We love being able to whip up easy desserts that our family can munch on throughout the week, and if we come across a recipe we can simplify, even better! Chocolate “No-Bake” cookies are a staple in our household, but we realized we could simplify the process even more by making them in the slow cooker. (What can we say? We’re surprisingly resourceful when the oven’s full and we get a craving for cookies….) These no-bakes are easy to whip up, then all you have to do is throw the ingredients together before scooping them into cookies and letting them set. Seriously, if you only get to one thing on your to-do list, let making these be the one – you won’t regret it!
Slow Cooker Chocolate Oat Cookies
Serves 12-16; 20 minutes active; 1-2 hours inactive
- 1 stick (1/2 cup) unsalted butter, melted
- 1/2 cup milk
- 1 3/4 cups sugar
- 1 cup powdered sugar
- 4 tablespoons baking cocoa
- 3 cups old-fashioned oats (rolled oats)
- 1/2 cup creamy peanut butter
- Whisk together sugar, powdered sugar and cocoa powder in a large bowl, then stir in melted butter and milk until combined.
- Pour mixture into slow cooker and top with oats. Don’t stir together.
- Spoon peanut butter on top of oats, but don’t stir together. Cover and cook on high for 1-1 1/2 hours (or on low for 3-4), or until mixture is boiling.
- Remove lid and stir everything together until fully combined. Oats should be completely coated in chocolate. Leave lid off and let mixture cool down.
- Use a tablespoon or small ice cream scoop or spoon to scoop mixture out onto a parchment paper-lined baking sheet and form 2 dozen cookies.
- Place cookies in fridge for 1 hour, or until set. Serve chilled or at room temperature and enjoy!
Recipe adapted from Recipes That Crock