(Above: Watch this quick video showing how to make these chocolate treats.)
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I got this recipe from Strega Restaurant, on the waterfront in Boston, while filming the Dorm Room Chef series for the Boston Globe. The idea behind the series was to get Boston chefs to share recipes that are so simple, a college student could make them in their dorm room (see video below).
This recipe fits the bill perfectly. No baking is required and you can use a microwave to melt the chocolate mixture.
You can also make these very quickly so they’re perfect to whip up just moments before going to a party. It takes about 15-20 minutes of work and then you have to put them in the refrigerator for about 30 minutes to set. They’ll also set at room temperature, which will take about an hour.
Another bonus for this recipe is that it is gluten free.
The recipe calls for using “quick oats,” which is just oatmeal that cooks quickly.
The cookies come out dense and chewy but explode with a strong, sweet, chocolate flavor. Perfect for a party, an after-school snack for the kids, or something to fight the munchies on a binge-watching weekend.
Chocolate Oatmeal Peanut Butter No-Bake Cookies
This recipe comes from Strega Restaurant on Boston's Waterfront.
- Butter, one stick
- Milk, 1/2 cup
- Baking cocoa, 1/2 cup
- Salt, a dash
- Sugar, 2 cups
- Quick oats, 3 1/2 cups
- Peanut butter, 1/2 cup
- Vanilla, 1 tsp.
- Step 1 Combine oats, peanut butter and vanilla in a large mixing bowl. Set aside.
- Step 2 Add butter, milk, cocoa, salt and sugar to either a small saucepan or a microwavable bowl. Melt on top of the stove or in a microwave (for a minute at a time in the microwave until fully melted).
- Step 3 Add chocolate mixture to oat mixture. Stir until combined well.
- Step 4 Once mixture is cool enough to handle, use a tablespoon to measure batter and form cookies. Place cookies on a cookie sheet lined with parchment paper.
- Step 5 Let cookies set. This will take about 30 minutes in the refrigerator or about an hour, at room temperature.