Chocolate Oatmeal Cookies

Yield: Makes 24 cookies | Prep Time: 10 minutes | Cook Time: 1 hour

I love eating cookies year-round, but when the temperature spikes above 80°F, the last thing I want to do is turn on the oven. These no-bake cookies satisfy my cookie cravings without turning my kitchen into a sauna! Plus, the coconut makes these cookies even sweeter than regular chocolate oatmeal cookies.

INGREDIENTS

2 cups old-fashioned oats

2/3 cup creamy peanut butter

1 cup sweetened flaked coconut

¼ cup cocoa powder

¼ teaspoon instant espresso powder

1 teaspoon vanilla extract

Pinch of salt

2 cups sugar

½ cup whole milk

4 tablespoons (1/2 stick/¼ cup) unsalted butter

DIRECTIONS

1. In a medium bowl, combine the oats, peanut butter, coconut, cocoa powder, espresso powder, vanilla, and salt. Stir until evenly mixed.
2. Line two baking sheets with wax paper and set aside.
3. In a large microwave-safe glass bowl, combine the sugar, milk, and butter. Microwave for 3 to 4 minutes on high until the mixture is thick and bubbly. Be careful removing from the microwave as the dish will be hot and the mixture extremely molten.
4. Pour the mixture over the oats. Mix together quickly and then, using a spoon, scoop onto the baking sheets. Allow to sit for 1 hour until the cookies are cooled and set.
5. Serve or store in an airtight container in a cool place, up to 3 days.