Can I use regular oats instead of quick oats?

Quick oats are best for texture, but you can use regular oats—just pulse them briefly in a food processor for a similar consistency.

Why did my cookies turn out too soft or too dry?

This usually comes down to boiling time. Boil the mixture for exactly 1 minute for the best texture.

Yes! If you prefer classic chocolate flavor, just omit the peppermint. You can also replace it with almond or coconut extract for variety.

Not necessarily. Room temperature works fine, but refrigerating helps them set faster and keeps them firmer in warm weather.

They can be! Just make sure to use certified gluten-free oats and check all ingredient labels.

Rich, chewy, and loaded with minty chocolate flavor, these fudgy no-bake cookies are a quick and easy treat your whole family will love.

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2 cups granulated sugar

½ cup unsweetened cocoa powder

½ cup whole milk

½ cup unsalted butter

1 teaspoon peppermint extract

½ teaspoon vanilla extract

¼ teaspoon salt

3 cups quick-cooking oats

½ cup semisweet chocolate chips (optional)

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1. In a medium saucepan, combine sugar, cocoa powder, milk, and butter.

2. Bring to a boil over medium heat, stirring constantly.

3. Boil for exactly 1 minute.

4. Remove from heat and stir in peppermint, vanilla, and salt.

5. Add oats and stir until fully coated.

6. Fold in chocolate chips if using.

7. Drop spoonfuls onto parchment-lined baking sheet.

8. Let set for 20–30 minutes or chill to firm.

Use quick oats for best texture.

Boil for exactly 60 seconds for perfect consistency.

Store in airtight container for up to 1 week or freeze for up to 2 months.