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No Bake Quick Oat Cookies

This was just one of the treats that my Mom whipped up for us kids to enjoy after school. I also made these for my girls and it was a recipe they often pulled out and made during their growing up years. They re-named them 'Mush Cookies'. In there own kitchens today their recipe cards read Mush Cookie. They are quick and easy and most often we all have the simple ingredients in our pantries.

  • 1 1/4 cups white sugar
  • 1/2 cup butter
  • 1 cup milk
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla
  • 3 cups quick oats
  1. In a sauce pan melt butter.
  2. Stir in milk, sugar, and cocoa. Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a soft bowl. Continue to cook for 1 minute stirring constantly.
  3. Remove from heat. Stir in vanilla, and then stir in oatmeal all at once until no dry flakes remain.
  4. Line cookie sheets with parchment paper and using 2 teaspoons drop small mounds of cookie mixture onto pans.
  5. Place pans in refrigerator to set the cookies. Remove and store in a sealed container in the refrigerator. 


  1. Oh I'd love one of those right now!

  2. Oh goodness, now I can cross this off the list of 'those I wish to see posted'! Thanks....I was hoping this recipe would appear. And cookies? They are a must have for lunches and late night studying hours at my home. Bring them on! Thanks again've been busy today.

  3. oh boy .. can't count the number of times I made these while still a teenager. . . I think I had addiction issues. . sometimes they seemed to turn out better than other times and I was always trying to get them perfect.

  4. Cooks note about these cookies. In the past I have always used wax paper on my pans, but today I used parchment and they stick abit to it. Always learning:) The taste was still as good as ever! Note to all Grandmas....I made 4 little teddy shaped cookies out of the mixture using dry flakes of oatmeal for the eyes and buttons. Our all day Saturday date day with the kids will include cookies and milk. After making these cookies I decided to make home made Play Dough for our play day too. I just may post that recipe on Saturday.

  5. I make a cookie very similar to these, and I just posted about it a couple of days ago. The main difference (other than some of the amounts) is that I add a 1/2 cup of peanut butter.

    I'd like to try these...they sound good!

  6. I have been making this recipe for years. My wife likes 1\2 a cup of wallnuts in it as well. I have altered it for my liking. Leave out the coco, add 1-2 tsp maple ( depending on how much maple you like ) also add 1\2 cup rasins. My wife also likes the maple verson by leaving out the rasins and adding 1\2 cup of wallnuts. enjoy

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  8. Thanks so much for this recipe. I was in a hurry tonight to find a basic but good recipe for my kids school lunches PEANUT free of course!

  9. For a little extra, stir a generous handful of mini-marshmallows into the hot mixture and stir until they're all melted through. :)

    (and another vote for adding peanut butter, that's yummy too!)

  10. Yay! I just made these and I'm excited (and I think my family is as well!).

    Thank you again for sharing and have a blessed day.


  11. I tired these, they were great but too soft even when I tried to freeze them. What did I do wrong? Grateful for any tips.

  12. I know my sister in-law always has the same issue. I think it is because she uses margarine instead of butter but I think it has more to do with the length of time the sugar mixture is simmered. I think it needs to get hot enough to get to the soft candy stage. The sugar mixture must boil at least 3 minutes

  13. Hi Gail, the other commenter was correct. The mixture should be at a slow boil for 3 minutes.....stir constantly. Do try again! Kathy

  14. Okay, so I made these and they were VERY runny and did not set. I used butter, as suggested, and boiled for 3 minutes, also as suggested. Placed them in the fridge to cool, and still a sticky gooey consistency. I think there is too much liquid. But, will try again because after 'googling' this recipe I see most others use 1/2 cup of milk.


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