Fudge Oatmeal Drop Cookies
Grandma’s No-Bake Stove Top Cookies
Vintage recipe for no-bake fudge drop cookies made dairy-free.
Talk about a truly nostalgic (to me) recipe. The irresistible aroma and flavor of homemade oatmeal drop cookies has been a beloved treat in kitchens across the country for generations. My beloved grandmother Brooks almost always had a waxed-lined metal tin of these fudge oatmeal cookies on her kitchen counter on our weekly visits to her house every Sunday afternoon. She was famously known for treating her kids and grandkids to special desserts, such as spice cakes, cookies and handmade goodies like chocolate covered bananas or Rice Krispy treats. She had lots of recipe books and I was very fortunate to receive one filled with her handwritten ones and also had a few glued-on recipes clipped out of very old local news papers from other surrounding locals. As you can imagine, I treasure it and make some of her recipes from time-to-time.
With her birthday anniversary being last week, I couldn’t help but dig her recipe up and make a quick batch to enjoy. These Fudge Oatmeal Cookies go by several names. Some people know them as no-bake cookies, others refer them by drop cookies or stovetop cookies. Whatever the name you use, they are loved and cherished and hold very dear memories for most people. They are quick and easy to make and yield a very delicious cookie with a peanut butter and chocolate fudge taste, along with a slight chewy bite, but melts in your mouth. I adapted my grandmother’s recipe into a dairy-free version that tastes exactly like I remember.
Try my grandma’s vintage fudge oatmeal drop cookie recipe and rediscover the classic flavors of a much-loved classic. You’ll be baking with love in no time!
Let’s begin!
Fudge oatmeal drop cookie ingredients
Ingredients:
2 cups sugar
1/2 cup evaporated coconut milk
2 tbsp cocoa powder
1/2 cup (1 stick) plant butter
1/2 tsp vanilla
1/2 cup peanut butter
2 1/2 cups quick-cooking oats
Pictured is a book I made through Shutterfly for my family, with a collection of my grandmother’s recipes and photos and the 1954 black book is her treasured recipe book I received.
How to make fudge oatmeal drop cookies
Instructions:
Add sugar, milk, cocoa and butter to a saucepan.
Go ahead and measure out the other remaining ingredients and have them on standby.
Place saucepan on stove top and cook over medium-high heat, bringing to a boil.
Lower heat to medium, and boil for 2 minutes, stirring constantly to prevent sticking and burning. (I find that a rubber spatula works best.)
Remove from heat and quickly stir in all other remaining ingredients.
.
Drop tablespoon sized portions onto waxed paper.
Let cool completely, then enjoy. How long do these no bake cookies last? You can store in an airtight container at room temperature (or in fridge) for up to 2 weeks or freeze for up to 6 months.
Enjoy!
💜Julie
Fudge Oatmeal Drop Cookies
Ingredients
Instructions
- Add sugar, milk, cocoa and butter to a saucepan.
- Go ahead and measure out the other remaining ingredients and have them on standby.
- Place saucepan on stove top and cook over medium-high heat, bringing to a boil.
- Lower heat to medium, and boil for 2 minutes, stirring constantly to prevent sticking and burning.
- Remove from heat and quickly stir in all other remaining ingredients.
- Drop tablespoon sized portions onto waxed paper.
- Let cool completely, then enjoy or store in an airtight container at room temperature (or in fridge) for up to 2 weeks or freeze for up to 6 months.
Notes
Note: Depending on the inside temperature of your kitchen, cooling time can vary anywhere from 10 minutes to 30 minutes.
Note: I used dairy-free products because I am lactose intolerant, but feel free to substitute with real dairy ingredients in equal amounts, if desired.
