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Homemade oatmeal cookies with cranberries and pumpkin seeds. Healthy diet snack.

Refrigerator Oatmeal Cookies (No-Bake, Chilled Version)

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When summer heat makes baking unbearable, these no-bake refrigerator oatmeal cookies are the perfect solution. They’re chewy, satisfying, and endlessly customizable-mix in your favorite flavors like raisins and cinnamon, chocolate chips and peanut butter, or cranberries and white chocolate. Simply chill and enjoy!
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Prep Time 15 minutes
Cook Time 0 minutes
Chill/Rest Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings: 48 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 57
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups granulated sugar
  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup vegetable oil spread or butter
  • 1/2 cup milk
  • 3 cups quick or old-fashioned oats uncooked
  • 1 cup chopped hazelnuts or walnuts, pecans, or omit for nut-free
  • 2/3 cup chocolate-hazelnut spread or peanut butter for a classic twist
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowl (for combining ingredients)
  • Measuring cups and measuring spoons (for accurate ingredient measurement)
  • Wooden Spoon or Spatula (for mixing by hand, or use a mixer)
  • Electric mixer or stand mixer (optional, for creaming butter and sugars; hand mixing is also possible)
  • Parchment paper, waxed paper, or freezer paper (for rolling dough logs and/or lining cookie sheets)
  • Cookie sheet or baking sheet (for chilling and/or baking cookies)
  • Plastic wrap or airtight container (for storing dough or finished cookies in the refrigerator)
  • Knife (for slicing dough, if making slice-and-bake style)
  • Cookie scoop or tablespoon (for portioning dough, optional)
  • Wire cooling rack (for cooling cookies after baking, if baking)

Method
 

  1. Prepare Cookie Sheets:
  2. Line 3 cookie sheets with waxed paper and set aside.
  3. Cook Base Mixture:
  4. In a large saucepan, combine the sugar, cocoa powder, vegetable oil spread, and milk.
  5. Cook and stir over medium heat until the mixture comes to a full boil.
  6. Continue boiling for 1 minute without stirring.
  7. Add Oats and Mix-ins:
  8. Remove the pan from heat.
  9. Immediately add the oats, hazelnuts, chocolate-hazelnut spread (or peanut butter), and vanilla.
  10. Mix well until everything is evenly combined.
  11. Form Cookies:
  12. Working quickly, drop the mixture by rounded tablespoonfuls onto the prepared cookie sheets.
  13. Chill:
  14. Refrigerate the cookies until well chilled and set.
  15. Store:
  16. Transfer cookies to an airtight container, separating layers with waxed paper.
  17. Store in the refrigerator for up to two weeks-the texture actually improves after a day or two as the flavors meld together.

Nutrition

Serving: 12gCalories: 57kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gSodium: 39mgPotassium: 20mgFiber: 0.3gSugar: 4gVitamin A: 0.5IUCalcium: 4mgIron: 0.3mg

Notes

If you are making a purely no-bake version, you may not need the oven, baking sheet, or cooling rack. For slice-and-bake or baked versions, these will be necessary.
This equipment list covers both classic and no-bake refrigerator oatmeal cookie methods.
Summary:
  • If you’re making classic no-bake refrigerator oatmeal cookies, expect about 10 minutes of prep and at least 1–2 hours of chilling.
  • If you’re making the slice-and-bake style, plan for 10–15 minutes prep, 2 hours to overnight chilling, and 8–12 minutes baking per batch.
  • For best flavor and texture, chilling overnight is recommended.

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