  2. In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. Bring to a boil. Remove from heat, stir in oats mixture.
  3. Drop mixture by teaspoonfuls onto waxed paper. Let cool.
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Reviews More Reviews

Most Helpful Positive Review
May 07, 2008

i made these cookies with apple cinnamon instant oatmeal, and they were wonderful. DON"T FORGET: let the chocolate, sugar, and butter BOIL for about 3 minutes!!!

 
Most Helpful Critical Review
May 13, 2003

I wanted to make these because I had some at a babyshower recently and they were so good. I made this recipe today and they didn't quite turn out right. The cookies never "set" so I had to throw all 3 dozen away. They turned out sticky and gooey and they weren't very chocolatey. My daughter wanted one, so I let her have one even though they never set. I don't know if I did some thing wrong, but I wouldn't probably make them again. On the plus side they were very quick and easy to make.

 

43 Ratings

Oct 25, 2007

Quick and easy. BIG HINT: Let the syrup mixture boil (and I mean rolling boil) for 3 minutes. This will let the syrup turn into a fudgy binding that WILL set up in the fridge. Just make sure it doesn't boil over. If you do that, they will set perfectly every time.

 
May 20, 2007

These are fantastic. So delicious! I didn't have evaporated milk, so I used regular cow's milk instead. Very good recipe.

 
Apr 01, 2006

These are frighteningly addicting! Needed to use up some evaporated milk and came across this recipe. Accidentally skipped the vanilla and did 2 scant cups of sugar. I let it boil for a couple minutes to be sure the sugar dissolved, stirring constantly. I dropped these onto wax paper on cookie sheets and made them pretty small and let them set up in the freezer for about 15 minutes and they were perfect! Better go eat my tenth one now!

 
Jul 19, 2007

Since I don't like peanut butter and my husband and kids don't like coconut, I thought this recipe was a good option. As I started making a batch, I realized that I didn't have any cocoa powder. I'm not a chocoholic, so I simply made this batch without any cocoa. In addition to not using the cocoa powder, I decreased the sugar to just 1 1/2 cups, and added the salt and vanilla to the butter/milk/sugar mixture. I also omitted the nuts and added another cup of oats. I had read previous reviews that indicated their cookies were gooey and didn't set up, hence substituting the additional oats for the nuts. I also let the liquid mixture boil for two minutes. DO NOT OVERBOIL, THOUGH! Lastly, because my kids love chocolate, I sprinkled mini M&Ms on the tops of the cookies. Do NOT stir the M&Ms into the hot mixture, they will melt. I did need to push the mini M&Ms into the cookies a little bit so that they wouldn't fall to the base of the cookies. All in all, I think my version is tasty and colorful. You can use certain color M&Ms for holidays and use school colors for bake sales and sporting events. One last hint. My kids went wild when they saw the finished product, but I needed the cookies to cool off. When they weren't looking, I simply placed my wax paper lined cookie sheet (with the cooling cookies) into our (cold) oven and set the timer for 30 minutes. I found this to be a great way to hide the temptation until the cookies were truly ready.

 
Jul 07, 2008

never make these if the humidity is high or if it is raining. they will never set--will always be sticky.

 
Aug 13, 2010

This recipe turns out perfect everytime. I added half a cup of peanut butter to the chocolate mixture and let it boil for 3 solid minutes and they turn out perfect every time. Love it.

 

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Nutrition

  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 12.5 g
  • 4%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 25 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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