Recipe of the day: No-bake chocolate oatmeal cookies

These chocolate oatmeal and original oatmeal cookies are the perfect delights to recreate when you are looking for a healthier alternative to feed into your cookie cravings.

Create this delicious and easy to make oatmeal and chocolate oatmeal cookies to add some fun to your usual oatmeal breakfast.

No-bake chocolate oatmeal cookies

Ingredients

• ¼ cup dark chocolate or Dutch process cocoa powder
• ¾ cup granulated sugar
• ¼ cup maple syrup
• ¼ cup milk
• 4 tablespoons salted butter
• ½ cup creamy peanut butter
• 2 teaspoons vanilla extract
• ⅛ teaspoon kosher salt
• ⅛ teaspoon cinnamon
• 3 cups old fashioned rolled oats

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Instructions

1. Place all ingredients except the oats in a medium saucepan and bring it to a boil.
2. Once it starts rapidly bubbling, set a timer for 1 minute. Stirring continuously with a spatula, boil for 1 minute. Then immediately remove from the heat and stir in the oats.
3. Make 1½ tablespoon-sized scoops (using a size 40 cookie scoop, if you have it) and them place onto a parchment lined baking sheet. Flatten them with a buttered spoon, or press gently with your fingers. (Flavour variations: Top them with flaky sea salt, or toasted coconut and flaky sea salt for a Samoa flavour.)
4. Freeze the cookies for 10 minutes. Then store refrigerated for up to 3 weeks.

This recipe was found on acouplecooks.com

Best ever oatmeal cookies

Ingredients

• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• 1 egg
• 3/4 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 1/2 cups rolled oats
• 2/3 cup raisins

Instructions

1. Preheat your oven to 190°C. Then line to large cookie sheets with parchment paper and set aside. 
2. In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.
3. In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined.
4. Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.
5. Lastly, fold in the oats and the raisins. 
6. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.
7. Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don’t be tempted to bake for longer or you will lose the gooey center. 
8. Allow the cookies to cool slightly before transferring onto a wire rack to cool fully. Enjoy!
9. Store in an airtight container for up to 3 days at room temperature. 

This recipe was found on biggerbolderbaking.com