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Oatmeal Fudge Cookies

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Submitted by alpoul2

No-bake oatmeal fudge cookies with cocoa, evaporated milk, butter, and rolled oats. Drop-style cookies that set on waxed paper into chewy, chocolatey rounds. No oven required.

YIELD

24 servings

PREP

10 min

COOK

15 min

READY

2 hrs

These no-bake cookies are kitchen alchemy at its simplest. You boil sugar, cocoa, and evaporated milk into a hot fudgy syrup, beat in butter and vanilla, then stir in rolled oats and nuts the second the butter melts in. Drop spoonfuls onto waxed paper and walk away. Two hours later you’ve got chewy, chocolate-coated cookies with a candy-like edge.

The critical move is the two-minute rolling boil. Not a simmer. Not a gentle bubble. A real, full, bubbling-up-the-sides boil while you stir constantly to keep the sugar from scorching. Two minutes is the sweet spot. Too short and the cookies stay soft and slumpy. Too long and they harden into rocks.

Work fast once the oats go in. The mixture cools and seizes within a couple minutes. Have your waxed paper laid out and your spoon ready before you even start the syrup.

These cookies live somewhere between fudge and a chewy oatmeal cookie. Salt-toasted walnuts or pecans are the classic add-in, but they’re optional.

Pro Tips

  • Use Dutch-process cocoa powder for a smoother, less acidic chocolate flavor.
  • Watch the boil. A candy thermometer reading 230°F (110°C) hits the soft-ball stage and locks in the perfect texture.
  • Drop quickly. The mixture stiffens fast, so commit to scooping the moment the oats are mixed in.
  • Humid days are the enemy. These cookies can stay tacky if the air is wet. Wait for a dry day or run the AC.

Variations

  • Swap nuts for shredded coconut for a different chew.
  • Add a half teaspoon of instant espresso powder to the cocoa for deeper chocolate flavor.
  • Stir in a handful of mini marshmallows at the very end for rocky-road style cookies.

Ingredients

3 710
CUPS ML ROLLED OAT
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML NUTS
chopped, optional
2 473
CUPS ML SUGAR
granulated
½ 118
CUP ML COCOA POWDER
½ 118
¼ 113.4
POUND G BUTTER

Directions

Combine oats, vanilla and nuts in a bowl and set aside.

Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.

Bring to a full rolling boil over medium-high heat, stirring constantly.

Let boil, while stirring, for 2 minutes.

Remove pan from heat and add the butter.

Stir until butter is melted and incorporated.

Quickly add oat mixture to pan and stir until well mixed.

Drop by the spoonful onto waxed paper.

Let cool for 2 hours to set.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 51g (1.8 oz)
Amount per Serving
Calories 1297 36% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 66mg 22%
Sodium 189mg 8%
Total Carbohydrate 65g 65%
Dietary Fiber 19g 76%
Sugars g
Protein 58g
Vitamin A 15% Vitamin C 1%
Calcium 15% Iron 46%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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