Oatmeal Cookies & No Bake Cookies

Yesterday, my roommate and I had oatmeal for breakfast.

When you have oatmeal for breakfast, what does that make you think about?

Making cookies?

Because that's exactly what Joy and I decided!

First up is the oatmeal chocolate chip cookie (as much as I love oatmeal, I can't stand oatmeal raisin cookies. Bleh! But chocolate chip? That's where it's at!)

  • 1 cup butter
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup boiling water
  • 2 cups quick cooking oats
  • 1/2 cup raisins (optional)
  • 1 1/2 cups semisweet chocolate chips

  1. Beat butter or margarine, sugars and vanilla until light and fluffy. Add flour and salt, mix well.
  2. Dissolve baking soda in boiling water and add to mixture. Stir in rolled oats, raisins and chocolate chips.
  3. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Don't over cook. (There are no eggs in this recipe, I didn't forget to type it down).
Ta-Da! I think if I make these again, I'll find a way to use leavening that doesn't involve boiling water, because it's hardly worth it to boil 1/4 cup of water (or 2 tablespoons if you half'd the recipe like I did).

And next up are the no-bake cookies that Joy suggested. The only change we made this time was used dark cocoa powder, since it's all we got.


  • 1 3/4 cups white sugar
  • 1/2 cup milk
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 cup crunchy peanut butter
  • 3 cups quick-cooking oats
  • 1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.