Recipe: No-Bake Chocolate Oatmeal Cookies

Christmas cookie idea for home chefs
Perfect for: After-school snacks, sleepovers, office or school meetings.
Make and take: Make ahead of time and store in the freezer in resealable plastic bags. Serve cold.
Cookies with ganache: A creative friend decided that melting chocolate chips into whipping cream as the base for these cookies would be easier than his mother's version, which uses milk, butter, cocoa and sugar. The result is a very easy drop cookie that is based on what is essentially a chocolate ganache, with oats added for texture.
Hands on time: 10 minutes  Total time: 1 hour and 10 minutes  Serves: Makes 40 cookies
  • 1 cup heavy whipping cream
  • 8 ounces (1 1/2 cups) milk chocolate morsels
  • 1/2 cup peanut butter (smooth or crunchy)
  • 3 cups quick-cooking oats

Instructions: In a saucepan over medium heat, heat the cream to just before boiling. Remove from heat; stir in the chocolate morsels and peanut butter until the mixture is smooth. Fold in the oats. Drop by the spoonful onto wax paper- or parchment-lined baking sheets. Freeze until set, about 1 hour. Transfer cookies to a resealable plastic bag for storage in the freezer or refrigerator.

Notes: So easy, so yummy. Keep a batch of these in your freezer to satisfy those "I just want a taste of something sweet" cravings. If you crave more chocolate than sweet, use semi-sweet instead of milk chocolate morsels.  Stir in a heaping spoonful of seedless raspberry jam with the peanut butter. No, really!

Nutrition Info. Per cookie: 92 calories (percent of calories from fat, 56), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 6 grams fat (3 grams saturated), 9 milligrams cholesterol, 22 milligrams sodium.

Credits: Recipe and styling by styling by Deborah Geering, for The Atlanta Journal-Constitution. Photo by Chris Hunt, AJC. Find more Christmas recipes from the AJC on AccessAtlanta.com