Oatmeal Fudge Cookies

Oatmeal Fudge Cookies

No Bake Oatmeal Fudge Cookies

This is one of my all-time favorite cookie recipe. There’s no baking, but I included the time you’ll need to boil some of the ingredients in the cook time.

 

Oatmeal Fudge Cookies – This is one of my all-time favorite cookie recipe. There’s no baking, but I included the time you’ll need to boil some of the ingredients in the cook time. – Rolled Oats, Vanilla Extract, Nuts ((chopped) (optional)), Sugar ((granulated)), Cocoa Powder, Evaporated Milk, Butter, 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.; – These cookies are even better tasting the next day, if there are any left!
Oatmeal Fudge Cookies
Oatmeal Fudge Cookies
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This is one of my all-time favorite cookie recipe. There's no baking, but I included the time you'll need to boil some of the ingredients in the cook time.
Servings Prep Time
36-48 Cookies 20-25 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Servings Prep Time
36-48 Cookies 20-25 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Oatmeal Fudge Cookies
Oatmeal Fudge Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
This is one of my all-time favorite cookie recipe. There's no baking, but I included the time you'll need to boil some of the ingredients in the cook time.
Servings Prep Time
36-48 Cookies 20-25 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Servings Prep Time
36-48 Cookies 20-25 Minutes
Cook Time Passive Time
10-15 Minutes 2 Hours
Ingredients
Servings: Cookies
Instructions
  1. Combine oats, vanilla and nuts in a bowl and set aside.
  2. Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan.
  3. Bring to a full rolling boil over medium-high heat, STIRRING CONSTANTLY.
  4. Let boil, while stirring, for 2 minutes.
  5. Remove pan from heat and add the butter. Stir until butter is melted and incorporated.
  6. Quickly add oat mixture to pan and stir until well mixed.
  7. Drop by the spoonful onto waxed paper.
  8. Let cool for 2 hours to set.
Cook's Notes

These cookies are even better tasting the next day, if there are any left!

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