Line a baking sheet with parchment paper; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Chewy chocolate oatmeal cookies taste even better when there's no baking required.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. Hy-Vee unsalted butter | ||
| 2 c. Hy-Vee granulated sugar | ||
| ¼ c. Hy-Vee baking cocoa | ||
| ⅔ c. Hy-Vee 2% reduced-fat milk | ||
| ½ c. Hy-Vee cream y peanut butter | ||
| ¼ tsp. Hy-Vee salt | ||
| 3 ½ c. Hy-Vee old fashioned oats | ||
| ¼ c. Hy-Vee creamy white baking chips | ||
| Fresh raspberries, for garnish |
Things To Grab
- Baking sheet
- Parchment paper
- Medium saucepan
- Microwave-safe bowl
- Resealable plastic bag
- Airtight container for storage
Directions
Combine butter, sugar, baking cocoa, and milk in a medium saucepan. Bring mixture to a boil. Remove from heat. Stir in peanut butter and salt. Add oats; stir to combine well.
Drop mixture by heaping tablespoons onto prepared baking sheet; press lightly. Let dry at room temperature until firm.
Melt white baking chips in a microwave-safe bowl at 10-second intervals until melted, stirring each time. Transfer to a resealable plastic bag. Snip one corner and drizzle chocolate on cookies. Garnish with fresh raspberries, if desired.
Store in an airtight container at room temperature up to 3 days.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 15mg
- Sodium: 65mg
- Total Carbohydrates: 34g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%